Development of Mango and Tomato Paste and It's Physico-Chemical Characterization-Reference-Cited by-同舟云学术

Development of Mango and Tomato Paste and It's Physico-Chemical Characterization

Published:2020-10-20 Issue: Volume: Page:165-171
ISSN:2394-4099
Container-title:International Journal of Scientific Research in Science, Engineering and Technology
language:en
Short-container-title:IJSRSET

Author:

Nethaji Dakshan Kumar¹,Suresh Sakamuri²,Prasanna J. Esther Hellan¹,Vijayagopal V.¹,Ramesh Gurusamy³

Affiliation:

1. Department of Food Technology, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India

2. Quality Manager, Sree Sannidhi Foods Pvt Ltd, Chittoor, Andhra Pradesh, India

3. Department of Mechanical Engineering, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India

Abstract

Mangoes are most widely used in cuisine. The Soil requirement for cultivation of Mango tree is a hardy perennial and evergreen tree and it can be grown on a wide range of soils. Value added product such as Milk Shakes can be obtained from fresh pulp of Mango which acts as an excellent source of Vitamin-A and flavonoids. Similar to that high quality Tomato product can be prepared from tomato pulp by using uniformly ripened, red colour tomato. Thus Tomato is nutritious and mostly eaten as processed fruit. So the importance of Climatic Fruit in food industries for the manufacturing of value added Product has received great attention. So the objective of present study is to analyse the composition of mango and tomato and to develop the pulp, and also to know its shelf life which favour the health benefits.

Publisher

Technoscience Academy

Subject

General Medicine

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