Contents 1
Nutritional and sensory quality of prepared tomato (Solanum lycopersicum) leather / Arun Jung Chhetri ; Anish Dangal ; Rajesh Shah ; Prekshya Timsina ; Ebika Bohara 1
Abstract 1
1. Introduction 1
2. Experimental Section 2
2.1. Collection of raw materials 2
2.2. Chemical reagents and equipments 2
2.3. Preparation of tomato leather 3
2.4. Analytical methods 4
2.5. Preparation of extract 5
2.6. Determination of total phenolic content 5
2.7. Determination of DPPH radical scavenging activity 5
2.8. Determination of total flavonoid content 5
2.9. Determination of lycopene 5
2.10. Sensory evaluation 5
2.11. Statistical analysis 6
3. Results and Discussion 6
3.1. Analysis of fresh tomato pulp 6
3.2. Analysis of tomato leather 6
3.3. Effect of variation of sugar and pulp on sensory attributes of tomato leather 9
3.4. Selection of the best product 10
3.5. Yield of tomato leather 10
3.6. Correlation between chemical and sensory parameters 10
4. Conclusions 11
References 11