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Studies on the Processing of Tomatoes for Production of Tomato Cocktails

M. Shams-Ud-Din
Department of Food Technology & Rural Indus tries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

R.K. Sarker
Department of Food Technology & Rural Indus tries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. Kundu
Department of Food Technology & Rural Indus tries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

Four types of tomato cock tails were prepared with basic ingredients such as tomato juice, different spices, salt, sugar, lime juice, vinegar and sodium benzoate as preservative. The type-1 contained all of the ingredients, type-11 did not contain sugar, type-Ill was without cinnamon and coriander seeds and type-IV was without ginger and lime juice. All types of tomato cocktails were prepared as per the standard procedures and packed in 250 ml capacity glass bottles. The prepared tomato juice and processed cocktails were analysed for their composition. The tomato juice contained 94.35% moisture, 0.47% ash, vitamin-C 15.1 mg/100gm, 4.2% T. S. S, 0.384% acidity, 3.48% sugar and pH 3.96. The processed four types of tomato cocktail had composition of 94.50-95.20% moisture, 1.22-1.23% ash, vitamin-C 1.10- 1.75 mg/100 gm, 4.3-5.0% T. S. S., 1.29-1 .32% acidity and pH 2.70-2.73. The sensory properties of the tomato cocktails were evaluated for colour, flavour, texture and overall acceptability by a panel of 15 judges. The results revealed that type-Ill secured the highest overall acceptability over other types. Storage of the tomato cocktails at room temperature for a period of 6 months had slight effect on the colour and vitamin-C. The other composition remained almost unchanged during storage indicating excellent shelf life of the cocktails processed from the tomato juice.

Keywords: Tomato, Lemon juice, Spices, Preservatives, Cocktail

Location: Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

To prepare different types of tomato cocktails and their compositional analysis,
To study the effect of ingredients on the quality and the shelf life of the tomato cocktails.

Methodology:

The investigation was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. Fully ripe and healthy tomatoes having well-developed colour were collected from the local market. Extraction of Tomato juice: The tomatoes were cleaned in running water before extraction of tomato juice. The green and blemished portions of the cleaned tomatoes were removed with stainless steel knife and cut into small pieces. The pieces were collected in an aluminium open vessel and crushed thoroughly with a wooden ladle. The crushed mass was cooked for about 5 min. Mashed it well during cooking. The cooked tomatoes were then strained through 1 mm mesh stainless steel sieve, by rubbing gently with the bottom end of an enamelled mug. The seeds and skins were discarded. The prepared juice was then stored in deep freeze at -10°C for future use. Sample-S, contains all the ingredients, sample- S2 had all ingredients but without sugar, sample- S3 contains all ingredients except cinnamon and coriander seeds while sample- S4 contains all ingredients but without ginger and lime juice.

Chemical analysis: Fresh tomato and cocktails were analyzed for moisture content, ash, dry matter, total soluble solids (TSS), pH, total sugar, acidity and Vitamin-C (Ranganna,1994).AII determinations were done in triplicated and the results were expressed as the average value. Storage studies of Tomato cocktails: The processed cocktails were packed in glass bottles of 250 ml capacity and stored at r oom temperature (25-30°C) for a period of 6 months and evaluated for colour, flavour, moisture content, acidity and vitamin-C at two months intervals.

Source of Information: Bangladesh J. Agril. Sci. 34(1): 61-66, January, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The storage of tomato cocktails over a period of 6 months at room temperature (25-30⁰C) did not have any significant effects on colour, flavour, moisture, TSS, acidity and vitamin-C content. The red colour of the cocktails faded slightly at end of 6 months. The flavour and moisture contents of the products remained unaffected. While TSS and vitamin C contents slightly decreased and acidity was found to be slightly increased. All the formulations of the tomato cocktails, however, were acceptable after six months of storage. It can be concluded that tomato pulp or juice is a potential source for production of delicious drink like tomato cocktails.

Knowledge Management: Journal