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

Authors

  • Dakshan Kumar Nethaji  Department of Food Technology, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India
  • Sakamuri Suresh  Quality Manager, Sree Sannidhi Foods Pvt Ltd, Chittoor, Andhra Pradesh, India
  • J. Esther Hellan Prasanna  Department of Food Technology, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India
  • Dr. V. Vijayagopal  Department of Food Technology, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India
  • Dr. Gurusamy Ramesh  Department of Mechanical Engineering, JCT College of Engineering and Technology, Coimbatore, Tamilnadu, India

DOI:

https://doi.org//10.32628/IJSRST207537

Keywords:

Mango, Tomato, Paste, Pulp, Shelf life, Microbial Analysis.

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.

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International Journal of Scientific Research in Science and Technology

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Published

2020-10-30

Issue

Volume 7, Issue 5, September-October-2020

Section

Research Articles

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How to Cite

[1]
Dakshan Kumar Nethaji, Sakamuri Suresh, J. Esther Hellan Prasanna, Dr. V. Vijayagopal, Dr. Gurusamy Ramesh, " Development of Mango and Tomato Paste and It's Physico-Chemical Characterization , International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 7, Issue 5, pp.165-171, September-October-2020. Available at doi : https://doi.org/10.32628/IJSRST207537