Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

Phenolic Profile, Nutritional Composition, Functional Properties, and Antioxidant Activity of Newly Grown Parthenocarpic and Normal Seeded Tomato

The aim of the study was to compare the physicochemical parameters, sugar, vitamin C, and phenolic profiles in five genotypes of local indeterminate tunnel tomato hybrid (LITTH) (LITTH-778, LITTH-784, LITTH-786, LITTH-788, and LITTH-790) of natural parthenocarpic tomato (NPT) and normal seeded tomato (NST). Samples were collected from the experimental fields of Ayub Agricultural Research Institute, Faisalabad, Pakistan. Physical parameters (fruit shape, fruit weight, fruit length, fruit width, number of seeds per fruit, and shelf-life) and chemical composition (moisture, ash, crude fat, crude fiber, total carbohydrate, crude protein, and vitamin C) of NPT and NST were analyzed by reported methods. The methanolic extracts of tomato pulp were prepared by shaking and extracts were assayed for antioxidant activity. Sugar contents and phenolic profile of NPT and NST were estimated using HPLC method. Weight and size of NPT were less and smaller than the NST. Moreover, NPT were seedless with longer shelf-life and had more phenolic and flavonoid contents than the NST. HPLC analysis revealed that chlorogenic acid, gallic acid, and p-coumaric acid were major phenolics in methanol (polar solvent) extracts of NST, and caffeic acid, gallic acid, and p-coumaric acid in NPT extract. NPT contained higher concentration of sugar contents, but lower concentration of vitamin C than NST. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, NPT fruit extracts showed high scavenging activity with the 50% inhibitory concentration (IC50) value of 22.56 μg/mL compared to NST fruit extracts having IC50 29.49 μg/mL. This study provided useful information for farmers and nutritionists.

Design and evaluation of a refractance window lab-scale dryer

Purpose Refractance window drying (RWD) has been identified as the method that can give high-quality products at a relatively low production cost. However, knowledge about its use and adoption remains lacking both in academic curricula and industry in the developing world. Design/methodology/approach A lab-scale batch RWD of a closed-loop control system was designed, fabricated and evaluated for drying rates, evaporation rate, the energy of evaporation, energy efficiency and throughput. Testing was done using mango and tomato pulps. Findings Drying rates at 95°C of 1.32 gg−1min−1 and 0.854 gg−1min−1 at 2 and 3 mm, respectively, for tomato, 0.6 gg−1min−1 and 0.33 gg−1min−1 at 2 and 3 mm for mango pulp were obtained. The dryer had an evaporation rate of 4.63 × 10–4 kg/s and 4.25 × 10–4 kg/s, the energy of evaporation of 1.05 kW and 0.96 kW and thermal energy efficiency of 25.64% and 21.73% while drying tomato and mango pulps, respectively. Dryer throughput of 0.6 kg/h of dried mango Pulp and 0.47 kg/h of dried tomato pulp was obtained. Originality/value The designed RWD can be adequately used in laboratory experiments on different products to produce powders. This will enable the transfer of knowledge about RWD technology in developing countries.

Generation of Bioelectricity from Organic Fruit Waste

This research proposes an alternative for companies and farmers through the production of electricity using microbial fuel cells (MFCs) using waste from export products. Nine MFCs were manufactured with zinc and copper electrodes; and as substrates, pineapple, potato and tomato pulp wastes were used in the anode chamber, and residual sludge in the cathode chamber. It was observed that the MFCs with pineapple substrate generated higher values of the electrical parameters, resulting in voltage and current values of 0.3484 ± 0.003 V and 27.88 ± 0.23 mA, respectively. It was also observed that the maximum power density was 0.967 ± 0.059 W/cm2 at a current density of 0.04777 A/cm2 for the same substrate. Acid pH values were observed in the three samples, while the conductivity reached its maximum value on day 23 (69.47 ± 0.91 mS/cm) which declined until the last day of monitoring; the turbidity values increased abruptly after day 22 until the last day where a value of 200.3 ± 2.52 UNT was observed for the pineapple substrate. The scanning electron microscopy for the pineapple substrate MFC electrodes shows the formation of a porous biofilm on the zinc and copper electrodes. These results show that a new form of electricity production has been achieved by generating high voltage and current values, using low-cost materials.

Study of Chemical Properties of Lycopene Containing Tomato Purees

A study on chemical properties of different treatments prepared using dried tomato (Lycopersicum esculentum), tomato pulp & water was carried out at School of Home Science, B.B.A.U, LUCKNOW during July 2020 to May 2021 to find out most appropriate treatment/puree having high content of lycopene and Vitamin-C, which can be used during off season for consumption, as a substitute to fresh tomatoes. Apart from lycopene & Vitamin-C; total soluble solids, acidity, ascorbic acid content, ash, moisture and pH of the samples drawn from different treatments were also studied during the investigation. Five different types of treatments viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70⁰C for 35 minutes (T5) were used in the investigation. The effect of these treatments was discernible, as reflected on content of lycopene & Vitamin-C. The highest Lycopene content of 90.34±4.18 mg per 100 g was obtained from tomato pulp cooked at 60-70⁰C for 35 minutes followed by dried tomato powder without food additives (66.47±2.02 mg per 100 g). Similarly, highest content of Vitamin-C i.e. 109.03±6.68 mg per 100 g was obtained from dried tomato powder without food additives and lowest 19.43±0.95 mg per 100 g from mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes. These results appeared highly promising considering the nature of powder & pulp.

Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri

The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.

Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp

The effects of some sulfur-containing compounds on the isomerization and degradation of lycopene, phytofluene, and phytoene under different thermal treatment conditions were studied in detail. Isothiocyanates such as allyl isothiocyanate (AITC) and polysulfides like dimethyl trisulfide (DMTS) had the effect on the configuration of PTF (phytofluene), PT (phytoene), and lycopene. The proportion of their naturally occurring Z-isomers (Z1,2-PTF and 15-Z-PT) decreased and transformed into other isomers including all-trans configuration, while Z-lycopene increased significantly after thermal treatment, especially for 5-Z-lycopene. The results showed that increase in heating temperature, time, and the concentration of DMTS and AITC could promote the isomerization reaction effectively to some extent. In addition, 15-Z-PT and the newly formed Z4-PTF were the predominant isomers in tomato at the equilibrium. Unlike the lycopene, which degraded significantly during heat treatment, the isomers of PTF and PT were stable enough to resist decomposition. Moreover, the isomerization of three carotenoids was enhanced, and the bioaccessibility of lycopene increased significantly with the addition of shii-take mushroom containing sulfur compounds, while there was no positive effect observed in that of PTF and PT.

Zootechnical Fattening Protocol for Mixed Breed Young Bulls with Zoo-sanitary Management System

The objective of this study is to reduce the cost of raising beef cattle in Algeria by proposing a Zootechnical fattening protocol for breeders. The study was carried out on mixed-breed young bulls (Charolais x local breeds). Food rations were distributed daily; the first ration (F1) was made up of soybeans while the second ration (F2) was made of tomato pulp supplemented with sodium bicarbonate. Parameters calculated were the Average Daily Gain (ADG), quantity of faeces eliminated, and weight of each bull. The ADG results shown in F1 and F2 are close. The addition of Sodium Bicarbonate in the F2 ration helps to alleviate certain digestive disorders, particularly acidosis and diarrhoea; therefore, reducing the production costs per kg of meat obtained from bulls fed with tomato which was available annually. The proposed protocol improved fillet yield and lowered the cost per kg of meat. It can be applied internationally in any rudimentary livestock farm.