American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2015, 3(4), 90-100
DOI: 10.12691/ajfn-3-4-1
Open AccessArticle

Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Shampa Sarkar1, Debashis Kumar Dutta Roy2, Alomoni1, Md. Abu Bakkar Siddik3, Kothika Das2 and Md. Jiaur Rahman1, 4,

1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

2Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

3Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

4Department of Biochemistry (MSc Student), Memorial University of Newfoundland, St. John’s, NL, Canada

Pub. Date: November 09, 2015

Cite this paper:
Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das and Md. Jiaur Rahman. Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp. American Journal of Food and Nutrition. 2015; 3(4):90-100. doi: 10.12691/ajfn-3-4-1

Abstract

This study was conducted to investigate the effect of chemical preservatives and storage conditions on tomato pulp. Tomato pulps were prepared by using various concentrations of sodium benzoate (0.05 and 0.1%) and potassium metabi-sulphate (0.05 and 0.1%). The were also stored at 25°C, 4°C and -10°C and analyzed lycopene, beta-carotene, ascorbic acid, acidity and total soluble solid (TSS). Results show that acidity was increased whereas lycopene, beta-carotene, TSS and ascorbic acid were decreased during storage period. These changes were more pronounced at 25°C than at 4°C and -10°C. Pulps treated with higher concentration of sodium benzoate were found minimal changes of chemical constituents at lower temperature as to higher temperature. The results revealed that higher concentration of sodium benzoate and storage at -10°C might be a better way for long term preservation of tomato pulp.

Keywords:
tomato pulp preservatives storage nutritional quality

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