@article{ajfn2015341,
author={{Sarkar, Shampa and Roy, Debashis Kumar Dutta and Alomoni, A and Siddik, Md. Abu Bakkar and Das, Kothika and Rahman, Md. Jiaur},
title={Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp},
journal={American Journal of Food and Nutrition},
volume={3},
number={4},
pages={90--100},
year={2015},
url={http://pubs.sciepub.com/ajfn/3/4/1},
issn={2374-1163},
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 25ˇăC, 4ˇăC and -10ˇăC 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 25ˇăC than at 4ˇăC and -10ˇăC. 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 -10ˇăC might be a better way for long term preservation of tomato pulp.},
doi={10.12691/ajfn-3-4-1}
publisher={Science and Education Publishing}
}