Quality Characteristics and Formulation Protocol for Reconstituting Tomato Powder into Paste
| dc.contributor.author | Deha, Christabel Irene | |
| dc.date.accessioned | 2019-03-27T10:01:44Z | |
| dc.date.accessioned | 2023-04-19T01:14:03Z | |
| dc.date.available | 2019-03-27T10:01:44Z | |
| dc.date.available | 2023-04-19T01:14:03Z | |
| dc.date.issued | 2019-03-27 | |
| dc.description | A thesis submitted to the Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi in partial Fulfillment of the requirement for the degree of Master of Science in Food Science and Technology. | en_US |
| dc.description.abstract | Tomato powder has been developed as a way of mitigating postharvest challenges associated with fresh tomatoes. However, there is limited information on the quality characteristics and formulation protocol for reconstituting tomato powder into paste. This study therefore sought to determine the proximate composition, physicochemical properties (pH, Brix, titratable acidity, colour) and consumer acceptance (scale of 1-7) of reconstituted tomato powder. The solar dried Roma tomato flour were formulated into tomato paste with different proportions of water and binder (cassava starch). A canned commercial tomato paste was used as control. Moisture, crude protein, ash, crude fat, crude fibre and carbohydrate content of the reconstituted powder ranged from 73.01 - 73.93, 0.57 - 0.58, 4.90 - 5.07, 0.46 - 0.62, 13.73 - 17.38 and 2.57 - 7.11, respectively. That of the control was 71.61, 0.30, 3.30, 0.42, 10.94 and 13.44, respectively. pH, º brix, titratable acidity and colour (redness index) of the tomato paste samples ranged from 4.11 - 4.25, 1.95 - 2.25, 0.23 - 0.26 and 10.40 - 13.70 respectively, compared with 4.25, 2.25, 0.23 and 13.7 for the control. The tomato pastes from the reconstituted powder was generally liked by consumers with average score of 5.02 compared to the control with an average score of 6.10. Consumers’ willingness to use the pastes reconstituted from the tomato powder was also high with an average score of 4.51 compared to the average score of 5.97 for the control. The present findings suggest that the method of processing the tomato powder induced some structural changes, which were reflected in the fibre and carbohydrate content. The consumer assessment further indicates a good market potential for extending the use of tomato powder. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/11661 | |
| dc.language.iso | en | en_US |
| dc.subject | Tomato powder | en_US |
| dc.subject | Reconstituted tomato powder/tomato paste | en_US |
| dc.subject | Cassava starch | en_US |
| dc.title | Quality Characteristics and Formulation Protocol for Reconstituting Tomato Powder into Paste | en_US |
| dc.type | Thesis | en_US |
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