Abstract
Tomato is one of the most important edible and nutritious vegetable in the world. The aim of the research was to “Develop the Preparation and Standardization of tomato candy’s” and to standardize tomato candy using Sugar Solutions and cornflour, as well as to investigate the impact of the sugar solution on tomato candy features. Moisture, ash, protein, fat, vitamin C, total sugar, treatment Fiber, quality, and microbiological state of produced confectionery were all examined. tomato candy has the maximum nutrient and sensory score, as well as the lowest microbial load, when compared to sweets made with 60% tomato puree and 40% sugar solution. Based on the sensory analysis, Sample1 exhibited more favourable sensory characteristics compared to Sample 2 and Sample 3. As they are low calorie fruit that is high in fibre.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal For Multidisciplinary Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
