DEVELOPMENT OF YOGURT ENRICHED WITH FREEZEDRIED TOMATO PEEL POWDER

Abstract

-This study is to investigate the development of yogurt enriched with freeze dried Tomato peel powder (TPP) is examined. Tomato peel is a rich source of lycopene which can be used as a natural antioxidant and colorant in food products and also it contains large amounts of Vitamin C. The antioxidant properties of this vitamin derive from the fact that it is a very good electron donor which also explains that it acts as a reducing agent that directly neutralizes or mitigates the damage caused by electronically imbalanced and unstable reactive species i.e., free radicals. Tomato peels were freeze dried, pulverized and sieved to prepare as fine powder. Yogurt is a fermented dairy product produced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Freezedried Tomato Peel Powder were added to the yogurt at the ratios of 0.1% and 0.2%, after fermentation. Yogurt with addition of 0.1% (T1) incorporation of Tomato Peel Powder gained high scores for overall acceptability by sensory evaluation. The result obtained for Vitamin C as 0.425 and 0.851 g/100g in developed yogurt for T1 and T2. The protein content of T0, T1 and T2 was 3.11%, 5.25% and 7.23%. These results suggest the possibility of utilizing freeze dried tomato peel powder as a source of Vitamin C enriched ingredient in yogurt manufacture.