Effect of Particle Size of Foam Mat Dried Tomato Juice Powder on Various Physical and Sensory Attributes

Abstract

Particle size is an important factor which affects various physical properties such as reconstitution and organoleptic properties of food powders. Tomato powder has various applications in food and beverage industry. The present investigation was aimed to observe the effect of particle size on various properties such as colour, bulk density, rehydration properties, water solubility index, water absorption index and sensory attributes of foam mat dried tomato juice powder. The data obtained was statistically analyzed using one way ANOVA, where means were compared by L.S.D and Duncan multiple range test. The powder was graded using a sieve shaker with three mesh sizes viz. 60, 85 and 100 mm. Particle size of these samples was measured using laser diffraction technique by Horiba particle size analyzer which ranges from 212.59 to 70.81 microns. There was a linear increase in lightness (‘L’ value) with decrease in particle size however decrease in ‘a’ value with decrease in particle size was observed indicating the decrease in redness. Thermal conductivity of the tomato powder increased with decreasing particle size. There was increase in bulk density with decrease in particle size owing to more compact packing by smaller size particles. Decrease in rehydration ratio, coefficient of rehydration and percent water in rehydrated sample was observed. Particle size had significant effect on sensory parameters viz. flavour, mouth feel and overall acceptability. Tomato juice powder with particle size in the range of 186.13 to 189.02µ was found to be most acceptable with respect to sensory characteristics.