Supplementation of tomato pomace in lassi (a traditional Indian dairy product)and its effects on physico-chemical, functional attributes and shelf-life of lassi

Abstract

Utilization of agriculture waste as food additives increased significantly due to their potential health and nutritional attributes. Tomato crop is widely grown across the globe and generates large amount of waste in the form of tomato pomace during the processing of tomato. Dried tomato pomace has a higher shelf-life and easier for food fortification. Lassi is a traditional Indian dairy product consumed as a refreshing beverage during summer. Considering the various health and nutritional benefits of tomato pomace present study was undertaken to supplement tomato pomace in lassi. Tomato pomace powder (TPP) was prepared by tray drying at 55-60 °C for 16-18hrs. Pomace had 16.70% protein, 57.53% crude fibre, and 49.80%2, 2 diphenyl-1-picryl hydroxyl (DPPH) inhibition activity, 311.7mg gallic acid equivalents (GAE)/100g total phenolic content(TPC). Supplementation of tomato pomace was done at different rates of 0.5, 1.0, 1.5, and 2.0% (w/v) of milk during the heating of milk. 1% tomato pomace added lassi had a better sensory score and physico-chemical properties with an overall acceptability score of 7.5. In, addition 1 % tomato pomace lassi had 2.53% fat,2.67% protein, 18.81% total solids, 0.66% ash, 21.81% DPPH inhibition antioxidant activity and 12.37 mg GAE/100 g. Tomato pomace powder added lassi was found stable up to 12 days of storage study while the control sample (without tomato pomace)was unacceptable after 9 days of storage. Lassi supplemented with tomato pomace rich in fibre and antioxidant activity. Utilization of tomato pomace in lassi fortification can be better alternative for tomato processor as lassi consumed very large segment of population.