DEVELOPMENT AND CHARACTERIZATION OF MALTODEXTRIN FORMULATED INSTANT TOMATO SAUCE POWDER AND RECONSTITUTED SAUCE DURING STORAGE

Abstract

The instant food products are meeting the demands of the fast-paced world with their quick preparation time, convenience, and ever-growing varieties. The present study aimed to evaluate the effect of whole tomato over tomato puree on the powder characteristics of developed maltodextrin-formulated instant tomato sauce powder and rheological behaviour, physicochemical properties, bioactive compound, microbial analysis and sensory evaluation of reconstituted sauce during storage. The puree-based powder exhibited lower moisture content, water activity, and wettability than the whole tomato-based powder that showed superior solubility and flowability. Both the reconstituted sauces showed a non-Newtonian and pseudo-plastic behavior. Despite having different formulation processes, the reconstituted tomato sauces exhibited color, pH, acidity, and total soluble solids that were closely aligned with those of commercial tomato sauce. Throughout the storage period, the bioactive compounds indicating total carotenoid, lycopene content, total phenolic content, and vitamin C content were superior in whole tomato-based reconstituted tomato sauce. Neither powder exhibited any total bacterial count, yeast, or mold during storage. Between the reconstituted sauces, puree-based sauce rated the highest acceptability. This study offers an efficient formula for instant tomato sauce powder and reconstituted sauce, which could be served as a substitute for commercial tomato sauce.