PROCESSING AND PRESERVATION OF TOMATO LEATHER

Abstract

The present study was conducted to prepare the tomato leather together with determination of chemical composition and its shelf life study. Tomato leather was processed in five types differing in the ingredients. The shelf life of tomato leathers were studied for 120 days storage period. Chemical analyses and organoleptic tests were carried out during the 120 days at the interval of 20 days. Sensory evaluation, by serving the tomato leathers to the panelists, was done and the secured scores were analyzed with ANOVA and DMRT at the significance level of P <0.05. At this level color, flavor, texture, taste and overall acceptability were found significant with LSD values of 0.6996, 0.7367, 0.7694, 0.8349 and 0.7279 respectively. Treatment 2 (Tomato leather with lemon juice and vinegar) was best for color. Treatment 3 (Tomato leather with lemon juice, vinegar and tamarind) was best for flavor, texture, taste and overall acceptability. Negligible changes in moisture, ash, protein and fat contents were observed in the prepared tomato leathers. For normal room temperature (28°C-30°C) storage, a shelf life of 80 days was found without any change in color and flavor. After 80 days, changes in color and flavor were found. After 120 days the product and even the packaging material AFP (Aluminum Foil Paper) was deteriorated. A shelf life of 120 days was found for the refrigerated storage temperature (12°C) and from the first day to the 120th day no change in color and flavor was found. Weight was almost the same in the whole study. The overall study introduced an easy and effective technique for the preservation of tomato as tomato leather. The shelf life of tomato leather was found 120 days at the refrigerated storage temperature (12°C) storage and the shelf life was 80 days at the normal room temperature storage (28°C-30°C).