| dc.contributor.advisor | Prof. Md.Ruhul Amin | |
| dc.contributor.author | SOHANY, MOULUDA | |
| dc.date.accessioned | 2022-04-23T08:03:54Z | |
| dc.date.available | 2022-04-23T08:03:54Z | |
| dc.date.issued | 2012-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/647 | |
| dc.description | Tomato, Lycopersicon esculentum belongs to the family Solanaceae and is one of the most
popular and widely grown vegetables in the world. Tomato, ranking 1“ in the world for
vegetables, accounts for 14% of world vegetable production over 100 million metric tons per
year with the leading countries being China United States, India, Turkey and Italy (FAO,
2010). The tomato is native to the Americas. Aztecs and Incas initially cultivated it as early as
700 A. D. Europeans first saw the tomato when the conquistadors reached Mexico and Central
America in the 16th century (The California Tomato Commission, 1997). | en_US |
| dc.description.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). | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | TOMATO LEATHER | en_US |
| dc.subject | Commercial Importance of Tomato | en_US |
| dc.subject | Packaging of Tomato Leather | en_US |
| dc.title | PROCESSING AND PRESERVATION OF TOMATO LEATHER | en_US |
| dc.type | Thesis | en_US |
