Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium)

Vithal Balavant Kudachikar (CSIR, New Delhi)
P Geethanjali (CSIR, New Delhi, India)
Prakash Om (CSIR, New Delhi, India)
Kumar Amarjeet (CSIR, New Delhi, India Rohtas Mahila College, Sasaram Veer Kunwar Singh University, Ara, India)
Athar Singh Chauhan (CSIR, New Delhi, India)

Indonesian Food and Nutrition Progress
Vol 18, No 1 (2021)

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 °C) up to 90 days. The results indicated the α-tomatine content in green tomato juice and in RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores)stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days indicated within the permissible limit.