Physico-chemical evaluation of tomato powder

The present study explored converting surplus tomatoes into powder using hot air oven drying method for two tomato varieties Angoorlata and AzadT6. The two varieties differed in appearance and composition. Fruits of Angoorlata variety are small, oval, yellowish-red, with a locule count of 2.33, average weight of 46.33 grams, and pericarp thickness of 0.018 cm. They have an edible index of 93.36%, and a waste index of 5.33%. AzadT6 tomatoes are medium, spherical, deep red, with a locule count of 3.33, average weight of 65.33 grams, and pericarp thickness of 0.023 cm. They have a flesh percentage of 78.33, skin percentage of 5.3, seed percentage of 5.06, an edible index of 98.16%, and a waste index of 2.16%. Beta-carotene content in Angoorlata variety was estimated to be 10.50 mg/100g whereas 12.19 mg/100g in AzadT6 Results of sensory evaluation showed highest overall acceptability for tomato powder of Angoorlata variety. Present study underscores the benefits of transforming surplus tomatoes into powder to extend shelf life and minimize waste while preserving nutritional and sensory qualities.