Vol. 10, Issue 9 (2021)

Author(s):
Bhargavanandha KS, Kshirsagar RB, Patil BM and Bachate AH

Abstract:
In the present research project, partially hydrolyzed guar gum (PHGG) was utilized in tomato soup powder and their effect in quality attributes of tomato soup powder was analyzed. Addition of PHGG decreases water absorption capacity, wettability time, swelling index, rehydration ratio, water absorption (hot water) and increases solubility, water solubility index and flowability of selected tomato soup powder. As increasing level of PHGG increases the TSS, pH and decreases viscosity of prepared soup samples. As increasing spindle speed decreases the viscosity of tomato soup samples. As increasing level of PHGG (5%, 10%, 15% and 20%) decreases the viscosity of prepared tomato soup samples. Addition of PHGG decreases the bioactive components of tomato soup powder such as lycopene, vitamin C and β-carotene (4.87±0.02, 82.54.87±1.63 and 25.074.87±0.26) mg/100g. Tomato soup powder can be stored for 90 days at ambient temperature (37ºC) and refrigerated condition (4ºC) without any microbial spoilage. Increasing storage period of tomato soup powder increases titratable acidity and decreases TSS, solubility, pH value and overall acceptability of tomato soup powder stored at ambient temperature (37ºC) and refrigerated condition (4ºC). HDPE laminated standing pouch can be used as packaging material for storage of tomato soup powder at ambient temperature (37ºC) for 90 days and it is not suitable for storage at refrigerated condition (4ºC) and poly propylene can be recommended for storage of tomato soup powder at refrigerated condition (4ºC) for 90 days. Solubility, titratable acidity, pH and TSS of tomato soup powder changes irrespective of packaging material and storage condition.