Open AccessDevelopment of Mango and Tomato Paste and It's Physico-Chemical Characterization
Author(s) -
Dakshan Kumar Nethaji,
S. Suresh,
Jakku Prasanna,
V. Vijayagopal,
Gurusamy Ramesh
Publication year - 2020
Publication title -
international journal of scientific research in science, engineering and technology
Language(s) - English
Resource type - Journals
eISSN - 2395-1990
pISSN - 2394-4099
DOI - 10.32628/ijsrst207537
Subject(s) - pulp (tooth) , evergreen , value added , ripening , jams , horticulture , ascorbic acid , biology , mathematics , food science , botany , medicine , pathology , economics , macroeconomics
Mangoes are most widely used in cuisine. The Soil requirement for cultivation of Mango tree is a hardy perennial and evergreen tree and it can be grown on a wide range of soils. Value added product such as Milk Shakes can be obtained from fresh pulp of Mango which acts as an excellent source of Vitamin-A and flavonoids. Similar to that high quality Tomato product can be prepared from tomato pulp by using uniformly ripened, red colour tomato. Thus Tomato is nutritious and mostly eaten as processed fruit. So the importance of Climatic Fruit in food industries for the manufacturing of value added Product has received great attention. So the objective of present study is to analyse the composition of mango and tomato and to develop the pulp, and also to know its shelf life which favour the health benefits.