Development and Quality Assessment of Tomato Candy

Author(s)	Dr. Prof. Anil B, P. Padmavathi
Country	India
Abstract	Tomato is one of the most important edible and nutritious vegetable in the world. The aim of the research was to “Develop the Preparation and Standardization of tomato candy’s” and to standardize tomato candy using Sugar Solutions and cornflour, as well as to investigate the impact of the sugar solution on tomato candy features. Moisture, ash, protein, fat, vitamin C, total sugar, treatment Fiber, quality, and microbiological state of produced confectionery were all examined. tomato candy has the maximum nutrient and sensory score, as well as the lowest microbial load, when compared to sweets made with 60% tomato puree and 40% sugar solution. Based on the sensory analysis, Sample1 exhibited more favourable sensory characteristics compared to Sample 2 and Sample 3. As they are low calorie fruit that is high in fibre.
Keywords	Tomato candy, sugar solution, standardization quality, nutritional composition, sensory analysis, microbial load.
Field	Biology > Agriculture / Botany
Published In	Volume 5, Issue 4, July-August 2023
Published On	2023-07-29
Cite This	Development and Quality Assessment of Tomato Candy - Dr. Prof. Anil B, P. Padmavathi - IJFMR Volume 5, Issue 4, July-August 2023. DOI 10.36948/ijfmr.2023.v05i04.4707
DOI	https://doi.org/10.36948/ijfmr.2023.v05i04.4707
Short DOI	https://doi.org/gsjjqr

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