Development of Nutritional Tomato Wadi

Tomato wadi (Toffee) was prepared at different treatments T₁ (Tomato pulp 50 g + fresh coconut 50 g), T₂ (Tomato pulp 60 g + fresh coconut 40 g) and T₃ (Tomato pulp 70 g + fresh coconut 30 g ) with fixed quantity of sugar (70 g) in each treatment. The nutritional tomato wadi was developed by taking fresh and matured tomato fruit and blanched at 80^oC for 10-15 min. Then tomato pulp was extracted and added in sugar and other ingredients. The whole mixture was mixed well and cooked upto final concentration of 75⁰ Brix. Through adequate cooking of mass it is rolled into sheets of 4-6 mm thickness, cut into uniformly sized pieces and packed into polythene bags. According to chemical analysis and sensory analysis carried out by panel, the 70% tomato pulp and 30% fresh coconut incorporated wadi is more acceptable. Due to its taste and flavour, it enjoys wide popularity and acceptance among the children.