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Authors
Affiliations
1 S.P. College of Food Technology, Kharawate- Dahiwali, Ratnagiri, M.S., IN
2 S.P. College of Food Technology, Kharawate-dahiwali, Ratnagiri, M.S., IN
Source
Food Science Research Journal, Vol 4, No 1 (2013), Pagination: 89-91
Abstract
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 80oC 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.
Keywords
Tomato Wadi, Tomato Pulp, Fresh Coconut, Blanching, Cooling, Polythene Bags
