Formulation and quality evaluation of lycopene containing tomato supplemented yoghurt

Abstract

Since tomatoes are extremely perishable, drying them is a practical way to increase their shelf life and reduce postharvest losses. The search for foods that double as powerfully beneficial nutraceuticals for human health is currently on the global agenda. Yoghurt's ability to absorb lycopene has been demonstrated to boost its nutritional value when fortified with tomato powder. Some nutrients may breakdown while the tomato is drying, which will impact its general quality traits. Pretreatment's impact on improving drying and product quality. This study looked into the properties of lycopene containing tomato supplemented yoghurt. The goal of this study was to examine how three (3) chemical treatments affected the yield, physical-chemical makeup, and nutritional value of a cabinet dried tomato powder (KMS, CaCl2 and NaCl). Using a cabinet dryer with constant air circulation at 0.7 m/s and air temperatures between 60 and 680C, the evaporation procedure was carried out based on previous studies that involved soaking in 0.1% kms, 2% CaCl2, and 1 molar NaCl. To ordinary yoghurt, tomato powder was added in increments of 10 ppm. Using established techniques, the contents of ash, moisture, crude protein, crude fiber, fat, and lycopene were all examined. Results indicated that fortification directly correlated with improvements in the yoghurt's ash and fat. As the enrichment with fresh tomato powder increased, so did the lycopene content. Yogurt's color and texture varied as fortification rose, and moisture levels decreased; still sample B (10 ppm tomato powder) displayed the greatest results. Tomato powder's physical characteristics and bioactive elements (total phenolic compounds, total flavonoids, anti-oxidant and lycopene) were studied. The effects of lycopene may change from person to person depending on dietary lycopene and fat intake, probiotics, genetic variances in metabolism, and other variables.