The Indian Journal of Nutrition and Dietetics

ISSN: 0022-3174; eISSN: 2348-621X

DOI:10.21048/IJND.2021.58.S3.28440
www.ijndonline.org

Formulation and Incorporation of

Tomato Powder in Selected Recipes
Abinaya, C. and Sridevi Sivakami, Pl.
(Department of Food Service Management and Dietetics,
Avinashilingam Institute for Home Science and Higher Education for Women,
Coimbatore - 641 043)
e-mail: abinayachinnaraj2002@gmail.com

Abstract

Tomato (Solanum lycopersicum.L) a functional food (neutraceutical) contains

bioactive components like carotenoids β-carotene, lycopene, vitamins C, vitamin A and
tocopherol, phenolic compounds (hydrocinnamic acid), flavonoids (narigenin, rutin) and
other bio active components (glycolkaloids and lectin). These bioactive components will
reduce the risk of chronic degenerative diseases like cancer, cardiovascular diseases,
AIDS, Alzheimer’s disease, osteoporosis, osteoarthritis and asthma. The ripened tomato
contain higher amount of lycopene and it reduces the oxidative stress. It act as an anti-
carcinogenic, anti-inflammatory, antioxidant, hepatoprotective, cardio protective and anti-
lumen. The post harvested losses in tomatoes were estimated to be 15 and 10% at the
farmers and intermediaries level respectively. The harvesting loss was found highest (6%)
as compared to grading, packaging, storing and transporting. On other hand the loss of
tomato were found highest for mercantile (6.3%), retailer (1.5%), due to transportation and
marketing. Processing techniques will improve the shelf life of the product. The demand for
tomato processing usually arises from a need to preserve the product for home use, out of
season to add value for extra income. The current processing techniques carried out is low
temperature processing, high pressure processing, pasteurization and quality control. The
basic preservation principle behind all these products is to remove water by boiling to heat
the product to destroy enzymes and microorganisms and concentrate the product so that
contaminating microorganism cannot re-grow. Hence the present study was carried out to
formulate the tomato powder by adopting different drying process like spray drying, foam
drying, cabinet drying and solar dryer. The characteristics, nutrient composition, shelf life
of the tomato powder was studied, formulated tomato powder was incorporated in different
selected recipes.

Keywords: Functional food, tomato powder, cardio vascular diseases, anitoxidants,

pasteurization, shelf life, nutrient composition

The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021 149
 Abinaya, C. and Sridevi Sivakami, Pl.
Introduction
Tomato belongs to solanaceae family,
is a perishable fruit after harvesting; the
perishability depends on its humidity,
temperature and moisture content. The
tomato must be harvested at the right time,
as the over ripe tomato is more susceptible
to get injured than ripe and pink ones. The
tomatoes continuously ripen and over ripe
rapidly even after harvesting . In Tamil
1 promoter having vitamins and diseases
Nadu tomato is cultivated in more than
28,000 hectares (Ha) and the average
production per year is 3.25 thousand
tonnes. In Tamil Nadu, Dindigal district is
the major vegetable cultivar, in which the
cultivation is more than 2200 Ha across 5
major taluks with tremendous potential of
post-harvest processing2.
Vitamins account for a small portion
of the total dry matter. Minerals commonly
found in tomato fruit are K, Ca, Mg and
P and may reach eight percentage of
the dry matter. The drying mechanism to
be envisaged in the drying of tomatoes.
Different elements with different transition
temperatures and heat capacities within
the same compound points to assured
drying difficulties as one reason that makes
spray drying of tomato pulp a bad option .
As tomato is an important vegetable
globally, when there is seasonal glut
farmer doesn’t fetch good price. Moreover
a big share of crop produce is spoiled and
become a waste due to lack of proper
150 The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
processing and storage. However, it can
be processed to value added products.
Fruit and vegetable powders obtained by
drying to a certain moisture level are an
ideal addition to soups, sauces, marinades,
baby foods, dips, extruded cereal products,
fruit purees and fillings for frozen toaster
snacks.
Tomatoes are well known as a health
fighting phytochemicals especially
lycopene. Tomatoes are top source of
Vitamin A and C, contains more dietary fiber,
beta carotene, iron, lycopene, magnesium,
niacin, potassium, phosphorus, riboflavin
and thiamine. Tomatoes are low in saturated
fat, cholesterol and sodium4.
Dehydrated tomato powder holds
a promising and potential market for
processing industries for preparation of
products like sauce, ketchup, chutneys,
soups and baby foods. Tomato powders
are ready to use in vegetable and curry
mix, reduce the bulk for storage, transport
and packaging with extended storage life.
Tomato and tomato products are the major
sources of lycopene and are considered to
be important contributors of carotenoids in
3
human diet5.
This is also superior in nutrition, as
it contains several kinds of nutrients and
antioxidants which nourishes and protects
the human system. This might be due
to the presence of moisture and other
 Formulation and Incorporation of Tomato Powder in Selected Recipes
environmental influences such as humidity,
temperature and contamination. All the
above factors harbor the microbes and
leads to the spoilage of tomato. And hence,
the study was performed to improve the
shelf life of the tomato and make them shelf
staple, so that it will be available throughout
the year. This was also done to provide a
better alternative for the tomato and to find
its acceptability. The objectives of the study
was to formulate tomato powder by different
drying methods (spray, foam, cabinet,
solar) to assess the physiochemical
characteristics of the formulated powder
and to incorporate the formulated tomato
powder in selected recipes
Materials and Methods
Procurement and pre preparation of tomato
Tomato (Solanum lycopersicum) is
a fruit which is highly perishable due to
its moisture content. The procurement of
tomatoes according to the size, weight,
color and strength, firmness, shape,
moisture and total soluble content in
order to obtain uniformity in tomatoes was
done. The tomatoes were procured from
North Coimbatore District. The procured
tomatoes for the current research had good
quality attributes; after the selection of the
tomatoes, they were washed and blanched.
The pre-preparation was followed by
washing, destalking, slicing, dicing and
immersing the sliced tomatoes for a period
The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
of time to know effect of the anti-browning
quality of the dried materials.
Dehydration of tomatoes
The moisture which helps for the
growth of multiple microorganism leads
to spoilage. To improve the shelf life of
the tomatoes multiple processing should
be adapted. Several techniques such as
pickling, high pressure processing, drying,
canning and production of preserves are
done currently. Hence the primary need of
the study is to formulate tomato powder in
multiple dryers such as spray dryer, foam
dryer, cabinet dryer and solar dryer to
improve its shelf life and to find the overall
acceptability of the product. The present
study was an attempt to determine physio-
chemical properties of the tomato powder
and to provide a healthy alternative for the
commercial flavoring.
Spray dryer
Blanching process
The ripe tomatoes was dipped
in boiling water at the temperature of
1000C, for 3 minutes and taken out. Later
the tomatoes were put in cold water for
5 minutes. This was done to deactivate
microorganism present in the selected
tomatoes.
Juice extraction
The blanched tomatoes were cut
into four pieces. Using tomato pulper
which eliminates the skin and seed of the
tomatoes, the pulp was extracted by the
151
 Abinaya, C. and Sridevi Sivakami, Pl.
pulper machine. The 4 kg of fresh tomatoes
sent to the pulper gave 2 ½ liters of tomato
pulp. Tomato pulp was taken in the vessel;
the pulp was filtered and the juice was
be extracted effectively. The 2 ½ liters of
tomato pulp gave one liter of tomato juice.
Mechanism
The spray dryer is equipment which
converts liquid into solid powder. The spray
dryer was preheated at inlet temperature
of 650C and outlet temperature of 1200C.
Using refractometer, the stained tomato
juice was tested for the brix; the result
showed brix 5º. The optimal brix is 15, the
tomato contains very less amount of brix so
that the stabilizer was added. Researcher
used malto dextrin as stabiliser. The malto
dextrin acts as a stabilizer helps to increase
the brix rate and concentration of tomato
juice. The malto dextrin which is a binding
agent was added to the tomato juice, at the
ratio of (1:200). For one liter of tomato juice
200 g (20%) of maltodextrin was added.
While adding the malto dextrin in the
tomato juice it forms lumps and it doesn’t
dissolve so that the colloidal mill was used.
The colloidal mill is used to blend and mix
the liquids. The process of mixing of tomato
juice and malto dextrin was done by the
colloidal mill. The juice was taken and fed
into the pump.
The spray dryer was preheated. The
feed of tomato juice had the feed flow rate
of (12.0 rpm) and the feed pump was takes
152 The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
the liquid to the spray dryer. The exhaust in
spray reduces the higher temperature and
helps to maintain the optimum temperature.
The liquid was sprayed into the chamber
and get convated into powder because
of the air flow of the liquid and the rate of
air flow was noted. A layer was formed
in the product collector. It was taken and
made into powder. Final yield of the tomato
powder by spray drying method was 30 g.
The characteristic of powder was stickiness
because of addition of malto dextrin. The
tomato powder was packed into high
density polythene bag and stored in a
normal room temperature (37ºC).
Foam dryer
The blanched tomatoes were cut and
de-seeded (500 g). The tomato was put
in a pulper and a fine puree was got. Egg
white (30 g) was taken and beaten using
an electrical beater for the formation of
foam. Seventy percentage of the puree
was added with the foam. The foam
mixture was poured in a tray and kept in
an oven preheated at the temperature of
1200C for 10 minutes. The foam was kept
at a temperature of 1100C for 30 minutes.
The dried foam was taken and powdered
in a mixer to form an even powder and was
packed in a dry polythene bag and stored
at normal room temperature.
Cabinet dryer
Drying process was done at
temperature of 600C-700C. At the dry
 Formulation and Incorporation of Tomato Powder in Selected Recipes
condition sample were grinded in grinder.
For the cabinet drying process, 10 kg
of tomatoes were procured and sorted,
washed, blanched and sliced. The sliced
tomatoes were weighed. The weight of the
raw material was 8.700 kg. The tomatoes
were set into the trays properly and the
trays were kept in to the tray/cabinet dryer.
The temperature was maintained at 65 C to
80 C. Drying process was done for 2 days
0
(38 hours) till it reduces its volume and
weight. Dried tomato sample was collected,
pulverized and stored in high density
polythene bags and stored at normal room
temperature.
Solar dryer
In solar drying method of
preparation of tomato powder, procured
tomatoes was blanched into boiling water
for 10-15 minutes. The tomatoes skin is
peeled, halved and seeds are removed.
Further the tomatoes are thinly sliced
and placed on the solar dryer for 3 days,
the ripped tomatoes get automatically
powdered.
The solar dryer helps to reduce
or eliminate the moisture content of the
raw material. The solar dryer was used
to dehydrate the food samples and is a
traditional method. The solar dryer works
under the sunlight and implements the heat
to the food particles to reduce the moisture
and maintains the food in dried form.
The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
The solar drying is less expensive
method. The dryer contains exhaust which
helps to maintain the temperature of the
dryer. Six kg of tomato was procured and
washing, sorting, blanching, slicing and
the removal of seeds was also done. The
removed waste was around 3 kg and
other 3 kg of tomatoes were arranged
0
into the trays and kept into the dryer. The
time taken to dry tomatoes was 3 days
(70 hours). The tomatoes were
weighed. The dried tomatoes weighed
180 g. Later the dried tomato was
pulverized to get tomato powder, stored in
high density poly ethylene bag at normal
temperature 370C.
Nutrient analysis of tomato powder
the
The tomato powder was analyzed
to estimate the amount of nutrients such
as vitamin C, iron, phosphorous, calcium,
magnesium, zinc, copper, manganese,
sodium, potassium and to determine the
presence of antioxidant such as lycopene
and β-carotene.
The nutrient analysis for protein
was estimated by Lowry’s method, for
carbohydrate by anthrone reagent method,
estimation of magnesium, iron, total sugar,
calcium, determination of total fiber, testing
of phosphorous, estimation of vitamin C,
lycopene, folate and β-carotene was done
using standard procedures (AOAC method).
The analysis of the nutrient is essential to
153
 Abinaya, C. and Sridevi Sivakami, Pl.
determine the absolute proportion of the
nutrients.
Incorporation of tomato powder in selected
recipes
The formulated tomato powder was
incorporated in commonly consumed
recipes such as sambar, tomato thokku,
tomato chutney, rasam, sauce, ketchup,
tomato soup, tomato juice, potato chips
(for flavoring), tomato rice, tomato dosai,
tomato oats, tomato vadagam etc and
the sensory evaluation of the recipes was
done, to identify the overall acceptability of
the tomato powder incorporated foods.
The results are considered
represent the taste of the population and are
used to determine the overall acceptability
of these products.
Results and Discussion
Characteristics of the formulated tomato powder
The tomato was dried in multiple
driers such as spray dryer, foam dryer,
cabinet dryer and solar dryer and was
powdered, and the characteristics of the
tomato powders were analyzed.
Spray dryer
The tomato powder done in the spray
dryer was good. The colour of the dried
tomato powder was pale red. This was
because of elimination of tomato skin and
pulp. Only the juice was extracted and
154 The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
also due to the addition of malto dextrin.
The tomato contains sugar with which the
addition of maltodextrin creates dull colour
and also the powder was sticky. The flavour
of tomato powder was good. Regarding the
taste, the powder was sweet. This method
was cost effective. The 4 kg of tomatoes
gave 30 g of powder. It takes a longer
duration to get the powder.
Foam dryer
The tomato powder was done in the
foam dryer. The foam dried powder was
good. The powder contains natural foaming
agent egg white. It helps in rendering
powder by foaming. In this method 500
to grams of tomatoes gave 15 g of tomato
powder. Flavor, taste and appearance was
good, colour was red in colour and this
method was cost effective when compared
with other method.
Cabinet dryer
The tomato powder done in cabinet
dryer was dark red in colour the appearance,
flavour and taste was good. In this method
8.5 kg of tomato gave 200 g of tomato
powder. When compare with the spray
dryer and foam drying, the cabinet drying
technique is inexpensive and the exhibited
a mild sticky texture was obtained.
Solar dryer
The tomato which was solar dried
gave a bit more yield when compared with
other kind of dryers. Six kg of tomato was
 Formulation and Incorporation of Tomato Powder in Selected Recipes

taken, after the De-seeding the raw material
weighed 3 kg. At the end of solar drying
the tomato powder yield was 180 g. The
dried powder was dark red in colour. The
appearance, flavor and taste were good.
It was inexpensive, in case of processing
techniques.
Analyzed nutritive value of tomato powder
The tomato powder was dried in
different types of dehydration methods such
as the spray, foam, cabinet and solar dryer.
Table I shows the nutritional contribution of
the four types of dried tomato powders. The
dried powders obtained from spray, foam,
cabinet and solar dryers are used.
The nutritive value of tomato powder
obtained from spray dryer method is about
268 kcals of energy, 57 g of carbohydrates,
35 g of sugar content, 10 g of proteins,
0.5 g of fiber, 0.82 g of lycopene, 180 mcg
of β carotene, 216 mg of iron, 189 mg
of phosphorous, 86 mg of magnesium,
75 mcg of folate, 65 mg of vitamin C,
21 mcg of vitamin K, 102 mg of potassium,

TABLE I

Analyzed Nutritive Value of Tomato Powder

Analyzed value for different drying methods

Nutrients Spray dryer Foam dryer Cabinet dryer Solar dryer
method method method method

Energy (kcals) 268 321 328 338

Carbohydrates (g) 57 66 68 70
Sugar content (g) 35 42 40 41
Protein (g) 10 14 14 15
Fibre (g) 0.5 1.42 1.7 1.50
Lycopene (mg) 0.82 1.20 1.45 1.48
Betacarotene (mcg) 180 285 300 305
Iron (mg) 216 430 501 498
Phosphorous (mg) 189 310 318 320
Magnesium (mg) 86 145 165 170
Folate (mcg) 75 115 128 129
Vitamin C (mg) 65 112 117 120
Vitamin K (mcg) 21 35 42 43
Potassium (mg) 102 1572 1850 1860
Calcium (mg) 72 166 167 171
Moisture (%) 3.4 11.5 10 12
pH 4.6 4.5 5 4.8

The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021 155
 Abinaya, C. and Sridevi Sivakami, Pl.

72 mg of calcium, 3.4 percentage of 128 mcg of folate, 117 mg of vitamin C,

moisture and 4.6 pH is present.
The foam dried tomato powder had
a nutritive value of 321 kcals of energy,
66 g of carbohydrates, 42 g of sugar
content, 14 g of proteins, 1.42 g of fiber,
1.20 g of lycopene, 180 mcg of β carotene,
216 mg of iron, 189 mg of phosphorous,
310 mg of magnesium,115 mcg of folate,
112 mg of vitamin C, 35 mcg of vitamin K,
1572 mg of potassium, 166 mg of calcium,
11.5 percentage of moisture and 4.5 pH is
present.
Nutritive value obtained in the
cabinet dried tomato powder shows that of
328 kcals of energy, 68 g of carbohydrates,
40 g of sugar content, 14 g of proteins,
1.7 g of fiber, 1.45 g of lycopene, 300
mcg of β carotene, 501 mg of iron, 318 mg
of phosphorous, 165 mg of magnesium,
42 mcg of vitamin K, 1850 mg of potassium,
167 mg of calcium, 10 percentage of
moisture and 5 pH is present.
The nutritive value of tomato powder
obtained from cabinet dryer method is about
338 kcals of energy, 70 g of carbohydrates,
41 g of sugar content, 15 g of proteins,
1.50 g of fiber, 1.48 g of lycopene, 305 mcg
of β carotene, 498 mg of iron, 320 mg of
phosphorous, 170 mg of magnesium,
129 mcg of folate, 120 mg of vitamin C,
43 mcg of vitamin K, 1860 mg of potassium,
171 mg of calcium, 12 percentage of
moisture and 4.8 pH is present.
When compared to the all four type
of dryers the solar dried tomato powder is
good in nutritive value and the spray dried
tomato powder has very less amount of
nutrients were presented.

Figure 1
Micronutrient composition of tomato powders

156 The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
 Formulation and Incorporation of Tomato Powder in Selected Recipes

Figure 2
Antioxidant composition of tomato powders

Formulation and incorporation of recipes
The formulation and incorporation of
tomato powder in the selected recipes was
done. In this study the four type of tomato
powder was formulated those are spray
dried, foam dried, cabinet dried, solar dried.
Increased egg flavour was noted in the foam
dried tomato powder, eggs are used as a
foaming agent, egg so that the foam dried
tomato powder was not used incorporation
of recipes.
Overall acceptability of the cabinet

The incorporation of tomato powder dried tomato powder in the selected

was done in selected recipes are cabinet
dried tomato powder and solar dried
tomato powder. Because these two types
tomato powder are direct alternate from
of fresh tomatoes. Other 2 type of dryers
has a carrier which is a binding agent
of maltodextrin. The spray dried tomato
powder has maltodextrin which is act as
a carrier during spray drying process of
tomato powder. Addition of this maltodextrin
into this tomato powder has increased the
amount of sugar content and sweetness
was also increased. Due to the sweetness
at high level it is not acceptable for recipes.
recopies was done. The sum of the scores
of all 5 parameters was done to find the
overall acceptability. The acceptability of
the standard, variation 1 and variation 2 was
done. Among the standard the Tomato rice
scored the highest (22.6) and sauce had a
least score among the standard recipes.
Among the variation 1 in which limited
amount of tomato powder was added the
potato chips scored highest (20.2) and least
place was hold by the sauce (14.2). Among
variation 2 the potato chips had a maximum
score of 17.5 and minimum scored recipes
are tomato thokku and tomato oats.

The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021 157
 Abinaya, C. and Sridevi Sivakami, Pl.

Figure 3
Sensory scores obtained for the incorporated recipes

Overall accessibility of the solar dried
tomato powder in the selected recipies
was done. The sum of the scores of all 5
parameters was done to find the overall
acceptability. The acceptability of the
standard, variation 1 and variation 2 was
done. Among the standard the Tomato rice
scored the highest (22.6) and sauce had a
least score among the standard recipes.
Among the variation 1 in which limited
amount of tomato powder was added the
tomato chutney scored highest (16.8) and
least place was hold by the soup (13.2).
Among variation 2 the tomato chutney had
a maximum score of 17.5 and minimum
scored recipes are tomato thokku and
tomato oats.
Self life of the tomato powder
Tomato is a highly perishable food.
It is one of the fruit cultivated worldwide.
In this study the tomatoes are processed
by the tomato powder. In the present study
is evaluated the shelf life and quality of
tomato powder by following parameters.
Weight loss
The pre and post weight of the
produced four types of tomato powder
was determined. The weight of the spray
dried, foam dried, cabinet dried and solar
dried tomato powder was taken and noted
down. Immediately after production 10 g
of the powder was weighed and packed in
a polythene bag for shelf life analysis for
3 months and the post weight was weighed.
No change in weight was noted after 3
months.
Colour changes
The change in color of all 4 tomato
powders after 3 months of production
was screened. No change in colour was
observed.

158 The Indian Journal of Nutrition and Dietetics, Supplement - 3, January - March 2021
 Formulation and Incorporation of Tomato Powder in Selected Recipes

Type of tomato powder Moisture content (%) Total bacterial count (cfu/g)
Spray dried tomato powder 3.4 4.8 × 102
Foam dried tomato powder 11.5 3.8 × 102
Cabinet dried tomato powder 10 3.2 × 102
Solar dried tomato powder 12 5.1 × 102

Microbial count It was surprising that none of the samples

had any changes even there was no off-
The microbial count in the tomato
flavor after 3 months of production. This
powder can be influenced by the physio
determines the superior quality of the
chemical changes in the tomato powder,
tomato powder. And it can be assured, the
moisture content, exposure to the
no change might be occurred due to the
atmosphere, contamination factors such
strict hygienic practices followed during the
as unsterilized packaging, processing production process.
equipment and utensils used and poor
hygienic practices while handling raw Conclusion
materials. One of the reasons of increasing
The present scenario population
the microbial count of the tomato powder
is increasing and food processing and
is presence of moisture content. The total preservation is important. The tomato
microbial counts of various tomato powders is highly perishable food and it contains
Visible changes high amount of moisture. The appropriate
processing techniques are followed. Those
All type of tomato powders was are spray, foam cabinet and solar dried
critically observed for the determination tomato powder. It contains the nutrients
of visible changes. The powders were and it is shelf stable. And the formulated
observed for the presence of growth of tomato powder is better alternative for fresh
moulds, stickiness, decay in the powder. tomatoes and it will available in all season.
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