The Indian Journal of Nutrition and Dietetics

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Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content


Affiliations
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
     

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Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.
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  • Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content

Abstract Views: 190  |  PDF Views: 0

Authors

J. S. Sidhu
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
V. K. Jain
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
G. S. Bains
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Abstract


Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.