Technology Development for Preparation of Tomato Soup Powder with Incorporation of Partially Hydrolyzed Guar Gum

Author: Bhargavanandha K.S.*, Kshirsagar R.B., Agarkar B.S. and Bachate A.H.

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Abstract

The aim of this research project to develop dehydrated tomato soup powder as a functional food by utilizing partially hydrolyzed guar gum (PHGG) as a highly soluble dietary fibre enhancer, and also to improve the consistency, solving viscosity problem of prepared tomato soup. High viscosity nature of guar gum cannot be utilized as a dietary fibre for this reason guar gum was hydrolyzed partially by an enzymatic method (cellulase), PHGG can be used >1% in tomato soup when compared to guar gum. The technology was developed to standardize the process for preparation of tomato soup powder incorporated with partially hydrolyzed guar gum (PHGG) to achieve the desirable characteristics along with increase in soluble dietary fibre. Good quality of raw materials such as ginger powder, onion powder, tomato powder and garlic powder was prepared by using cabinet tray dryer at 60°C temperature. Prepared tomato powder contains good source of lycopene, β-carotene and vitamin C. Tomato soup powder w

Keywords

PHGG, Tomato soup powder, Sensory, Chemical composition.

Conclusion

It can be concluded that 15 percent incorporation of partially hydrolyzed guar gum improved sensory attributes, acceptability and consistency of prepared tomato soup. Addition of 15 percent PHGG increased the soluble dietary fibre content in T3 tomato soup powder, and its energy value was found to be 251±0.35 Kcal. Addition of PHGG decreases the viscosity of T3 sample. Good quality of ginger powder, onion powder, garlic powder and tomato powder was prepared by using cabinet tray dryer at 60°C temperature and also tomato powder contain good source of antioxidants such as lycopene, vitamin C and β-carotene. Tomato soup powder prepared by incorporation of partially hydrolyzed guar gum and tomato powder is an innovative product in dehydrated soup mix, as a source of highly soluble dietary fibre. It can be recommended for consumers for curing various diseases such as irritable bowel syndrome, constipation, diarrhea and also prebiotic effect.

References

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How to cite this article

Bhargavanandha, K.S., Kshirsagar, R.B., Agarkar, B.S. and Bachate, A.H. (2021). Technology Development for Preparation of Tomato Soup Powder with Incorporation of Partially Hydrolyzed Guar Gum. Biological Forum – An International Journal, 13(3a): 16-24