Due to its commercial importance and the fact that it is highly perishable, the tomato (Solanum lycopersicum) is one of the most researched vegetables in the field of scientific study. It is estimated that post-harvest losses range from 25 to 50 per cent in tropical countries from the time the tomato is harvested until it is consumed. It is necessary to turn it into goods that can be stored on shelves for use during the off-season in order to make up for the losses that occur after the harvest. Tomato can be dried on foam mat, which is a helpful procedure for preserving it in powder form. Fresh tomatoes are used to make a variety of products, such as puree, sauce, ketchup, pickles, etc., but due to their high moisture content, these products have a shorter shelf life. The main challenge in this industry is the high expense of the equipment required to produce better-quality products from fresh tomatoes. Because of this, the study's main contribution is to the creation of low-cost processing and packaging procedures that will enable the delivery of shelf-stable, high-quality, and convenient goods in today's competitive market. The primary objective of this research is to conduct an evaluation of the quality of the instant khaman mix. During the phases of the study, the tomato khaman powder quick mix was tested. The parameters, such as thickness, bulk density, moisture content, ascorbic acid, acidity, pH, total soluble solid and sensory of instant mix tomato khaman powder were carried out at concentrations of tomato powder ranging from 5 to 25 g, with gram flour concentrations ranging from 75 to 95 g, sodium bicarbonate concentrations ranging from 3 to 7 g and normal salt concentrations ranging from 3 to 7 g. As outputs, the parameters (thickness, bulk density, moisture content, ascorbic acid, acidity, pH, total soluble solid and sensory) were measured and analysed. In order to ascertain the conditions under which performance is maximised, a numerical multi-response method was used. This approach takes into account several responses simultaneously. Maximum attractiveness was reached at tomato powder concentration of 17.04 g, gram flour concentration of 87.90 g, sodium bicarbonate concentration of 5.46 g, and regular salt concentration of 2.83 g, which together make up the compromised ideal condition for instant mix tomato khaman powder.

Tomato; Foaming Properties; Drying Characteristics; Instant Mix Tomato; Quality; Instant Khaman Powder Mix

During the experimentation, the instant mix of tomato khaman powder was assessed. The parameters of the instant mix tomato khaman powder (thickness, bulk density, moisture content, ascorbic acid, acidity, pH, total soluble solid and sensory) were tested at concentrations of tomato powder (5, 10, 15, 20 and 25 g) with concentrations of gram flour (75, 80, 85, 90 and 95 g), sodium bicarbonate (3, 4, 5, 6 and 7 g) and regular salt (normal salt) (1, 2, 3, 4 and 5 g). The reactions were measured for the parameters (thickness, bulk density, moisture content, ascorbic acid, acidity, pH, total soluble solid and sensory). A numerical multi-response technique was used to determine the ideal circumstances. The thickness, bulk density, moisture content, ascorbic acid, acidity, pH and total soluble solids of instant mix tomato khaman were 2.11 cm, 0.46 g/cc, 53.58% (wb), 17.95 mg/100g, 0.49%, 7.69 and 5.53°Brix, respectively. The quick mix tomato khaman powder received scores of 7.67, 8.20 and 8.12 in terms of aroma, flavour and overall acceptance respectively. The compromised optimal condition for instant mix tomato khaman powder was attained at maximum desirability at tomato powder concentration of 17.04 g, gram flour concentration of 87.90 g, sodium bicarbonate concentration of 5.46 g and normal salt concentration of 2.83 g.

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