Author: Sudhirkumar B. Vinzuda and Navneet Kumar
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Due to over growing population, the world is facing a challenge related to food products. Instant food products have become an essential component in meeting the demands of human consumption. Products made from tomatoes after they have been processed are very significant to improving public health. Mashed/cooked tomatoes provide higher levels of lycopene compared to entire tomatoes. This study aims to conduct in-depth research into the topic of packaging instant mix tomato khaman powder utilising either simple packaging or vacuum packaging laminated aluminium foil. The storage stability of optimised instant mix tomato khaman powder was evaluated at 15-day intervals over a storage period of up to 75 days using laminated aluminium foil pouches (LAFP) and low-density polyethene bags (LDPE) with and without vacuum packaging. The storage period started at 15 days and went up to 75 days. The study found that the sensory score of colour, aroma, taste, and overall acceptability of instant mix tomato khaman powder were highest in LAFP with vacuum packaging as opposed to LAFP without vacuum packaging and polyethene bags with as well as without vacuum packaging throughout the storage period. As a result, the storage of the quick mix tomato khaman powder was best accomplished with the laminated aluminium foil pouch that had vacuum packaging.
Tomato Khaman Instant Mix Powder; Storage Stability; Packaging; Aluminium Foil
Optimized tomato khaman instant mix powder was stored in LAFP and LDPE bags with and without vacuum packaging for 75 days (2.5 months). Storage reduced average colour-L* values from 19.0 to 16.13. During storage, the average colour-a* and colour-b* values increased from 15.60 to 24.10 and -8.80 to -29.07. Storage reddens and yellows colour-a* and colour-b*. Vacuum packing with an LAFP had the lowest average moisture content among polyethene bags with and without vacuum packaging. Tomato khaman instant mix powder’s ascorbic acid reduced from 14.70 to 14.00 mg/100g after 75 days. Laminated aluminium foil pouches with vacuum sealing had the most ascorbic acid after 75 days. Hence, vacuum-packed LAFPs were ideal for product storage.
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