Utilization of Tomato Powder as a Technological Functional Ingredient in Bakery Products: A Review
H. N. Ramya *
Agriculture College, Hassan, India.
Shivabasappa Kandkur
Agriculture College, Hassan, India.
A. Ashwini
Bakery Unit, Hebbal, India.
R. S. Roopa Bai
Agriculture College, Raichure, India.
*Author to whom correspondence should be addressed.
Abstract
The present review aimed to investigate and analyze the use of Tomato powder as a fortification ingredient in different types of bakery foods. Tomatoes are known to be a rich source of vitamins, minerals and carotenoids, especially vitamin C, phosphorus, potassium, and lycopene ,citric acid and malic acid it may become an ideal addition to different types of processed foods.drying as a preservation process is considered one of the best methods, because it ensures ease of use, transportation and storage. Tomato powder has a wide range of applications in the food and beverage industry due to its rich flavoring quality. The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. Tomato powder lowered the pH values of batters, but had no impact on pH or cooking losses of the products. It is a good source of various macro and micro mineral elements. One hundred grams of tomato powder provides between 5.81-74.82% and 6.39-87.00% of the daily recommended intake for different macro and micro mineral elements for Indian male and female, respectively. Main purpose of value added products is to minimize the qualitative and quantitative deterioration of the produce after harvest. Moreover, some of these dehydrated powder products are gaining popularity in the foreign market and are good foreign exchange earners. In India only 2.2% of the total produce is processed as compared to 40 to 83% in developed countries.
Keywords: Tomato, tomato powder, bakery product, functional ingredient