INVESTIGATION OF BIOCHEMICAL PROPERTIES OF TOMATO JUICE INFLUENCED BY CHEMICAL PRESERVATIVES
Date
2018
Authors
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Journal ISSN
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Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
Tomato (Lycopersicon esculentum Mill.) is one of the most popular and demanding
vegetable grown in Bangladesh. The aim of this study was to assess the biochemical
properties and the effect of preservatives on the shelf life of tomato juice. The Research
work was performed in the laboratory of the Department of Food Processing and
Preservation and some analysis were conducted in the laboratory of the Department of
Agricultural-chemistry, Hajee Mohammad Danesh Science and Technology University,
Dinajpur. The duration of the experiment was 27 March to 27 May, 2018. The fresh,
fully ripe and sound tomatoes were collected from local market and then washed, peeled,
seeds removed and transferred to the juice extractor. Sugar and preservatives were added
to the extracted filtrated juice. Then the juice was heated, cooled and bottled for
preservation. Tomato juice was prepared with three different treatments. Among the
three treatments T1 sample prepared with no preservative, treatment T2 sample prepared
with Sodium benzoate preservative and treatment T3 sample prepared with potassium
meta-bisulphite (KMS) preservative. The organoleptic observation of this tomato juice
was studied for 60 days storage period. Chemical analysis and sensory tests were carried
out during the 30 days at an interval of 15 days to assess the effect of chemical additives
on the shelf life of tomato juice. Nutritional value was higher in sample T2 compare to
other sample. Negligible change in chemical constituents except vitamin C was observed
in the prepared juice throughout the 30 days storage period. Color was gradually faded
and slightly off flavor develops at the end of the storage periods. The treatment T2
secured highest score for color, flavor, taste and overall acceptability and ranked as
"Like very much" by a taste testing panel. Tomato juice prepared with no preservative
(T1) spoiled after 45 days storage and juice prepared with KMS preservative (T3) spoiled
after 60 days storage. Total number of viable bacteria were highest in tomato juice
treated with no preservative (T1) and KMS preservative (T3). Tomato juice with Sodium
benzoate preservative (T2) contained least viable bacteria which was better than T1 and
T3 sample. Considering all parameters, Sodium benzoate tends to be better additives than
potassium meta-bisulphite for preservation of tomato juice
Description
Vegetable juices are becoming an important part of modern-day diet in many cities of
the world. Vegetable juice is a drink made primarily of blended vegetable. The nutritive
value of vegetable is generally recognized, particularly as regard to minerals and
vitamins. Juice is an easy way to add more vegetable to any diet. Vegetable juice is not
practicable in Bangladesh.
Fruits and Vegetable juice have become important in recent years due to overall increase
in natural juice consumption as an alternative to the traditional caffeine containing
beverages such as coffee, tea, carbonated soft drinks. Consuming fruits and vegetables
promotes health, energy, quality of life. Juices are obtained from different kinds of fruits
and vegetables (Tombak, 2000).
A diet that is rich in fruits and vegetables has been associated with protection against
cardiovascular disease (Bazzano et al., 2002) and several common cancers (Van’t et al.,
2000).
Keywords
BIOCHEMICAL PROPERTIES, TOMATO JUICE, CHEMICAL PRESERVATIVES