Process Optimization for Whey-Based Tomato Soup
Simran Kaur Arora*
Assistant Professor, Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
*Corresponding Author: Simran Kaur Arora, Assistant Professor, Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India.
December 16, 2021; Published: January 31, 2022
Tomato soup is liked for its taste, colour and aroma. While tomato is rich in ascorbic acid and carotene, whey, an effluent from dairy industry with high biological oxygen demand, is rich in protein, vitamins and minerals. Keeping it in view, whey-based tomato soup (WTS) was developed using different levels of whey, tomato pulp and garam masala by evaluating sensory and physical attributes. Further, the starch-based thickener (arrowroot) was replaced with different levels of carrageenan. Soup prepared using whey and tomato pulp in the ratio of 80:20 along with 1.0% garam masala (incorporated by bag method with condiments and spices) gave high scores for flavour (7.6), body- texture (7.8), colour- appearance (7.5) and overall acceptability (7.7). Carrageenan at 0.1 per cent was found to successfully replace arrowroot with overall acceptability score of 7.9. The optimized WTS was hot-filled under aseptic conditions into glass bottles with screw caps and was found to have a shelf-life of 6 days/30 ± 10C and 18 days/6 ± 10C
Keywords: Carrageenan; Soup; Tomato; Viscosity; Whey
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