Reconstitutable instant tomato sauce powder: Development and characterization during storage.

ABSTRACT: This study aimed to develop instant tomato sauce powder (ITSP) using whole tomatoes (ITSP-P1) and tomato puree (ITSP-P2). Both were coated with maltodextrin and xanthan gum before being dried with hot air. Reconstituted tomato sauces, RTS-ITSP-P1 and RTS-ITSP-P2, were prepared from ITSP-P1 and ITSP-P2, respectively. ITSP-P2 exhibited lower moisture content, water activity, and wettability while demonstrating higher solubility and flow properties than ITSP-P1. Both reconstituted tomato sauces (RTS-ITSP-P1 and RTS-ITSP-P2) showed non-Newtonian and pseudo-plastic behavior and had closely aligned color, pH, acidity, and total soluble solids. Total carotenoid, lycopene content, total phenolic content, and vitamin C, were higher in reconstituted tomato sauce than in commercial sauce. Neither pow

SUBMITTER: Sarkar M 

PROVIDER: S-EPMC12423702 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature