Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

Abstract

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) &  Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.