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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
W A J P Wijesinghe et al., J Food Process Technol 2016, 7:12 (Suppl)
Bio-processing of tomato (Lycopersicon esculentum) into value-added product
W A J P Wijesinghe1, T M A N Weerasinghe1, M P M Arachchi1 and K H Sarananda2
1Uva Wellassa University, Sri Lanka
2Food Research Unit, Sri Lanka
Tomato (Lycopersicon esculentum) is a highly perishable fresh commodity with high postharvest loss. Value addition is one of the
solutions in order to minimize the post harvest loss of fresh commodities. In this study, a tomato topping was developed using
dehydrated tomato. Just ripen stage of tomato variety ‘Pathma’ was selected for the study. Selected tomato samples were treated with
concentration series of salt and assigned for the pre-dehydration processes. Treatments were arranged into a Complete Randomized
Design (CRD). Dehydrated tomato samples were evaluated for microbial counts, moisture content and physical appearances to select
the best dehydrated tomato sample. Selected best tomato sample was used to develop tomato topping. Three recipies were evaluated
using sensory analysis and the tomato topping with brix value of 25 was selected as the most preferable sample with highest overall
acceptability. Selected sample was checked for physicochemical properties, microbial counts and proximate composition. The product
was checked for the organoleptic properties for a period of three weeks using a sensory evaluation test. During 21 days of storage at
4°C, microbial counts, acidity and pH were within the standards specified by the Sri Lankan Standard Institute and the organoleptic
qualities were not deteriorated within the storage period. Therefore, the developed product could be stored safely for 21 days at
refrigerated temperature (4°C). The Dehydrated tomato topping with brix value of 25 could be recommended as a fat free vegetarian
product for future needs.
Biography
W A J P Wijesinghe is working as a Senior Lecturer at Uva Wellassa University. At present, she teaches several subjects including principles of food science, agro-
food process technology, postharvest technology, food and biochemical engineering, advanced food science, grain product technology and value addition and new
product development. He completed his PhD in Jeju National University, South Korea. He has obtained MSc at Post Graduate Institute of Science, University of
Peradeniya, Sri Lanka in the field of Postharvest Technology of Fruits and Vegetables. His basic degree is Food Science and Technology from the Faculty of Applied
Sciences, Sabaragamuwa University of Sri Lanka.