Utilization of tomato fruit (Lycopersicum esculentum) as powdered food ingredients /
Joyce Vicedo Diesta
- Indang, Cavite : Cavite State University- Main Campus, 2000.
- xiii, 33 pages : illustrations ; 28 cm.
Applied Research IV (General Science Curriculum) Cavite State University
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
Diesta, Joyce V., Olabe, Rianette R., Panganiban, Geenia E., Tabilog, Crisanto R., Applied Research IV, Cavite State University, College of Education, Laboratory School, Indang, Cavite, March 2000 "Utilization of Tomato Fruit as Powdered Food Ingredients". Advisers: Mrs. Myleen Legaspi. Prof. Dulce Ramos
The study entitled "Utilization of Tomato Fruit as Powdered Food Ingredient" was conducted to determine the possibility of making powdered food ingredient from tomato fruit, to evaluate each powdered food ingredient in terms of color, odor, flavor and general acceptability, to identify the most acceptable powdered food ingredient, and to determine the shelf-life and economic feasibility of the powdered food ingredient.
Enough ripe tomato fruits were processed as powdered food ingredient. The following treatments were used: The first treatment (T) is Sun drying, and (T>) is Oven drying. Data were subjected using a two-tail test to determine the level of significance.
Findings showed that there is no significant differences between means in terms of color, flavor, and general acceptability and highly significant difference on odor.
On the economic feasibility of the products, tomato powder production is the most economical. The computed price for the Treatments range was P20.74. A profit ranging from P4.26 could be gained if the products were sold at the prevailing price of P25.00. -