Supplementation of tomato pomace in lassi (a traditional Indian dairy product) and its effects on physico-chemical, functional attributes and shelf-life of lassi

Abstract

Utilization of agriculture waste as food additives increased significantly due to their potential health and nutritional attributes. Tomato crop is widely grown across the globe and generated large amount of waste in form of tomato pomace during the processing of tomato. Dried tomato pomace had a higher shelf-life and more easy for food fortification. Lassi is a traditional Indian dairy product consumed as a refreshing beverage during summer. Considering the various health and nutritional benefits of tomato pomace present study was undertaken to supplement tomato pomace in lassi. Tomato pomace was prepared by tray drying at 65℃ for 16-18 h. Pomace had 16.70% protein, 57.53% crude fibre, and 49.80% DPPH inhibition activity, 311.7 mg GAE/100g total phenolic content. Supplementation of tomato pomace was done at different rates of 0.5, 1.0, 1.5, and 2.0% (w/v) of milk during the heating of milk. 1% tomato pomace added lassi had a better sensory score and physico-chemical properties with an overall acceptability score of 7.5. In, addition 1 % tomato pomace lassi had 2.53% fat, 2.67% protein, 18.81% total solids, 0.66% ash, 21.81% DPPH inhibition antioxidant activity and 12.37 mg GAE/100 g. Tomato pomace added lassi was found stable up to 12 days of storage study while the control sample (without tomato pomace) was unacceptable after 9 days of storage. Lassi supplemented with tomato pomace had rich contains fibre and antioxidant activity. Utilization of tomato pomace in lassi fortification can be better alternative for tomato processor as lassi consumed very large segment of population.