INFLUENCE ON LEVEL OF LYCOPENE, ANTIOXIDANTS AND OTHER NUTRITIONAL CHANGES ON FORTIFICATION OF LYCOPENE POWDER IN TOMATO SOUP

Abstract

In the experiment the tomato soup was fortified with different concentrations (control, 2, 15, 30 mg/100g) of tomato soup was with lycopene powder, extracted from extracted from tomato peel by enzyme mediated method. The fortified soups were stored in pre-sterilized 200ml glass bottles at ambient conditions (26.6-32.3ºC ad 22.6-53.6 % RH) for 60 days and tested for nutritional changes and sensory evaluation. The treatment of lycopene fortified tomato soup at rate of 30 mg/100g had highest antioxidant activity (12.53 mg Ascorbic Acid Equivalence(AAE)/100g) and it increased at 30th and 60th day (18.77 and 23.04mg AAE/100g respectively). Maximum lycopene content (18.17, 17.31 and 15.97 mg/100g), total phenols (23.01, 22.87 and 21.45 mg GAE/ 100g), protein (8.71, 6.27 2.97 mg/100g) and fat content (6.14, 5.91 and 5.05 %) was observed in treatment of lycopene fortified tomato soup at rate of 30 mg/100g at 0th, 30th and 60th day and a decreasing trend was shown in these parameters with advancing storage period.