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2 articles for “tomato juice”
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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
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Fruit Yield Production Potential of Tomato Genotypes during Summer Season
Abstract: The aim of this experiment was to investigate heat tolerance of tomato genotypes (C11, C21, C41, C71, WP10, FP5 and HT025) during summer under Sylhet condition. The experiment was laid out in randomized complete block design with three replications. The highest number of branches per plant was recorded in C71 (15.41) and lowest was recorded in WP10 (2.43). Stem diameter ranged from C51 (4.29 cm) to C71 (3.11 cm). The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 16–22 Read article