Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content

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Authors

  • J. S. Sidhu
     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana ,IN
  • V. K. Jain
     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana ,IN
  • G. S. Bains
     Department of Food Science and Technology, Punjab Agricultural University, Ludhiana ,IN

Abstract

Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.

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Published

1975-05-01

How to Cite

Sidhu, J. S., Jain, V. K., & Bains, G. S. (1975). Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content. The Indian Journal of Nutrition and Dietetics, 12(5), 139–141. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/11517

Issue

Volume 12, Issue 5, May 1975

Section

Original Articles

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