ASSESSING PRESERVATIVE ADDITION ON THE NUTRIENT CONTENT IN TOMATO PASTE
Abstract
Abstract
The aim of this study is to access the effect of preservative addition on the nutrient content in
stored tomato (lycopersion esculuntum mill) paste through the following objectives: Healthy
fruits were washed with tap water and rinsed to remove dirt. A knife was employed to cut the
bottom of each fruit horizontally and vertically in a plus-like sign. This was done to enable the
skin of the tomato fruit to peel so that the internal tissue will peel off after cooking the tomato.
Water was boiled at 100°C and the cut tomatoes were immersed into it. The tomato fruits were
gently added and boiled for 10 minutes until the skin split and peeled off. The boiled tomatoes
were blended with the aid of sterile blender to produce a paste. The paste was then transferred
to a clean pot and boiled for 20 minutes until a thick consistency was achieved. The paste was
allowed to drain completely with the aid of a sieve in order to reduce the moisture content.
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