Revista de Nutrição e Ciências Alimentares
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Studies on Development of Tomato Leather Prepared for Geriatric Nutrition

Madhav K and Parimita

Food Enrichment and Fortification are the most cost effective and sustainable strategy to address the problem of micronutrient. The study was conducted to standardize the protocol for preparation of Tomato fruit leather and to enhance the nutritional value by fortifying with Calcium carbonate powder. For preparation of fruit leather, Tomato and Calcium carbonate powder were blended in different proportions to standardize parameters like pulp combination and CaCO3 concentration and the mixture was dried in mechanical dehydrator at 60 ± 2°C for 8-10 hrs. Best recipe was selected on the basis of sensory evaluation. The calcium content of Tomato bar was increased gradually from 0.64% to 0.92% with the increasing amount of Calcium carbonate powder whereas the calcium content of fruit leather without addition of Calcium carbonate powder was found to be 0.14%. Thus the study revealed that the developed fruit leather was found to be rich in calcium and it can be given as a supplement to old age people.