Effect of microwave heating and conventional processing on the nutritional qualities of tomato juice

摘要

The effect of microwave processing on the nutritional characteristics of tomato juice was investigated and compared with conventional extraction methods such as hot break and cold break extraction. Tomatoes of the variety Pusa Gaurav were used in the study. Microwave-processed juice had low electrolytes, high viscosity and high retention of ascorbic acid and total carotenoids and lycopene contents compared with conventionally processed juice.