Lactic Acid Bacterial Fermentation of Tomato Juice Blended with Honey for Value Addition

摘要

An investigation was undertaken to determine the potential enhancement of nutrients of tomato juice blended with honey by lactic acid bacteria (Lactobacillus plantarum MTCC 6161) and the influence of lactic acid bacterial isolates on pH, TSS, titrableacidity, vitamin C and lycopene content. The results indicated that the lower pH (3.52) (T_4), TSS (4.25°Brix) (T_4), titrable acidity (0.53 %) (T_2, T_6 and T_7) and vitamin C (2.32 mg / 100 ml) (T_6) and highest pH (3.95) (T_6), TSS (8.06°Brix) (T_3), titrable acidity (0.85 %) (T_4) and vitamin C (5.75 mg /100 ml) (T_8). Lycopene did not vary in all the treatments (0.312 mg /100 ml). Addition of honey to the tomato juice also not enhance the lycopene content in any of the treatments.