J Food Sci Technol (February 2015) 52(2):885–893

DOI 10.1007/s13197-013-1063-2

ORIGINAL ARTICLE

Studies on formulation of whey protein enriched concentrated

tomato juice beverage
Avneet Rajoria & Anil K. Chauhan & Jitendra Kumar

Revised: 18 March 2013 / Accepted: 10 June 2013 / Published online: 7 August 2013
# Association of Food Scientists & Technologists (India) 2013

Abstract Whey protein components derived from cheese preparations is receiving great attention world over for promot-
whey and heat and acid coagulated Indian products (paneer, ing the use of whey solids (Puranik 2001; Kosikowski 1979;
chhana, chakka) possess valuable functional and nutritional Mann 1987; Kravchenko 1988; Driessen and Van Den Berg
properties. Tomato products rich in lycopene are reported to 1990; Jelen 1992; Singh et al. 1994). A number of therapeutic
be anticarcinogenic and antioxidative. The main objective of and medicinal properties have been identified in whey proteins
this study was to formulate a whey protein enriched tomato components as a source of essential amino acids; growth reg-
juice concentrate for use as beverage by employing Response ulators; modulators and protectors against microbial infections
Surface Methodology (RSM) engaging the Central Composite (Regester et al. 1996; Renner and Abu-El-Salam 1991). Whey
Rotatable Design (CCRD). The ingredients range used for this components promote the multiplication of Bifidobacteria and
formulation comprised of Whey Protein Concentrate (WPC) other desirable microflora in the intestines. Whey proteins
4–8 g, Cane sugar 10–20 g and Guar gum (stabilizer) 0.75– promote immune system and antitoxin activity (Giovannucci
1.25 g in 100 g of concentrated tomato juice. The most 1999). The abundance of research attention currently being
preferred reconstituted beverage was obtained from the for- focused on multiple health benefits of whey proteins testifies
mulation developed with WPC 4.98 g, sugar 15.71 g and Guar the power and potential of this incredible and physiologically
gum 0.93 g added to 100 g tomato juice concentrate. active food in human health. Tomato and its products are rich
source of lycopene, minerals, sugars, vitamins and organic
Keywords WPC . Tomato juice . Whey protein . Response acids with therapeutic attributes (Gould 1992).
surface methodology . Beverage The high anti oxidative property of lycopene is reported to
prevent the occurrence of various kinds of cancers in human
body (Rajoria et al. 2010). Tomato production in India is
Introduction picking up with the cultivation of high yielding and disease
resistant varieties. Enhanced tomato production is opening up
Utilization of whey proteins in the production of various pro- new avenues for its utilization in value added products. In a
tein rich fruit juice beverages, vegetable soups and other food study on this subject (Rajoria et al. 2011), it has been reported
that tomato juice beverage enriched with whey was highly
A. Rajoria (*) acceptable to sensory team. A new product in concentrated
House 154, Sector 7, Urban Estate, Karnal 132001, India form is expected to cut the packaging and transportation costs
e-mail: arajoria123@rediffmail.com
considerably.
A. K. Chauhan The present work shows some novelty associated to the
Food Science & Technology, Institute of Agri. Sciences, B.H.U. establishment of the optimum level of WPC added to con-
Varanasi, Varanasi 221005, India centrated tomato juice without impairing the sensory prop-
erties of whey protein enriched beverage. The present study
J. Kumar
Department of Horticulture, C.C.S. University, Meerut 250004, was, therefore, planned to optimize a product mix for tomato
India juice concentrate admixed with WPC for use as a beverage.
886 J Food Sci Technol (February 2015) 52(2):885–893

Formulation of a new product by combining whey proteins Guar gum Food grade Guar gum (Hindustan gums, Bhiwani)
and tomato juice concentrate would hold great promise for was purchased from Delhi market.
product diversification by promoting profitable utilization of
whey solids and tomato juice. Packaging materials Metalized polyester containers having
thickness of 100 gauge and coated with 50 μm aluminum
(18×25 cm size) were used for storage of whey protein
Materials and methods enriched concentrated tomato juice. Glass bottles of 200 ml
capacity with crown corks were used for packing reconstituted
The source of various raw materials used in the preparation WPC enriched concentrated tomato beverage.
of WPC enriched concentrated tomato juice are described
hereunder: Production of concentrated tomato juice Fresh and ripe to-
matoes were procured and chopped after washing. The
WPC The export grade WPC (WPC -70) containing 69.5 % crushed tomatoes were pre heated to 85 °C and passed through
protein was procured from M/s Mahaan Proteins Ltd., Kosikalan, a pulper to remove seed and residues. Filtration was carried
U.P. out and residual pulp was stored separately. The clear tomato
juice was vacuum concentrated (50–55 °C) and residual pulp
Tomato juice concentrate The tomato juice concentrate was was admixed with concentrated juice. The concentrated toma-
produced in a multiple effect vacuum evaporator (150 kg/hour to juice was pasteurized by heating at 80 °C for 15 min Gould
water evaporation rate) by first standardizing the inlet and outlet (1992) and packed in pre-sterilized cans and after cooling
temperature. Tomato juice obtained from hot break process stored at 5 °C for further use.
(heating at 85 °C for 15 min), after removal of pulp, was
concentrated to total soluble solids of 18° Brix. The separated Response Surface Methodology (RSM) Design Expert soft-
pulp was subsequently returned to vacuum evaporated tomato ware of Version 7.1.5 (Statease Inc., USA) was used for RSM
juice to achieve a final total solid content of 25.4 %. Tomato study using Central Composite Rotatable Design (CCRD).
concentrate was stored in cans at 5 °C and analysed for its The independent variables comprised of WPC (4–8 g), sugar
physico-chemical properties. (10–20 g) and guar gum (0.75–1.25 g). The sensory responses

Table 1 The Central Composite

Rotatable Design for Whey Trial Composition Sensory sores
Protein Concentrate, Sugar no.
and Guar gum with sensory WPC Sugar Guar gum Flavour Colour and Sweetness Consistency Overall
scores (g) (g) (g) appearance acceptability

1 4.0 10.0 0.75 7.2 7.4 7.5 7.5 7.4

2 8.0 10.0 0.75 4.6 4.8 5.1 5.1 5.0
3 4.0 20.0 0.75 7.0 7.2 7.3 7.0 7.1
4 8.0 20.0 0.75 6.2 6.3 6.4 6.7 6.5
5 4.0 10.0 1.25 7.1 6.7 6.8 7.5 7.2
6 8.0 10.0 1.25 5.6 5.4 5.2 5.8 5.6
7 4.0 20.0 1.25 6.3 6.8 6.5 6.7 6.6
8 8.0 20.0 1.25 5.8 6.2 6.4 6.0 6.1
9 2.64 15.0 1.0 7.5 7.6 7.5 7.4 7.5
10 9.36 15.0 1.0 4.8 4.5 5.3 4.6 4.8
11 6.0 6.59 1.0 5.6 5.8 5.1 6.4 5.8
12 6.0 23.41 1.0 6.6 7.0 6.0 6.4 6.6
13 6.0 15.0 0.58 7.8 7.8 8.0 7.3 7.6
14 6.0 15.0 1.42 7.4 7.6 7.3 7.4 7.6
15 6.0 15.0 1.0 8.0 8.1 8.0 8.2 8.0
16 6.0 15.0 1.0 8.5 8.3 8.1 8.0 8.3
17 6.0 15.0 1.0 8.0 8.2 8.0 8.1 8.1
18 6.0 15.0 1.0 8.2 8.5 8.0 7.8 8.0
19 6.0 15.0 1.0 7.8 7.8 8.0 7.9 8.0
20 6.0 15.0 1.0 8.1 7.9 8.0 8.2 8.0
J Food Sci Technol (February 2015) 52(2):885–893 887

Table 2 Regression coefficients

and ANOVA of fitted quadratic Partial coefficients Sensory characteristics
model of reconstituted Whey
Protein Concentrate Concentrat- Flavour Colour and appearance Sweetness Consistency Overall acceptability
ed Tomato Juice
Intercept 8.11 8.14 8.02 8.03 8.07
A-WPC (g) 83.85a 88.26a 2543.29a 158.64a 211.03a
B-Sugar (g) 5.23 13.94a 414.83a 0.41 13.58a
C-Guar gum (g) 0.65 0.69 223.19a 0.029 0.57
A2 94.71a 97.66a 2230.28a 163.58a 221.69a
B2 99.21a 69.65a 5135.84a 104.91a 210.70a
C2 9.65a 6.96a 127.38a 17.57a 16.42a
AB 11.36a 7.70a 516.26a 27.05a 32.60a
AC 2.84 3.42 146.85a 0.25 3.14
BC 5.79a 0.21 2.29 8.13a 6.55a
Lack of fit NS NS NS NS NS
Model F value 31.99a 29.74a 1178.63a 49.33a 73.64a
R2 0.966 0.964 0.999 0.978 0.985
Press 4.94 5.23 0.11 2.79 2.09
NS non significant
a
Adeq. Press 16.296 16.459 88.620 21.583 25.038
Significant at 1 %

selected were flavour, colour and appearance, sweetness, con- using gravimetric method. Total soluble solids in tomato
sistency and overall acceptability as per CCRD (Table 1). juice and concentrates were measured using hand held
calibrated Refractometer (0–32° Brix). The pH of the
Goal set in RSM for optimizing Whey Protein Concentrate formulated beverage was determined using a microproces-
Concentrated Tomato Juice The constituents of concentrated sor controlled pH meter (LABINDIA) at 20 °C. Acidity as
beverage as WPC, Sugar and Guar gum were set in range 4–8 g, percent citric acid was determined by titration against
10–20 g and 0.75–1.25 g, respectively. The responses of sensory 0.1 N NaOH solution duly standardized with 0.1 N
attributes like flavour, colour and appearance, sweetness, consis- Oxalic acid solution using phenolphthalein as an indicator.
tency and overall acceptability were set to maximize level in Total protein content in the samples was determined by
RSM software. Micro-Kjeldahl method (AOAC 1984). Fat content was
measured using Rose-Gottlieb’s method described in IS:
Optimization studies for production of WPC enriched SP-Part-XI (1980). Reducing and total sugars were esti-
Concentrated Tomato Juice (WPC CTJ) The RSM based on mated by adopting the method of Lane and Eynon (1923).
CCRD delineated in Table 1 was used for selecting an optimum Ash content was determined by the method of AOAC
combination of WPC (69.5 % protein), Sugar and Guar gum. (1997). Lycopene and ascorbic acid estimation were car-
The experiment comprised of 20 trials. The ingredients men- ried out with the help of the methods described by
tioned in each trial were blended with 100 g of tomato juice Ranganna (1985). The Polysaccharides content were math-
concentrate. The formulated samples were reconstituted with ematically calculated by difference.
previously boiled and chilled potable water to achieve 16°Brix
(total soluble solids). The final pH of product mixes was Sensory evaluation A panel of seven judges was selected on
adjusted to 4.25 using 50 % citric acid solution in accordance the basis of triangle test for sensory evaluation (Amerine et al.
with the reported studies conducted for tomato juice enriched 1965) and acquainted with the attributes of the tomato whey
whey beverage (Rajoria et al. 2011a). The reconstituted bever- beverage, WPC enriched tomato beverage and reconstituted
ages were served to sensory panelists at a temperature of 10 °C. WPC enriched concentrated tomato juice. A nine point he-
The quadratic models for various sensory parameters were donic scale was employed for sensory rating.
derived from successive regression analysis. The partial coeffi-
cient of regression of these responses with respect to the levels Statistical analysis ANOVA obtained from RSM software
of three factors in the form of correlation is presented in Table 2. was used for optimization studies using various combinations
of WPC, sugar and Guar gum. T test was performed with the
Physico-chemical analysis Total solids (%) in the whey protein predicted and observed values (three replicates) of optimized
enriched concentrated tomato juice beverage were determined formulation for calculating the statistical significance.
888 J Food Sci Technol (February 2015) 52(2):885–893

Results and discussion Guar Gum level - Constant

The results of sensory evaluation are mentioned in Table 1.

The sensory responses elicited from the panelists on hedonic
scale were subjected to diagnostic check in the quadratic
model. The model F-values for all attributes were more than
the table F value (P<0.01). The coefficient of determination
(R2) was more than 0.964 for all responses, indicating that
the fitted quadratic model accounted for more than 96 % of
variation in experimental data.
The non-significant lack of fit test indicated that model is
sufficiently accurate for determining the organoleptic char-
acteristics of whey protein enriched tomato beverage pre-
pared from any combination of the variables within the range
evaluated. The adequate precision, which measures the
Sugar level - Constant
signal-to-noise ratio, is more than four for all the responses,
which is highly desirable (Table 2).

Sensory characteristics of different formulations

Effect on flavour

The flavour scores in the formulations out of a maximum of 9.0

ranged from 8.5 to 4.6. The reconstituted sample in trial No. 16
(Table 1) scored maximum which was composed of 6.0 g
WPC, 15.0 g sugar and 1.0 g Guar gum. The flavour scores
in Trial No. 2 and 10 were minimum. It may be observed that
any increase in the concentration of WPC above 6.0 g will
decrease the flavour scores drastically in combination with
other ingredients at different levels. The RSM plots for flavour
scores are depicted in Fig. 1 by maintaining the constant levels
Whey Protein Concentrate level - Constant
of Guar gum, sugar and WPC, respectively. The following
response surface equation got developed to predict the change
in flavour due to different levels of sugar and Guar gum.

Flavour ¼ −5:30792 þ 1:02033  WPC þ 0:95127  sugar

þ8:33847  Guar gum þ 0:03500  WPC
 sugar þ 0:3500  WPC  Guar gum−0:200

 sugar  Guar gum−0:18827  WPC2 −0:030831

 sugar2 −3:84704  Guar gum2

The model F-value for flavour attribute was 31.99. This

value was greater than the F table value at 1 % level of
confidence making it significant. The R2 value for flavour Fig. 1 Response surface plot for sensory flavour score of reconstituted
Whey Protein Concentrate Concentrated Tomato Juice as a function of
was 0.966 which indicates that the fitted quadratic model
Whey Protein Concentrate, Guar gum and sugar levels
accounted for more than 96.6 % of the variation in experi-
mental data. The lack of fit test, which measures the fitness
of the model obtained, did not result in a significant change
in F-value, indicating that the model is sufficiently accurate range evaluated. The value of adequate press as 16.296 was
for predicting the sensory attributes of whey enriched tomato greater than 4 which confirmed an adequate signal and the
beverage made with any combination of ingredients in the model can be used to navigate the design space (Table 2).
J Food Sci Technol (February 2015) 52(2):885–893 889

Effect on colour and appearance 5.1 (Table 1). The maximum score was observed in Trial No.
16 which was formulated with 6.0 g WPC, 15.0 g sugar and
The colour is a significant attribute of fruit juice beverages
contributing to first impression about quality. The colour and
appearance scores in the formulation ranged from 8.5 to 4.5 Guar Gum level - Constant
(Table 1). The colour and appearance score was maximum in
formulation No. 18 having 6.0 g WPC, 15.0 g sugar and 1.0 g
Guar gum. The minimum scores were given in trial No. 10
having maximum percentage of WPC as 9.36 g with 15.0 g of
sugar and 1.0 g Guar gum, respectively. The sensory panelists
during post evaluation session opined that use of WPC above
6.0 g was not advisable because of reduced colour and flavour
scores. The response surface plots for colour and appearance
as a function of WPC and sugar level, WPC and Guar gum
level and sugar and Guar gum level are shown in Fig. 2,
respectively. The following response surface equation was
developed to predict the change in colour and appearance with
different levels of WPC, sugar and Guar gum.

Color and appearance ¼ −2:28853 þ 1:14885  WPC

þ0:72825  sugar þ 4:72407 Sugar level - Constant

 Guargum þ 0:0300  WPC

 sugar þ 0:400  WPC
 Guar gum−0:0400  sugar
Guar gum−0:19895  WPC2
−0:026883  sugar2 −3:39916
 Guar gum2

The model F-value for colour and appearance attribute was

found to be 29.74. This value is higher than the F table value at
1 % level of confidence making it significant. The R2 value for
colour and appearance was 0.964 which indicates that the
fitted quadratic model accounted for more than 96.4 % of
the variation in experimental data. The lack of fit test, which
Whey Protein Concentrate level - Constant
measures the fitness of the model obtained, did not result in a
significant F-value, indicating that the model is sufficiently
accurate for predicting the sensory attributes of whey enriched
tomato beverage formulated with any combination of three
factors. The value of adequate press of 16.459 being greater
than 4 indicated an adequate signal and the model can be used
to navigate the design space (Table 2).

Effect on sweetness

The taste perception in acidic beverages is influenced by

sweet and sour ratio. Presence of aroma compounds can
influence perception of sweetness and sourness. The pH set
for the concentrated juice in combination with sweetness Fig. 2 Response surface plot for sensory colour and appearance score
predicts the exact sweetness of reconstituted juice. The of reconstituted Whey Protein Concentrate Concentrated Tomato Juice
sweetness scores in all the formulations ranged from 8.1 to as a function of Whey Protein Concentrate, Guar gum and sugar levels
890 J Food Sci Technol (February 2015) 52(2):885–893

Guar Gum level - Constant

Guar Gum level - Constant

Sugar level - Constant

Sugar level - Constant

Whey Protein Concentrate level - Constant

Whey Protein Concentrate level - Constant

Fig. 3 Response surface plot for sensory sweetness score of

reconstituted Whey Protein Concentrate Concentrated Tomato Juice
as a function of Whey Protein Concentrate, Guar gum and sugar levels
Fig. 4 Response surface plot for sensory consistency score of
reconstituted Whey Protein Concentrate Concentrated Tomato Juice
as a function of Whey Protein Concentrate, Guar gum and sugar levels

1.0 g Guar gum. The minimum sweetness scores were ob-

served in Trial No. 2 having lowest amount of sugar (6.59 g) The RSM plots for sweetness as influenced by WPC, sugar
and higher amount of WPC. and Guar gum are depicted in Fig. 3. The following response
J Food Sci Technol (February 2015) 52(2):885–893 891

surface equation got developed to predict the change in sweet-

Consistency ¼ −3:72755 þ 1:11463  WPC þ 0:62712  sugar
ness with different levels of WPC, sugar and Guar gum.
þ9:50797  Guar gum þ 0:038750  WPC
Sweetness ¼ þ8:88322E  003 þ 0:46116  WPC  sugar þ 0:07500  WPC  Guar gum
þ0:90395  sugar þ 1:58626  Guar gum −0:1700  sugar  Guar gum−0:17750
þ 0:037500  WPC  sugar þ 0:400  WPC  WPC2 −0:022743  sugar2 −3:72329
 Guar gum−0:0200  sugar  Guar gum  Guar gum2

−0:14518  WPC2 −0:035250  sugar2 The model F-value for consistency attribute was 49.33.
−2:22056  Guar gum 2 This value was higher than the F table value at 1 % level of
confidence making it significant. The R2 value for consis-
The model F-value for sweetness attribute was 1,178.63, tency was 0.978 which indicates that the fitted quadratic
higher than the F table value at 1 % level of confidence model accounted for more than 97.8 % of the variation in
making it significant. The R2 value was 0.999 for sweetness experimental data. The lack of fit test, which measures the
which indicates that the fitted quadratic model accounted for fitness of the model, did not result in a significant F-value,
more than 99.9 % of the variation in experimental data. The indicating that the model is sufficiently accurate for
lack of fit test, which measures the fitness of the model predicting the consistency of the beverage made with any
obtained, did not result in a significant F-value, indicating combination of three constituents within the evaluated range.
that the model is sufficiently accurate for predicting the The value of adequate press as 21.583 being greater than 4
sweetness of reconstituted whey protein enriched tomato indicated an adequate signal and the model can be used to
juice made with any combination of three factors within the navigate the design space (Table 2).
range evaluated. The value of adequate press as 88.620 being
greater than 4 indicated an adequate signal and the model can Effect on overall acceptability
be used to navigate the design space (Table 2).
The major sugars in tomato juice are glucose and fructose The overall acceptability is the manifestation of all the sensory
in almost equal amounts, with little or no sucrose in ripe attributes compounded together during sensory evaluation.
fruits. Plant breeders are getting interested in increasing the The overall acceptability scores ranged between 8.3 and 4.8.
levels of sucrose in order to make a sweeter tomato. It is The maximum overall acceptability score was assigned to
generally recognized that fructose is sweeter than sucrose Trial No. 16 as was also the case for other sensory attributes.
and both the sugars are sweeter than glucose. The sweetness The minimum overall acceptability score was obtained in
of tomato juice may be increased by fructose, but this may Trial No. 10 (Table 1).
render the beverage much more expensive. The RSM plots for overall acceptability as influenced by
WPC, sugar and Guar gum are illustrated in Fig. 5. The
Effect on consistency following response surface equation was developed to predict
the change in overall acceptability with different combinations
The consistency of a liquid food is determined by its viscosity, of the ingredients used in the formulations.
flowability, smoothness and density. The consistency scores in Overall acceptability ¼ −3:12612 þ 0:99134  WPC
the total formulations ranged between 8.2 and 4.6 (Table 1).
The maximum consistency score was obtained in Trial No. 15 þ0:77232  sugar þ 6:58795
and 20 having 6.0 g WPC, 15.0 g sugar and 1.0 g Guar Guar gum þ 0:036250  WPC
gum. The minimum score for consistency was found in
Trial No. 10 formulated with 9.36 g WPC, 15.0 g sugar  sugar þ 0:22500  WPC
and 1.0 g Guar gum. It can be seen from the formulations  Guar gum−0:1300  sugar
that the consistency scores got reduced even at highest
 Guar gum−0:17609  WPC2
levels of WPC and sugar in combination with Guar gum.
The RSM plots for consistency as influenced by WPC, −0:027467  sugar2 −3:06720
sugar and Guar gum are exhibited in Fig. 4. The following Guar gum2
response surface equation was developed to predict the change
in consistency with different levels of three constituents. The model F-value for overall acceptability was found to
The following response surface equation was developed be 73.64. This value was higher than the F table value at 1 %
to predict the change in consistency with different levels of level of confidence making it significant. The R2 value for
WPC, sugar and Guar gum. overall acceptability was 0.985 which indicates that the fitted
892 J Food Sci Technol (February 2015) 52(2):885–893

quadratic model accounted for more than 98.5 % of the Table 3 Verification of the predicted and observed sensory scores of
Whey Protein Concentrate Concentrated Tomato Juice
variation in experimental data. The lack of fit test, which
measures the fitness of the model obtained, did not result in a Sensory attributes WPC enriched concentrated tomato juice

Predicted Observed value a t 0.01 value

value

Guar Gum level - Constant Flavour 8.37 8.30±0.09 1.12ns

Colour and appearance 8.31 8.20±0.08 0.91ns
Sweetness 8.26 8.17±0.09 2.12ns
Consistency 8.20 8.15±0.08 1.0ns
Overall appearance 8.26 8.22±0.06 1.3ns

ns not significant (P<0.01)

a
Figures are the Mean ± S.D. of three replications

significant F-value, indicating that the model is sufficiently

accurate for predicting the overall acceptability of the bev-
erage formulated with any combination of factors within the
evaluated range. The value of adequate press as 25.038 being
Sugar level - Constant greater than 4 indicates an adequate signal and the model can
be used to navigate the design space (Table 2).

Optimized solution for the formulation and its validation

The criteria for optimizing the formulations were based on

the sensory evaluation. The three factors viz. WPC, sugar
and Guar gum were kept within the range and responses as
sensory scores were aimed at maximum during the course of
optimization. The RSM studies concluded that most accept-
able product mix with maximum desirability (0.981) could
be formulated with 4.98 g WPC, 15.7 g sugar and 0.93 g of
Guar gum to be mixed with 100 g of concentrated tomato
juice. The verification was conducted by reconstituting the
formulated product into beverage and comparing the predict-
ed and observed values using t-test which were not found
Whey Protein Concentrate level - Constant significant, thus validating the suggested solution from RSM
to be the most preferred formulation (Table 3).

Composition of WPC enriched concentrated tomato juice

The concentrated product tested 61.48 % moisture, 5.42 %

proteins, 0.5 % fat, 23.15 % sugar, 2.86 % ash, 6.59 % poly-
saccharides, 21.85 mg/100 g ascorbic acid and 128.0 mg/100 g
of lycopene. Fresh tomato juice (Total solids 7.0 to 8.5 %)
contains about 0.7 % of polysaccharides comprising of pectin
and arabinogalactose (about 50 %) xylans, arabinoxylans
(about 25 %) and cellulose (about 25 %). The degree of
concentration of fresh tomato juice may result in 15 to 24 %
Fig. 5 Response surface plot for sensory overall acceptability (O A) score
soluble solids (USDA Standards). According to Gould (1983)
of reconstituted Whey Protein Concentrate Concentrated Tomato Juice as the concentrated tomato juice may contain: moisture around
a function of Whey Protein Concentrate, Guar gum and sugar levels 75 %, protein 3.4 %, fat 0.4 %, total carbohydrates 17.1 %,
J Food Sci Technol (February 2015) 52(2):885–893 893

fibre 0.9 % and ash 4.1 %. In the present study, the concen- Gould WA (1983) Tomato production, processing and quality evalua-
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