Effect of extraction methods on geometric, gravimetric and colour aspects of tomato seeds Kapoor Swati1, Gandhi Neeraj2*, Kaur Amarjeet2, Tyagi Sanjeev Kumar3, Mahajan B V C1 1Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University, Ludhiana-141004, Punjab 2Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab 3ICAR-Central Institute of Postharvest Engineering and Technology, Ludhiana-141004, Punjab *Corresponding author: krishnappam4281@yahoo.com
Online published on 3 February, 2021. Abstract Tomato seeds, a major food industry waste, were separated from the skin using different extraction methods viz. normal water, fermentation, hydrochloric acid (HCl), and citric acid method. Physical, gravimetric, and colour properties of tomato seeds extracted using the above methods were studied and it was observed that the maximum percent yield of tomato seeds was obtained from the citric acid method (0.51%). The moisture content of tomato seeds was noted in the range of 7.68–8.09 percent. The maximum oil yield (21.39%) was obtained from tomato seeds extracted using the HCl method. Length, width, and thickness from all the four methods varied from 3.70–4.94 mm, 2.78–3.36 mm, and 0.73–1.14 mm, respectively. The highest surface area was found in HCl treated seeds (19.37 mm). Mean values for sphericity, aspect ratio, 1000 kernel weight, bulk density, and porosity were recorded as 56.86 percent, 74.93 percent, 3.09 g, 0.21 g/cc, and 78.40 percent, respectively. Colour values revealed a slightly dark and yellow appearance of seeds. Top Keywords Colour, Geometric properties, Gravimetric properties, Physical properties, Tomato seeds. Top |