2021
DOI: 10.55003/cast.2022.03.22.010
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Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production

Abstract: Tomato is an antioxidant-rich highly perishable fruit, and it is a crop with high postharvest losses due to its tender appearance and surplus production. Thus, to allow value addition and to reduce its postharvest losses, tomato vinegar, a novel type of vinegar to Sri Lanka was developed. During the study, locally available tomato was utilized as the major raw material, and tomato pulp with 10.7°Brix was prepared. Alcoholic and acetous fermentation was performed using Baker’s yeast and Acetobacter pasteurianus… Show more

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