Stability of tomato juice enriched with S. platensis

The aim of the study was to form an enriched tomato juice with S. platensis advisable for improving health benefits and to analyze its physical and chemical changes. S. platensis concentrations were adjusted to be 0.0% (control), 0.1%, 0.5% and 1.0% (dry mass) in tomato juice. There weren't statistical differences among enriched and control tomato juice samples with respect to overall physical properties except 1% S. platensis containing sample. The color values, however, changed dramatically with increasing S. platensis concentration but not significantly with respect to storage time (P>0.05). There were no significant differences in density with respect to either concentration or storage time. The sedimentation percentage showed small increase with increasing of S. platensis concentration and small decrease with increasing of storage time. On the other hand, there were some significant differences in the chemical properties of enriched tomato juice samples (P<0.05). The pH value showed significant increase with respect to increasing concentration of S. platensis between control sample and the sample having 1.0% S. platensis, however, the pH values of samples containing 0.1% and 0.5% S. platensis didn't significantly change when compared with the control sample. In addition, there was significant increase in pH values of all the samples only after 6 days of storage. The viscosity, antioxidant activity and total phenolic compound (TPC) showed remarkable increase with increasing concentration of S. platensis. Sensory evaluations indicated that the overall acceptability of the juice decreases significantly with increasing S. platensis concentration. Tomato juice having 0.1%-0.5% S. platensis was found to be acceptable for consume as a healthy drink.