Diseño de una bebida potencialmente funcional de tomate (Lycopersicum esculentum) con tumeric (Curcuma longa Linn)

A potentially functional tomato juice of high biological value using turmeric (Curcuma longa) as an antioxidant agent has been designed, evaluated and optimized. The formula of the selected product was prepared on a pilot scale. Based on the sensory analysis and physicochemical tests, the optimum formula with tomato concentrate was found; (18-20 °Brix) 7.5 to 8.3%, refined sugar 2.5%, salt 0.8%, xanthan gum 0.088%, dehydrated turmeric powder (7% humidity) and 0.066 water. The phenol content of the glass packaged product was of 171.4 mg of gallic acid/L, and antioxidant capacity was of 1187,0 µM Fe2+.