Effect of shaking in the production of highly soluble powder from tomatoes using microbial enzyme preparation

In this study, functional food ingredients have been developed from tomatoes. Specifically, this paper investigates the possibility of producing tomato powder with high solubility by decomposing (saccharification) the cellulose contained in tomatoes using three different microbial enzyme preparations. Additionally, the paper examines the differences in the concentration of sugar produced with and without shaking during saccharification. No effect of shaking on the production of glucose and reducing sugars was observed in either enzyme formulation. However, enzyme preparations A and B produced more glucose than C, with enzyme A producing up to 92.1 mg of glucose. Furthermore, for enzyme preparation C, up to 56.1 mg of reducing sugars other than glucose were produced. Regarding antioxidant activity, the DPPH radical scavenging activity was reduced by saccharification, while the inhibitory activity of liquid peroxidation increased up to 2.02-fold using enzyme preparations A and B. Considering the high solubility and maintenance of functionality, the usefulness of enzyme preparations A and B was suggested. Key words: Tomato, saccharification, cellulose, cellulase, glucose, reducing sugar, food ingredients, functional food.