PH22020050711Y1 - Process for producing green tomato powder rich in gamma-aminobutyric acid - Google Patents

Process for producing green tomato powder rich in gamma-aminobutyric acid

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Publication number
PH22020050711Y1
PH22020050711Y1 PH22020050711U PH22020050711U PH22020050711Y1 PH 22020050711 Y1 PH22020050711 Y1 PH 22020050711Y1 PH 22020050711 U PH22020050711 U PH 22020050711U PH 22020050711 U PH22020050711 U PH 22020050711U PH 22020050711 Y1 PH22020050711 Y1 PH 22020050711Y1
Authority
PH
Philippines
Prior art keywords
green
powder
green tomato
gamma
tomato
Prior art date
Application number
PH22020050711U
Other versions
PH22020050711U1 (en
Inventor
Rosemarie G Garcia
Vannizsa C Iba¥Ez
Original Assignee
Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri filed Critical Department Of Science And Tech Food And Nutrition Research Institute Dost Fnri
Priority to PH22020050711U priority Critical patent/PH22020050711U1/en
Publication of PH22020050711Y1 publication Critical patent/PH22020050711Y1/en
Publication of PH22020050711U1 publication Critical patent/PH22020050711U1/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present utility model concerns a process for producing a food powder. Particularly, the utility model pertains to a process for producing a gamma-aminobutyric acid rich green tomato powder comprising the steps of washing green tomatoes; sanitizing the washed green tomatoes; slicing the sanitized green tomatoes in half to obtain green tomato halves; removing seeds and pulp from the green tomato halves; slicing the green tomato halves to obtain green tomato wedges; drying the green tomato wedges in a forced draft dryer at a temperature of 60 to 80øC for 6 to 12 hours; grinding the dried green tomato wedges to form a powder; and packing the powder. The obtained powder has a gamma-aminobutyric acid content of 400 to 600 mg/100g of powder and can be used as a functional additive in food and beverage applications.
PH22020050711U 2020-12-10 2020-12-10 Process for producing green tomato powder rich in gamma-aminobutyric acid PH22020050711U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22020050711U PH22020050711U1 (en) 2020-12-10 2020-12-10 Process for producing green tomato powder rich in gamma-aminobutyric acid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22020050711U PH22020050711U1 (en) 2020-12-10 2020-12-10 Process for producing green tomato powder rich in gamma-aminobutyric acid

Publications (2)

Publication Number Publication Date
PH22020050711Y1 true PH22020050711Y1 (en) 2021-02-08
PH22020050711U1 PH22020050711U1 (en) 2021-02-08

Family

ID=74551269

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22020050711U PH22020050711U1 (en) 2020-12-10 2020-12-10 Process for producing green tomato powder rich in gamma-aminobutyric acid

Country Status (1)

Country Link
PH (1) PH22020050711U1 (en)

Also Published As

Publication number Publication date
PH22020050711U1 (en) 2021-02-08

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