Development and evaluation of antioxidant activity of tomato based confectionary

Three variations of tomato fudge were prepared using tomato powder at different proportions with sugar, whole milk and honey and evaluated for sensory quality, antioxidant activity, microbial count and consumer acceptability. It was observed that the fudge prepared by using 1-3 g of tomato powder were having higher sensory scores while antioxidant activity was found highest in fudge having 5 g of tomato powder. Consumer acceptability was checked for the variation having highest scores for sensory characteristics i.e. fudge prepared by using 1 g of tomato powder and it was seen that the product was preferred by most of adults and children selected for the trial.