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Tomato is one of the most important protective food crops in India. It is grown in 865,000 ha area with total production of 18.2 MT (Anonymous, 2013). So the present study is undertaken to study the physico-chemical characteristics and Effect of albumin concentration and whipping time on foam density of tomato pulp. Physico-chemical analysis of the pulp was carried out in the laboratory. Evaluation of pH, acidity, moisture content, TSS, foam density and stability was done. | The physico-chemical characteristics and effect of albumin concentration and whipping time on foam density of tomato pulp
