Open AccessInfluence of drying temperature and storage period on the quality of cherry and plum tomato powder
Author(s) -
Obadina Adewale,
Ibrahim Jumoke,
Adekoya Ifeoluwa
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.658
Subject(s) - cherry tomato , quality (philosophy) , horticulture , period (music) , biology , philosophy , epistemology , aesthetics
The quality changes of cherry and plum tomatoes dried at different temperatures (60, 65 and 70°C) milled into powder and stored for 8 weeks were assessed in this study. The ascorbic acid and lycopene content of the tomato powders were significantly different with values that ranged from 5.10 to 7.70 mg/100 g and 211.53 to 246.02 mg/kg, respectively. Color parameters redness (a*) and chroma decreased, while lightness (L*), yellowness (b*), and hue increased as the drying temperature increased. In addition, increase was observed in the total fungal load and lightness of the two tomato varieties at all temperatures, while the titratable acidity, pH , ascorbic acid, lycopene, redness, and yellowness increased as the storage period increased to 8 weeks. The 60°C dried plum tomato powder had the best result in terms of quality retention at the end of the storage period. Some quality parameters increased and decreased with drying and storage of plum and cherry tomato powders.