Vol. 7, Issue 3 (2019)
Study on physiochemical quality characteristics of tomato slices dried using innovative drying system
Author(s): Harini R, Tejas Muthal, Chidanand DV and Sunil CK
Abstract: This research investigated the nutritive and antioxidant composition of dried tomato slices with the aim to enable the development of a system that can retain the majority of the nutrients present in tomato. The influence of processing parameters such as the drying temperature with respect to times was studied by estimating the final moisture content. In this study, the significant effect of drying on quality characteristics i.e. Proximate Composition, and Phytochemicals were analyzed. The samples of dried tomato slices were found to contain 148.7±29g/kg protein, 45±0.50 g/kg fat, 308.5 ±10 g/kg crude fibre and 6.9±10 g/kg ash. The results prove that dried tomato slices contain significant amounts of lycopene (253.6±0.96 μg/g) and β-carotene (121.86±0.53 μg/g) and revealed good antioxidant properties. The total phenolics contents was about 489.2±0.35 mg GAE/ kg, of which flavonoids was around 201.6 ± 18.2 mg ASC/kg.
Pages: 4719-4723 | 523 Views 221 Downloads
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How to cite this article:
Harini R, Tejas Muthal, Chidanand DV, Sunil CK. Study on physiochemical quality characteristics of tomato slices dried using innovative drying system. Int J Chem Stud 2019;7(3):4719-4723.
