Influence of drying temperature and storage period on the quality of cherry and plum tomato powder

• Published in: Food science & nutrition 2018-06, Vol.6 (4), p.1146-1153
• Main Authors: Obadina, Adewale, Ibrahim, Jumoke, Adekoya, Ifeoluwa
• Format: Article
• Language: English
• Subjects: Acidity; Acids; Ascorbic acid; color; Drying; Food preservation; Food processing industry; Lycopene; Moisture content; Original Research; Parameters; Powder; Quality; Storage; Temperature; tomato; Tomatoes
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.658

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. The quality changes of dried and stored cherry and plum tomato powders were evaluated in this study. Some quality parameters (lightness, moisture content, pH, microbial load, lycopene) increased as the storage period of plum and cherry tomato powders increased from 0 to 8 weeks.