Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods. (21st January 2014)

• Record Type: Journal Article
• Authors: Jorge, Aline; Almeida, Denise Milleo; Canteri, Maria Helene Giovanetti; Sequinel, Thiago; Kubaski, Evaldo Toniolo; Tebcherani, Sergio Mazurek
• Is Part Of: International journal of food science & technology. Volume 49:Number 9(2014:Sep.)
• Page Start: 2001
• Page End: 2007
• Publication Date: 2014-01-21
• Subjects: drying -- carotenoids -- tomatoes -- Maillard or browning reaction; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12501
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: When tomatoes are submitted to treatments of drying, depending on the parameters and methods used, the concentration or degradation of nutrients can occur. The changes in the composition and colour were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and also the effect of the pretreatment (blanching) using steam were studied. The fresh tomato composition was compared with the composition of dehydrated tomato powder. After dehydration, the moisture content reduced 78% from the total initial moisture. In addition, a nutrient concentration was observed with an increase of about 57% of citric acid content and 3% in the pH. The ash content also increased from 0.53% to 8% (15 times) and 60%, the carbohydrates from 3.94% to 60% (15 times) and the proteins were increased from 1% to 11% (10 times). The blanching resulted in different types of changes, such as greater stability for the proteins, carbohydrates, fat, lycopene and β‐carotene. Abstract : Changes in the composition and colour of tomatos were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and the effect of blanching were studied.