Formerly International Journal of Basic and Applied Agricultural Research

Physiochemical properties of pretreated tomato powder from different drying technique

SHRADDHA SETHI and NEERAJ SETH
Pantnagar Journal of Research, Volume - 21, Issue - 2 ( May-August 2023)

Published: 2023-10-03

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Abstract


Tomato (Solanum lycopersicon) is a warm-season vegetable crop. Tomato contains a high amount of water about 95 percentage (%), which justifies its perishable nature Since tomatoes are particularly perishable, post-harvest losses are very substantial. The study presented a comprehensive investigation into the physiochemical properties of pretreated tomato slices with 0.5% sodium metabisulphite, sodium chloride, citric acid and distilled water using three drying methods: tray drying, sun drying, and combination drying (sun drying followed by tray drying). Results showed that the highest ascorbic acid content was 42.56 mg/100g, achieved through combination drying at 60oC.The highest level of protein content was 21.76 mg/100g, attained through sun drying. Highest carbohydrate content was 72.93 mg/100g, obtained through tray drying at 55oC. The highest lycopene content was 107.45 mg/100g, achieved through tray drying at 60oC. B-carotene content was highest with 42.40 mg/ 100g, obtained through tray drying at 55oC. The highest pH was 4.30, attained through sun drying and the highest total soluble solids (TSS) was 8.82, achieved through tray drying at 65oC. The highest level of ash content was 11.90%, obtained through sun drying. In conclusion, the study demonstrated that drying methods and temperatures significantly affected the nutritional content of tomato powder. Pre-treatment with sodium chloride and citric acid showed promising results in preserving various nutrients during the drying process.


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