The Effect of Different Drying Processes on Some Nutritional and Quality Criteria in Tomato Powder

Ayşe Sena Engin; Alper Kuşçu

Makale detayları

The Effect of Different Drying Processes on Some Nutritional and Quality Criteria in Tomato Powder

Yazarlar:

Ayşe Sena Engin | Alper Kuşçu

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Mühendislik

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 1, pp.194-204

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290148

pISSN:

2146-8168

Anahtar kelimeler:

Özet:

 This study was conducted on the quality of tomato powders obtained from tomatoes dried n the sun SD, microwave MD and in the oven at three different temperatures 55C OD 55, 65C OD 65 and 75C OD 75. Drying processes lasted 20 days, 40 minutes, 8, 7 and 5 hours, respectively, for SD, MD, OD 55, OD 65 and OD 75. The dry matter DM rate in dried products was between 86.50 and 88.31. Ash amounts of dried products were determined between 7.64 and 9.57. At the end of the drying processes, pH values were between 4.40 and 4.64, and the difference was statistically significant p0.05. Water activity aw values in dried products were between 0.31 and 0.35. In addition, there was an increase in the amount of lycopene in all samples after the drying processes. The highest lycopene content was determined in the SD process at 387.83 mg100 g DM, and the lowest amount was in the OD 65 at 349.59 mg100 g DM. Regarding the total carotenoid matter, the highest loss was found in the SD process at 43, and the most negligible loss was in MD at 0.05. Moreover, the difference between the processes in the total phenolic matter was statistically significant p0.05. The lowest loss was 38 in the OD 55 process, and the highest was 46 in the MD process. The highest loss in the total flavonoid matter was in the MD sample at 57, while the lowest was in the SD at 37. Sensory low-temperature processes SD 55 and SD 65 were quite good in colour and smell, burnt less, and ordinarily bitter than other processes.

 This study was conducted on the quality of tomato powders obtained from tomatoes dried n the sun SD, microwave MD and in the oven at three different temperatures 55C OD 55, 65C OD 65 and 75C OD 75. Drying processes lasted 20 days, 40 minutes, 8, 7 and 5 hours, respectively, for SD, MD, OD 55, OD 65 and OD 75. The dry matter DM rate in dried products was between 86.50 and 88.31. Ash amounts of dried products were determined between 7.64 and 9.57. At the end of the drying processes, pH values were between 4.40 and 4.64, and the difference was statistically significant p0.05. Water activity aw values in dried products were between 0.31 and 0.35. In addition, there was an increase in the amount of lycopene in all samples after the drying processes. The highest lycopene content was determined in the SD process at 387.83 mg100 g DM, and the lowest amount was in the OD 65 at 349.59 mg100 g DM. Regarding the total carotenoid matter, the highest loss was found in the SD process at 43, and the most negligible loss was in MD at 0.05. Moreover, the difference between the processes in the total phenolic matter was statistically significant p0.05. The lowest loss was 38 in the OD 55 process, and the highest was 46 in the MD process. The highest loss in the total flavonoid matter was in the MD sample at 57, while the lowest was in the SD at 37. Sensory low-temperature processes SD 55 and SD 65 were quite good in colour and smell, burnt less, and ordinarily bitter than other processes.

 This study was conducted on the quality of tomato powders obtained from tomatoes dried n the sun SD, microwave MD and in the oven at three different temperatures 55C OD 55, 65C OD 65 and 75C OD 75. Drying processes lasted 20 days, 40 minutes, 8, 7 and 5 hours, respectively, for SD, MD, OD 55, OD 65 and OD 75. The dry matter DM rate in dried products was between 86.50 and 88.31. Ash amounts of dried products were determined between 7.64 and 9.57. At the end of the drying processes, pH values were between 4.40 and 4.64, and the difference was statistically significant p0.05. Water activity aw values in dried products were between 0.31 and 0.35. In addition, there was an increase in the amount of lycopene in all samples after the drying processes. The highest lycopene content was determined in the SD process at 387.83 mg100 g DM, and the lowest amount was in the OD 65 at 349.59 mg100 g DM. Regarding the total carotenoid matter, the highest loss was found in the SD process at 43, and the most negligible loss was in MD at 0.05. Moreover, the difference between the processes in the total phenolic matter was statistically significant p0.05. The lowest loss was 38 in the OD 55 process, and the highest was 46 in the MD process. The highest loss in the total flavonoid matter was in the MD sample at 57, while the lowest was in the SD at 37. Sensory low-temperature processes SD 55 and SD 65 were quite good in colour and smell, burnt less, and ordinarily bitter than other processes.

 Bu çalışmada, güneşte GK, mikrodalgada MK ve etüvde üç farklı sıcaklıkta 55 EK 55, 65 EK 65 ve 75C EK 75 kurutulmuş domateslerden elde edilen domates tozlarının kalitesi üzerine araştırma yapılmış ve temel parametreler hakkında bilgi verilmiştir. Kurutma süreleri GK, MK, EK 55, EK 65 ve EK 75 işlemleri için sırasıyla 20 gün, 40 dak., 8, 7 ve 5 saat sürmüştür. Kurutulmuş ürünlerde kurumadde KM oranı  86,50-88,31 arasında bulunmuştur. Kurutulmuş ürünlerin kül miktarları  7,64-9,57 arasında tespit edilmiştir. Kurutma işlemleri sonunda pH değerleri 4,40-4,64 değerleri arasında ve istatistiksel olarak fark önemli bulunmuştur p0,05. Kurutulmuş ürünlerde su aktivitesi aw değerleri 0,31-0,35 arasında bulunmuştur. Kurutma işlemleri sonrası likopen miktarında bütün örneklerde artış tespit edilmiştir. En fazla likopen içeriği 387,83 mg100 gr KMde GK uygulamasında, en düşük miktar 349,59 ile EK 65 uygulamasında tespit edilmiştir. Toplam karotenoid madde bakımından en çok kayıp  43 ile GK uygulamasında, en az kayıp  0,05 ile MK uygulamasında bulunmuştur. Toplam fenolik madde bakımından uygulamalar arası fark istatiksel olarak anlamlı bulunmuştur p0,05. En az kayıp EK 55 uygulamasında  38, en fazla kayıp MKda  46 olarak belirlenmiştir. Toplam flavonoid madde miktarında en fazla kayıp  57 ile MK örneğinde, en az kayıp  37 ile GK uygulamasında tespit edilmiştir. Duyusal açıdan düşük sıcaklık uygulamaları EK 55 ve EK 65 renk, koku bakımından çok iyi, yanıklık az, acılık normal olarak diğer uygulamalara göre daha iyi bulunmuştur.

Makale detayları

The Effect of Different Drying Processes on Some Nutritional and Quality Criteria in Tomato Powder

Yazarlar:

Ayşe Sena Engin | Alper Kuşçu

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Mühendislik

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 1, pp.194-204

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290148

pISSN:

2146-8168

Tomato powder

drying

criteria of quality.Tomato powder

drying

criteria of quality.

Sayı

Makale detayları

The Effect of Different Drying Processes on Some Nutritional and Quality Criteria in Tomato Powder

Yazarlar: Ayşe Sena Engin | Alper Kuşçu

Yayıncı: Tokat Gaziosmanpasa University

Ana Başlıklar: Mühendislik

Dergi: Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 1, pp.194-204

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001290148

pISSN: 2146-8168

Tomato powder

drying

criteria of quality.Tomato powder

drying

criteria of quality.

Sayı

Yazarlar:

Ayşe Sena Engin | Alper Kuşçu

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Mühendislik

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 1, pp.194-204

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290148

pISSN:

2146-8168