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Gewählte Publikation:

Ashebir, D; Jezik, K; Weingartemann, H; Gretzmacher, R.
(2009): Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content
INT J FOOD SCI NUTR. 2009; 60: 308-315. FullText FullText_BOKU

Abstract:
The present study aimed to evaluate the drying quality of three tomato cultivars (Amoroso, Berlinto and Messina) at low final-moisture content. Tomatoes were cut into slices and hot-air-dried from 92% (wet basis) to 12% final moisture content at 55 degrees C, 65 degrees C and 75 degrees C at 1.5 m/sec air flow. Color, total soluble solids (TSS), titratable acidity (TA) and ascorbic acid (AA) content were measured in both fresh and dried tomatoes. Brightness of the dried tomato slices was significantly decreased, while intensity of the red and yellow colors and brightness of the red color (a*/b*) increased. Low overall color change (DE) was obtained at the lowest drying temperature (55 degrees C). Messina and Amoroso showed a higher a* value and lower DE, respectively. The TSS content was increased, while the TA and AA contents were decreased through drying. This study shows that it is possible to hot-air dry tomato slices to a final moisture content of 12% maintaining quality that is comparable with studies where the final-moisture content was higher (15% or more).
Autor*innen der BOKU Wien:
Bezabih Ashebir Dereje
Gretzmacher Ralph
Jezik Karoline
Weingartmann Herbert
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Tomato
hot-air drying
color
total soluble solids
titratable acid
ascorbic acid


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