Effect of Processing Parameters on Foam-mat Drying of Tomato (Solanum lycopersicum)

Publication Date : 27/01/2020

Author(s) :

BOSEDE ADELOLA ORHEVBA, Oladimeji Peter Alabi , Bosede Adelola Orhevba, Bosede Adelola Orhevba, Bosede Adelola Orhevba, Bosede Adelola Orhevba.

Volume/Issue :
Volume 15
Issue 1
(01 - 2020)

Abstract :

Tomato was dried using foam mat drying method with glycerol monostearate as foaming agent. The research was conducted using foaming agent ranging from 1- 3%, drying temperatures ranging from 65-75°C and whipping time of 3-7minutes. Design Expert Statistical Package was used to develop the experimental design. The proximate composition of the foam mat dried tomato was determined and its sensory evaluation was investigated. The results obtained ranged as follows: moisture content from 19.84 - 16.94%, crude fibre from 3.5-8.7%, crude protein from 0.5-2.8%, fat content from 12.18 – 25.12%, ash content from 10.01-20.5%, carbohydrate content from 41.71 – 53.30%, vitamin content ranged from 2.65-4.99mg/100g. The result of the statistical analysis carried out indicated that the concentration of foaming agent had significant effect on the odour and ash content of the tomato powder but did not have significant effect on the other properties. The whipping time had no significant effect on any of the properties of tomato powder. The drying temperature had significant effect on moisture content, crude fibre, fat, β-Carotene, odour and taste of the tomato powder. Thus, foam mat drying using glycerol monostearate is effective in retaining the nutritional and organoleptic qualities of tomato.

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