Beta
ManageSearchChatDiscover
97620

METHODS OF DRYING OF TOMATO SLICES AND THE EFFECT OF THE USING OF ITS POWDER ON THE PRODUCTION AND CHARACTERISTICS OF EXTRUDED SNACKS

Article

Last updated: 26 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

Abstract

In this study, tomato samples were subjected to different   pre-treatments (0.2 % sodium meta bisulphate (Na2S2O5), 1 % calcium chloride (CaCl2)and steam blanching. Untreated samples served as control. After pretreatment, tomato slices were subjected to three different drying methods (oven air, solar and microwave / hot air) and milled in grinder to powder. Tomato powder had been packed in multilayer films consists of low density polyethylene, aluminum and Polyester. Physical properties and bioactive compounds (total phenolic compounds, total flavonoids, β- carotene, lycopene, and ascorbic acid) of tomato powder were studied. The powder produced was used in functional food (extruded snacks). Dried tomato powder was added to corn grits flour at levels of 3 and 6% and extruded in a single screw extruder to produce healthy extrudes. Sensory characteristics and physical properties of snacks were evaluated. The studied parameter (moisture, total phenolic, total flavonoids lycopene and β-carotene) were significantly (p ≤ 0.05) affected by different pretreatments processes and drying methods. The results showed that solar drying had negative effect of all characteristics of tomato slices and the color was dark. The sensory analysis findings showed that, extrudes contain  3 and 6% tomato powder (dried by oven and microwave/hot air) had significant higher color and taste scores. Adding tomato powder at level 6% led to increment in scores of crispness, flavor and overall acceptability.

DOI

10.21608/mjae.2016.97620

Keywords

Tomatoes, Pretreatments, drying methods, quality characteristics, snack food, Extrusion, Sensory evaluation

Authors

First Name

Samia EL-Safy

Last Name

Farag

MiddleName

-

Affiliation

Prof.and Head Food Science and Technology Dept., Faculty of Home Economic, Al- Azhar Univ., Egypt.

Email

-

City

-

Orcid

-

First Name

Salem Rabab

Last Name

Hassan

MiddleName

-

Affiliation

Senior Researcher Food Science and Technology Dept., Faculty of Home Economic, Al- Azhar Univ. , Egypt.

Email

-

City

-

Orcid

-

First Name

Omar Shahat

Last Name

Younes

MiddleName

-

Affiliation

(3) Researcher,Food Manuf. Eng.and Pack. Res. Dept., Food Tech. Res.Inst.,Agriec.Res.Center., Egypt.

Email

-

City

-

Orcid

-

First Name

Samah Amin

Last Name

Taha

MiddleName

-

Affiliation

Research Assist. 1Food Science and Technology Dept., Faculty of Home Economic, Al- Azhar Univ., Egypt.

Email

-

City

-

Orcid

-

Volume

33

Article Issue

4

Related Issue

14761

Issue Date

2016-10-01

Receive Date

2020-06-24

Publish Date

2016-10-01

Page Start

1,537

Page End

1,558

Print ISSN

1687-384X

Online ISSN

2636-3062

Article File

MJAE_Volume 33_Issue 4_Pages 1537-1558.pdf

PDF . 1.0MB

Link

https://mjae.journals.ekb.eg/article_97620.html

Detail API

https://mjae.journals.ekb.eg/service?article_code=97620

Order

20

Type

Original Article

Type Code

1,326

Publication Type

Journal

Publication Title

Misr Journal of Agricultural Engineering

Publication Link

https://mjae.journals.ekb.eg/

MainTitle

METHODS OF DRYING OF TOMATO SLICES AND THE EFFECT OF THE USING OF ITS POWDER ON THE PRODUCTION AND CHARACTERISTICS OF EXTRUDED SNACKS

Details

Type

Article

Created At

23 Jan 2023