The effect of different drying processing on some nutritional and quality criteria of tomato powder

In this study, quality of tomato powder was investigated using sun drying, microwave and drying oven (55 (EK 55), 65 (EK 65) ve 75oC (EK 75)) techniques and important parameters were determinated. Drying time were determined for GK, MK, EK 55, EK 65 and EK 75 prosesses respectively, 20 days, 40 min., 8, 7 and 5 hr. Total dry matter in dried samples were found as between 86,50-88,31%. Ash content of dried samples were calculated between 7,64-9,57%. After drying, pH value were determined between 4.40 to 4.64 and results also were statistically significant (p<0,05). The water activity (aw) values were varied from 0,31 to 0,35. At the end of drying prosesses, the highest loss of ascorbic acid was determined as 60 % of MK, the lowest loss was determined as 47 % in GK proses. After drying, lycopen content of all samples were increased. While the highest lycopen content was determined as 387,83 mg/100 g DM in GK sample, the lowest value was determined as 349,59 mg/100g DM in EK 65 sample. The highest total carotenoid loss was found as 43 % in GK proses, at the same time the lowest total carotenoid loss was determined as 0,05 % in MK sample. Application in terms of total phenolics were found statistically significant (p˂0,05). The maximum and minimum loss were determined 46 % in MK and 38 % in EK 55, respectively. While the highest flavonoid loss was determined as 57 % in MK proses, the lowest was determined as 37 % in GK proses. As to sensorial parameters; low drying temperature proses (EK 55 and EK 65) were better than other proses. They were described as very good for color and odor, were described as little for bitterness and were described as normal for bitterness.