Quality attributes of tomato powder as affected by different pre-drying treatments
2018
Popoola, F. O. | Owolade, O. S. | Jiboku, O. O. | Aderibigbe, O. R. | Egbekunle, K. O.
Production of tomato powder by drying of tomatoes can help to reduce postharvest losses; however, maintaining the quality of the powder may be challenging. In order to improve the quality of tomato powder, fresh tomato slices were exposed to different pre-drying treatments: 2% sodium benzoate, 2% calcium chloride and 0.25% sodium metabisulphite. The quality of the tomato powder produced after drying and blending was studied. Pre-treatment with sodium benzoate improved the protein, ash, fiber, total soluble solids, lycopene, vitamin C and colour of tomato powder better compared to pretreatment with calcium chloride and sodium metabisulphite. Sodium metabisulphite treated powder retained the highest amount of carbohydrate while fat was highest in the powder without any treatment. In conclusion, predrying treatments have the potential to enhance the quality of tomato powder.
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