Drying of tomatoes and tomato processing waste: a critical review of the quality aspects
Nikita S. Bhatkar, Shivanand S. Shirkole, Arun S. Mujumdar, Bhaskar N. Thorat
Drying Technology
Abstract
Tomatoes are a valuable highly perishable agricultural product that are dried on a large scale for extending shelf life. The drying of both tomatoes and tomato processing waste can yield valuable products. The dried forms serve as raw material for different commercial products, as an ingredient for functional foods. It is also used all over the world for direct consumption. However, the production of dried forms with quality attributes equivalent to those of fresh tomatoes such as the nutrient content, appearance, flavor, texture, reconstitution properties etc. are major challenges. This paper provides an overview of the diverse drying techniques employed along with the effects of pretreatment to produce dried tomatoes, powders, and various by-products of tomato processing industries. A comparison is provided with regard to the quality of dried tomato products obtained by different drying techniques for lycopene content, ascorbic acid, β-carotene, total phenolic content, flavonoids, antioxidant activity, rehydration ratio, color change, texture, and flavor.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
different drying techniques affect lycopene content, ascorbic acid, β-carotene, total phenolic content, flavonoids, antioxidant activity, rehydration ratio, color change, texture, and flavor
“A comparison is provided with regard to the quality of dried tomato products obtained by different drying techniques for lycopene content, ascorbic acid, β-carotene, total phenolic content, flavonoids...”
drying techniques affect quality attributes of dried tomatoes
“However, the production of dried forms with quality attributes equivalent to those of fresh tomatoes such as the nutrient content, appearance, flavor, texture, reconstitution properties etc. are major...”