Izvorni znanstveni članak
Effect of Drying Methods on Physicochemical Properties of Pretreated Tomato (lycopersicon esculentum mill.) Slices
John Owusu
; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, P. R. China; Hospitality Department, Koforidua Polytechnic, P. O. Box KF 981, Ghana
Haile Ma
; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, P. R. China; Key Laboratory for Physical Processing of Agricultural Products, 301 Xuefu Road, Zhenjiang 212013, P. R. China
Zhenbin Wang
; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, P. R. China
Agnes Amissah
; Hospitality Department, Koforidua Polytechnic, P. O. Box KF 981, Ghana
Sažetak
The effect of drying methods on the physicochemical properties of white vinegar and sodium chloride/white vinegar mixture pre-treated
tomato slices was studied at drying temperatures of 45 and 55 oC. The physicochemical parameters investigated included pH, titratable acidity, total soluble solids, taste index, as well as colour and browning index. Signifi cantly higher moisture was removed in the treated samples than the control one. The dried tomato slices had higher titratable acidity but lower total soluble solids compared to the fresh sample. At 45 oC the titratable acidity for treated samples was signifi cantly higher (p<0.05) than that of the control. However, the pH of the control sample was significantly higher (p<0.05) than the treated ones. With the exception of the sodium chloride/ white vinegar treated samples, the other two samples experienced a reduction in total soluble solids with increasing drying temperature. The brix/acidity index or taste index of the treatments were signifi cantly higher (p<0.05) at 45 oC than at 55 oC. The control recorded a signifi cantly higher taste index value at 45 oC but signifi cantly
lower value at 55 oC than the pre-treated samples. The control experienced the least colour quality change but gave the highest browning index value. The sodium chloride/ white vinegar mixture was much effective in reducing browning process compared to the pre-treatment with white vinegar.
Ključne riječi
total soluble solids; titratable acidity; drying, browning; sodium chloride
Hrčak ID:
84934
URI
Datum izdavanja:
24.7.2012.
Posjeta: 3.061 *