Obadina Adewale, Ibrahim Jumoke, Adekoya Ifeoluwa
Department of Food Science and Technology Federal University of Agriculture Abeokuta Ogun State Nigeria.
Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa.
Food Sci Nutr. 2018 Apr 25;6(4):1146-1153. doi: 10.1002/fsn3.658. eCollection 2018 Jun.
The quality changes of cherry and plum tomatoes dried at different temperatures (60, 65 and 70°C) milled into powder and stored for 8 weeks were assessed in this study. The ascorbic acid and lycopene content of the tomato powders were significantly different with values that ranged from 5.10 to 7.70 mg/100 g and 211.53 to 246.02 mg/kg, respectively. Color parameters redness (a*) and chroma decreased, while lightness (L*), yellowness (b*), and hue increased as the drying temperature increased. In addition, increase was observed in the total fungal load and lightness of the two tomato varieties at all temperatures, while the titratable acidity, pH, ascorbic acid, lycopene, redness, and yellowness increased as the storage period increased to 8 weeks. The 60°C dried plum tomato powder had the best result in terms of quality retention at the end of the storage period. Some quality parameters increased and decreased with drying and storage of plum and cherry tomato powders.
本研究评估了在不同温度（60、65和70°C）下干燥、磨成粉末并储存8周的樱桃番茄和李子番茄的品质变化。番茄粉中的抗坏血酸和番茄红素含量存在显著差异，分别为5.10至7.70毫克/100克和211.53至246.02毫克/千克。随着干燥温度升高，颜色参数红度（a*）和色度降低，而明度（L*）、黄度（b*）和色调增加。此外，在所有温度下，两个番茄品种的总真菌负荷和明度均增加，而可滴定酸度、pH值、抗坏血酸、番茄红素、红度和黄度随着储存期延长至8周而增加。在储存期结束时，60°C干燥的李子番茄粉在品质保留方面效果最佳。李子番茄粉和樱桃番茄粉在干燥和储存过程中，一些品质参数有所增减。
