A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

Abstract

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

Process Parameter Optimization for the Development of Ready-to-Eat Instant Sand Pear Candy Using Response Surface Methodology

“…Similar trend of decreasing vitamin C with increased sugar solution concentration was observed in the tomato candy (Hasanuzzaman et al . ).…”

Occurrence of Salmonella in ruminants and camel meat in Maiduguri, Nigeria and their antibiotic resistant pattern

“…Meat and its products are more susceptible to microbial spoilage when compared with other food commodities as reported by Badau et al (1999). Major proportion of all food borne infections is due to meat and meat products.…”

“…They are common contaminants of wide range of foods, vegetables, water, milk, eggs, meat and meat products and are therefore seriously regarded as most common causes of food borne infection worldwide (Scallan et al, 2011;Jajere et al, 2014). It has been observed that microbial contamination can occur as a result of poor handling, some authors have reported on the microbial quality of retail meat products in Nigeria such as Suya, Tsire and Kilishi (Negbenebor et al, 1990) and Badau et al (1999). However, information on the Salmonella contamination of fresh meat sold in the abattoir, various shop and markets in Maiduguri is lacking.…”

“…In the same vein, the fresh meat products from abattoir are distributed to various market and shops in an open trucks and wheel barrows, left uncovered on the tables and thereafter, unrefrigerated which render the meats vulnerable to air pollution and microbial contamination (Badau et al, 1999).…”

“…Bacterial food poisoning results from consumption of meat products that have been contaminated by large number of living bacterial cells or their toxins. It has been reported that some Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Salmonella spp., have the potential to undergo rapid proliferation resulting in generation of toxins which could yield varied types of food borne diseases (Badau et al, 1999).…”