Stability of Tomato Powder at Intermediate Moisture Levels

Baloch, Asadullah; Baloch, Musa Kaleem; Saleem, Aamir; Baloch, K Ahmad

doi:10.3923/pjbs.2000.100.103

Cited by 4 publications

(2 citation statements)

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“…The later increase in pH and decrease in acidity is probably due to the effect of organisms responsible for the spoilage, some of which can release basic substances into the samples. Processing of tomatoes using sun drying with cut pieces, drying of whole tomatoes, spray drying and convection drying using solar or mechanical systems has been used for many years (Baloch et al, 1997;Collins et al, 1997;Hawlader et al, 1991;Olorunda, et al, 1990;Shi et al, 1999 andZanoni et al, 1999). Effect on lycopene: The data for lycopene content is given in Table 5 to 6.…”

Section: Resultsmentioning

confidence: 99%

Effect of cabinet tray dryer on Tomato (Lycopersicon Esculentum) slices during drying process and storage study of dehydrated tomato powder

Kumar

Singh

et al. 2016

JANS

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The effected dehydrated tomato (Lycopersicon Esculentum) samples determining by acidity, pH, ascorbic acid, lycopene content and microbial growth. The highest acidity value 7.42 of untreated samples (4mm) in LDPE packaging material and 8.12 of untreated samples (8 mm) in aluminum foil packaging and the lowest pH value 2.05 of untreated samples (6mm) in LDPE packaging material and 2.07 of untreated samples (8 mm) in aluminum foil package under cabinet tray dryer (65 0C) after 120 days. The lowest lycopene content value 50.71 of untreated sam-ples (6 mm) in LDPE packaging material and 60.24 of untreated samples (4 mm) in aluminum foil packaging under cabinet tray dryer at 65 0C after 120 days. The lowest vitamin C value 8.54 of untreated samples (4mm) in LDPE packaging and 9.50 of untreated samples (6 mm) in aluminum foil packaging under cabinet tray dryer after 120 days. We can see that microbial growth not detect in the starting 30 days but after one month we can easily see microbial growth. When considering growth rates of microbial pathogens, in addition to temperature, time is a critical consideration. Food producers or manufacturers address the concept of time as it relates to microbial growth when a product's shelf life is determined. The highest microbial growth 4.55Ã—102 of untreated samples (6mm) in LDPE pack-aging and 4.49Ã—102 of untreated samples (8 mm) in aluminum foil packaging under cabinet tray dryer after 120 days.

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Section: Resultsmentioning

confidence: 99%

Effect of cabinet tray dryer on Tomato (Lycopersicon Esculentum) slices during drying process and storage study of dehydrated tomato powder

Kumar

Singh

et al. 2016

JANS

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“…Significant difference was observed between treatments, storage periods and packaging materials. Waquar et al (2000) found that the colour of tomato powder was maintained at the lowest level of water activity during storage.…”

Section: Effect Of Moisture Content Of Spray Dried Grape Fruit Rind C...mentioning

confidence: 97%

Extraction, Stabilistiaon and Utilisation of Natural Food Colours from Grape Fruit Rind

2012

MAJ

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Investigation was carried out to develop natural food colour powder from grape fruit rind (waste) by spray drying. The colour was extracted with water and solvents viz., acetone, ethanol and citric acid. The experimental results showed that the 3 % citric acid extraction was best and the filtrate was spray dried at different drying air temperature (180, 200 and 220ºC) and flow rate (25 and 30 ml / min) using 10, 15 and 20 % of maltodextrin (MD). The yield recovery was maximum at 200ºC with a flow rate of 25 ml / min at 20 % maltodextrin. The stability of the colour was analysed by exposing the colour powder in various concentrations of pH, preservative and temperatures followed by packed in aluminium pouch (P 1 ), brown pet bottle (P 2 ) and brown glass bottle (P 3 ). The packed samples were stored in room (R 1 ) and refrigeration (R2 ) temperatures for 3 months and analyzed their colour intensity (L* a* b*) and moisture content. The results revealed that the addition of preservative, increasing temperature, pH and storage periods had affected the stability of colour and moisture content. The samples packed in P 3 had better colour retention than P2 and P 1 during storage . Colour intensity of developed lollipop and icing with grape skin colour powder had best colour strength and sensory attributes than synthetic food colour (carmoesin).

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