Effect of drying on quality characteristics of dried tomato powder

Abstract

The purpose of this study is investigate the drying characteristics of the tomatoes to prepare tomato powder. The drying characteristics of tomato slices were carried out in this study. The effect of processing parameters such as the drying temperature and drying time required for drying of tomato slices were studied and final dry weight of the tomato slices were estimated. In this study, the effect of drying on quality characteristics i.e. Proximate Compositon, Functional Properties and Phytochemicals were analyzed. From the above study the drying of tomato slices in were regularly tested for proximate composition and functional properties of dried tomato powder. The results indicated that moisture (5.5%), fat (3.9 %,) ash (7.3 %), and Lycopene (1.41%) etc. respectively.