Proximate Composition of Foam Mat-Dried Tomato Powder as Affected by Process Variables: A Review
DOI:
https://doi.org/10.3923/pjn.2023.59.80Keywords:
Face centered composite design, foam mat drying, foam stabilizer, tomato powder, tomato preservationAbstract
This study aimed to optimize the production of high-quality foam mat-dried tomatoes. For this study, Box-Behnken experimental design of response surface methodology (RSM) was used for designing the experiments. The independent variables selected for the foam mat drying were acacia gum (1-3%), temperature (60-80°C) and weight of tomato pulp (170-210 g/m2). The controls were dried at temperature values of 60, 70 and 80°C. The fresh ripe tomato was washed, desked, cut into smaller pieces, pulped before adding the foaming agent and stabilizer then whipped for 7 min. and dried in a rectangular tray at 60, 70, 80°C, scarped, milled and packaged in air tight container. The dependent variables: moisture, ash, fat, crude fibre, crude protein, carbohydrate ranged from 4.23-5.78, 8.17-10.74, 10.04-12.88, 3.58-5.22, 1.11-2.43, 64.35-70.54%, respectively and the control ranged from 9.05-15.54, 10.43-23.61, 8.67-13.21, 1.18-1.70, 1.45-4.09, 49.34-63.40%, respectively. The condition for the optimized samples was 1%, 170-171 g/m2, 61-63°C, respectively for the concentration of foam stabilizer, weight of pulp and temperature.
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