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Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

N. H. M. R. Mozumder
Department of Food Science and Nutrition,Hajee Mohammad Danesh Science and Technology University

M. A. Rahman
Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology University

M. S. Kamal
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

A. K. M. Mustafa
QC Officer, Siddique Food Industries Bangladesh Ltd, Dhaka

M. S. Rahman
Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University

Abstract/ Executive Summary:

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65^oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T₁) and 1% (w/w) calcium chloride (T₂) independently and 1% (w/w) calcium chloride (CaCl₂) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T₃) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl₂ along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T₃ showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100 g and 12.23 mg/100 g, respectively in case for T₃ sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color.

Keywords: ANOVA, Cabinet drying, KMS, Pre-treatment, Tomato powder

Location: Department of Food Processing and Preservation under the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Start Date: 00-01-2011

End Date: 00-12-2011

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

1.To evaluate the effects of 3 pretreatments on various qualities of cabinet dried tomatoes including: total sugar, acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis and to determine the influence of cabinet driers on pretreated dehydrated powder.

Methodology:

The study was conducted in the laboratory of the Department of Food Processing and Preservation under the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur in collaboration with laboratory of Food Enzymolozy Section, Vegetable Technology Section, Fruit Technology Section and Applied Nutrition Section under the Institute of Food Science and Technology of Bangladesh Council of Science and Industrial Research, Dhaka during the year of 2011. Materials Chemicals and raw materials The chemicals such as sodium hydroxide (NaOH), sodium chloride (NaCl), hydrochloric acid (HCl), petroleum ether, copper sulphate (CuSO₄.5H₂O), ammonium sulphate, boric acid used in this research work were obtained from E. Merck (West Germany) and Nitric acid (HNO₃) Sulphuric acid (H₂SO₄) were obtained from British Drug House (England). The tomatoes of var. hybrid were collected from the harvesting filed located at Gabura in Dinajpur district during the period of April, 2011. The collected tomatoes were fresh, ripe, fully matured and 60-75 mm in average diameter and with an average weight of 90-110 gm. After collection, they were stored at room temperature (25±2⁰C) and then sorted and washed with distilled water to remove dirt and soil; further tomatoes were cut into slices (from steam scar to blossom end) with thickness of 5 mm by using a stainless steel knife. The Tomato slices were pre-treated by dipping in 3 different chemical solutions, as follows: a) Dipping 1 gm/ 100 gm of CaCl₂ in water solution (1:1 w/w) at room temperature for 10 minutes. b) Dipping KMS 0.2 gm/ 100 gm solution at room temperature for 10 minutes. c) Dipping in 1 gm/ 100gm CaCl₂ in combination with 0.2 gm/ 100 gm KMS in an equal mass of water for 10 minutes. d) Tomatoes slices dipped in an equal an equal mass of plain water for 10 minutes at room temperature were considered as controlled sample. The pre-treated tomato slices were used for dehydration using air convection drying techniques. The pretreated tomato slices were dried in the cabinet drier. A cabinet dryer (136-120, Seoul, Korea) was used for the dehydration experiments. The tomatoes were placed uniformly on stainless steel trays by spreading the slices at an area interval of 1.25 lb/ft square as a single layer (loading density) and experiments were conducted at 60-65⁰C air temperatures and at a constant airflow velocity of 0.7 ms^-1 for 24±2 hours. In each experiment, about 10 kg of tomato slices in each tray were dried. Weight losses (thus moisture content) of sample during drying process was determined by gravimetric method after each 4 hours interval and continued until no further weight changes were observed. After cooling at room temperature, the dried tomato flakes were ground by using blender to produce tomato powder. The tomato powder was then packaged in low density polyethylene bags (LDPE) for further investigation or analytical research.

Source of Information: J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results expressed that the treatment T₃ achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl₂ along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T₃ showed highest total sugar content (49.1 g/100 g).

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