Physicochemical and sensorial properties of tomato leathers at different drying conditions
Journal of Food Science, cilt.89, sa.5, ss.2659-2671, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 89 Sayı: 5
- Basım Tarihi: 2024
- Doi Numarası: 10.1111/1750-3841.17061
- Dergi Adı: Journal of Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, Environment Index, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database, DIALNET
- Sayfa Sayıları: ss.2659-2671
- Anahtar Kelimeler: drying, NMR relaxometry, sensory analysis, tensile strength, tomato leather
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content was also the highest at 70°C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70°C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70°C, whereas overall acceptability of samples was higher at 50°C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. Practical Application: Tomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.