Effect of Different Drying Temperature on the Quality of Tomato Powder
Student: Ogechi Gloria Onyegbule (Project, 2025)
Department of Food Technology
Federal Polytechnic, Nekede, Imo State
Abstract
This study investigated the effects of different dying temperatures on the quality of tomato powder. The drying temperature were 65°c. (AOA), 70°c (BOB) , 75⁰c (COC), 80⁰c (DOD) and the control (commercial tomato powder, EOE). The chemical, functional and mineral content of the tomato powder were determined. For the chemical properties: the moisture contents ranged from 5.90 to 6.48%, fat from 3.61 to 3.85%, Ash from 6.24 to 6.59%, protein from 5.97 to 9.89%, carbohydrates from 65.58 to 69.57%, for the functional properties: bulk density ranged from 0.21 to 0.31g/cm³, foam capacity from 0.10 to 2.13%, emulsion capacity from 2.02 to 2.14%, PH from 6.01 to 6.18, wettability from 5.69 to 10.48secs, WAC from 2.47 to 3.21g/g, OAC from 1.20 to 1.38g/g. For the mineral content: magnesium ranged from 108.21 to 114.14mg/100g, calcium from 74.08 to 75.11mg/100g. This study revealed that the higher the drying temperature, the lower the nutritive value.
Keywords
For the full publication, please contact the author directly at: gloriaopara52@gmail.com
Filters
Institutions
- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 26
- Adeleke University, Ede, Osun State 1