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
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Institutions
- Federal University, Lokoja, Kogi State 1
- Federal University, Otuoke, Bayelsa State 20
- Federal University, Wukari, Taraba State 5
- Fidei Polytechnic, Gboko, Benue State 1
- First Technical University, Ibadan, Oyo State 2
- Fountain University, Osogbo, Osun State 20
- Gateway Ict Polytechnic, Saapade, Ogun State 9
- Godfrey Okoye University, Urgwuomu- Nike, Enugu State 4
- Gombe State University, Tudun Wada, Gombe, Gombe State 18
- Hallmark University, Ijebu-Itele,ogun State 1