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
- Osun State College of Education, Ila-Orangun(Aff To Ekiti State Uni), Osun State 1
- Osun State College of Education, Ilesa, Osun State. (affl To Univ of Ibadan) 2
- Osun State Polytechnic, Iree, Osun State 467
- Osun State University, Osogbo, Osun State 11
- Our Saviour Institute of Science and Technology (polytechnic) Enugu, Enugu State 1
- PAN-ATLANTIC UNIVERSITY, KM 52 LEKKI-EPE EXPRESSWAY, IBEJU-LEKKI, LAGOS STATE. 14
- Paul University, Awka, Anambra State 2
- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30