Abstract
Abstract The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70°C, 80°C and 90°C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70°C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90°C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.
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Claims 5
Claim · model-written summary
Titratable acidity, total soluble solids and water absorption capacity increased significantly with the interaction of oven drying temperature and duration.
- Taxon
- Tomato
Solanum lycopersicumt0 - Material
- Cochorot0
- Treatment
- temperature and duration of oven dryinge0
- Outcome
- titratable acidity, total soluble solids and water absorption capacitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying”
t0“Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety”
Claim · model-written summary
pH and water activity fell as drying temperature and duration increased.
- Taxon
- TomatoSolanum lycopersicumt0
- Material
- Cochorot0
- Treatment
- drying temperature and duratione0
- Outcome
- pH and water activitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH and water activity decreased as the drying temperature and duration increased”
t0“Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety”
Claim · model-written summary
Drying at 70°C for 7 hours gave dried tomatoes the highest sensory acceptability and physical attributes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- Cochorot0
- Treatment
- Drying at 70°C for 7 hourse0
- Outcome
- sensorial acceptability and physical attributese0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying at 70°C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes”
t0“Cochoro Variety”
Claim · model-written summary
Higher drying temperatures and longer duration significantly detracted from dried tomato quality.
- Taxon
- tomatoSolanum lycopersicume0
- Material
- Cochorot0
- Treatment
- higher temperatures (80, 90°C) and longer duration (9 hours)e0
- Outcome
- quality of dried tomatoe0
- Direction
- detracte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher temperatures (80, 90°C) and longer duration (9 hours) significantly detract the quality of dried tomato”
t0“Cochoro Variety”
Claim · model-written summary
The authors conclude that appropriate oven drying temperature and duration can add value and preserve tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- oven drying at the right temperature and optimum duratione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration”
The same questions in other papers
processing · quality: general · Solanum lycopersicum (tomato)Positive and negative results
4 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- negative
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.