International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (891) Last page : (897)
Article doi: : http://dx.doi.org/10.18782/2320-7051.4044

Quality Characteristics of Freeze and Cabinet Dried Tomato Pomace

Mudasir Ahmad Bhat* and Hafiza Ahsan 

Division of Post Harvest Technology, Sher-e-Kashmir, University of Agricultural Sciences &
Technology- Jammu
*Corresponding Author E-mail: mudasagar@gmail.com
Received: 13.06.2017  |  Revised: 25.07.2017   |  Accepted: 1.08.2017  

 

 ABSTRACT

In the present study the tomato pomace was subjected to two different types of dryings: freeze drying and cabinet drying. The freeze dried pomace was found having better retention of color, lycopene and total phenolics in comparison to cabinet dried pomace. Initially, the pomace was found to have ascorbic acid content of 19.32 mg/100g, lycopene content of 12.75mg/100g, and phenolics content of 60.20 mg GAE/100g. After drying the pomace was found to have higher contents of lycopene and total phenolics, due to the release of these constituents from cells and tissues. The freeze dried pomace was found to have higher amounts of lycopene (95.25) and total phenolics (85.30) as compared to cabinet dried (80.30) and (65.30) respectively. The freeze dried pomace also retained better color than cabinet dried due to more browning in cabinet drying. Due to the presence of these bioactive constituents, the dried tomato pomace could found better utilization in bakery products as a functional ingredient.

Key words: Tomato, Solanaceae, Fruit, Fat

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bhat, M.A. and Ahsan, H., Quality Characteristics of Freeze and Cabinet Dried Tomato Pomace , Int. J. Pure App. Biosci.6(2): 891-897 (2018). doi: http://dx.doi.org/10.18782/2320-7051.4044