Physicochemical and sensorial properties of tomato leathers at different drying conditions

Date

2024-01-01

Author

Basdemir, Eren
Ince, Alev Emine
Kizgin, Sakine
Özel, Barış
Ozarda, Ozlem
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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Abstract: Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content was also the highest at 70°C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70°C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70°C, whereas overall acceptability of samples was higher at 50°C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. Practical Application: Tomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.

Subject Keywords

drying, NMR relaxometry, sensory analysis, tensile strength, tomato leather

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85190378343&origin=inward
https://hdl.handle.net/11511/109282

Collections

Department of Food Engineering, Article