Improving the quality of tomato products by using microwave-vacuum drying in a snack bar manufacturing system

Date

2024-06-09

Author

Gül, Muhammed Rasim
Taş, Ozan
İnce, Alev Emine
Öztop, Halil Mecit
Şümnü, Servet Gülüm
Erol, Nursen
Özarda, Özlem

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The study focuses on using microwavevacuum drying to produce a tomato-based snack bar, aiming to create a convenient, nutritionally rich snack by preserving the quality of the dried tomato product. Traditional drying methods often lead to undesirable changes in the texture, color, and nutritional content of dried fruits and vegetables while taking a considerable amount of time and energy. Microwavevacuum drying is a promising alternative that offers rapid and uniform drying while minimizing the negative impact on product quality. Fresh tomatoes were selected, processed (85⁰C, 3 minutes), and incorporated into a snack bar matrix by mixing with pectin, protein, tomato powder, salt, and spices. Ingredients were mixed and snack bars were molded and kept in the fridge for 1 day. Microwave-vacuum dryer was used for drying at 60% power, 0.5 atm vacuum pressure for 10 minutes. Control samples were obtained from a conventional oven at 120°C for 90 minutes. Physicochemical analysis included color, texture, water activity, moisture, lycopene content, FTIR, and NMR relaxometry. A sensorial analysis was also conducted. The microwave-vacuum drying system effectively preserves essential attributes of dried tomatoes. Snack bars exhibit enhanced color, improved texture, and higher nutritional components. The lycopene content and total phenolics increased considerably. FTIR and NMR relaxometry results showed three water populations. The microwave-vacuum system enhances morphological and sensorialproperties. Optimized parameters ensure rapid drying without compromising quality. This study emphasizes the effectiveness of microwave-vacuum drying as a better method for producing snack bars made from tomatoes. It offers a practical and healthy alternative to the standard drying techniques. The optimal conditions identified in this research create a pathway for developing superior-quality dried tomato products, fulfilling the increasing demand for innovative and nutritious snack options. This study has received funding from the European Union's Horizon 2020– PRIMA Section I Program under grant agreement # 2032 (FunTomP). Keywords: Microwave-vacuum drying, snack bar, tomato product, quality preservation, innovative processing

URI

https://hdl.handle.net/11511/118079

Collections

Department of Food Engineering, Conference / Seminar