Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices

Hussein, Jelili Babatunde; Sanusi, Mayowa Saheed; Filli, K. B.

doi:10.5897/ajfs2016.1470

Cited by 20 publications

(20 citation statements)

References 43 publications

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“…Drying temperature has an important effect on drying at higher tem perature, due to the quick removal of moisture, the drying time was shorter. Similar observations were reported for drying of garlic slices [43], onion slices [16,44], egg plants [45] and tomato slice [46]. The osmotic solution also resulted into removal of substantial amount of moisture from the onion slices thus, decrease the drying time.…”

Section: Drying Curves Of Red Onion Slicedsupporting

confidence: 78%

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Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven

Jb¹,

My²,

Oo³

et al. 2018

J Food Process Technol

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Section: Drying Curves Of Red Onion Slicedsupporting

confidence: 78%

“…It was reported that the mechanisms of mass transfer in food are [46]. The water migrates from the inside of the product to the surface under the effect of various mechanisms which can be combined.…”

Section: Effective Moisture Diffusivity Of Red Dried Onion Slicesmentioning

confidence: 99%

Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven

Jb¹,

My²,

Oo³

et al. 2018

J Food Process Technol

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show abstract

“…Analysis of variance (ANOVA) was carried out to determine any significant differences in measurements using the SPSS statistical software (SPSS 20.0 for Windows; SPSS Inc., Chicago, IL, USA) and considering the confidence level of 95%. The significance of the difference between the means was determined using the Duncan"s multiple range test, and the differences were considered to be significant at p< 0.05 (Hussein et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Msheliza¹,

Ilesanmi²,

Hussein³

et al. 2018

Afr. J. Food Sci.

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This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum: soybean: malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of untreated sorghum : soybean. The microbial and sensory qualities of the samples were determined. The result of the microbial analysis of the formulated weaning food blends showed that all samples indicated a safety for consumption. The appearance of both treated and untreated were not significantly different (p<0.05) while the means scores of the blends in texture, taste, aroma and overall acceptability were significantly different (p<0.05). Fermentation and roasting used in this study showed that the processing methods had marked effect on the microbial and sensory quality of the weaning foods produced, thus, its recommendation for domestic processing of weaning foods.

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“…Tomatoes also contain other bioactive compounds, e.g. β-carotene, vitamins E and C, phenols, organic acids, and flavonoids 28 , 29 .…”

Section: Introductionmentioning

confidence: 99%

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Starek

Kobus

Sagan

et al. 2021

Sci Rep

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The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.

show abstract

Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices

Cited by 20 publications

References 43 publications

Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven

Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

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