Physicochemical and sensorial properties of tomato leathers at different drying conditions
Eren Basdemir,
Alev Emine Ince,
Sakine Kizgin
et al.
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 homoge… Show more
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