Production of dried tomato powder with a high concentration of functional components and nutrients
Masayo Nishizono,
Cinthya Soreli Castro Issasi,
Jonas Karl Christopher N. Agutaya
et al.
Abstract:The use of conventional drying methods for dehydrating vegetables and fruits with high sugar, amino acid, and moisture content is not feasible. Under extreme conditions, drying reduces the amount of functional ingredients present in these vegetables and fruits. Recently, there has been an increasing demand for powdered tomatoes because of their nutritional and functional components. This study aimed to evaluate tomato drying under normal pressure and low-temperature conditions, to efficiently reduce water cont… Show more
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