Chemical composition, color and sensory quality of tomato dried at different temperatures

This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 degrees C. The instrumental color of dried tomato was determined separately on the sides of pulp and peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were considered. Acceptance index and purchase intent were also evaluated. According to the results, increasing concentrations of phenolic compounds and lycopene were observed with increased drying temperature to 75 degrees C. Significant decrease in ascorbic acid content was observed during drying, which ranged from 38.82 +/- 2.47 mg 100 g(-1) after drying at 55 degrees C, dropping to 21.68 +/- 1.30 mg 100 g(-1) at 85 degrees C. Significant decrease in values of a* and L* were observed on both sides of the dried tomato slices (pulp and peel), showing that the increase in temperature causes loss of red color and browning of dried tomato. According to sensory analysis, among the temperatures tested in drying tomatoes the one that showed best results was 75 degrees C. This study showed that drying-conventional tomato with air heated to 75 degrees C is the most recommended among the temperatures tested.