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Effects of Drying on Tomato Quality

The document analyzes the effects of temperature and drying duration on various quality attributes of dried tomatoes. It contains a table showing the ratings for color, flavor, taste, mouthfeel, appearance and overall acceptability of tomatoes dried at different temperatures (70, 80, 90°C) for 7 or 8 hours.

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januel borela
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4 views1 page

Effects of Drying on Tomato Quality

The document analyzes the effects of temperature and drying duration on various quality attributes of dried tomatoes. It contains a table showing the ratings for color, flavor, taste, mouthfeel, appearance and overall acceptability of tomatoes dried at different temperatures (70, 80, 90°C) for 7 or 8 hours.

Uploaded by

januel borela
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Duration Temperature Mouth Overall

(hour) (° C ) Color Flavor Taste feel Apperance Acceptability

Fresh 4.98a 3.37d 3.19cd 3.20b 3.81bc 3.31c


70° C 4.93a 4.76a 4.4a 4.03a 4.35a 4.30a
7 80° C 4.26b 4.08b 3.50c 3.28b 3.56c 3.60b
90° C 2.89c 2.94e 2.98cd 3.05b 3.07d 3.13c
70° C 3.79c 3.70c 3.98b 3.78a 3.86b 3.71b
8 80° C 3.20d 2.92e 3.24cd 2.99b 2.83d 3.21c
90° C 2.10f 2.08f 2.84 2.56 2.14e 2.15d

Table 2. Interaction effects of temperature and duration of drying on Color, Flavor and Taste,
Mouthfeel, Appearance, and Overall Acceptability of dried tomato

NA = Not Applicable
Values in column with diverse letters as superscripts are significantly different at p<0.05

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