Impact of Different Drying Techniques on the Nutritional Components of Plum Tomatoes †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Raw Materials
2.2. Experimental Setup and Procedure
2.3. Qualitative Analysis
2.3.1. Color Evaluation
2.3.2. Moisture Content Determination
2.3.3. To Determine the pH
2.3.4. Titratable Acidity Determination
2.3.5. Ascorbic Acid Determination
2.3.6. Lycopene Determination
3. Results and Discussion
3.1. The Result of the Color, Moisture, PH, and Titratable Acid
3.2. Lycopene and Vitamin C
3.3. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
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Attributes | Fresh Plum Tomato | Heated Plate Sample | Sun Dry Sample | Solar Dry Sample |
---|---|---|---|---|
Moisture content (%) | 93.94 | 13.25 | 14.21 | 14.97 |
Lycopene (mg/100 g) | 49.26 | 52.17 | 42.37 | 37.01 |
Ascorbic acid (Vitamin C) (g/L) | 0.34 | 0.41 | 2.9 | 2.48 |
pH | 4.8 | 5 | 5.4 | 5.7 |
Titratable acid | 5.97 | 5.84 | 5.701 | 5.74 |
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Ibraheem, K.A.; Bakori, A.N. Impact of Different Drying Techniques on the Nutritional Components of Plum Tomatoes. Eng. Proc. 2024, 67, 41. https://doi.org/10.3390/engproc2024067041
Ibraheem KA, Bakori AN. Impact of Different Drying Techniques on the Nutritional Components of Plum Tomatoes. Engineering Proceedings. 2024; 67(1):41. https://doi.org/10.3390/engproc2024067041
Chicago/Turabian StyleIbraheem, Kazeem Ajadi, and Abdullahi Nuraddeen Bakori. 2024. "Impact of Different Drying Techniques on the Nutritional Components of Plum Tomatoes" Engineering Proceedings 67, no. 1: 41. https://doi.org/10.3390/engproc2024067041