SOME NUTRITIONAL AND PHYSICAL CHARACTERISTICS OF KEREWA AND UC-82B TOMATO POWDER AS AFFECTED BY CONCENTRATION LEVELS OF FOAMING AGENTS AND MICROWAVE POWER USING FOAM MAT DRYING METHOD

R. M. Akodu; O. U. Dairo; A.T. M. Olayanju; I. A. Ola; P. O. Omotainse

R. M. Akodu Department of Agricultural and Bio-Resources Engineering, Federal University of Agriculture, Abeokuta
O. U. Dairo Department of Agricultural and Bio-Resources Engineering, Federal University of Agriculture, Abeokuta
A.T. M. Olayanju Department of Agricultural and Bio-Resources Engineering, Federal University of Agriculture, Abeokuta
I. A. Ola Department of Agricultural and Bio-Resources Engineering, Federal University of Agriculture, Abeokuta
P. O. Omotainse Department of Agricultural and Bio-Resources Engineering, Federal University of Agriculture, Abeokuta

Keywords: Foam Mat Drying, Colour Change, Rehydration Ratio, Ascorbic Acid, Lycopene

Abstract

Moisture content of tomato (Licopersicon esculentum Mill.) is very high, so easily damaged due to physical impact, enzyme and microbes’ activity. Further processing is necessary in order to improve shelf life, one way is drying method. Tomato powder was produced from two varieties (Kerewa and UC-82B) using Foam mat drying method Glycerol Monostrate (GMS) and skimmed milk were used as forming agents at concentration level of 1%, 2% and 3% with Carboxyl Methyl Cellulose (CMC) as a stabilizer at different levels of microwave power (240W, 385W and 540W). The effects of concentration level and microwave power level was determined on quality and nutritional properties (colour, Rehydration ratio, lycopene and ascorbic acid) of the reconstituted tomato powder. The color change was affected by all factors with UC-82B variety having the maximum color change, indicating that Kerewa variety would be preferable in terms of color. Rehydration ratio for both varieties was constant for all levels of factors considered while Concentration levels did not significantly affect the properties. Microwave power affected the color change and ascorbic acid content of the finished products. There was an increased level of Color change and reduction in Ascorbic acid with increased power level. Lycopene contents in the final products was higher for skimmed milk as compared to GMS.