Physicochemical And Sensorial Properties Of Tomato Leathers At Different Drying Conditions

Abstract

Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70 degrees C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70 degrees C due to the Maillard reaction. Lycopene content was also the highest at 70 degrees C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70 degrees C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70 degrees C, whereas overall acceptability of samples was higher at 50 degrees C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties.Practical ApplicationTomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.