Details

Autor(en) / Beteiligte

• Baloch, Waqar A.
• Khan, Saifullah
• Baloch, Ahmad K.

Titel

Influence of chemical additives on the stability of dried tomato powder

Ist Teil von

• International journal of food science & technology, 1997-03, Vol.32 (2), p.117-120

Ort / Verlag

Oxford, UK: Blackwell Science Ltd

Erscheinungsjahr

1997

Quelle

Wiley

Beschreibungen/Notizen

• The effect of tomato slices being dipped in 1% (w/v) calcium chloride (CaCl2), 2% potassium metabisulphite or 2% sodium chloride (NaCl) solutions before oven‐drying on the carotenoid loss and browning development in the dry powder stored in air at 40°C for up to 90 d were tested. CaCl2 greatly increased carotenoid loss after 30 d until it was almost complete at 90 d, whereas metabisulphite decreased losses over most of the storage, only approaching the untreated values at the end. NaCl had no effect on carotenoid loss. Conversely, CaCl2 almost completely suppressed browning, whereas metabisulphite and NaCl had little or no effect on the rate of browning, but did reduce initial browning during drying. The untreated powder exceeded the shelf‐life criteria by the end of drying to about 12% moisture content.