Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

dc.contributorFed Univ Technol
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniv Estadual Ponta Grossa
dc.creatorJorge, Aline
dc.creatorAlmeida, Denise Milleo
dc.creatorGiovanetti Canteri, Maria Helene
dc.creatorSequinel, Thiago [UNESP]
dc.creatorKubaski, Evaldo Toniolo
dc.creatorTebcherani, Sergio Mazurek
dc.date2015-03-18T15:55:13Z
dc.date2015-03-18T15:55:13Z
dc.date2014-09-01
dc.date.accessioned2023-09-12T03:06:15Z
dc.date.available2023-09-12T03:06:15Z
dc.identifierhttp://dx.doi.org/10.1111/ijfs.12501
dc.identifierInternational Journal Of Food Science And Technology. Hoboken: Wiley-blackwell, v. 49, n. 9, p. 2001-2007, 2014.
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/11449/117116
dc.identifier10.1111/ijfs.12501
dc.identifierWOS:000340533500005
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8766601
dc.descriptionWhen tomatoes are submitted to treatments of drying, depending on the parameters and methods used, the concentration or degradation of nutrients can occur. The changes in the composition and colour were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and also the effect of the pretreatment (blanching) using steam were studied. The fresh tomato composition was compared with the composition of dehydrated tomato powder. After dehydration, the moisture content reduced 78% from the total initial moisture. In addition, a nutrient concentration was observed with an increase of about 57% of citric acid content and 3% in the pH. The ash content also increased from 0.53% to 8% (15 times) and 60%, the carbohydrates from 3.94% to 60% (15 times) and the proteins were increased from 1% to 11% (10 times). The blanching resulted in different types of changes, such as greater stability for the proteins, carbohydrates, fat, lycopene and beta-carotene.
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFed Univ Technol, Fed Technol Univ Parana UTFPR, Dept Prod Engn, BR-84016210 Ponta Grossa, PR, Brazil
dc.descriptionUNESP, Inst Chem, Dept Phys Chem, BR-14800900 Araraquara, SP, Brazil
dc.descriptionUniv Estadual Ponta Grossa, Dept Mat Engn, BR-84030900 Ponta Grossa, PR, Brazil
dc.descriptionUNESP, Inst Chem, Dept Phys Chem, BR-14800900 Araraquara, SP, Brazil
dc.format2001-2007
dc.languageeng
dc.publisherWiley-Blackwell
dc.relationInternational Journal Of Food Science And Technology
dc.relation2.383
dc.relation0,909
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectDrying
dc.subjectcarotenoids
dc.subjecttomatoes
dc.subjectMaillard or browning reaction
dc.titleEvaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods
dc.typeArtigo


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