A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions — Oak Academic Publishing
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A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
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Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
,
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
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Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
,
Food Enzymology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
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Department of Microbiology and Biotechnology, Jagannath University, Dhaka, Bangladesh
,
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
1 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
2 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
3 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
4 Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
5 Food Enzymology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
6 Department of Microbiology and Biotechnology, Jagannath University, Dhaka, Bangladesh
7 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO 2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.
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