Articles
Improving the quality of tomato products by using microwave-vacuum drying in a snack bar manufacturing system
Article number
1445_24
Pages
169 – 176
Language
English
Abstract
The study focuses on using microwave-vacuum drying to produce a tomato-based snack bar, aiming to create a convenient, nutritionally rich snack by preserving the quality of the dried tomato product.
Traditional drying methods often lead to undesirable changes in the texture, color, and nutritional content of dried fruits and vegetables while taking a considerable amount of time and energy.
Microwave-vacuum drying is a promising alternative that offers rapid and uniform drying while minimizing the negative impact on product quality.
Fresh tomatoes were selected, processed (85°C, 3 min), and incorporated into a snack bar matrix by mixing with pectin, protein, tomato powder, salt, and spices.
Ingredients were mixed, and snack bars were molded and kept in the fridge for 1 day.
A microwave vacuum dryer was used to dry at 60% power, with 0.5 atm vacuum pressure for 10 min.
Control samples were obtained from a conventional oven at 120°C for 90 min.
Physicochemical analysis included color, texture, water activity, moisture, lycopene content, FTIR, and NMR relaxometry.
Sensorial analysis was also conducted.
The microwave-vacuum and conventional oven combination drying system effectively preserves essential attributes of dried tomatoes.
Snack bars exhibit enhanced color, improved texture, and higher nutritional components.
The lycopene content and total phenolics increased considerably.
The combined drying system enhanced morphological and sensorial properties.
Optimized parameters ensure rapid drying without compromising quality.
This study emphasizes the integration of microwave-vacuum drying into the conventional method for producing tomato snack bars.
It offers a practical and healthy alternative to the standard drying techniques.
The optimal conditions identified in this research create a pathway for developing superior-quality dried tomato products, fulfilling the increasing demand for innovative, tasty, and nutritious snack options.
Traditional drying methods often lead to undesirable changes in the texture, color, and nutritional content of dried fruits and vegetables while taking a considerable amount of time and energy.
Microwave-vacuum drying is a promising alternative that offers rapid and uniform drying while minimizing the negative impact on product quality.
Fresh tomatoes were selected, processed (85°C, 3 min), and incorporated into a snack bar matrix by mixing with pectin, protein, tomato powder, salt, and spices.
Ingredients were mixed, and snack bars were molded and kept in the fridge for 1 day.
A microwave vacuum dryer was used to dry at 60% power, with 0.5 atm vacuum pressure for 10 min.
Control samples were obtained from a conventional oven at 120°C for 90 min.
Physicochemical analysis included color, texture, water activity, moisture, lycopene content, FTIR, and NMR relaxometry.
Sensorial analysis was also conducted.
The microwave-vacuum and conventional oven combination drying system effectively preserves essential attributes of dried tomatoes.
Snack bars exhibit enhanced color, improved texture, and higher nutritional components.
The lycopene content and total phenolics increased considerably.
The combined drying system enhanced morphological and sensorial properties.
Optimized parameters ensure rapid drying without compromising quality.
This study emphasizes the integration of microwave-vacuum drying into the conventional method for producing tomato snack bars.
It offers a practical and healthy alternative to the standard drying techniques.
The optimal conditions identified in this research create a pathway for developing superior-quality dried tomato products, fulfilling the increasing demand for innovative, tasty, and nutritious snack options.
Authors
M.R. Gul, O. Taş, A.E. Ince, G. Şumnu, N. Erol, O. Ozarda, M.H. Öztop
Keywords
novel combined drying, nutritious food, functional food, quality preservation, innovative processing
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