Standardization of Pre-treatments for Retention of Functional Quality in Dehydrated Tomato Slices

Author: Rajan Mahendra, Anurag Saurabh, S. Abarna and Vidya Ram Sagar

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Abstract

This study focuses on the standardization of pre-treatments to enhance the functional quality of dehydrated tomato slices. Various concentrations of NaCl (3%, 5%, and 7%) and CaCl2 (0.5%, 1%, and 1.5%) were tested to determine their effectiveness in preserving key quality attributes. The treatment with 5% NaCl followed by 1% CaCl2 was found to be the most effective, retaining maximum levels of ascorbic acid, antioxidant activity, total phenols, and lycopene. This combination also achieved superior rehydration ratio and minimized non-enzymatic browning and moisture content. Data analysis using ANOVA confirmed significant differences among treatments, with critical differences evaluated at a 5% probability level. The findings underscore the potential of optimized pre-treatments in preserving the nutritional and physical quality of dehydrated tomato products

Keywords

Dehydrated tomato slices, pre-treatment, Pusa rakshit

Conclusion

The study evaluated various pre-treatments, including NaCl at concentrations of 3%, 5%, and 7%, and CaCl2 at concentrations of 0.5%, 1%, and 1.5%, to determine their effectiveness in retaining the nutritional quality of dehydrated tomato slices. Among all the treatments tested, the combination of 5% NaCl and 1% CaCl2 proved to be the most effective. This treatment preserved the highest levels of ascorbic acid, antioxidant activity, total phenols, and lycopene, which are critical indicators of nutritional value and functional quality. Additionally, it demonstrated superior rehydration capacity, indicating better structural integrity upon rehydration, while minimizing non-enzymatic browning and maintaining low moisture content. These findings highlight the potential of this specific pre-treatment in enhancing the nutritional and physical quality of dehydrated tomato slices, making it a promising approach for food processing and storage applications

References

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How to cite this article

Rajan Mahendra, Anurag Saurabh, S. Abarna and Vidya Ram Sagar (2024). Standardization of Pre-treatments for Retention of Functional Quality in Dehydrated Tomato Slices. Biological Forum – An International Journal, 16(11): 16-20