Influence of Foam Mat Drying on Quality of Tomato Powder

Abstract

The present study was undertaken with an objective to see the influence of different drying air temperatures (65, 75, and 85 C) and different foaming agents (carboxy methyl cellulose, milk, and egg white) on the biochemical properties of foam mat dried tomato powder. It was observed that there was a decrease in the total sugars, ascorbic acid, lycopene, and total acid, however, pH slightly increased compared to fresh tomato juice composition and no microbial (fungal and bacterial) growth was noticed. Conclusively, optimum conditions for foam mat drying of tomato using CMC as a foaming agent and dried at 85 C give promising industrial applications.