International Journal of Horticulture and Food Science
2021, Vol. 3, Issue 2, Part A
Nutritional value comparison of tomatoes under varying drying conditions
Shefali K Modi
Tomatoes are widely recognized for their rich nutritional profile, containing essential phytochemicals, vitamins, and minerals that contribute to various health benefits. However, the drying process, a common preservation method, can significantly alter the nutritional composition of tomatoes. This study aimed to compare the effects of different drying conditions-room temperature drying, sun drying, and oven drying-on the nutritional value of tomatoes. Fresh, ripe tomatoes were sourced from local markets in Godhara, Panchmahal, Gujarat, India, and subjected to these drying methods. The nutritional parameters analyzed included moisture content, ash content, lipid content, crude protein content, and carbohydrate content. The results demonstrated significant reductions in moisture content across all drying methods, with oven drying being the most effective. Ash and carbohydrate contents increased due to the concentration effect as moisture was removed, whereas crude protein content decreased, particularly in sun-dried tomatoes. Lipid content showed minor variations, with slight losses observed in sun-dried and room temperature-dried samples. These findings highlight the impact of drying conditions on the nutritional integrity of tomatoes, offering insights into the best practices for preserving their nutritional value.
Shefali K Modi. Nutritional value comparison of tomatoes under varying drying conditions. Int J Hortic Food Sci 2021;3(2):62-65. DOI: 10.33545/26631067.2021.v3.i2a.222