Influence of chemical additives on the stability of dried tomato powder

1 March 1997

journal article
Published by Oxford University Press (OUP) in International Journal of Food Science & Technology

Vol. 32 (2) , 117-120
https://doi.org/10.1046/j.1365-2621.1997.00386.x

Abstract

The effect of tomato slices being dipped in 1% (w/v) calcium chloride (CaCl₂), 2% potassium metabisulphite or 2% sodium chloride (NaCl) solutions before oven‐drying on the carotenoid loss and browning development in the dry powder stored in air at 40°C for up to 90 d were tested. CaCl₂ greatly increased carotenoid loss after 30 d until it was almost complete at 90 d, whereas metabisulphite decreased losses over most of the storage, only approaching the untreated values at the end. NaCl had no effect on carotenoid loss.Conversely, CaCl₂ almost completely suppressed browning, whereas metabisulphite and NaCl had little or no effect on the rate of browning, but did reduce initial browning during drying. The untreated powder exceeded the shelf‐life criteria by the end of drying to about 12% moisture content.

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