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A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

Md. Hasanuzzaman
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

M. Kamruzzaman
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

Md. Mominul Islam
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

Sultana Anjuman Ara Khanom
Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

Md. Mashiar Rahman
Food Enzymology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

Laisa Ahmed Lisa
Department of Microbiology and Biotechnology, Jagannath University, Dhaka, Bangladesh

Dipak Kumar Paul*
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

Abstract/ Executive Summary:

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO₂ and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

Keywords: Tomato Candy, Sugar Solution, Nutritional Composition, Organoleptic Quality, Sensory Score, Microbial Load

Location: Vegetable Technology Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka

Start Date: 00-10-2011

End Date: 00-04-2012

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

The aim of this study was to develop a processed tomato candy through the combination of osmotic dehydration and mechanical drying.

Methodology:

Materials: The research was conducted in October 2011 to April 2012, at vegetable Technology Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka. Mature ripe tomatoes and sugar was used to prepare the candy and were collected from the local markets of Dhaka. The sample was packed in polyethylene bag and stored at refrigeration temperature in airtight box at the laboratory until use. Methods: Ripe tomatoes were selected and collected according to their uniform size, freshness and cleanliness (free from dirt, twigs, soil, dust). Color sorting methods of United State Department of Agriculture (USDA) was used to select ripe tomatoes. According to this method, tomatoes with more than 90% of the surface area with red color were sorted and selected as ripe. The tomatoes were then washed to clean the dirt that is still attached and then boiled at 85⁰C temperature for 10 minutes followed by stripping the skin and cut into quarter pieces of each tomato. The seed and hard portion of tomatoes were removed. Then tomatoes were soaked in sugar solution (40, 50 and 60⁰ Brix). Sucrose was used as osmotic agent. Brix Hydrometers are used to measure the Brix. Then the soaked tomatoes were boiled for about 15 minutes and the solution of salt and citrate were added as 0.2% as flavoring agent. After cooling, sodium meta-bi-sulphite was added as preservative as 0.1%. Tomatoes were stored at room temperature for about 20 hours followed by draining to reduce free water attached to tomatoes and then dried at 60⁰C in mechanical dryer to obtain the moisture content of ≤10%. Prepared tomato candy were then wrapped in polythene pouch and kept in a cool place in an airtight plastic box for storage. Proximate Nutrient Analysis: Moisture content of collected samples was determined by drying the samples at 105⁰C in a drying oven till a constant weight was attained. Ash content was determined in triplicate using a muffle furnace at 600⁰C for 8 h by AOAC method. Protein content was determined by the Micro-Kjeldahl method as described by AOAC by first determining the percent nitrogen content and then converted to % crude protein by multiplying with the factor 6.25. Total sugar content of the sample was determined by Phenol Sulfuric acid method. The total lipid content of sample was determined using Soxhlet apparatus. Crude fiber was determined by Acid-Alkali Hydrolysis as followed by AOAC. Available carbohydrate content was determined by difference, i.e. by subtracting the sum of the values of moisture, ash, protein, fat and crude fiber from 100 (per 100 gm). Ascorbic acid content was determined according to Moreira et al. and Bruce et al. by titrimetric method using a dye 2,6-dichlorophenolindophenol. Tomato sample was analyzed for percent acidity and salt content according to standard procedures described by AOAC. Sulfites content of tomato was determined by titrimetric methods as described by Hillery et al. Weight loss of tomato was analyzed by osmotic dehydration methods. The energy content of the samples was determined by calculating the amount of protein, fat and carbohydrate of respective food items.

Source of Information: Food and Nutrition Sciences, 2014, 5, 1261-1271, http://dx.doi.org/10.4236/fns.2014.513137

Article Link (Online Journal): file:///C:/Users/barc/Downloads/FNS_2014071709242896.pdf

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The different sugar solutions have effects on the characteristics of tomato candy i.e. on moisture, ash, protein, fat, vit-C, acidity, crude fiber, total sugar content and on color, flavor, texture and taste. The best quality of tomato candy was found with 40% sugar solution. It is know that the higher the water content is, the tendency of the food is damaged more easily, but candy with 40% sugar solution contains less microorganisms than the other candy. The ash, protein, fat, citric acid, ascorbic acid (Vit-C), crude fiber content of candy with 40% sugar solution was higher than candy with 50% & 60% sugar solution. The total sugar content of candy with 40% sugar solution was lower than candy with 50% & 60% sugar solution and higher sugar content is not desirable for children and diabetic patient. Higher sugar is responsible for dental carriage of young children. On the other hand, the color, flavor, texture and taste of candy with 40% sugar solution were most preferred because the beautiful or unique tomato flavor was still felt; the red color was not broken; the taste was sweet enough and texture was more tender. Higher sugar makes the candy more dark red color; aroma was lost, causing shrinkage of the texture, and made the candy more sugary which is unpopular. This study will help the food producer or the confectionery manufacturer to select the appropriate concentration of sugar solution for making tomato candy and at the same time consumers can reduce the spoilage of tomatoes by preserving them through making tomato candy, which is nutritious.

Knowledge Management: Journal