Reach Us +44-7480-724769

Journal of Food and Nutritional DisordersISSN: 2324-9323

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Research Article, J Food Nutr Disor Vol: 3 Issue: 3

Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods

Sara A Abdalla1, Abdel Moneim E Sulieman2* and Zakaria A Salih1
1Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
2Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia
Corresponding author : Abdel Moneim E. Sulieman
Department of Biology, Faculty of Science, University of Hail, Hail, Kingdom of Saudi Arabia
Tel: +966538085439
E-mail: [email protected]
Received: December 20, 2014 Accepted: June 03, 2014 Published: June 10, 2014
Citation: Abdalla SA, Sulieman AME, Salih ZA (2014) Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000142

Abstract

Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods

The aim of this study was to investigate the effect of conventional and oven drying on the quality characteristics of two local tomato varieties, Aseela and Galeela. Most of the studied chemical parameters of tomato powder were significantly affected by different drying processes, with minimal effect on pH.

Keywords: Shade; Oven drying; Microorganisms; Dehydration; Tomato powder

Track Your Manuscript

Share This Page