Abstract
Changes in quality attributes and antioxidants content of tomato slices coated with gum Arabic at different concentrations then sun- or air-dried were investigated. Drying increased the dry matter content and the rehydration ratio with increase in gum Arabic concentrations. The water activity was fluctuated. Slices coated with 10% gum Arabic and air-dried had a maximum dry matter content (84.87%), a minimum water activity value (0.27) and a higher rehydration ratio (4.69), compared to uncoated slices. Drying of slices before and after coating had no significant (p≤0.05) effect on the pH. Coating of the slices followed by drying had no effect on the total soluble solids content. Blanched slices coated with 10% gum Arabic and sun-dried had a lower browning index value (0.029). Dried uncoated slices were darker than coated slices. Surface coating alleviates the effect of heat on the ascorbic acid, total phenolics, and flavonoid contents.
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