Abstract
Quality evaluation of blends of tomato, onion and pepper powder were studied using standard methods. Blends of tomato, onion and pepper were formulated at different ratio. Sample A (TOP100/0/0), sample B (TOP 70/25/5), Sample C (TOP 70/20/10), sample D TOP70/15/15 and Sample E (TOP 70/10/20). The functional chemical and sensory properties of the sample were evaluated. Result showed decrease in moisture content from 11.70 -9.15 % as the ration of the onion and pepper varies , also wettability of the sample decreases as the ration of onion and pepper were alternated from 2.5 -2.00 g/ml but density of samples increases from 0.80-0.78g/ml , reconstitution index shows that sample A has the highest value of 8.95g/ml while sample D has the least value of 6.00g/ml , water absorption capacity of sample B has the highest oil absorption capacity value of 2.10% while sample B and E has the least oil absorption capacity of 1.61%.Vitamin C content of sample increases as the ration of onion and pepper were varied with sample E having the highest value of 16.06mg/100g while sample A has the least value of 11.25mg/100g PH of sample decreases with sample E having the highest value of 7.20 while sample A has the least value of 6.95 . Sensory evaluation scores of the sample indicates that all sample were moderately liked based on appearance, aroma, taste and overall acceptability. Based on the functional, chemical and sensory properties sample E is preferred.
Highlights
Drying is a process in which water is removed to halt or slow down the growth of spoilage microorganisms, as well triggers certain chemical reactions
The result of the chemical properties of tomato, onion and pepper powder blends presented in table 2
Moisture content of samples shows that sample E has the least moisture content of 9.15 followed by sample D 10.25 followed by sample C and B 11.20, while sample A has the highest moisture content of 11.70
Summary
Drying is a process in which water is removed to halt or slow down the growth of spoilage microorganisms, as well triggers certain chemical reactions. Methodology Sample Preparation Fresh tomatoes, onions and pepper were sorted and washed in clean water and were cut into slices of 5mm thickness using sharp stainless steel knife. Dehydration Processes To get a uniform product, the tomato, onion and pepper sliced were placed singly in layers on trays for dying in hot air oven at predetermined temperatures of 600C and dried to constant weight for 24 hours. The powdered samples were preserved inside desiccators to prevent re-absorption of moisture and packed in polythene bag for analysis and stored in dry place for determination of different functional and sensory properties. The moisture content was determined by hot air oven method as described by AOAC crucible.
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