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KMID : 1007520140230010231
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Food Science and Biotechnology
2014 Volume.23 No. 1 p.231 ~ p.238
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Effect of Edible Surface Coatings Followed by Dehydration on Some Quality Attributes and Antioxidants Content of Raw and Blanched Tomato Slices
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Elfadil ELfadl Babiker
Yousif Ahmed Ibrahim Eltoum
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Abstract
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Changes in quality attributes and antioxidantscontent of tomato slices coated with gum Arabic at differentconcentrations then sun- or air-dried were investigated.Drying increased the dry matter content and the rehydrationratio with increase in gum Arabic concentrations. Thewater activity was fluctuated. Slices coated with 10% gumArabic and air-dried had a maximum dry matter content(84.87%), a minimum water activity value (0.27) and ahigher rehydration ratio (4.69), compared to uncoatedslices. Drying of slices before and after coating had nosignificant (p≤0.05) effect on the pH. Coating of the slicesfollowed by drying had no effect on the total soluble solidscontent. Blanched slices coated with 10% gum Arabic andsun-dried had a lower browning index value (0.029). Drieduncoated slices were darker than coated slices. Surfacecoating alleviates the effect of heat on the ascorbic acid,total phenolics, and flavonoid contents.
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KEYWORD
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tomato, gum Arabic, blanching, drying, coating
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