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

Md. Hasanuzzaman, M. Kamruzzaman, Md. Mominul Islam, Sultana Anjuman Ara Khanom, Md. Mashiar Rahman, Laisa Ahmed Lisa, Dipak Kumar Paul

Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh.
Department of Microbiology and Biotechnology, Jagannath University, Dhaka, Bangladesh.
Food Enzymology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh.
Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh.

DOI: 10.4236/fns.2014.513137                

Abstract

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

Conflicts of Interest

The authors declare no conflicts of interest.

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