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


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.

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Hasanuzzaman, M. , Kamruzzaman, M. , Islam, M. , Khanom, S. , Rahman, M. , Lisa, L. and Paul, D. (2014) A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions. Food and Nutrition Sciences, 5, 1261-1271. doi: 10.4236/fns.2014.513137.

Conflicts of Interest

The authors declare no conflicts of interest.


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