TITLE:
A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions
AUTHORS:
Md. Hasanuzzaman, M. Kamruzzaman, Md. Mominul Islam, Sultana Anjuman Ara Khanom, Md. Mashiar Rahman, Laisa Ahmed Lisa, Dipak Kumar Paul
KEYWORDS:
Tomato Candy, Sugar Solution, Nutritional Composition, Organoleptic Quality, Sensory Score, Microbial Load
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.13,
July
17,
2014
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.