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Copyright of Food & Feed Research is the property of Institute of Food Technology in Novi Sad and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Feed Research is the property of Institute of Food Technology in Novi Sad and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80°C; variant 2 at 90-75°C), countercurrent system (variant 1 at 55-65°C, variant 2 at 65-75°C) and combined system (85-55°C and 55-65°C). In these systems, the kinetic°f changes in nutritive value°f tomato fruits was monitored by measuring the content°f carbohydrates, lycopene and vitamin C. Different influences°f temperature regimes°n nutritive value°f dried tomato were°bserved at the level°f statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring°f the tomato drying kinetics showed that, in all variants, period°f constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow°f non-saturated hot air and material. The content°f total carbohydrates in tomato was dependent°n the temperature regime°f the tested drying systems. The carbohydrate content°btained in tomato samples dried at lower temperatures was higher compared to the values°bserved in the samples dried at higher drying temperatures. Significant losses°f vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the°ccurrence remained below 95%°f cases. [ABSTRACT FROM AUTHOR]

The objective of this study was the determination of total antioxidant activity, contents of vitamin E, sugar and total dry matter in fresh and thermally processed (dried and juiced) tomato fruits of different selected tomato lines with the aim to establish the nutritive profile and distinguish superior genotypes in order to obtain high-quality final product with more benefit to human health. Content of vitamin E, total antioxidant activity, dry matter and total sugars, in fresh and dried fruits (dried in parallel hot air dryer at 60°C, until the final product reached the moisture lower than 10% and in tomato juice pasteurized at 100°C, for 7 minutes) was studied. Comparative trial with 7 genotypes: one commercial variety (SP-109) and 6 selected high inbreeding generation lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO), was set up. Genotype SPRZ had the highest vitamin E content and total antioxidant capacity, both in fresh fruit and after the treatments. Thermal processing by drying at 60°C and pasteurization of tomato changed the level of total sugar and dry matter content. Total antioxidant activity decreased by drying, comparing to fresh fruit while the level of vitamin E decreased in juice pasteurized at high temperature (100°C). [ABSTRACT FROM AUTHOR]