Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods

Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods

The aim of this study was to investigate the effect of conventional and oven drying on the quality characteristics of two local tomato varieties, Aseela and Galeela. Most of the studied chemical parameters of tomato powder were significantly affected by different drying processes, with minimal effect on pH.