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Hindi Research Article, J Food Nutr Disor Vol: 3 Issue: 3
Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods
| Sara A Abdalla1, Abdel Moneim E Sulieman2* and Zakaria A Salih1 |
| 1Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan |
| 2Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia |
| Corresponding author : Abdel Moneim E. Sulieman Department of Biology, Faculty of Science, University of Hail, Hail, Kingdom of Saudi Arabia Tel: +966538085439 E-mail: am.sulieman@uofh.edu.sa |
| Received: December 20, 2014 Accepted: June 03, 2014 Published: June 10, 2014 |
| Citation: Abdalla SA, Sulieman AME, Salih ZA (2014) Chemical and Microbiological Characteristics of Two Tomato Cultivars Dried Using Shade and Oven Methods. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000142 |
Abstract
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.
