Chemical composition, color and sensory quality of tomato dried at different temperatures<br>Composição química, cor e qualidade sensorial do tomate seco a diferentes temperaturas
This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color of dried tomato was determined separately on the si...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2012-08-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/11711 |