A Short Review on Production of Enzyme Treated Spray Dried Tomato Powder

Abstract

The study aims to review papers from different researchers in order to investigate and observe the effect of enzyme and carrier agent into the physicochemical of the spray dried tomato powder. Based on previous studies, addition of carrier agent, the concentration of carrier agent and the inlet temperature has been implemented in the food industry to improve powder production. Another significant parameter that needs to be considered is viscosity and that the uses of enzymes in the spray drying application have significantly reduced the viscosity of the initial fruit or vegetable puree. Enzyme treatment application can bring benefits to the produced spray dried product but there is still lack of evidence and data to prove the effectiveness of the enzyme treatment into the spray drying application for tomato powder production. In addition, most of the conducted enzyme treated spray dried powder is not using a tomato as a raw material. Therefore, it can be concluded that the use of enzyme treatment in the preparation of tomato powder has brought a significant result as it was found to increase the quality of the tomato powder. As a recommendation, the real application of enzyme treated spray dried tomato powder should be further investigated on producing a high quality of powder without damaging its benefits.