Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powdered culinary blends

Abstract

Quality evaluation of blends of tomato, onion and pepper powder were studied using standard methods. Blends of tomato, onion and pepper were formulated at different ratio. Sample A (TOP100/0/0), sample B (TOP 70/25/5), Sample C (TOP 70/20/10), sample D TOP70/15/15 and Sample E (TOP 70/10/20). The functional chemical and sensory properties of the sample were evaluated. Result showed decrease in moisture content from 11.70-9.15 % as the ration of the onion and pepper varies, also wettability of the sample decreases as the ration of onion and pepper were alternated from 2.5-2.00 g/ml but density of samples increases from 0.80-0.78g/ml, reconstitution index shows that sample A has the highest value of 8.95g/ml while sample D has the least value of 6.00g/ml, water absorption capacity of sample B has the highest oil absorption capacity value of 2.10% while sample B and E has the least oil absorption capacity of 1.61%. Vitamin C content of sample increases as the ration of onion and pepper were varied with sample E having the highest value of 16.06mg/100g while sample A has the least value of 11.25mg/100g PH of sample decreases with sample E having the highest value of 7.20 while sample A has the least value of 6.95. Sensory evaluation scores of the sample indicates that all sample were moderately liked based on appearance, aroma, taste and overall acceptability. Based on the functional, chemical and sensory properties sample E is preferred.