Effect of drying method on husk tomatoes (physalis peruviana linn)‎ quality

Abstract EN

The aim of this study was to evaluate the influence of both oven and solar drying on chemical composition (moisture, ash, protein, fat, fiber and carbohydrates), pH, total acidity, antioxidant contents ( vitamin C and total carotenoids), antioxidant effect by using DPPH (1, 1-diphenyl-2- picrylhydrazyl) radical scavenging activity, colour and organoleptic evaluation of husk tomatoes (HT) fruits.

The obtained results indicated that both fresh and dried husk tomatoes fruits is considered as a good source of ash and crude fibers.

The results showed that husk tomatoes fruits in either fresh or drying had a rich source of vitamin C and carotenoids and also it has an antioxidant activity by using DPPH.

Color of fresh husk tomatoes fruits was recorded the highest value, followed by solar dried and oven dried.

It could be concluded that both fresh and drying husk tomatoes fruits recorded highly acceptable score of color, taste, odor, texture and overall acceptability score by the panelists and solar drying showed the best results than oven drying.