Show simple item record

dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.authorMoreno G., Diana Catalina
dc.contributor.authorDiaz-Moreno, Amanda Consuelo
dc.date.accessioned2019-07-02T20:41:53Z
dc.date.available2019-07-02T20:41:53Z
dc.date.issued2017-01-01
dc.identifier.issnISSN: 2357-3732
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/61389
dc.description.abstractThe tomato is a Solanaceae plant which globally has the second highest production rate, making it one of the most important vegetative products in global production and consumption. Furthermore, the tomato is valued for its antioxidant components, most notably vitamin C, phenolic components and carotenoids such as lycopene and β-carotene. The present study aimed to evaluate the influence of three drying temperatures (50, 60 and 70°C) on the physicochemical, microstructural, and antioxidant characteristics of the tomato. The study analyzed the parameters for color using the coordinates CIE L* a* b* and texture analysis using the methodology of TPA for instrumental analysis and PCA for data analysis, antioxidant capacity and content were measured by spectrophotometric methods and microestructure by Scanning Electron Microscope. The results showed changes in color for the tomato samples treated with 70°C. In addition, the texture of the samples treated at 60°C presented significant differences from the samples dried at 50 and 70°C regarding the fracturability, having a crispier texture and good balance between masticability and hardness. The total carotenoid content increased with the drying process, while the total phenol content decreased. The antioxidant activity was not affected by the temperature variation with respect to the fresh tomato.
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias
dc.relationhttps://revistas.unal.edu.co/index.php/agrocol/article/view/57727
dc.relation.ispartofUniversidad Nacional de Colombia Revistas electrónicas UN Agronomía Colombiana
dc.relation.ispartofAgronomía Colombiana
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc63 Agricultura y tecnologías relacionadas / Agriculture
dc.titleEffect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto
dc.typeArtículo de revista
dc.type.driverinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.eprintshttp://bdigital.unal.edu.co/60199/
dc.relation.referencesMoreno G., Diana Catalina and Diaz-Moreno, Amanda Consuelo (2017) Effect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto. Agronomía Colombiana, 35 (1). pp. 100-106. ISSN 2357-3732
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.proposalcolour, texture
dc.subject.proposalmicrostructure
dc.subject.proposaldehydration
dc.subject.proposalantioxidant activity
dc.subject.proposaltotal carotenoids
dc.subject.proposalphenols.
dc.subject.proposalcolour, texture
dc.subject.proposalmicrostructure
dc.subject.proposaldehydration
dc.subject.proposalantioxidant activity
dc.subject.proposaltotal carotenoids
dc.subject.proposalphenols.
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial 4.0 InternacionalThis work is licensed under a Creative Commons Reconocimiento-NoComercial 4.0.This document has been deposited by the author (s) under the following certificate of deposit