Physicochemical and sensorial properties of tomato leathers at different drying conditions

<p><span>Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50</span><span>℃</span><span>, 60</span><span>℃</span><span>, and 70</span><span>℃</span><span>) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70</span><span>℃</span><span> due to Maillard reaction. Lycopene content was also the highest at 70</span><span>℃</span><span>. TD-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70</span><span>℃</span><span>, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70</span><span>℃</span><span>, whereas overall acceptability of samples was higher at 50</span><span>℃</span><span>. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. </span></p>