Comparative Evaluation of Oven and Sun Drying Methods on the Quality and Sensory Attributes of Tomato Paste Produced from Local Tomatoes in Erbil, Iraq
DOI:
https://doi.org/10.54174/dskkx613Keywords:
Drying Method, tomato paste, tomatoAbstract
This research examines the effects of oven and sun drying techniques on the quality and sensory characteristics of tomato paste made from locally sourced tomatoes cultivated in Erbil, Iraq. The tomatoes were washed, cut into quarters, pureed, and then either dried in the oven at 55°C for 8 hours or in the sun at room temperature (40–50°C) for 7 days. A 15-member sensory panel used a 9-point hedonic scale to rate the pastes on their appearance, smell, texture, taste, aftertaste, and overall acceptability. The results revealed that drying tomatoes in the oven took less time and produced tomato paste with less moisture, more lycopene and vitamin C, and a brighter, more even colour than drying them in the sun. The sensory ratings for oven-dried paste (appearance: 8.2 ± 0.6; total acceptability: 8.3 ± 0.5) were always higher than those for sun-dried paste (appearance: 6.7 ± 0.8; overall acceptability: 6.5 ± 0.9). This shows that people clearly preferred the oven-dried product. Oven drying, on the other hand, was better for microbiological safety and texture. Sun drying, on the other hand, was more energy-efficient but led to uneven drying, nutritional loss, and worse sensory quality. These results indicate that oven drying is a more effective technique for creating high-quality tomato paste with improved nutritional and sensory attributes.
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