Physicochemical and sensorial properties of tomato leathers at different drying conditions

Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50℃, 60℃, and 70℃) 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℃ due to Maillard reaction. Lycopene content was also the highest at 70℃. 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℃, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70℃, whereas overall acceptability of samples was higher at 50℃. 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.