Evaluation de la qualité nutritionnelle de la tomate séche (variete cultivé dans la wilaya de Oued souf)

Abstract

Due to the importance of tomatoes (Lycopersicon esculentum Mill) and their growing demand both globally and locally, the tomato drying process is used in many countries as a solution to maintain and enhance product quality. . In the agricultural sector (Salima) and (Petra), these two species were selected as dry and most cultivated in the Oued Souf area. Tomatoes were purchased from the market in Magran and Zgoum – Oued Souf and the experiments were carried out at the University of Hama Lakhdar in the valley, Faculty of Natural and Biological Sciences in Laboratory No. 9 Before 2022 and after conducting the experiments, it was found that : Drying tomatoes can reduce moisture levels and has been shown to increase dry matter. Drying tomatoes has no effect on the formation of organic matter. Drying tomatoes can also reduce the level of lycopene in tomatoes. The level of carotenoids increased in dried tomatoes compared to fresh tomatoes. Regarding the titrated acidity, it was found that it remained the same in dried tomatoes as in fresh tomatoes with little difference between them.