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EFFECT OF CONVENTIONAL AND FREEZE DRYING METHODS ON SOME QUALITY PROPERTIES OF WATERMELON

Yıl 2017, Cilt: 42 Sayı: 2, 169 - 176, 15.04.2017

Öz

In
this study, water melons dried with two different methods (conventional (70 oC)
and freeze-drying (66 oC-5 mtorr)) were compared by physical,
chemical and sensorial properties of them. To determine the effect of drying
methods on pH, titration acidity, color, total dry matter, water activity,
total carotenoid contents, lycopene,
β-carotene, hydroxymethylfurfural (HMF), ascorbic acid
and sensorial evolution of

dried watermelon samples were carried out. While HMF formation in
conventional-dried samples were higher than freeze drying samples, lycopene
degradation of freeze-dried samples were higher than conventional dried
samples. The color values of L* and Hue* of the freeze-dried samples increased,
but a* value decreased. In addition, according to the color values of fresh
watermelon sample, the highest color changing
(∆E*) was determined for freeze-dried samples. The
total carotenoid contents of conventional-dried samples were determined higher (284.33
mg/kg-higher 5.30 times) than freeze-dried samples. While ascorbic acid
contents of the conventional-dried samples were decreasing (9.63 mg/kg-lower
3.38 times), the freeze-dried samples were increasing (245.13 mg/kg- higher
7.51 times) according to the fresh watermelon samples. According to sensorial
evaluation of dried watermelon samples, the highest color score obtained for
conventional-dried, while the highest taste score obtained for freeze-dried.

Kaynakça

  • 1. Anon 2007. Karpuz, Türk Standartları Enstitüsü, TS 1132 Ankara
  • 2. Hardenburg RE, Watada AE, Wang CY. 1986. The commercial storage of fruits, vegetables, and florist and nursery stocks, Agricultural Handbook 66, Department of Agriculture, Washington, DC. pp. 12-62.
  • 3. FAO 2012. Food and Agriculture Organization of the United Nations. (http://www.fao.org). (Accessed 16 Apil 2016)
  • 4. TÜİK, 2013. Türkiye İstatistikler Kurumu/Bitkisel üretim istatistikleri (Accessed 17 May 2015)
  • 5. Perkins-Veazie P, Collins JK, Clevidence B. 2007. Watermelons and health. Acta Hortic 731:121-128.
  • 6. Rice-Evans CA, Miller NJ, Paganga G.1996. Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 20(7):933-956.
  • 7. Giovannucci E. 1999. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. J Ntl Cancer Inst 91: 317-331.
  • 8. Rao AV. 2006. Tomatoes, Lycopene and Human Health. Preventing Chronic Diseases, Caledonian Science Press Ltd, Badalona, Spain, pp 39-64.
  • 9. Bramley PM. 2000. Is lycopene beneficial to human health? Phytochemistry. 54(3):233-236.
  • 10. Falade K, Igbeka J, Ayanwuyı F. 2007. Kinetics of mass transfer and color changes during osmotic dehydration of watermelon. J Food Eng, 80:979–985.
  • 11. Quek S, Chok N, Swedlund P. 2007. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process, 46:386–392.
  • 12. Nguyen M, Schwartz S. 1998. Lycopene stability during food processing. Exp Biol Med 218:101-5.
  • 13. Shi J, Maguer ML. 2000. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit Rev Food Sci, 40(1):1–42.
  • 14. Marques LG, Silveira AM, Freire JT. 2006. Freeze-drying characteristics of tropical fruits. Drying Tec, 24, 457–463.
  • 15. Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Pak Dek MS, Hairuddin MR. 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci, 12: 4678-4692.
  • 16. AOAC. 1990. Official Method of Analysis, 15th. Edition, Washington DC, USA.
  • 17. Lee HS, Castle WS, Coates GA. 2001. High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. J Chromatog r A, 913:371–377.
  • 18. Lee HS, Coates G A. 1999. Thermal pasteurization effects on color of red grapefruit juices. J Food Sci, 64(4):663-666.
  • 19. Gökmen V, Acar J. 1998. An Investigation on the Relationship Between Patulin and Fumaric Acid in Apple Juice Concentrates. Lebensmittel Wissenschaft Und Technology, 31:480-483.
  • 20. Zappala M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: A comparison. Food Control 16:273–277.
  • 21. Meléndez-Martínez AJ, Vicario IM, Heredia FJ. 2007. Carotenoids, color and ascorbic acid content of a novel frozen-marketed orange juice. J Agric Food Chem, 55:1347-1355.
  • 22. Rodriguez-Amaya DB (ed). 2001. A guide to Carotenoid Analysis in Foods. In: General Procedure and Sources of Errors in Carotenoid Analysis. ILSI Press, pp.23-31.
  • 23. Altuğ T. 1993. Duyusal Test Teknikleri. Ege Üniversitesi Mühendislik Fakültesi. Ders Kitapları Yayın No: 28, İzmir, Türkiye, 55s.
  • 24. Maynard DN. (ed) 2001. An introduction to the watermelon. In: Watermelons: characteristics, production, and marketing. Alexandria: ASHS Press. pp. 9-20.
  • 25. Saini S, Bains G. 1994. A new method for mechanized production of watermelon seeds and juice. Indian Food Packer, 2: 55–57.
  • 26. Uddin MB, Nanjundaswamy AM. 1982. Studies on processing of watermelons for juice. Bangladesh J Sci Ind Res 17(1/2):80–86.
  • 27. Taper LJ, Mcneil DA, Ritchey SJ. 1985. Yields and nutrient content of selected fresh fruits. J Am Diet Assoc, 85(6):718–720.
  • 28. Perera CO. 2005. Selected quality attributes of dried foods. Dry Tec, 23:717-30.
  • 29. Arocho YD, Bellmer D, Maness N, McGlynn W, Rayas–Duarte P. 2012. Watermelon pomace composition and the effect of drying and storage on lycopene content and color. J Food Quality, 35(5):331–340.
  • 30. Miers J,Wong F, Harris J, Dietrich W. 1958. Factors affecting storage stability of spray-dried tomato powder. Food Tec. 10:542–548.
  • 31. Shi J, Maguer ML, Kakuda Y, Liptay A, Niekamp F. 1999. Lycopene degradation and isomerization in tomato dehydration. Food Res Int. 32:15–21.
  • 32. Kus S, Gogus F, Eren S. 2005. Hydroxymethylfurfural content of concentrated food products. Int J Food Prop, 8:367-375.
  • 33. Sharma S K, Lemaguer M. 1996. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Res Int,29(3–4):309–315.
  • 34. Zanoni B, Peri C, Nani R, Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food Res Int, 31: 395-401.
  • 35. Hawlader MNA, Perera CO, Tian M, Yeo KL. 2006. Drying of guava and papaya: Impact of different drying methods. Drying Tec, 24, 77–87.
  • 36. Jayaraman KS, Ramanaja MN, Dhakne YS, Vijayaraghavan PK. 1982. Enzymatic browning in some varieties as related to PPO activity and other endogenous factors. J Food Sci Tec, 19:181–185.

KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 2, 169 - 176, 15.04.2017

Öz

Bu araştırmada iki
farklı kurutma yöntemi (konveksiyonel (70 oC) ve dondurarak kurutma
(
-66 °C’de 5 mtorr basınçta)  ile
kurutulan karpuzların fiziksel, kimyasal ve duyusal özellikleri
karşılaştırılmıştır. Üretim yöntemlerinin kurutulmuş karpuz üzerindeki etkisini
belirlemek amacıyla pH, titrasyon asitliği, renk, toplam kurumadde, su
aktivitesi, toplam karotenoid miktarı, likopen, β-karoten, hidroksimetilfurfural (HMF),
askorbik asit içeriği ve duyusal değerlendirilmesi yapılmıştır. Konveksiyonel
kurutulmuş karpuzlarda daha fazla HMF oluşurken dondurularak kurutulanlarda ise
likopen içeriğinde daha fazla azalmalar tespit edilmiştir. Dondurularak
kurutulan örneklerin ölçülen renk değerlerinden L* ve Hue* değerleri artmış, a*
değeri azalmış ve tazelerine göre en çok renk değişimi (∆E*) dondurularak
kurutulmuş örneklerde görülmüştür. 
Konveksiyonel kurutulmuş örneklerin toplam karotenoid içerikleri tazeye
göre daha yüksek (284.43 mg/kg-5.30
kat fazla), askorbik asit içerikleri ise tazelerine göre daha az (9.63
mg/kg-3.38 katı azalma) tespit
edilmiştir. Dondurularak kurutulmuş örneklerde ise, askorbik asit değeri tazeye
göre daha yüksek (245.13 mg/kg-7.51
katı artış) belirlenmiştir. Kurutulmuş
karpuzların duyusal değerlendirmesinde renk
bakımından konveksiyonel kurutulmuş örnekler yüksek puan alırken, tat
bakımından en yüksek beğeniyi dondurularak kurutulan örnekler almıştır. 

Kaynakça

  • 1. Anon 2007. Karpuz, Türk Standartları Enstitüsü, TS 1132 Ankara
  • 2. Hardenburg RE, Watada AE, Wang CY. 1986. The commercial storage of fruits, vegetables, and florist and nursery stocks, Agricultural Handbook 66, Department of Agriculture, Washington, DC. pp. 12-62.
  • 3. FAO 2012. Food and Agriculture Organization of the United Nations. (http://www.fao.org). (Accessed 16 Apil 2016)
  • 4. TÜİK, 2013. Türkiye İstatistikler Kurumu/Bitkisel üretim istatistikleri (Accessed 17 May 2015)
  • 5. Perkins-Veazie P, Collins JK, Clevidence B. 2007. Watermelons and health. Acta Hortic 731:121-128.
  • 6. Rice-Evans CA, Miller NJ, Paganga G.1996. Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 20(7):933-956.
  • 7. Giovannucci E. 1999. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. J Ntl Cancer Inst 91: 317-331.
  • 8. Rao AV. 2006. Tomatoes, Lycopene and Human Health. Preventing Chronic Diseases, Caledonian Science Press Ltd, Badalona, Spain, pp 39-64.
  • 9. Bramley PM. 2000. Is lycopene beneficial to human health? Phytochemistry. 54(3):233-236.
  • 10. Falade K, Igbeka J, Ayanwuyı F. 2007. Kinetics of mass transfer and color changes during osmotic dehydration of watermelon. J Food Eng, 80:979–985.
  • 11. Quek S, Chok N, Swedlund P. 2007. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process, 46:386–392.
  • 12. Nguyen M, Schwartz S. 1998. Lycopene stability during food processing. Exp Biol Med 218:101-5.
  • 13. Shi J, Maguer ML. 2000. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit Rev Food Sci, 40(1):1–42.
  • 14. Marques LG, Silveira AM, Freire JT. 2006. Freeze-drying characteristics of tropical fruits. Drying Tec, 24, 457–463.
  • 15. Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Pak Dek MS, Hairuddin MR. 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci, 12: 4678-4692.
  • 16. AOAC. 1990. Official Method of Analysis, 15th. Edition, Washington DC, USA.
  • 17. Lee HS, Castle WS, Coates GA. 2001. High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. J Chromatog r A, 913:371–377.
  • 18. Lee HS, Coates G A. 1999. Thermal pasteurization effects on color of red grapefruit juices. J Food Sci, 64(4):663-666.
  • 19. Gökmen V, Acar J. 1998. An Investigation on the Relationship Between Patulin and Fumaric Acid in Apple Juice Concentrates. Lebensmittel Wissenschaft Und Technology, 31:480-483.
  • 20. Zappala M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: A comparison. Food Control 16:273–277.
  • 21. Meléndez-Martínez AJ, Vicario IM, Heredia FJ. 2007. Carotenoids, color and ascorbic acid content of a novel frozen-marketed orange juice. J Agric Food Chem, 55:1347-1355.
  • 22. Rodriguez-Amaya DB (ed). 2001. A guide to Carotenoid Analysis in Foods. In: General Procedure and Sources of Errors in Carotenoid Analysis. ILSI Press, pp.23-31.
  • 23. Altuğ T. 1993. Duyusal Test Teknikleri. Ege Üniversitesi Mühendislik Fakültesi. Ders Kitapları Yayın No: 28, İzmir, Türkiye, 55s.
  • 24. Maynard DN. (ed) 2001. An introduction to the watermelon. In: Watermelons: characteristics, production, and marketing. Alexandria: ASHS Press. pp. 9-20.
  • 25. Saini S, Bains G. 1994. A new method for mechanized production of watermelon seeds and juice. Indian Food Packer, 2: 55–57.
  • 26. Uddin MB, Nanjundaswamy AM. 1982. Studies on processing of watermelons for juice. Bangladesh J Sci Ind Res 17(1/2):80–86.
  • 27. Taper LJ, Mcneil DA, Ritchey SJ. 1985. Yields and nutrient content of selected fresh fruits. J Am Diet Assoc, 85(6):718–720.
  • 28. Perera CO. 2005. Selected quality attributes of dried foods. Dry Tec, 23:717-30.
  • 29. Arocho YD, Bellmer D, Maness N, McGlynn W, Rayas–Duarte P. 2012. Watermelon pomace composition and the effect of drying and storage on lycopene content and color. J Food Quality, 35(5):331–340.
  • 30. Miers J,Wong F, Harris J, Dietrich W. 1958. Factors affecting storage stability of spray-dried tomato powder. Food Tec. 10:542–548.
  • 31. Shi J, Maguer ML, Kakuda Y, Liptay A, Niekamp F. 1999. Lycopene degradation and isomerization in tomato dehydration. Food Res Int. 32:15–21.
  • 32. Kus S, Gogus F, Eren S. 2005. Hydroxymethylfurfural content of concentrated food products. Int J Food Prop, 8:367-375.
  • 33. Sharma S K, Lemaguer M. 1996. Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Res Int,29(3–4):309–315.
  • 34. Zanoni B, Peri C, Nani R, Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food Res Int, 31: 395-401.
  • 35. Hawlader MNA, Perera CO, Tian M, Yeo KL. 2006. Drying of guava and papaya: Impact of different drying methods. Drying Tec, 24, 77–87.
  • 36. Jayaraman KS, Ramanaja MN, Dhakne YS, Vijayaraghavan PK. 1982. Enzymatic browning in some varieties as related to PPO activity and other endogenous factors. J Food Sci Tec, 19:181–185.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Asiye Akyıldız, Süleyman Polat, Erdal Ağçam

Yayımlanma Tarihi 15 Nisan 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 42 Sayı: 2

Kaynak Göster

APA Süleyman Polat, Erdal Ağçam, A. A. (2017). KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ. Gıda, 42(2), 169-176.
AMA Süleyman Polat, Erdal Ağçam AA. KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ. GIDA. Nisan 2017;42(2):169-176.
Chicago Süleyman Polat, Erdal Ağçam, Asiye Akyıldız,. “KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ”. Gıda 42, sy. 2 (Nisan 2017): 169-76.
EndNote Süleyman Polat, Erdal Ağçam AA (01 Nisan 2017) KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ. Gıda 42 2 169–176.
IEEE A. A. Süleyman Polat, Erdal Ağçam, “KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ”, GIDA, c. 42, sy. 2, ss. 169–176, 2017.
ISNAD Süleyman Polat, Erdal Ağçam, Asiye Akyıldız,. “KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ”. Gıda 42/2 (Nisan 2017), 169-176.
JAMA Süleyman Polat, Erdal Ağçam AA. KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ. GIDA. 2017;42:169–176.
MLA Süleyman Polat, Erdal Ağçam, Asiye Akyıldız,. “KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ”. Gıda, c. 42, sy. 2, 2017, ss. 169-76.
Vancouver Süleyman Polat, Erdal Ağçam AA. KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ. GIDA. 2017;42(2):169-76.

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