TY  - JOUR
TT  - KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ
AU  - Süleyman Polat, Erdal Ağçam, Asiye Akyıldız,
PY  - 2017
DA  - April
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 169
EP  - 176
VL  - 42
IS  - 2
KW  - Dried watermelon
KW  - conventional and freeze drying
KW  - Lycopene and β-carotene
KW  - total carotenoid
KW  - HMF
KW  - ascorbic acid
N2  - Bu araştırmada ikifarklı kurutma yöntemi (konveksiyonel (70 oC) ve dondurarak kurutma(-66 °C’de 5 mtorr basınçta) ilekurutulan karpuzların fiziksel, kimyasal ve duyusal özelliklerikarşılaştırılmıştır. Üretim yöntemlerinin kurutulmuş karpuz üzerindeki etkisinibelirlemek amacıyla pH, titrasyon asitliği, renk, toplam kurumadde, suaktivitesi, toplam karotenoid miktarı, likopen, β-karoten, hidroksimetilfurfural (HMF),askorbik asit içeriği ve duyusal değerlendirilmesi yapılmıştır. Konveksiyonelkurutulmuş karpuzlarda daha fazla HMF oluşurken dondurularak kurutulanlarda iselikopen içeriğinde daha fazla azalmalar tespit edilmiştir. Dondurularakkurutulan örneklerin ölçülen renk değerlerinden L* ve Hue* değerleri artmış, a*değeri azalmış ve tazelerine göre en çok renk değişimi (∆E*) dondurularakkurutulmuş örneklerde görülmüştür.Konveksiyonel kurutulmuş örneklerin toplam karotenoid içerikleri tazeyegöre daha yüksek (284.43 mg/kg-5.30kat fazla), askorbik asit içerikleri ise tazelerine göre daha az (9.63mg/kg-3.38 katı azalma) tespitedilmiştir. Dondurularak kurutulmuş örneklerde ise, askorbik asit değeri tazeyegöre daha yüksek (245.13 mg/kg-7.51katı artış) belirlenmiştir. Kurutulmuşkarpuzların duyusal değerlendirmesinde renkbakımından konveksiyonel kurutulmuş örnekler yüksek puan alırken, tatbakımından en yüksek beğeniyi dondurularak kurutulan örnekler almıştır.
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UR  - https://dergipark.org.tr/en/pub/gida/issue//289041
L1  - https://dergipark.org.tr/en/download/article-file/272307
ER  -