Dondurarak Kurutma İşleminin Karayemiş ve Kivinin Fiziksel ve Antioksidan Özellikleri Üzerine Etkisi

Year 2019, Volume: 17 Issue: 1, 9 - 15, 26.03.2019

Özlem Aktürk Gümüşay , Meral Yıldırım Yalçın

https://doi.org/10.24323/akademik-gida.543985

Cited By: 8

Abstract

Dondurarak kurutma besleyici ve sıcaklıktan
kolay etkilenebilen gıda ürünlerinin korunmasında kullanılan yeni bir metottur.
Bu çalışmada, dondurarak kurutmanın etkilerini gözlemlemek için yüksek askorbik
asit (kivi) ve fenolik bileşen içeren (karayemiş) iki tip meyve seçilmiştir. Kivi
ve karayemiş meyvelerinin dondurarak kurutulmasından önce ve sonra askorbik asit
içeriği, toplam fenolik madde içeriği ve antioksidan kapasiteleri
belirlenmiştir. Kivi ve karayemiş meyvesi için askorbik asit içerikleri
sırasıyla 205.14±21.33 ve 3.00±1.02 mg/100
g kuru madde olarak bulunmuştur. Kivi ve karayemiş meyvesi için toplam fenolik
madde içerikleri sırasıyla 262.66±19.97 ve 1056.78±90.73
mg GAE/100 g kuru madde olarak belirlenmiştir. Her iki meyve için de dondurarak
kurutma işlemi ile birlikte antioksidan kapasiteleri artarken, askorbik asit
içerikleri değişmemiştir. Toplam fenolik bileşen miktarında dondurarak
kurutulmuş karayemiş meyvesinde önemli ölçüde artış olmuştur ancak kivi
meyvesinde olmamıştır. Renk değerleri her iki meyve için dondurarak kurutma
işlemi ile birlikte değişmiştir, aydınlık ve sarılık değerleri önemli ölçüde
artmıştır (p<0.05). Dondurarak kurutulmuş kivi ve karayemiş meyvelerinin 25
ve 40°C’deki
rehidrasyon oranlarının benzer olduğu bulunmuştur. Rehidrasyon oranları, 25 ve
40°C’deki
suyun içerisinde tutulma sürelerinin başlangıcında daha hızlı artış gözlenmiştir.
Çalışmanın sonuçları dondurarak kurutma işleminin, besleyici kurutulmuş
meyveler ve sezon dışı ürünler için uygun bir metot olduğunu göstermiştir.

Keywords

Askorbik asit, Fenolik, Karayemiş, Kivi, Dondurarak kurutma

Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

Abstract

Freeze-drying is a trend method for the preservation
of thermosensitive and nutritive food products. In this study, two different fruits,
kiwi fruit with high ascorbic acid content and cherry laurel fruit with high phenolic
content, were selected to study the freeze-drying effect on these compounds.
Ascorbic acid content, total phenolic content and antioxidant capacity of kiwi
and cherry laurel fruits were determined before and after freeze-drying
process. Ascorbic acid content of kiwi and cherry laurel fruit were 205.14±21.33
and 3.00±1.02
mg/100 g dry matter, respectively. Total phenolic content of kiwi and cherry
laurel fruits were 262.66±19.97
and 1056.78±90.73 mg GAE/100 g dry matter, respectively. Ascorbic acid contents
did not change, while antioxidant capacities increased by freeze-drying process
for both fruits. The total phenolic content of cherry laurel fruits increased significantly
after freeze-drying in contrast to the total phenolic content of kiwi fruits.
Color values changed with freeze-drying, the lightness and yellowness values
increased significantly for both fruits (p<0.05). The rehydration ratios of
freeze-dried kiwi and cherry laurel fruits were found similar at 25 and 40°C. The rehydration ratio in water at 40°C increased more quickly in the beginning of
immersion than the ratio at 25°C. The
results of this study showed that freeze-drying method is highly recommended
for the preservation of nutritive values of these fruits and off-season
products.

Keywords

Ascorbic acid, Phenolic, Cherry laurel, Kiwi fruit, Freeze-drying

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