Kurutulmuş Nar (Punica granatum) Danesi Kalitesi Üzerine Kurutma Metodu, Ambalajlama Atmosferi ve Depolama Süresinin Etkisi

Abstract

Bu çalışmanın amacı, nar dane kurusunun toplam fenolik madde, toplam antosiyanin, antioksidan aktivite ve CIE L, a*, b*, C ve h renk değerleri üzerine kurutma metodu, ambalajlama atmosferi ve depolama süresinin etkisini belirlemektir. Örnekler içerisinde en yüksek toplam fenolik madde miktarı (5580 mg kg-1), antosiyanin miktarı (679.76 mg kg-1), antioksidan aktivite (IC50, 26.16 mg g-1) ve CIE a* renk değeri (10.73) dondurularak kurutulmuş olan nar dane kurusu örneklerinde belirlenmiş ve bunu sırasıyla vakumlu fırında, hava sirkülasyonlu fırında ve güneşte kurutulan örnekler takip etmiştir. Azot gazı altında paketlenen örneklerin kalitesi atmosfer ortamında paketlenenlere göre daha yüksek toplam fenolik madde, toplam antosiyanin, antioksidan aktivite ve CIE L, a*, b*, C ve h renk değerlerine sahip olduğu görülmüştür. Depolama süresince analiz edilen kalite parametreleri arasında en fazla kayıp antosiyanin içeriğinde belirlenmiştir. Çalışmadan elde edilen sonuçlar, nar dane kurusu üretimi için en uygun yöntemin dondurarak kurutma olduğunu göstermiştir.

Keywords

• Nar
• Punica granatum
• Nar dane kurusu
• Paketleme
• Raf stabilitesi

The Effects of Drying Methods, Packaging Atmosphere and Storage Time on Dried Pomegranate Aril Quality

Abstract

The aim of this work was to evaluate the effects of drying methods, packaging atmosphere, and storage time in preserving the quality of dried pomegranate aril on total phenolic matter, total anthocyanin, antioxidant activity, and CIE L, a*, b*, C, h colour values. The highest contents of phenolic matter (5580 mg kg-1), anthocyanin (679.76 mg kg-1), antioxidant capacity (IC50, 26.16 mg g-1) and CIE a* colour value (10.73) were observed in freeze dried sample, followed by vacuum, convective, and sun dried samples in descending order. Phenolic matter, anthocyanin, antioxidant capacity (1/IC50) and CIE a*, b*, C colour values of the samples packed under nitrogen gas were higher than those packed under air atmosphere. Significant changes in the quality parameters of the product were examined during storage, and the highest loss was determined in anthocyanin content among analyzed quality parameters. The result of present study indicated that freeze drying was the best method for dried pomegranate aril production

Keywords

• Pomegranate
• Punica granatum
• Dried pomegranate aril
• Packaging
• Storage stability

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