BAL VE KUŞBURNU ÇÖZELTİLERİ İLE VAKUM İMPREGNASYONUN AYVA (CYDONIA OBLONGA M.)'NIN ZENGİNLEŞTİRİLMESİ VE ENZİMATİK ESMERLEŞMESİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada, vakum impregnasyon işleminin ve farklı kurutma tekniklerinin (sıcak hava, mikrodalga ve ozmotik) ayvanın zenginleştirilmesi ve enzimatik esmerleşmesinin sınırlandırılması üzerine etkilerinin belirlenmesi amaçlanmıştır. Elde edilen örneklerde bazı fizikokimyasal değişimler ve duyusal özellikler belirlenmiştir. Elde edilen sonuçlara göre, 25.10 mg/100g olarak hesaplanan kontrol örneğinin toplam fenolik madde içeriği vakum impregnasyon ile artmıştır. Benzer şekilde, kontrol örneklerinin askorbik asit içeriğinin de vakum impregnasyon ile arttığı gözlenmiştir. Antioksidan aktivite kontrol örneklerinde 1.90±0.08 g/mg DPPH olarak belirlenmiş olup, vakum impregnasyon ve kurutma teknikleri ile ortalama 1.67±0.05g/mg DPPH değerine yükselmiştir. Enzimatik esmerleşme vakum impregnasyon ile sınırlandırılmıştır. Duyusal analiz sonuçlarına göre, vakum impregnasyon uygulanmış ayva meyveleri taze ayva meyvelerine göre tüm kategorilerde daha yüksek puan almıştır. Ayrıca, vakum impregnasyon uygulanmış ayva örneklerinin fizikokimyasal özellikleri üzerinde tüm kurutma yöntemlerinin istatistiksel olarak anlamlı (p<0.01) bir etkiye sahip olduğu bulunmuştur.

Keywords

• Vakum impregnasyon
• zenginleştirme
• enzimatik esmerleşme
• mikrodalga kurutma
• bal solüsyonu

EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)

Abstract

This study aimed to determine the effects of the vacuum impregnation process and different drying techniques (hot-air, microwave, and osmotic) on the enrichment of quince and limiting enzymatic browning. Some physicochemical changes and sensory properties of the obtained samples were determined. According to the results, the total phenolic content of the control sample, calculated as 25.10 mg/100g, increased with the vacuum impregnation. Similarly, the control samples' ascorbic acid content also increased with vacuum impregnation. Antioxidant activity was determined as 1.90±0.08 g/mg DPPH in control samples, increased to 1.67±0.05g/mg DPPH on average with vacuum impregnation and drying techniques. Enzymatic browning was limited by the vacuum impregnation. According to the sensory analysis results, vacuum-impregnated quince fruits scored higher in all categories than fresh quince fruits. In addition, it was found that all drying methods had a statistically significant (p<0.01) effect on the physicochemical properties of vacuum impregnated quince samples.

Keywords

• Vacuum impregnation
• fortification
• enzymatic browning
• microwave drying
• honey solution

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