Effect of Peeling Methods on Quality of Carrots (in English)

Abstract

In this study, carrots of Beypazarı variety, were chemically and steam peeled. Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of carrots were studied. Under complete peeling conditions, the effect of chemical and steam peeling on quality of carrots were determined by using pectin analysis, peeling yield and color measurements. Chemical and steam peeled carrots were also compared with mechanically peeled carrots and unpeeled carrots. The peeling yield of steam peeled carrot was higher than the chemically peeled carrot. When compared with other peeling methods, the amount of pectin is the highest in steam peeling. However, the lightness of the chemically peeled carrot had nearly the same value compared to steam peeling.

Keywords

• Carrot, peeling, pectin, peeling yield, color

Kabuk Soyma Yöntemlerinin Havuç Kalitesine Etkisi (İngilizce)

Abstract

Bu çalışmada, Beypazarı havuçlarının kabukları, kimyasal yöntem ve buharla soyma yöntemleriyle soyulmuştur. NaOH çözeltisinin konsantrasyonu, sıcaklığı ve daldırma süresinin etkileri araştırılmıştır. Tam soyulma koşullarında, kimyasal yöntem ve buharla soyma yöntemlerinin etkisi, pektin analizi, soyulma verimi ve renk ölçümleriyle belirlenmiştir. Kimyasal yöntemle ve buharla soyma yöntemleriyle soyulmuş havuçlar, mekanik soyma yöntemi ile soyulmuş ve herhangi bir soyulma işlemi görmemiş havuçlarla kıyaslanmıştır. Buharla soyulmuş havuçların soyulma verimi, kimyasal yöntemle soyulmuş havuçların soyulma veriminden yüksektir. Diğer kabuk soyma yöntemleriyle karşılaştırıldığında, buharla soyulmuş havuçların pektin miktarı en yüksektir. Fakat kimyasal yöntemle soyulmuş havuçların parlaklığı ile buharla soyulmuş havuçların parlaklığı neredeyse aynıdır.

Keywords

• Havuç, kabuk soyma, pektin, soyulma verimi, renk

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