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DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ

Year 2015, Volume: 40 Issue: 2, 85 - 92, 01.04.2015

Abstract

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References

  • Koç M, Koç B, Kaymak-Ertekin F. 2011. Toz Gıdaların Fiziksel Karakterizasyon Özellikleri. Akademik Gıda, 9:4, 60-70.
  • Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84, 194-205.
  • Martinelli L, Gabas AL, Romero JT. 2007. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technol, 25, 2035-2045.
  • , Cassano A, Figoli A, Tagarelli A, Sindona G, Driol E. 2006. Integrated membrane process for the production of highly nutritional kiwi fruit juice. Desalination, 189, 21-30.
  • Que F, Mao L, Fang X, Wu T. 2008. Comparison of Hot Air- Drying and Freeze-Drying on the Physicochemical Properties and Antioxidant Activities of Pumpkin (Cucurbita moschata Duch.) Flours. Int J Food Sci Technol, 43:1195-1201.
  • Wang J, Wang JS, Yu Y. 2007. Microwave Drying Characteristics and Dried Quality of Pumpkin. Int J Food Sci Technol, 42:148-156.
  • El-Adawy TA, Taha KM. 2001. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. J Agric Food Chem, 49(3): 1253-1259.
  • Norfezah MN, Hardacre A, Brennan CS. 2011. Comparision of Waste Pumpkin Material and Its Potential Use in Extruded Snack Foods. Food Sci Technol Int, 17:367.
  • Trigueros L, Pérez-Alvarez JA, Viuda-Martos M, Sendra, E. 2011. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. LWT - Food Sci Technol, 44(6): 1388-1395. Çizelge 3. Dondurarak Kurutulmufl Meyve Püresi Tozlarının Toz Ürün Özellikleri
  • Table 3. Powder Properties of Freeze Dried Fruits Puree Powders Meyveler (Fruits) Kivi (Kiwi) Balkabağı (Pumpkin) Ayva (Quince)
  • Islanabilirlik (saniye) (Wettability (second))
  • Çözünürlük (saniye) (Solubility (second))
  • Yığın Yoğunluğu (g/ml) (Bulk Density (g/ml))
  • Sıkıfltırılmıfl Yoğunluk (g/ml) (Tapped Density (g/ml))
  • Akabilirlik (Flowability) (Carr Index, CI)
  • Yapıflkanlık (Cohesiveness) (Hausner Ratio, HR) 186.00±0.71c 290.00±47.78c 40.50±0.71a c a a b c (Orta) (Fair) (Orta) (Fair) (Kötü) (Bad) c
  • (Orta) (Intermediate) (Yüksek) (High) (Yüksek) (High)
  • Wojdylo A, Teleszko M, Oszmianski J. 2014. Physicochemical characterisation of quince fruits for industrialuse: yield, turbidity, viscosity and colour properties of juices. International J Food Sci Tech, 49, 1818-1824.
  • TUİK. 2013. Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001 (Eriflim Tarihi: 19.01.2015).
  • Nawirska A, Figiel A, Kucharska AZ, Letowska AS, Biesiada A. 2009. Drying kinetics and Quality Parameters of Pumpkin Slices Dehydrated Using Different Methods. J Food Eng, 94:14-20.
  • Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Dek MSP, Hairuddin MR. 2011. Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits. Int J Molecular Sci, 12:4678-4692.
  • AOAC. 2000. Official Methods of Analysis. 17thEdition, Gaithersburg, MD, USA.
  • Cemeroğlu B. 2007. Gıda Analizleri, Cemeroğlu B (Editör), Gıda Teknolojisi Derneği Yayınları No:34, 129-144.
  • Gong Z, Zhang M, Mujumdar AS, Sun J. 2008. Spray drying and agglomeration of instant bayberry powder. Drying Technol, 26, 116-121.
  • Goula AM, Adamopoulos KG. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. powder properties. Drying Techonol, 26 (6):726-737.
  • Kaya A, Aydın O, Kolaylı S. 2010. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food Bioprod Process, 88:165-173.
  • Maskan M. 2001. Kinetics of Colour Change of Kiwifruits During Hot Air and Microwave Drying. J Food Eng, 48, 169-175.
  • Akintunde TYT, Ogunlakin GO. 2011. Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements during the Drying of Pre-treated and Untreated Pumpkin. Energy Convers Manage, 52:1107-1113.
  • Noshad M, Mohebbi M, Shahidi F, Mortazavi SA. 2012. Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic. J Food Process Pres, 36, 383-392.
  • Quek SY, Chok NK, Swedlund P. 2006. The physicochemical Properties of Spray- Dried Watermelon Powders. Chem Eng Prog, 46:386-392. 23. Ancos B, Cano MP, Hernandez A, Monreal M. 1999. Effects of microwave heating on pigment composition and colour of fruit purees. J Sci Food Agri, 79:663-670.
  • Dirim SN, Çalıflkan G. 2012. Determination of the Effect of Freeze Drying Process on the Production of Pumpkin (Cucurbita Moschata) Puree Powder and the Powder Properties. GIDA, 37 (4):203-210.
  • Baysal T, Ergün AR, Bozkır H, Gedik SK, Özer MB, Demir E. 2013. Valsli kurutmayla üretilen havuç ve balkabağı suyu tozlarının kalite özellikleri. Akademik Gıda, 11 (3-4) 27-32.
  • Alibas I. 2007. Microwave, Air and Combined Microwave–Air-Drying Parameters of Pumpkin Slices. LWT- Food Sci Technol, 40:1445-1451.
  • Goncalves EM, Pinheiro J, Abreu M, Brandão TRS, Silva CLM. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J Food Eng, 81, 693-701.
  • Guiné RPF, Barrocab MJ. 2012. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food Bioprod Process9 0, 58-63.
  • Rop O, Bal k J, Rezn cek V, Jur ková T, Skardová P, Salas P, Sochor P, Mlcek J, Kramárova D.2011. Chemical Characteristics of Fruits of Some Selected Quince (Cydonia oblonga Mill.) Cultivars. Czech J Food Sci, 29, 1: 65-73.
  • Marques LG, Silveira AM, Freire JT. 2006. Freeze-drying characteristics of tropical fruits. Drying Technol, 24, 457-463.
  • Koc B, Eren I, Kaymak-Ertekin F. 2008. Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. J Food Eng, 85, 340-349.
  • Zea LP, Yusof YA, Aziz MG, Ling CN, Amin NAM. 2013. Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders. Powder Technol, 247, 112-119.
  • Mahendran T. 2010. Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: Effect of drying method and maltodextrin concentration. Trop Agri Res Extension, 13, 48-54.
  • Fang Y, Selomulya C, Chen XD. 2008. On measurement of food powder reconstitution properties. Drying Technol, 26, 3-14.

DETERMINATION OF POWDER PROPERTIES OF SOME FREEZE DRIED FRUITS POWDER

Year 2015, Volume: 40 Issue: 2, 85 - 92, 01.04.2015

Abstract

Powder products are generally used in the food formulations due to the advantages such as easinessfor usage in dry mixture formulations, measuring, storage and packaging, long shelf life, low transportationcost and microbial stability. In this study, it was aimed to determine the powder properties of freezedried kiwi, quince and pumpkin powders. For this reason, maltodextrin (Dextrose Equivalence of 10-12,as 10 % by weight) was added to the fruit pures and freeze dried in a vacuum freeze drier (Armfield, FT33 Vacuum Freeze Drier, England). Some physical and chemical properties of fruit powders weredetermined. The lowest moisture content (4.20±0.05%, wet basis (wb)) and water activity(0.225±0.00) values were obtained from kiwi puree powder. The highest vitamin C content was observedfrom fresh kiwi (66.30±0.28 mg/100g) and kiwi puree powder (40.95±0.51mg/100g). On the other hand,the lowest vitamin C contents were obtained from fresh quince (12.47±0.73 mg/100g) and quince pureepowder (10.01±0.61 mg/100g). The highest and lowest bulk density values were observed from kiwi(0.32±0.01g/ml) and pumpkin (0.16±0.01g/ml), respectively. According to the average wettability(77.33±11.30s) and solubility (40.50±0.71s) times, pumpkin powder showed better properties compared tothe other fruits. Since, pumpkin and quince powders have high cohesiveness and bad flowability properties,kiwi powders were found to be in the medium level for cohesiveness and flowability properties

References

  • Koç M, Koç B, Kaymak-Ertekin F. 2011. Toz Gıdaların Fiziksel Karakterizasyon Özellikleri. Akademik Gıda, 9:4, 60-70.
  • Jinapong N, Suphantharika M, Jamnong P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84, 194-205.
  • Martinelli L, Gabas AL, Romero JT. 2007. Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and arabic gum. Drying Technol, 25, 2035-2045.
  • , Cassano A, Figoli A, Tagarelli A, Sindona G, Driol E. 2006. Integrated membrane process for the production of highly nutritional kiwi fruit juice. Desalination, 189, 21-30.
  • Que F, Mao L, Fang X, Wu T. 2008. Comparison of Hot Air- Drying and Freeze-Drying on the Physicochemical Properties and Antioxidant Activities of Pumpkin (Cucurbita moschata Duch.) Flours. Int J Food Sci Technol, 43:1195-1201.
  • Wang J, Wang JS, Yu Y. 2007. Microwave Drying Characteristics and Dried Quality of Pumpkin. Int J Food Sci Technol, 42:148-156.
  • El-Adawy TA, Taha KM. 2001. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. J Agric Food Chem, 49(3): 1253-1259.
  • Norfezah MN, Hardacre A, Brennan CS. 2011. Comparision of Waste Pumpkin Material and Its Potential Use in Extruded Snack Foods. Food Sci Technol Int, 17:367.
  • Trigueros L, Pérez-Alvarez JA, Viuda-Martos M, Sendra, E. 2011. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. LWT - Food Sci Technol, 44(6): 1388-1395. Çizelge 3. Dondurarak Kurutulmufl Meyve Püresi Tozlarının Toz Ürün Özellikleri
  • Table 3. Powder Properties of Freeze Dried Fruits Puree Powders Meyveler (Fruits) Kivi (Kiwi) Balkabağı (Pumpkin) Ayva (Quince)
  • Islanabilirlik (saniye) (Wettability (second))
  • Çözünürlük (saniye) (Solubility (second))
  • Yığın Yoğunluğu (g/ml) (Bulk Density (g/ml))
  • Sıkıfltırılmıfl Yoğunluk (g/ml) (Tapped Density (g/ml))
  • Akabilirlik (Flowability) (Carr Index, CI)
  • Yapıflkanlık (Cohesiveness) (Hausner Ratio, HR) 186.00±0.71c 290.00±47.78c 40.50±0.71a c a a b c (Orta) (Fair) (Orta) (Fair) (Kötü) (Bad) c
  • (Orta) (Intermediate) (Yüksek) (High) (Yüksek) (High)
  • Wojdylo A, Teleszko M, Oszmianski J. 2014. Physicochemical characterisation of quince fruits for industrialuse: yield, turbidity, viscosity and colour properties of juices. International J Food Sci Tech, 49, 1818-1824.
  • TUİK. 2013. Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/PreTablo.do?alt_id=1001 (Eriflim Tarihi: 19.01.2015).
  • Nawirska A, Figiel A, Kucharska AZ, Letowska AS, Biesiada A. 2009. Drying kinetics and Quality Parameters of Pumpkin Slices Dehydrated Using Different Methods. J Food Eng, 94:14-20.
  • Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Dek MSP, Hairuddin MR. 2011. Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits. Int J Molecular Sci, 12:4678-4692.
  • AOAC. 2000. Official Methods of Analysis. 17thEdition, Gaithersburg, MD, USA.
  • Cemeroğlu B. 2007. Gıda Analizleri, Cemeroğlu B (Editör), Gıda Teknolojisi Derneği Yayınları No:34, 129-144.
  • Gong Z, Zhang M, Mujumdar AS, Sun J. 2008. Spray drying and agglomeration of instant bayberry powder. Drying Technol, 26, 116-121.
  • Goula AM, Adamopoulos KG. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. powder properties. Drying Techonol, 26 (6):726-737.
  • Kaya A, Aydın O, Kolaylı S. 2010. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food Bioprod Process, 88:165-173.
  • Maskan M. 2001. Kinetics of Colour Change of Kiwifruits During Hot Air and Microwave Drying. J Food Eng, 48, 169-175.
  • Akintunde TYT, Ogunlakin GO. 2011. Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements during the Drying of Pre-treated and Untreated Pumpkin. Energy Convers Manage, 52:1107-1113.
  • Noshad M, Mohebbi M, Shahidi F, Mortazavi SA. 2012. Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic. J Food Process Pres, 36, 383-392.
  • Quek SY, Chok NK, Swedlund P. 2006. The physicochemical Properties of Spray- Dried Watermelon Powders. Chem Eng Prog, 46:386-392. 23. Ancos B, Cano MP, Hernandez A, Monreal M. 1999. Effects of microwave heating on pigment composition and colour of fruit purees. J Sci Food Agri, 79:663-670.
  • Dirim SN, Çalıflkan G. 2012. Determination of the Effect of Freeze Drying Process on the Production of Pumpkin (Cucurbita Moschata) Puree Powder and the Powder Properties. GIDA, 37 (4):203-210.
  • Baysal T, Ergün AR, Bozkır H, Gedik SK, Özer MB, Demir E. 2013. Valsli kurutmayla üretilen havuç ve balkabağı suyu tozlarının kalite özellikleri. Akademik Gıda, 11 (3-4) 27-32.
  • Alibas I. 2007. Microwave, Air and Combined Microwave–Air-Drying Parameters of Pumpkin Slices. LWT- Food Sci Technol, 40:1445-1451.
  • Goncalves EM, Pinheiro J, Abreu M, Brandão TRS, Silva CLM. 2007. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. J Food Eng, 81, 693-701.
  • Guiné RPF, Barrocab MJ. 2012. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food Bioprod Process9 0, 58-63.
  • Rop O, Bal k J, Rezn cek V, Jur ková T, Skardová P, Salas P, Sochor P, Mlcek J, Kramárova D.2011. Chemical Characteristics of Fruits of Some Selected Quince (Cydonia oblonga Mill.) Cultivars. Czech J Food Sci, 29, 1: 65-73.
  • Marques LG, Silveira AM, Freire JT. 2006. Freeze-drying characteristics of tropical fruits. Drying Technol, 24, 457-463.
  • Koc B, Eren I, Kaymak-Ertekin F. 2008. Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. J Food Eng, 85, 340-349.
  • Zea LP, Yusof YA, Aziz MG, Ling CN, Amin NAM. 2013. Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders. Powder Technol, 247, 112-119.
  • Mahendran T. 2010. Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: Effect of drying method and maltodextrin concentration. Trop Agri Res Extension, 13, 48-54.
  • Fang Y, Selomulya C, Chen XD. 2008. On measurement of food powder reconstitution properties. Drying Technol, 26, 3-14.
There are 41 citations in total.

Details

Other ID JA98PT85VZ
Journal Section Research Article
Authors

S Nur Dirim This is me

Gülşah Çalışkan This is me

Kadriye Ergün This is me

Publication Date April 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 2

Cite

APA Dirim, S. N., Çalışkan, G., & Ergün, K. (2015). DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 40(2), 85-92.
AMA Dirim SN, Çalışkan G, Ergün K. DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. April 2015;40(2):85-92.
Chicago Dirim, S Nur, Gülşah Çalışkan, and Kadriye Ergün. “DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 40, no. 2 (April 2015): 85-92.
EndNote Dirim SN, Çalışkan G, Ergün K (April 1, 2015) DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 40 2 85–92.
IEEE S. N. Dirim, G. Çalışkan, and K. Ergün, “DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 40, no. 2, pp. 85–92, 2015.
ISNAD Dirim, S Nur et al. “DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 40/2 (April 2015), 85-92.
JAMA Dirim SN, Çalışkan G, Ergün K. DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2015;40:85–92.
MLA Dirim, S Nur et al. “DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 40, no. 2, 2015, pp. 85-92.
Vancouver Dirim SN, Çalışkan G, Ergün K. DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2015;40(2):85-92.

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