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Development Of Cocos Nucifera Chips Impregnating Beta Vulgaris Extract As An Osmotic Medium (in English)

Year 2012, Volume: 37 Issue: 6, 317 - 324, 01.12.2012

Abstract

The effect of sucrose and beet root (Beta vulgaris) extract infusion on osmotic pretreatments assisted with dehydration methods (hot air drying) on proximate, physical, physico-chemical, sensory, color and textural properties of coconut chips were analyzed. Coconut slices of thickness 0.5 and 0.8±0.1 mm were osmotically pretreated in sucrose solutions of different concentrations (100%, 90%, 80%) with or without the infusion of beet root extract (5%, 10% and 15%) for about 30 and 60 minutes respectively due to its varying thickness. After the osmotic process, the slices were further dehydrated in hot air oven at temperature 50-60 °C for 7 to 8 hours. Osmotic medium without the infusion of beet root extract serves as the control. The selected chips of (0.5 and 0.8 ± 0.1 mm) made with the composition of 100 % sucrose solution containing 15% of beet root extract infusion when compared with control revealed favourable significant difference in proximate principles like carbohydrate, total sugars, ash, energy and physical parameters like weight reduction, solid gain, water loss, color, texture, rehydration properties and pH (physico-chemical property) with greater sensory scores of 8.1 at 5% level (p_ 0.05) than control chips.

References

  • Kabara JJ. 1978. Fatty acids and derivatives as antimicrobial agents -a review. The Pharmacological Effects of Lipids. Champaign Am Oil Chem Soc 75.
  • Loki AL, Rajamohan T. 2003. Hepatoprotective and antioxidant effect of tender coconut water on CCI4 induced liver injury in rats. Indian J Biochem Biophy, Vol. 40 (4), 354-357.
  • Rethinam, P. (2004). Exploring emerging business opportunity for coconut products of the Asia and Pacific countries. Asian and Pacific Coconut Community activities, achievements and future outlook. In Aciar Proceedings (Vol. 125, p. 15). ACIAR; 1998.
  • Manivannan P, Rajasimman P. 2008. Osmotic dehydration of beetroot in salt solution optimization of parameters through statistical experimental design. Int J Chem Biomol Eng. Vol. 1, 214-221.
  • Bchir B, Besbes S, Attia H, Blecker C. 2010. Osmotic dehydration of pomegranate seeds: Mass transfer kinetics and DSC characterization. Int J Food Sci Tech. Vol.44, 2208–2217.
  • Spiess WEL, Behsnilian D. 1998. Osmotic treatment in food processing. Current state and future needs. In Drying 98, 47-56.
  • Torreggiani D. 1993. Osmotic dehydration in fruit and vegetable processing. Food Res Int Vol.26, 59–68.
  • Demirel D. Turhan M. 2003. Air-drying behavior of dwarf Cavendish and gros Michel banana slices. J Food Eng. Vol. 59, 1-11.
  • Mavroudis NE, Gekas V, SjohlmI. 1998. Osmotic dehydration of apples, shrinkage phenomena and the significance of initial structure on mass transfer rates. J Food Eng. Vol.38, 101–123.
  • Ozen B, Lisa L, Ozdemir M, Floros JD. 2002. Processing factors affecting the osmotic dehydration of diced green peppers. Int J Food Sci Tech. Vol. 37, 497–502.
  • Rethinam P, Bosco SJB. 2006. Coconut–Harvest, Processing and Products. Asian and pacific Coconut Community, 34.
  • AOAC. 1990. Official methods of analysis of the association of Official Analytical Chemists (15th ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Grigelmo-Miguel N, Martin-Belloso O. 1999. Characterization of dietary fiber from orange juice extraction. Food Res Int Vol. 31, 355–361.
  • Ranganna S.2000. Handbook of analysis and quality control for fruits and vegetable products, 2nd ed., Tata McGraw hill publishing co-operation limited, New Delhi. 979-1070.
  • AOAC. 1999. Official methods of analysis of the association of Official Analytical Chemists (14th Ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Raghuramulu N, Madhavan K, Kalyansundaram S. 2005. Food analysis - A Manual of Laboratory Techniques, NIN Press, Hyderabad, 57-8.
  • AOAC. 1995. Official methods of analysis of the association of Official Analytical Chemists (14th Ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Lawrence Evans Pharmacopeial Forum:Volume No.31 (4), P.1134.
  • Akubugwo IE, Chinyere GC, Ugbogu AE. 2000. Comparative Studies on Oils from Some Common Plant Seeds in Nigeria, Pak. J. Nutr. 7(4), 570-573.
  • Meilgaard M, Civile GV, Carr BT. 1991. Sensory Evaluation Techniques, II Edition, 354.
  • Rastogi N, Raghavarao K. 1995. Kinetics of osmotic dehydration of coconut. J Food Process Eng Vol. 2 (18), 187-197.
  • Krokida MK, Maroulis ZB. 2000. Effect of drying method on shrinkage and porosity, Drying Technology, 15 (10), 2441-2458.
  • Kudra T, Strumillo C. 1998. Thermal Processing of Bio-materials, Gordon and Breach Sci Publ., Amsterdam, CRC, The Netherlands, Vol. 10 (2), 669.
  • Imtiaz Hussain M,Iqbal, Iftikhar Shakir, Ayub N. 2004. Effect of Sucrose and Glucose Mixture on the Quality Characteristics of Osmotically Dehydrated Banana Slices. Pak J Nutr 3(5), 282-284.
  • Albagnac PG, Varoquaux J, Montigaud CI. 2002. Technologies de transformation des fruits. Ed. Tec & Doc, cop. XXII, Paris/Londres/New York, 498.
  • Flink JM. 1980. Dehydrated carrot slices: influence of osmotic concentration on drying behavior and product quality. J Food Process Eng. Vol. 1, 412–416.
  • Alzamora SM, Salvatori D, Tapia MS, LópezMalo A, Welti-Chanes J, Fito P.2005. Novel functional foods from vegetable matrices impregnated with biologically active compounds, J Food Eng. Vol.2 (67), 205–214.
  • Fito P, Chiralt N, Betoret N, Gras ML, Chafer M, Martinez-Monzo J, Andres A, Vidal D. 2001. Vacuum impregnation and osmotic dehydration in matrix engineering. Application in functional fresh food development. J Food Eng. Vol.49, 175-183.
  • Jaganathan S, Vijayakumar R, Rahul Gandhi, Ananthi, M., Premkumar A& Charles, C. 2010. Analysis of carbohydrates in newly developed liquid state rabies vaccine. J Microbial biochem Technol.Vol.2 (6), 147-151.

Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)

Year 2012, Volume: 37 Issue: 6, 317 - 324, 01.12.2012

Abstract

Sakkaroz ve şeker pancarı ekstraktı infüzyonunun, hindistancevizi cipsinin fiziksel, fizikokimyasal, duyusal, renk ve tekstür özellikleri üzerine dehidrasyon yöntemleri (sıcak hava kurutma) destekli ozmotik önişlemlerin etkisi incelendi. Kalınlığı 0.5 ve 0.8±0.1 mm olan hindistancevizi dilimlerine, farklı konsantrasyonlarda (%100, %90 ve %80) şeker pancarı ekstraktı infüzyonu varlığında (% 5, %10 ve % 15) ve bu infüzyon olmadan kalınlığa bağlı olarak 30-60 dakika ozmotik önişlem uygulanmıştır. Ozmotik işlemden sonra, dilimler etüvde 50-60 °C'da 7-8 saat süre ile ilave kurutma işlemi uygulanmıştır. Şeker pancarı ekstresi infüzyonu olmayan ozmotik ortam, kontrol olarak kullanılmıştır. Kontrol ile karşılaştırıldığında, %15 şeker pancarı ekstresi infüzyonu eklenmiş % 100 sakkaroz çözeltisi ile hazırlanmış cipslerin karbohidrat, toplam şeker, kül, enerji içeriği ile ağırlık kaybı, katı madde kazanımı, nem kaybı, renk, tekstür, kuruma özellikleri ve pH açısından önemli derecede (P<0.05) üstün olduğu görülmüştür.

References

  • Kabara JJ. 1978. Fatty acids and derivatives as antimicrobial agents -a review. The Pharmacological Effects of Lipids. Champaign Am Oil Chem Soc 75.
  • Loki AL, Rajamohan T. 2003. Hepatoprotective and antioxidant effect of tender coconut water on CCI4 induced liver injury in rats. Indian J Biochem Biophy, Vol. 40 (4), 354-357.
  • Rethinam, P. (2004). Exploring emerging business opportunity for coconut products of the Asia and Pacific countries. Asian and Pacific Coconut Community activities, achievements and future outlook. In Aciar Proceedings (Vol. 125, p. 15). ACIAR; 1998.
  • Manivannan P, Rajasimman P. 2008. Osmotic dehydration of beetroot in salt solution optimization of parameters through statistical experimental design. Int J Chem Biomol Eng. Vol. 1, 214-221.
  • Bchir B, Besbes S, Attia H, Blecker C. 2010. Osmotic dehydration of pomegranate seeds: Mass transfer kinetics and DSC characterization. Int J Food Sci Tech. Vol.44, 2208–2217.
  • Spiess WEL, Behsnilian D. 1998. Osmotic treatment in food processing. Current state and future needs. In Drying 98, 47-56.
  • Torreggiani D. 1993. Osmotic dehydration in fruit and vegetable processing. Food Res Int Vol.26, 59–68.
  • Demirel D. Turhan M. 2003. Air-drying behavior of dwarf Cavendish and gros Michel banana slices. J Food Eng. Vol. 59, 1-11.
  • Mavroudis NE, Gekas V, SjohlmI. 1998. Osmotic dehydration of apples, shrinkage phenomena and the significance of initial structure on mass transfer rates. J Food Eng. Vol.38, 101–123.
  • Ozen B, Lisa L, Ozdemir M, Floros JD. 2002. Processing factors affecting the osmotic dehydration of diced green peppers. Int J Food Sci Tech. Vol. 37, 497–502.
  • Rethinam P, Bosco SJB. 2006. Coconut–Harvest, Processing and Products. Asian and pacific Coconut Community, 34.
  • AOAC. 1990. Official methods of analysis of the association of Official Analytical Chemists (15th ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Grigelmo-Miguel N, Martin-Belloso O. 1999. Characterization of dietary fiber from orange juice extraction. Food Res Int Vol. 31, 355–361.
  • Ranganna S.2000. Handbook of analysis and quality control for fruits and vegetable products, 2nd ed., Tata McGraw hill publishing co-operation limited, New Delhi. 979-1070.
  • AOAC. 1999. Official methods of analysis of the association of Official Analytical Chemists (14th Ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Raghuramulu N, Madhavan K, Kalyansundaram S. 2005. Food analysis - A Manual of Laboratory Techniques, NIN Press, Hyderabad, 57-8.
  • AOAC. 1995. Official methods of analysis of the association of Official Analytical Chemists (14th Ed.). Arlington: Association of Official Analytical Chemists, Washington, DC, USA.
  • Lawrence Evans Pharmacopeial Forum:Volume No.31 (4), P.1134.
  • Akubugwo IE, Chinyere GC, Ugbogu AE. 2000. Comparative Studies on Oils from Some Common Plant Seeds in Nigeria, Pak. J. Nutr. 7(4), 570-573.
  • Meilgaard M, Civile GV, Carr BT. 1991. Sensory Evaluation Techniques, II Edition, 354.
  • Rastogi N, Raghavarao K. 1995. Kinetics of osmotic dehydration of coconut. J Food Process Eng Vol. 2 (18), 187-197.
  • Krokida MK, Maroulis ZB. 2000. Effect of drying method on shrinkage and porosity, Drying Technology, 15 (10), 2441-2458.
  • Kudra T, Strumillo C. 1998. Thermal Processing of Bio-materials, Gordon and Breach Sci Publ., Amsterdam, CRC, The Netherlands, Vol. 10 (2), 669.
  • Imtiaz Hussain M,Iqbal, Iftikhar Shakir, Ayub N. 2004. Effect of Sucrose and Glucose Mixture on the Quality Characteristics of Osmotically Dehydrated Banana Slices. Pak J Nutr 3(5), 282-284.
  • Albagnac PG, Varoquaux J, Montigaud CI. 2002. Technologies de transformation des fruits. Ed. Tec & Doc, cop. XXII, Paris/Londres/New York, 498.
  • Flink JM. 1980. Dehydrated carrot slices: influence of osmotic concentration on drying behavior and product quality. J Food Process Eng. Vol. 1, 412–416.
  • Alzamora SM, Salvatori D, Tapia MS, LópezMalo A, Welti-Chanes J, Fito P.2005. Novel functional foods from vegetable matrices impregnated with biologically active compounds, J Food Eng. Vol.2 (67), 205–214.
  • Fito P, Chiralt N, Betoret N, Gras ML, Chafer M, Martinez-Monzo J, Andres A, Vidal D. 2001. Vacuum impregnation and osmotic dehydration in matrix engineering. Application in functional fresh food development. J Food Eng. Vol.49, 175-183.
  • Jaganathan S, Vijayakumar R, Rahul Gandhi, Ananthi, M., Premkumar A& Charles, C. 2010. Analysis of carbohydrates in newly developed liquid state rabies vaccine. J Microbial biochem Technol.Vol.2 (6), 147-151.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Meenakshisundaram Sivasakthi This is me

Narayanasamy Sangeetha This is me

Publication Date December 1, 2012
Published in Issue Year 2012 Volume: 37 Issue: 6

Cite

APA Sivasakthi, M. ., & Sangeetha, N. . (2012). Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce). Gıda, 37(6), 317-324.
AMA Sivasakthi M, Sangeetha N. Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce). The Journal of Food. December 2012;37(6):317-324.
Chicago Sivasakthi, Meenakshisundaram, and Narayanasamy Sangeetha. “Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)”. Gıda 37, no. 6 (December 2012): 317-24.
EndNote Sivasakthi M, Sangeetha N (December 1, 2012) Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce). Gıda 37 6 317–324.
IEEE M. . Sivasakthi and N. . Sangeetha, “Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)”, The Journal of Food, vol. 37, no. 6, pp. 317–324, 2012.
ISNAD Sivasakthi, Meenakshisundaram - Sangeetha, Narayanasamy. “Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)”. Gıda 37/6 (December 2012), 317-324.
JAMA Sivasakthi M, Sangeetha N. Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce). The Journal of Food. 2012;37:317–324.
MLA Sivasakthi, Meenakshisundaram and Narayanasamy Sangeetha. “Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)”. Gıda, vol. 37, no. 6, 2012, pp. 317-24.
Vancouver Sivasakthi M, Sangeetha N. Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce). The Journal of Food. 2012;37(6):317-24.

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