Year 2019, Volume 3 , Issue 4, Pages 220 - 225 2019-12-24

Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration

Şehriban Gül ÖZÇELİK [1] , Erkan KARACABEY [2]


In this study, it was aimed to investigate the quality characteristics of fried zucchini slices pre-dried using osmotic dehydration (OD) method at varying conditions (salt concentration, vacuum or ultrasound application, time). Textural properties (hardness, elasticity, cohesiveness, chewiness, firmness), surface color values (L*, a*, b*), moisture and oil content of the final product were determined. Textural properties did not change with OD applications (p>0.05). Vacuum and solution concentration applied during OD method had significant effects on surface color values (p≤0.05). OD did not cause any significant change in final moisture and oil content of the fried product. In case of ultrasound assisted osmotic dehydration (US-OD), it was seen that the effect of time on moisture content was important  the solution concentration of 5% (p≤0.05). On the other hand, changes at salt concentration have created significant differences in both the application process (p≤0.001). When solution concentration was 0%, effect of time was negligible to oil content (p>0.05). Notwithstanding, the solution concentration for both processing time was found to be significant (p≤0.05).
Osmotic dehydration, Ultrasound, Frying, Textural properties, Surface color values, Moisture content
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Primary Language en
Subjects Food Science and Technology, Agriculture, Agricultural, Engineering, Agriculture, Multidisciplinary
Published Date December 2019
Journal Section Research Articles
Authors

Orcid: 0000-0002-8034-6698
Author: Şehriban Gül ÖZÇELİK
Country: Turkey


Orcid: 0000-0002-0428-2039
Author: Erkan KARACABEY (Primary Author)

Dates

Application Date : July 8, 2019
Acceptance Date : November 9, 2019
Publication Date : December 24, 2019

Bibtex @research article { jaefs589127, journal = {International Journal of Agriculture Environment and Food Sciences}, issn = {}, eissn = {2618-5946}, address = {Dicle University Faculty of Agriculture Department of Horticulture, 21280 Diyarbakir / Turkey}, publisher = {Gültekin ÖZDEMİR}, year = {2019}, volume = {3}, pages = {220 - 225}, doi = {10.31015/jaefs.2019.4.4}, title = {Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration}, key = {cite}, author = {ÖZÇELİK, Şehriban Gül and KARACABEY, Erkan} }
APA ÖZÇELİK, Ş , KARACABEY, E . (2019). Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture Environment and Food Sciences , 3 (4) , 220-225 . DOI: 10.31015/jaefs.2019.4.4
MLA ÖZÇELİK, Ş , KARACABEY, E . "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration". International Journal of Agriculture Environment and Food Sciences 3 (2019 ): 220-225 <https://dergipark.org.tr/en/pub/jaefs/issue/50908/589127>
Chicago ÖZÇELİK, Ş , KARACABEY, E . "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration". International Journal of Agriculture Environment and Food Sciences 3 (2019 ): 220-225
RIS TY - JOUR T1 - Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration AU - Şehriban Gül ÖZÇELİK , Erkan KARACABEY Y1 - 2019 PY - 2019 N1 - doi: 10.31015/jaefs.2019.4.4 DO - 10.31015/jaefs.2019.4.4 T2 - International Journal of Agriculture Environment and Food Sciences JF - Journal JO - JOR SP - 220 EP - 225 VL - 3 IS - 4 SN - -2618-5946 M3 - doi: 10.31015/jaefs.2019.4.4 UR - https://doi.org/10.31015/jaefs.2019.4.4 Y2 - 2019 ER -
EndNote %0 International Journal of Agriculture Environment and Food Sciences Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration %A Şehriban Gül ÖZÇELİK , Erkan KARACABEY %T Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration %D 2019 %J International Journal of Agriculture Environment and Food Sciences %P -2618-5946 %V 3 %N 4 %R doi: 10.31015/jaefs.2019.4.4 %U 10.31015/jaefs.2019.4.4
ISNAD ÖZÇELİK, Şehriban Gül , KARACABEY, Erkan . "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration". International Journal of Agriculture Environment and Food Sciences 3 / 4 (December 2019): 220-225 . https://doi.org/10.31015/jaefs.2019.4.4
AMA ÖZÇELİK Ş , KARACABEY E . Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. int. j. agric. environ. food sci.. 2019; 3(4): 220-225.
Vancouver ÖZÇELİK Ş , KARACABEY E . Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture Environment and Food Sciences. 2019; 3(4): 225-220.