Dondurarak Kurutulmuş Havuç Dilimlerinin Renk, Rehidrasyon Özellikleri ve Bazı Duyusal Özellikleri Üzerine Farklı Antioksidan Çözeltilerin Etkisi

Year 2009, Volume: 13 Issue: 3, 229 - 236, 26.02.2014

Buket Erbay Eda Kıvrak Hikmet Orhan Erdoğan Küçüköner

Abstract

Bu çalışmada dondurarak kurutulmuş havuç dilimlerinin renk ve rehidrasyon özellikleri üzerine farklı antioksidan çözeltilerin etkileri araştırılmıştır. Havuçlar dilimlenip kurutma işlemi öncesinde askorbik asit (AA, % 0.5), sitrik asit (SA, % 0.5) ve 4- heksilresorsinol (4HRS, 100 ppm) antioksidan çözeltilerine daldırılmıştır. Dondurarak kurutma işlemi sonrası ve taze örneklerde havuç dilimlerinin L*, a*, b* renk değerleri Minolta Kolorimetresi kullanılarak belirlenmiş ve kroma (C*), renk farklılığı (AE*), beyazlık derecesi (WI)) gibi farklı renk karakteristikleri hesaplanmıştır. Dondurarak kurutma sonrasında renk özelliklerinde meydana gelen değişim duyusal değerlendirme ile incelenmiştir. Ayrıca dondurarak kurutma sonrasında örneklerin 20 °C 'de göstermiş oldukları rehidrasyon özellikleri de incelenmiştir. Yapılan duyusal değerlendirme sonucunda AA çözeltisine daldırılan örneklerde ağarma problemi meydana geldiği belirlenmiştir. Buna karşın, SA çözeltisine daldırılan havuç örneklerinin kurutma işlemi sonrasında rengi en iyi şekilde muhafaza ettiği sonucuna varılmıştır. Sertlik, çıtırlık ve şekil özelliklerini ise en iyi AA çözeltisine daldırılmış örneklerin muhafaza ettiği tespit edilmiştir. Dondurarak kurutma işlemi öncesinde havuç dilimlerinin muamele edildiği antioksidan çözeltilerin rehidrasyon özelliği üzerine önemli etkilerinin bulunmadığı (p>0.05) gözlenmiştir. Anahtar Kelimeler: Dondurarak Kurutma, Havuç, Renk, Rehidrasyon

Keywords

Dondurarak Kurutma, Havuç, Renk, Rehidrasyon

References

• Baysal, T., İçier, F., Ersus, S., Yıldız, H. 2003. Effects of Microwave and Infrared Drying on the Quality of Carrot and Garlic. European Food Research and Technology, 218: 68-73.
• Bestard, M.J., Sanjuan, N., Rossello, C., Antoni, M., Femeenia, A. 2001. Effect of Storage Tempreture on the Cell Wall Components of Broccoli (Brassica oleracea L. Var. Italica) Plant Tissues during Rehydration. Journal of Food Engineering, 48: 317-323.
• Bushway, R.J. 1986. Determination of α- and betaCarotene in Some Raw Fruits and Vegetables by High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry, 34: 409-412.
• Cisneros-Zevallos, L., Saltveit, M.,E., Krochta, J.M. 1997. Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage. Journal of Food Science, 62 (2): 363-366.
• Curry, J.C., Burns, E.E., Heidelbaijgh, N.D. 2006. Effect of Sodium Chloride on Rehydration of FreezeDried Carrots. Journal of Food Science, 41(1): 176 – 182.
• Ergun, M., Kösetürkmen, N. 2008. Jasmonik ve Salisilik Asit Uygulamalarının Rendelenmiş Taze Havuç Kalitesi Üzerine Etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 12 (1): 49-55.
• Fan, L.P., Zhang, M., Mujumdar, A.S. 2005. Vacuum Frying of Carrot Chips. Drying Technology, 23: 645–656.
• Koca, N., Burdurlu, H.S., Karadeniz, F. 2007. Kinetics of Colour Changes in Dehydrated Carrots. Journal of Food Engineering, 78: 449–455.
• Krokida, M.K., Philippopoulos, C. 2005. Rehydration of Dehydrated Foods. Drying Technology, 23: 799830.
• Kumar, H.S.P., Radhakrishna, K., Nagawu, P.K., Rao, D.V. 2001. Effect of Combination Drying on the Physico-Chemical Characteristics of Carrot and Pumpkin. Journal of Food Processing Preservation, 25: 447- 460.
• Lavelli, V., Zanoni, B., Zaniboni, A. 2007. Effect of Water Activity on Carotenoid Degradation in Dehydrated Carrots. Food Chemistry, 104: 1705– 1711.
• Lawless, H.T., Heymann, H. 1999. Sensory Evaluation of Food, Principles and Practices. Editorial Services: Ruth Bloom, Library of Congress, ISBN:0-83421752-X, 827, Gaithersburg, Maryland.
• Markowski, M., Stankiewicz, I., Zapotoczny, P., Borowska, J. 2006. Effect of Variety on Drying Characteristics and Selected Quality Attiributes of Dried Carrots. Drying Technology, 24: 10111018.
• Marques, L.G., Silveira, A.M., Freire, J.T. 2006. FrezeDrying Characteristics of Tropical Fruits. Drying Technology, 24: 457–463.
• Meda, L., Ratti, C. 2005. Rehydration of Freeze-Dried Strawberries at Varying Temperatures. Journal of Food Process Engineering, 28 (3): 233 – 246.
• Orhan, H., Efe, E., Şahin, M., 2004. SAS Yazılımı ile İstatistiksel Analizler. ISBN: 975-270-435-2, Isparta.
• Patras, A., Brunton, N., Pieve, S.D., Butler, F., Downey, G. 2009. Effect of Thermal and High Pressure Processing on Antioxidant Activity and Instrumental Colour of Tomato and Carrot Purées. Innovative Food Science and Emerging Technologies, 10(1): 16-22.
• Ratti, C. 2001. Hot Air and Freze Drying of High Value Foods: A Review. Journal of Food Engineering; 49: 311-319.
• Rico, D., Marti’n-Diana, A.B., Barat, J.M., Barry-Ryan, C. 2007. Extending and Measuring the Quality of Fresh-Cut Fruit and Vegetables: A Review. Trends in Food Science and Technology, 18: 373386.
• Rocculi, P., Galindo, F.G., Mendozac, F., Wadsö, L., Romania, S., Rosa, M.D., Sjöholm, I. 2007. Effects of the Application of anti-Browning Substances on the Metabolic Activity and Sugar Composition of Fresh-cut Potatoes. Postharvest Biology and Technology, 43: 151–157.
• Rocha, A.M.C.N., Brochado, C.M., Morais, A.M.M.B. 2007. Influence of Chemical Treatment on Quality of Cut Apple (Cv. Jonagored). Journal of Food Quality, 21(1): 13-28.
• Sanjuan, N., Simal, S., Bon, J., Mulet, A. 1999. Modelling of Broccoli Stems Rehydration Process. Journal of Food Engineering, 42: 27-31.
• Saravacos, G.D. 1993. Technological Developments in Fruit and Vegetable Dehydration. In: G. Charalambous, Editor, Food Flavor, Ingredients and Composition, Elsevier Science, 389-404.
• Singh, S., Raina, C.S., Bawa, A.S., Saxenal, D.C. 2006. Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices. Drying Technology, 24: 1487–1494.
• Sulaeman, A., Steve, L.K., Taylor, L., Giraud, D.W., Driskell, J.A. 2001. Carotenoid Content, Physicochemical, and Sensory Qualities of DeepFried Carrot Chips as Affected by Dehydration/Rehydration, Antioxidant, and Fermentation. Journal of Agricultural and Food Chemistry, 49: 3253-3261.
• Sulaeman, A., Keler, L., Giraud, D.W., Taylor, S.L., Wehling, R.L., Driskell, J.A. 2006. Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several Temperatures. Journal of Food Science, 66 (9): 1257-1264.
• Tang, Y.C., Chen, B.H. 2000. Pigment Change of FrezeDried Carotenoid Powder During Storage. Food Chemistry, 69: 11-17.
• Temple, N.J., Gladwin, K.K. 2003. Fruit, Vegetables and the Prevention of Cancer Research Challenges. Nutrition , 19 (5): 467 – 470.
• Vadivambal, R., Jayas, D.S. 2007. Changes in Quality of Microwave-Treated Agricultural Products- A Review. Biosystems Engineering, 98: 1-16.
• Yeh, C.T., Yen, G.C. 2005. Effect of Vegetables on Human Phenolsulfotransferases in Relation to their Antioxidant Activity and Total Phenolics. Free Radical Research, August, 39 (8): 893–904.
• Yen, Y.H., Shih, C.H., Chang, C.H. 2008. Effect of Adding Ascorbic Acid and Glucose on the Antioxidative Properties During Storage of Dried Carrot. Food Chemistry, 107: 265-272.