Comparison of Effects of Different Drying Methods on Quality Parameters of Four Different Persimmon Cultivars

Year 2024, Volume: 11 Issue: 1, 19 - 25, 28.01.2024

Feyza Tosya Sibel Bölek Feriha Göksu Muhammed Ali Göktaş Zeynep Özlü Arzu Şen Ertürk İnce Nesrin Aktepe Tangu

https://doi.org/10.30910/turkjans.1369011

Abstract

In this study, influences of four different drying techniques (oven drying, fluidized bed drying, vacuum drying, and freeze drying) on quality parameters of four different persimmon cultivars (Rojo Brilliante, Seedless, Hachiya, Türkay) were investigated. For this aim, antioxidant activity, total phenolic content, color values, and rehydration capacity analyses were performed. All-persimmon cultivars were affected by different drying techniques similarly. Rojo Brillante cultivar gave superior dried products in terms of physicochemical properties. Oven drying increased antioxidative properties of persimmons (70.36±0.25), but this method caused a decrease in rehydration capacity (2.17±0.05) and L* values (38.06±0.90). Freeze drying gave superior dried products in terms of physicochemical properties. However, vacuum dried products and freeze-dried products had similar quality properties. Because of high operation cost of freeze drying, vacuum drying can be used to obtain dried persimmons with high quality properties.

Keywords

Drying, persimmon, antioxidant activity

Farklı Kurutma Tekniklerinin Dört Farklı Trabzon Hurması Çeşidinin Kalite Parametreleri Üzerine Etkilerinin Karşılaştırılması

Abstract

Bu çalışmada, dört farklı kurutma tekniğinin (fırında kurutma, akışkan yatakta kurutma, vakumla kurutma ve dondurarak kurutma) dört farklı hurma çeşidinin (Rojo Brilliante, Seedless, Hachiya, Türkay) kalite parametreleri üzerindeki etkileri araştırılmıştır. Bu amaçla antioksidan aktivite, toplam fenolik madde, renk değerleri ve rehidrasyon kapasitesi analizleri yapılmıştır. Tüm hurma çeşitleri farklı kurutma tekniklerinden benzer şekilde etkilenmiştir. Rojo Brillante çeşidi fizikokimyasal özellikler açısından üstün kurutulmuş ürünler vermiştir. Fırında kurutma hurmaların antioksidatif özelliklerini arttırmış (70,36±0,25), ancak bu yöntem rehidrasyon kapasitesinde (2,17±0,05) ve L* değerlerinde (38,06±0,90) azalmaya neden olmuştur. Dondurarak kurutma ile fizikokimyasal özellikler açısından üstün kurutulmuş ürünler elde edilmiştir. Ancak vakumla kurutulan ürünler ile dondurularak kurutulan ürünler benzer kalite özelliklerine sahip olmuştur. Dondurarak kurutmanın yüksek işletme maliyeti nedeniyle, yüksek kalite özelliklerine sahip kurutulmuş hurma elde etmek için vakumlu kurutma, dondurarak kurutma yerine kullanılabilir.

Keywords

Kurutma, Trabzon hurması, antioksidan aktivite

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