Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi

Eylül Elif Metiner; Seda Ersus

doi:10.20289/zfdergi.1287089

EN TR

The effects of different drying methods on the quality of Aronia (Aronia melanocarpa) fruit and its dried powder

Abstract

Objective: The objective of this study was to investigate the physical, chemical and powder product properties of aronia fruit dried by different drying techniques. Material and Methods: Total dry matter, ash, water activity (aw), color, total phenolic content, total flavonoid content, total anthocyanin amount and powder product analyses were performed to determine the characteristics of aronia fruit subjected to three different drying processes namely freeze drying, vacuum drying and tray drying. Results: As a result of all the applied drying methods, a decrease in the total phenolic matter, total flavonoid matter and total anthocyanin content of the dry samples according to the raw material was detected, but the highest nutritional content and brightness (L*) value were obtained in the freeze-dried samples. Conclusion: Since the water activity value of all dry products is below 0.6, it has been considered microbiologically safe, and it has been determined that the dry product with the closest quality to fresh fruit is obtained by applying the freeze-drying method, which allows the evaporation of water by sublimation.

Keywords

Anthocyanins, Aronia melanocarpa, phenolic compounds, drying

Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi

Abstract

Amaç: Bu çalışmanın amacı, farklı kurutma teknikleriyle kurutulan aronya meyvesinin fiziksel, kimyasal ve toz ürün özelliklerinin incelenmesidir. Materyal ve Yöntem: Dondurarak kurutma, vakum kurutma ve konvektif kurutma olmak üzere üç farklı kurutma işlemine tabi tutulan aronya meyvesinin özelliklerini belirlemek için toplam kuru madde, kül, su aktivitesi, renk, toplam fenolik madde, toplam flavonoid, toplam antosiyanin miktarı ve toz ürün kalite analizleri yapılmıştır. Araştırma Bulguları: Uygulanan tüm kurutma yöntemleri sonucunda hammaddeye göre kuru örneklerin toplam fenolik madde, gallik gave toplam antosiyanin içeriğinde azalma tespit edilmekle birlikte en yüksek besinsel içerik ve parlaklık (L*) değeri dondurarak kurutulan örneklerde elde edilmiştir. Sonuç: Tüm kuru ürünlerin su aktivitesi değeri 0.6’nın altında olduğu için mikrobiyolojik açıdan güvenli kabul edilmiş, taze meyveye en yakın kalitede kuru ürünün sublimleşme ile suyun buharlaştırılmasını sağlayan dondurarak kurutma yöntemi uygulanması ile elde edildiği belirlenmiştir.

Keywords

Antosiyaninler, Aronia melanocarpa, fenolik bileşikler, kurutma

Thanks

Bu çalışma kapsamında bize hammadde temini sağlayarak destek olan By Aronia Gıda Ltd. Şti.’ye teşekkür ederiz.

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Details

Primary Language

Turkish

Subjects

Engineering, Food Sciences (Other)

Journal Section

Research Article

Authors

Eylül Elif Metiner ^*
0000-0003-4324-4980
Türkiye

Seda Ersus
0000-0003-0475-4099
Türkiye

Early Pub Date

July 18, 2023

Publication Date

July 5, 2023

Submission Date

April 26, 2023

Acceptance Date

July 1, 2023

Published in Issue

Year 2023 Volume: 60 Number: 2

DOI

https://doi.org/10.20289/zfdergi.1287089

IZ

https://izlik.org/JA83ET29CS

APA

Metiner, E. E., & Ersus, S. (2023). Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Journal of Agriculture Faculty of Ege University, 60(2), 353-362. https://doi.org/10.20289/zfdergi.1287089

AMA

1.Metiner EE, Ersus S. Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Journal of Agriculture Faculty of Ege University. 2023;60(2):353-362. doi:10.20289/zfdergi.1287089

Chicago

Metiner, Eylül Elif, and Seda Ersus. 2023. “Farklı Kurutma Tekniklerinin Kuru Aronya (Aronia Melanocarpa) Meyvesi Ve Tozunun Kalitesine Etkisi”. Journal of Agriculture Faculty of Ege University 60 (2): 353-62. https://doi.org/10.20289/zfdergi.1287089.

EndNote

Metiner EE, Ersus S (July 1, 2023) Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Journal of Agriculture Faculty of Ege University 60 2 353–362.

IEEE

[1]E. E. Metiner and S. Ersus, “Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi”, Journal of Agriculture Faculty of Ege University, vol. 60, no. 2, pp. 353–362, July 2023, doi: 10.20289/zfdergi.1287089.

ISNAD

Metiner, Eylül Elif - Ersus, Seda. “Farklı Kurutma Tekniklerinin Kuru Aronya (Aronia Melanocarpa) Meyvesi Ve Tozunun Kalitesine Etkisi”. Journal of Agriculture Faculty of Ege University 60/2 (July 1, 2023): 353-362. https://doi.org/10.20289/zfdergi.1287089.

JAMA

1.Metiner EE, Ersus S. Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Journal of Agriculture Faculty of Ege University. 2023;60:353–362.

MLA

Metiner, Eylül Elif, and Seda Ersus. “Farklı Kurutma Tekniklerinin Kuru Aronya (Aronia Melanocarpa) Meyvesi Ve Tozunun Kalitesine Etkisi”. Journal of Agriculture Faculty of Ege University, vol. 60, no. 2, July 2023, pp. 353-62, doi:10.20289/zfdergi.1287089.

Vancouver

1.Eylül Elif Metiner, Seda Ersus. Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi. Journal of Agriculture Faculty of Ege University. 2023 Jul. 1;60(2):353-62. doi:10.20289/zfdergi.1287089

Comparative Evaluation of Freeze-Drying and Foam-Mat Freeze-Drying for Probiotic-Polyphenol Encapsulation in Dairy Matrices

Food and Bioprocess Technology

https://doi.org/10.1007/s11947-025-04071-6

Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması

Journal of Anatolian Environmental and Animal Sciences

https://doi.org/10.35229/jaes.1773052

Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi

The effects of different drying methods on the quality of Aronia (Aronia melanocarpa) fruit and its dried powder

Abstract

Keywords

Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi

Abstract

Keywords

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

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Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması