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
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