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Production of pomegranate snacks as affected by different pre-treatments

Year 2021, Volume: 58 Issue: 1, 17 - 24, 31.03.2021
https://doi.org/10.20289/zfdergi.723460

Abstract

Objective: In this research, the production and quality characteristics of new healthy pomegranate snacks (Punica granatum L.) obtained by drying after different pre-treatments were investigated.
Material and Methods: Besides control group, three different pre-treatments were applied to the pomegranate seeds before drying. Pomegranate seeds without any pre-treatment were grouped as “control” samples (C) and other group was boiled in 80 °C water for 2 minutes “boiled” (B). Samples treated with sucrose and glucose (60 °Brix) solutions (18 hours at 40 °C) for osmotic dehydration were grouped as "sucrose” (S) and “glucose" (G) group. Samples in all groups were dried at 65 °C in a tray dryer at an air velocity of 1.6 m/s until the moisture content reached 6%.
Results: According to physical and chemical analysis results, the total sugar content was between 87.96-97.50 g/100 g; the amount of invert sugar 46.23-62.75 g/100 g; the total amount of phenolic substance 255.6-407.6 mg/100 g; antioxidant capacity values ranged from 40.2% to 49.6%. Total loss of phenolic substance according to raw material was found to be the lowest in boiled samples. According to sensory tests in terms of all sensory properties (color, texture, flavour and preference), boiling pre-treatment applied sample was determined as the most preferred sample.
Conclusion: When all results are analysed, to obtain a healthy snack product using pomegranate fruit, it is thought that applying the boiling pre-treatment before drying to the pomegranate may be appropriate for preserving nutrients and obtaining a preferred snack pomegranate.

References

  • Aktaş, B. and Basmacıoğlu Mayaloğlu, H., 2019. Comparision of phenolic compounds and antioxidant activities of the extracts of grape seed, Rosemary, green tea and olive leaf. Ege Univ. Ziraat Fak. Derg. 56(1):77-82, DOI:10.20289/zfdergi.431192.
  • Al-Maiman, S. A., & Ahmad, D. (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • Al-Said, F. A., Opara, L. A., & Al-Yahyai, R. A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90(1), 129-134.
  • Altuğ, T., Elmacı, Y. (2011). Sensory evaluation in foods. 2nd ed dition. [in Turkish] Sidas Media, İzmir. ISBN 9789944566087, pp 50-55.
  • Anon, 2000. AOAC 17th edn, 2000, Official method 942.15 Acidity (Titrable) of fruit products read with A.O.A.C official method 920. 149.
  • Anon, 2005. AOAC 18th edition, 2005, Official method 920.151 Solids (Total) in Fruits and Fruit Products.
  • Blois, M.S. 1958. Antioxidant Determinations by the Use of a Stable Free Radical, Nature, 181, 1199-1200.
  • Calin-Sanchez, A., Figiel, A., Hernandez, F., Melgarejo, P., Lech, K., Carbonell-Barrachina, A. A., 2012. Chemical composition, antioxidant capacity, and sensory quality of pomegranate (Punica granatum L.) arils and rind as affected by drying method, Food and Bioprocess Technology, doi: 10.1007/s11947-012-0790-0.
  • Chen, J., Venkitasamy, C., Shen, Q., McHugh, T. H., Zhang, R., Pan, Z., 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method, LWT - Food Science and Technology, 97, 469–475.
  • Domel, S. B., Thompson, W. O., Davis, H., Baranowski, T., Leonard, S. B., & Baranowski, J., 1996. Psychosocial predictors of fruit and vegetable consumption among elementary school children. Health Education Research, 11, 299-308.
  • Karadeniz, F., Burdurlu, H. S., Koca, N., Soyer, Y., 2005. Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey, Turkish Journal of Agriculture and Forestry, 29(4), 297-303.
  • Karimi, M., Sadeghi, R., Kokini, J., 2017. Pomegranate as a promising opportunity in medicine and nanotechnology, Trends in Food Science & Technology, 69, 59-73.
  • Lerici, C.R, Pınnavaia, G., Dalla Rosa, M., Bartolucci, l., 1985. Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality, journal of food science, 50(5), 1217-1219.
  • Mphahlele, R. R., Fawole, O. A., Stander M. A., Opara, U. L., 2014. Preharvest and postharvest factors influencing bioactive compounds in pomegranate (Punica granatum L.), Scientia Horticulturae, 178, 114-123.
  • Pathare P. B., Opara, U. L., Al-Said, F. A., 2013. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technol (2013) 6:36–60.
  • Patras, A., Brunton, N. P., Downey, G., Rawson, A., Warriner, K., and Gernigon, G. (2011). Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity. Journal of Food Composition and Analysis, 24(2), 250–256. https://doi.org/10.1016/j.jfca.2010.09.012.
  • Pearson, D., 1973. Laboratory Techniques in Food Analysis. Butterwort Co. Ltd. London. 315p.
  • Piluzza, G.and Bullitta,S., 2011. Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area. Pharmaceutical Biology, 2011; 49(3): 240–247.
  • Potter, R., Stojceska, V., Plunkett, A., 2013. The use of fruit powders in extruded snacks suitable for Children’s diets, LWT - Food Science and Technology, 51, 537-544.
  • Poyrazoglu., Gökmen, E., Artık, N., 2002. Organic Acids and Pfenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey. Journal of Food Composition and Analysis. 15. 567-575.
  • Seeram, N. P., Aviram, M., Zhang, Y., Henning, S. M., Feng, L., Dreher, M., Heber, D., 2008. Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States, Journal of Agricultural and Food Chemistry, 56, 1415-1422.
  • Spanos, G. A. and Wrolstad, R. E., 1990. Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juicet. Agríe. FoodChem. 1990, 38, 1565-1571 1565-1571.
  • Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., Vazifeshenas, M. R., 2010. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars, Scientia Horticulturae, 126, (2010) 180–185.
  • Turgut, D.Y., Seydim, A.C., 2013. Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar (Punica granatum, L.) Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi, Akademik Gıda, 11(2), 51-59.
  • Yadav, A. K., and Singh, S. V. (2014). Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 51(9), 1654-1673.

Farklı ön işlemlerin atıştırmalık nar çerezi üretimine etkileri

Year 2021, Volume: 58 Issue: 1, 17 - 24, 31.03.2021
https://doi.org/10.20289/zfdergi.723460

Abstract

Amaç: Bu araştırmada, farklı ön işlemlerden sonra kurutularak elde edilen yeni, sağlıklı nar çerezlerinin (Punica granatum L.) üretim ve kalite özellikleri araştırılmıştır.
Materyal ve Yöntem: Örneklere kurutma işlemi öncesi kontrol grubunun yanı sıra üç farklı ön işlem uygulanmıştır. Herhangi bir ön işleme tabi tutulmamış örnekler "kontrol" (C) örnekleri, 80 °C’de 2 dakika su içinde haşlama işlemi uygulanan örnekler ise, "haşlama" (B) olarak gruplandırılmıştır. Ozmotik dehidrasyon için sakaroz ve glikoz (60 °Brix) çözeltileri (40 °C'de 18 saat) ile işlenmiş örnekler "sakaroz" (S) ve "glikoz" (G) grubu olarak gruplandırılmıştır. Tüm örnek grupları nem içeriği %6'ya ulaşıncaya kadar tepsili kurutucuda 65 °C'de 1.6 m/s hava hızında kurutulmuştur.
Araştırma Bulguları: Fiziksel ve kimyasal analiz sonuçlarına göre toplam şeker içeriği 87.96-97.50 g/100 g; invert şeker miktarı 46.23-62.75 g/100 g; toplam fenolik madde miktarı 255.6-407.6 mg/100 g; antioksidan kapasite değerlerinin ise %40.2 ile 49.6 arasında değiştiği saptanmıştır. Hammaddeye göre toplam fenolik madde kaybı, haşlanmış örneklerde en düşük olarak bulunmuştur. Tüm duyusal özellikler (renk, doku, lezzet ve tercih) açısından uygulanan duyusal analiz sonuçlarına göre, ön işlem olarak 80 °C'de 2 dakika haşlama işlemi uygulanan örnek en çok tercih edilen örnek olarak belirlenmiştir.
Sonuç: Tüm sonuçlar analiz edildiğinde, nar meyvesi kullanılarak sağlıklı bir atıştırmalık ürün elde etmek için nar tanelerine ön işlem olarak haşlama işlemi uygulamasının, besin maddelerinin korunmuş ve duyusal olarak tercih edilen bir atıştırmalık nar üretimi için uygun olduğu düşünülmektedir.

References

  • Aktaş, B. and Basmacıoğlu Mayaloğlu, H., 2019. Comparision of phenolic compounds and antioxidant activities of the extracts of grape seed, Rosemary, green tea and olive leaf. Ege Univ. Ziraat Fak. Derg. 56(1):77-82, DOI:10.20289/zfdergi.431192.
  • Al-Maiman, S. A., & Ahmad, D. (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • Al-Said, F. A., Opara, L. A., & Al-Yahyai, R. A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90(1), 129-134.
  • Altuğ, T., Elmacı, Y. (2011). Sensory evaluation in foods. 2nd ed dition. [in Turkish] Sidas Media, İzmir. ISBN 9789944566087, pp 50-55.
  • Anon, 2000. AOAC 17th edn, 2000, Official method 942.15 Acidity (Titrable) of fruit products read with A.O.A.C official method 920. 149.
  • Anon, 2005. AOAC 18th edition, 2005, Official method 920.151 Solids (Total) in Fruits and Fruit Products.
  • Blois, M.S. 1958. Antioxidant Determinations by the Use of a Stable Free Radical, Nature, 181, 1199-1200.
  • Calin-Sanchez, A., Figiel, A., Hernandez, F., Melgarejo, P., Lech, K., Carbonell-Barrachina, A. A., 2012. Chemical composition, antioxidant capacity, and sensory quality of pomegranate (Punica granatum L.) arils and rind as affected by drying method, Food and Bioprocess Technology, doi: 10.1007/s11947-012-0790-0.
  • Chen, J., Venkitasamy, C., Shen, Q., McHugh, T. H., Zhang, R., Pan, Z., 2018. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method, LWT - Food Science and Technology, 97, 469–475.
  • Domel, S. B., Thompson, W. O., Davis, H., Baranowski, T., Leonard, S. B., & Baranowski, J., 1996. Psychosocial predictors of fruit and vegetable consumption among elementary school children. Health Education Research, 11, 299-308.
  • Karadeniz, F., Burdurlu, H. S., Koca, N., Soyer, Y., 2005. Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey, Turkish Journal of Agriculture and Forestry, 29(4), 297-303.
  • Karimi, M., Sadeghi, R., Kokini, J., 2017. Pomegranate as a promising opportunity in medicine and nanotechnology, Trends in Food Science & Technology, 69, 59-73.
  • Lerici, C.R, Pınnavaia, G., Dalla Rosa, M., Bartolucci, l., 1985. Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality, journal of food science, 50(5), 1217-1219.
  • Mphahlele, R. R., Fawole, O. A., Stander M. A., Opara, U. L., 2014. Preharvest and postharvest factors influencing bioactive compounds in pomegranate (Punica granatum L.), Scientia Horticulturae, 178, 114-123.
  • Pathare P. B., Opara, U. L., Al-Said, F. A., 2013. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technol (2013) 6:36–60.
  • Patras, A., Brunton, N. P., Downey, G., Rawson, A., Warriner, K., and Gernigon, G. (2011). Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity. Journal of Food Composition and Analysis, 24(2), 250–256. https://doi.org/10.1016/j.jfca.2010.09.012.
  • Pearson, D., 1973. Laboratory Techniques in Food Analysis. Butterwort Co. Ltd. London. 315p.
  • Piluzza, G.and Bullitta,S., 2011. Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area. Pharmaceutical Biology, 2011; 49(3): 240–247.
  • Potter, R., Stojceska, V., Plunkett, A., 2013. The use of fruit powders in extruded snacks suitable for Children’s diets, LWT - Food Science and Technology, 51, 537-544.
  • Poyrazoglu., Gökmen, E., Artık, N., 2002. Organic Acids and Pfenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey. Journal of Food Composition and Analysis. 15. 567-575.
  • Seeram, N. P., Aviram, M., Zhang, Y., Henning, S. M., Feng, L., Dreher, M., Heber, D., 2008. Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States, Journal of Agricultural and Food Chemistry, 56, 1415-1422.
  • Spanos, G. A. and Wrolstad, R. E., 1990. Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juicet. Agríe. FoodChem. 1990, 38, 1565-1571 1565-1571.
  • Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., Vazifeshenas, M. R., 2010. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars, Scientia Horticulturae, 126, (2010) 180–185.
  • Turgut, D.Y., Seydim, A.C., 2013. Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar (Punica granatum, L.) Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi, Akademik Gıda, 11(2), 51-59.
  • Yadav, A. K., and Singh, S. V. (2014). Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 51(9), 1654-1673.
There are 25 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Seda Ersus 0000-0003-0475-4099

Miray Çetiner 0000-0003-1879-0365

Nergiz Hayatioğlu This is me 0000-0003-4078-720X

A. Zeki Hepçimen 0000-0002-2785-3607

Publication Date March 31, 2021
Submission Date April 20, 2020
Acceptance Date May 11, 2020
Published in Issue Year 2021 Volume: 58 Issue: 1

Cite

APA Ersus, S., Çetiner, M., Hayatioğlu, N., Hepçimen, A. Z. (2021). Production of pomegranate snacks as affected by different pre-treatments. Ege Üniversitesi Ziraat Fakültesi Dergisi, 58(1), 17-24. https://doi.org/10.20289/zfdergi.723460

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