BLANCHING OF POTATO USING MICROWAVE AND THERMOSONICATION BLANCHING METHODS AND DETERMINATION OF QUALITY CHARACTERISTICS

Yıl 2020, , 917 - 928, 19.08.2020

Hamza Bozkır

https://doi.org/10.15237/gida.GD20065

Cited By: 1

Öz

The traditional blanching methods cause undesirable changes in color, texture and flavor and it leads to loss of soluble solids, vitamins, minerals, and phenolic compounds, and long application time increases the energy costs. In recent years, novel blanching applications that eliminate the negative impacts of blanching in fruit and vegetables, have gained importance. This study aimed to inactivate potato peroxidase enzyme using microwave, thermosonication, and traditional blanching methods and compare total dry matter, vitamin C, texture, and color properties of samples. The microwave blanching and the thermosonication blanching reduced blanching times 50.38-85.71% and 57.14%, respectively, compared to traditional blanching. The thermosonication blanching preserved vitamin C and color values of L *, a *, b *, ΔE, ΔC, and Hue°. It was detected that the microwave blanching showed the highest change in tissue characteristics of hardness, cohesiveness, adhesiveness, gumminess, springiness, elasticity, and chewiness, whereas the thermosonication blanching produced the lowest change.

Anahtar Kelimeler

Blanching, microwave, thermosonication, peroxidase, quality

MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Geleneksel haşlama yöntemi ürünlerin renk, doku ve tatlarında istenmeyen değişimlere sebep olmakta, suda çözünür kuru madde, vitaminler, mineraller, fenolik ve karotenoid bileşenlerinde kayıplara yol açmakta ve uygulama süresinin uzun oluşu enerji maliyetlerinin artmasına neden olmaktadır. Son yıllarda, geleneksel haşlama işleminin meyve ve sebzelerde oluşturduğu olumsuzlukları önlemek için yeni teknolojilerin kullanımı ile ilgili araştırmalar önem kazanmıştır. Bu çalışma mikrodalga, termosonikasyon ve geleneksel haşlama yöntemleri ile patates peroksidaz enziminin inaktivasyonu ve örneklerin toplam kuru madde, C vitamini, doku ve renk özelliklerinin karşılaştırılmasını amaçlamıştır. Mikrodalga haşlama ve termosonikasyon haşlama yöntemlerinin geleneksel haşlamaya kıyasla haşlama sürelerini sırasıyla %50.38-85.71 ve %57.14 azalttığı tespit edilmiştir. Termosonikasyon haşlama tekniğinin C vitamini, L*, a*, b*, ΔE, ΔC ve Hue° renk değerlerini diğer yöntemlere kıyasla daha iyi koruduğu belirlenmiştir. Mikrodalga haşlama yönteminin sertlik, iç yapışkanlık, dış yapışkanlık, sakızımsılık, esneklik, elastikiyet ve çiğnenebilirlik doku özelliklerinde en yüksek değişimi gösterdiği, buna karşılık termosonikasyon haşlama yönteminin ise en düşük değişimi oluşturduğu belirlenmiştir.

Anahtar Kelimeler

Haşlama, mikrodalga, termosonikasyon, peroksidaz, kalite

Kaynakça

• Adiamo, O.Q., Ghafoor, K., Al-Juhaimi, F., Babiker, E.E., Mohamed Ahmed, I.A. (2018). Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chem, 245, 79-88.
• Alexandre, E.M.C., Santos-Pedro, D.M, Brandão, T.R.S., Silva, C.L.M. (2011). Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables. Food Bioprocess Technol. 4,1012-1019.
• Alvarez, C., Ospina, S., Orrego, C.E. (2019). Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices. J Food Process Preserv, 2019;00:e14288
• Amaral, R.D.A.A., Benedetti, B.C., Pujolà, M. (2016). A first approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips. Food Bioprocess Technol, 9, 794-1801.
• AOAC. 1990. In: (15th Edn. Ed.), Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA. Arroqui, C., Rumsey, T.R., Lopez, A., Virseda, P. (2001). Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue. J Food Eng, 47, 123-126.
• Başkaya Sezer, D., Demirdöven, A. (2015). The Effects of Microwave Blanching Conditions on Carrot Slices: Optimization and Comparison. J Food Process Preserv, 39(6), 2188-2196.
• Baysal T. (1994). Bazı Sebzelerin Kalitesine Mikrodalga ve Diğer Haşlama Yöntemlerinin Etkileri Üzerine Araştırma. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Doktora Tezi İzmir, Türkiye, 164 s.
• Baysal, T., İçier, F. ve Baysal, H.A. (2011). Güncel elektriksel ısıtma yöntemleri, Sidas Medya Yayınları, No:14-1B, 348 s, İzmir.
• Bilişli, A., Çevik, İ., Şentürk, A. (2002). Bazı patates çeşitlerinin derin dondurmaya elverişliliği üzerine araştırmalar. Gıda Yem Bil Teknol, 204; 0(1), 12-18.
• Burgos, G., Auqui, S., Amoros, W., Salas, E., Bonierbale, M. (2009). Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage. J Food Compost Anal, 22, 533-538.
• Cemeroğlu, B. (2010). Gıda Analizleri, (2. Basım) Ankara.
• Cruz, R.M.S., Vieira, M.C., Silva, C.L.M. (2006). Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J Food Eng, 72:8-15.
• Cruz, R.M.S., Vieira, M.C., Silva, C.L.M. (2007). Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Innov Food Sci Emerg Technol 8,244-252.
• Cruz, R.M.S., Vieira, M.C., Silva, C.L.M. (2008). Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innov Food Sci Emerg Technol, 9:483-488.
• Cruz, R.M.S., Vieira, M.C., Fonseca, S.C., Silva, C.L.M. (2011). Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation. Food Bioprocess Technol, 4(7), 1197-1204.
• Demirdöven, A., Baysal, T. (2008). Meyve ve sebze işleme sanayinde yeni uygulamalar, Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum.
• Dolatowski, Z.J., Stadnik, J., Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Sci Pol Technol Aliment, 6 (3) 89-99.
• Dorantes-Alvarez, L., Jaramillo-Flores, E., González, K., Martinez, R., Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Sci, 1, 178-183.
• Dos Reis, L.C.R., de Oliveira, V.R., Hagen, M.E.K., Jablonski, A., Flôres, S.H., de Oliveira Rios, A. (2015). Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chem, 172, 770–777.
• Ergün, A.R., Baysal, T., Bozkır, H. (2013). Ultrases yöntemiyle karotenoidlerin ekstraksiyonu. GIDA, 38 (4): 239-246.
• Gamboa-Santos, J., Cristina Soria, A., Pérez-Mateos, M., Carrasco, J. A., Montilla, A., Villamiel, M. (2013). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem, 136(2), 782-788.
• Gamboa-Santos, J., Montilla, A., Soria, A.C. (2012). Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol, 234, 1071–1079.
• Garcia-Alonso, A, Goni, I. (2000). Effect of processing on potato starch: in vitro availability and glycemic index. Nahrung, 44,19-22.
• Icier, F., Cokgezme, O. F., Sabanci, S. (2016). Alternative thawing methods for the blanched/non-blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. J Food Process Eng, 40(2), e12403.
• Ihl, M., Monsalves, M., Bifani, V. (1998). Chlorophyllase inactivation as a measure of blanching efficacy and colour retention of artichokes (Cynara scolymus L.). LWT-Food Sci Technol, 31, 1, 50-56.
• Ioannou, I., Ghoul, M. (2013). Prevention of enzymatic browning in fruit and vegetables. Eur Sci J, 9(30):310-341.
• Knorr, D., Zenker, M., Heinz, V., Lee, D.U. (2004). Applications and potential of ultrasonic in food processing. Trends Food Sci Technol, 15: 261-266.
• Kumarasiri, U.W.L.M., Premakumar, K., Khurdiya, D.S. (2018). Effects of mıcrowave blanchıng on the nutrıtıonal qualıtıes of banana puree. Biol Life Sci, 12(1), 1-8.
• Latorre, M.E., Bonelli, P.R., Rojas, A.M., Gerschenson, L.N. (2012) Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality. J Food Eng, 109:676–684.
• Latorre, M.E., de Escalada Plá, M.F., Rojas, A.M., Gerschenson, L.N. (2013). Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics. LWT-Food Sci Technol, 50(1), 193–203.
• McClements, D.J. (1995). Advances in the application of ultrasound in food analysis and processing. Trends Food Sci Technol, 6: 293-299.
• Navarre, D.A., Shakya, R., Hellman, H. (2016). Vitamins, phytonutrients, and minerals in potato. In Advances in potato chemistry and technology: Second edition, 117–166.
• Nguyen, T. V. L., Tran, T. Y. N., Lam, D. T., Bach, L. G., & Nguyen, D. C. (2019). Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment. Food Sci Nutr, 7, 3513–3519.
• Norafida, A., Aminah, A. (2018). Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper). Int Food Res J, 25,4,1427-1434.
• Oboh, G. (2005). Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT-Food Sci Technol, 38(5), 513–517.
• Pinheiro, J.C., Alegria, C.S.M., Abreu, M.M.M.N. (2016). Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato. Food Bioprocess Technol, 9, 924–935.
• Platts, J. (1991). Microwave Ovens, Peter Pergrinus Ltd. London UK.
• Rahman, S.M. (2007). Handbook of Food Preservation. (2nt Ed.). CRC Press. London. 713-739.
• Ramaswamy, H.S., Fakhouri, M.O. (1998). Microwave Blanching: Effect On Peroxidise Activity, Texture, And Quality Of Frozen Vegetables. Journal Of Food Science Technology 35: 216-222.
• Ramesh, M.N., Wolf, W., Tevini, D., Bognar, A. (2002). Microwave Blanching Of Vegetables. J Food Sci, 67(1): 390-398.
• Rawson, A., Tiwari, B.K., Tuohy, M.G. (2011). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrason Sonochem, 18,1172-1179.
• Ruiz-Ojeda, L.M. Peñas, F.J. (2013). Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innov Food Sci Emerg Technol, 20, s 191-197.
• Schiffman, R.F. (1986) Food Product Development for Microwave Processing. Food Technol, 40(6), 94-98.
• Severini, C., Giuliani. R., De Filippis, A. (2016). Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. J Food Sci Technol. 53, 501-510.
• Sotome, I., Takenaka, M., Koseki, S., Ogasawara, Y., Nadachi, Y., Okadome, H., Isobe, S. (2009). Blanching of potato with superheated steam and hot water spray. Lwt-Food Sci Technol, 42(6), 1035- 1040.
• Soysal, Ç., Söylemez, Z. (2005). Kinetics and inactivation of carrot peroxidase by heat treatment. J Food Eng, 68, 349–356.
• Stephen, J.H. (1997). Microwave Enhanced Chemistry (Fundemantals, Sample Preparetion and Application), American Chemical Society, Washington DC., USA.
• Tang, M., Sun, H., Zhang, Z., Zhao, J., Cao, J., Thakur, K., He, S. (2019). Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort (Oenanthe javanica DC.). J Food Process Preserv, 00:e14104.
• Terefe, N.S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., Versteeg, C. (2009). The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117(1), 20–27.
• Xanthakis, E., Gogou, E., Taoukis, P., Ahrné, L. (2018). Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. Innov Food Sci Emerg Technol, 48, 248-257.
• Xiao, H., Pan, Z., Deng, L., El-Mashad, H. M., Yang, X., Mujumdar, A. S., Gao, Z., Zhang, Q. (2017). Recent developments and trends in thermal blanching- A comprehensive review. Inf Process Agric, 4, 101-127.
• Xin, Y., Zhang, M., Yang, H., Adhikari, B. (2015). Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment. J Food Sci Technol, 52(1), 249-257.
• Yolmeh, M., Najafzadeh, M. (2014). Optimisation and modelling green bean’s ultrasound blanching. Int J Food Sci Technol, 49(12), 2678-2684.