Effect of Peeling Methods on Quality of Carrots (in English)

Öz

In this study, carrots of Beypazarı variety, were chemically and steam peeled. Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of carrots were studied. Under complete peeling conditions, the effect of chemical and steam peeling on quality of carrots were determined by using pectin analysis, peeling yield and color measurements. Chemical and steam peeled carrots were also compared with mechanically peeled carrots and unpeeled carrots. The peeling yield of steam peeled carrot was higher than the chemically peeled carrot. When compared with other peeling methods, the amount of pectin is the highest in steam peeling. However, the lightness of the chemically peeled carrot had nearly the same value compared to steam peeling.

Anahtar Kelimeler

• Carrot, peeling, pectin, peeling yield, color

Kabuk Soyma Yöntemlerinin Havuç Kalitesine Etkisi (İngilizce)

Öz

Bu çalışmada, Beypazarı havuçlarının kabukları, kimyasal yöntem ve buharla soyma yöntemleriyle soyulmuştur. NaOH çözeltisinin konsantrasyonu, sıcaklığı ve daldırma süresinin etkileri araştırılmıştır. Tam soyulma koşullarında, kimyasal yöntem ve buharla soyma yöntemlerinin etkisi, pektin analizi, soyulma verimi ve renk ölçümleriyle belirlenmiştir. Kimyasal yöntemle ve buharla soyma yöntemleriyle soyulmuş havuçlar, mekanik soyma yöntemi ile soyulmuş ve herhangi bir soyulma işlemi görmemiş havuçlarla kıyaslanmıştır. Buharla soyulmuş havuçların soyulma verimi, kimyasal yöntemle soyulmuş havuçların soyulma veriminden yüksektir. Diğer kabuk soyma yöntemleriyle karşılaştırıldığında, buharla soyulmuş havuçların pektin miktarı en yüksektir. Fakat kimyasal yöntemle soyulmuş havuçların parlaklığı ile buharla soyulmuş havuçların parlaklığı neredeyse aynıdır.

Anahtar Kelimeler

• Havuç, kabuk soyma, pektin, soyulma verimi, renk

Kaynakça

1. Surles RL, Weng N, Simon PW, Tanumihardjo SA. 2004. Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.) of Various Colors. J Agric Food Chem, 52:3417-3421.
2. Burns J, Fraser PD, Bramley PM. 2003. Identification and Quantification of Carotenoids, Tocopherols and Chlorophylls in Commonly Consumed Fruits and Vegetables. Phytochemistry, 62:939-947.
3. Baysal T, Ersus S. 1999. Carotenoids and Human Health. GIDA, 24(3):177-185.
4. Bolin HR, Huxsoll, CC. 1991. Color of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling. J Food Sci, 56(2):416-418.
5. Floros JD, Wetzstein HY, Chinnan MS. 1987. Chemical (NaOH) Peeling as Viewed by Scanning Electron Microscopy: Pimiento Peppers as a Case Study. J Food Sci, 52(5): 1312-1320.
6. Bayındırlı L, Sumnu G, Özkal SG. 1996. Effects of Isopropylalcohol on Lye Peeling of ‘Amasya’ Apples. Fruit Processing, Flüssiges Obst, 6:237-239.
7. Bayındırlı L, Bayındırlı A, Gençler D. 1997. Modelling of Lye Peeling of Potatoes. Gıda Teknolojisi 2:2.
8. Garrote RL, Coutaz VR, Luna JA, Silva ER, Bertone RA. 1993. Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology. J Food Sci, 58(4):821-826.

9. Bayındırlı L, Altan A, Sevimli M. 2001. Mathematical Analysis of Lye Peeling of Peanuts. Gıda Teknolojisi, 5(5): 60-64.
10. Bayındırlı L, Tuncer E, Öztürk SB. 2002. Mathematical Analysis of Lye Peeling of Walnuts. GIDA, 27(4):241245.
11. Kaleoğlu M, Bayındırlı L, Bayındırlı A. 2004. Lye Peeling of ‘Tombul’ Hazelnuts and Effect of Peeling on Quality Trans IChemE, Part C, Food and Bioproducts Processing, 82(C3):201-206.
12. Floros JD, Chinnan MS. 1988. Microstructural Changes during Steam Peeling of Fruits and Vegetables. J Food Sci, 53(3): 849-853.
13. Kertesz ZI. 1951. The Pectic Substances. Interscience Publishers, Inc., New York.
14. Altunakar B, Şahin S, Şumnu G. 2004. Functionality of Batters Containing Different Starch Types for Deepfat Frying of Chicken Nuggets. European Food Research and Technology, 218:318-322.
15. Aydın Ö. 2005. Mathematical analysis of peeling of carrots. METU Graduate School of Natural and Applied Sciences Dept of Food Engineering MSc Thesis, Ankara, 93p.
16. Smith DA, Harris H, Rymal KS. 1980. Effect of Cold Water Injection during High Pressure Steam Peeling of Sweet Potatoes. J Food Sci, 45, 750-751.
17. Garrote RL, Silva ER, Bertone RA. 2000. Effect of Thermal Treatment on Steam Peeled Potatoes. Journal of Food Engi, 45:67-76.
18. Üren, A. 1999. Tristimulus Colorimetry. GIDA 24(3):193-200.