Development Of Cocos Nucifera Chips Impregnating Beta Vulgaris Extract As An Osmotic Medium (in English)

Öz

The effect of sucrose and beet root (Beta vulgaris) extract infusion on osmotic pretreatments assisted with dehydration methods (hot air drying) on proximate, physical, physico-chemical, sensory, color and textural properties of coconut chips were analyzed. Coconut slices of thickness 0.5 and 0.8±0.1 mm were osmotically pretreated in sucrose solutions of different concentrations (100%, 90%, 80%) with or without the infusion of beet root extract (5%, 10% and 15%) for about 30 and 60 minutes respectively due to its varying thickness. After the osmotic process, the slices were further dehydrated in hot air oven at temperature 50-60 °C for 7 to 8 hours. Osmotic medium without the infusion of beet root extract serves as the control. The selected chips of (0.5 and 0.8 ± 0.1 mm) made with the composition of 100 % sucrose solution containing 15% of beet root extract infusion when compared with control revealed favourable significant difference in proximate principles like carbohydrate, total sugars, ash, energy and physical parameters like weight reduction, solid gain, water loss, color, texture, rehydration properties and pH (physico-chemical property) with greater sensory scores of 8.1 at 5% level (p_ 0.05) than control chips.

Anahtar Kelimeler

• Osmotic dehydration, Beta vulgaris, mass transfer, sensory evaluation, coconut

Ozmatik Ortam Olarak Beta Vulgaris Özütü İle Cocos Nucifera Cipsi Elde Edilmesinin Araştırılması (İngilizce)

Öz

Sakkaroz ve şeker pancarı ekstraktı infüzyonunun, hindistancevizi cipsinin fiziksel, fizikokimyasal, duyusal, renk ve tekstür özellikleri üzerine dehidrasyon yöntemleri (sıcak hava kurutma) destekli ozmotik önişlemlerin etkisi incelendi. Kalınlığı 0.5 ve 0.8±0.1 mm olan hindistancevizi dilimlerine, farklı konsantrasyonlarda (%100, %90 ve %80) şeker pancarı ekstraktı infüzyonu varlığında (% 5, %10 ve % 15) ve bu infüzyon olmadan kalınlığa bağlı olarak 30-60 dakika ozmotik önişlem uygulanmıştır. Ozmotik işlemden sonra, dilimler etüvde 50-60 °C'da 7-8 saat süre ile ilave kurutma işlemi uygulanmıştır. Şeker pancarı ekstresi infüzyonu olmayan ozmotik ortam, kontrol olarak kullanılmıştır. Kontrol ile karşılaştırıldığında, %15 şeker pancarı ekstresi infüzyonu eklenmiş % 100 sakkaroz çözeltisi ile hazırlanmış cipslerin karbohidrat, toplam şeker, kül, enerji içeriği ile ağırlık kaybı, katı madde kazanımı, nem kaybı, renk, tekstür, kuruma özellikleri ve pH açısından önemli derecede (P<0.05) üstün olduğu görülmüştür.

Anahtar Kelimeler

• Ozmotik dehidrasyon, Beta vulgaris, kütle transferi, duyusal değerlendirme, hindistancevizi

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