EFFECT OF CONVENTIONAL AND FREEZE DRYING METHODS ON SOME QUALITY PROPERTIES OF WATERMELON

Yıl 2017, Cilt: 42 Sayı: 2, 169 - 176, 15.04.2017

Asiye Akyıldız, Süleyman Polat, Erdal Ağçam

Öz

In
this study, water melons dried with two different methods (conventional (70 ^oC)
and freeze-drying (66 ^oC-5 mtorr)) were compared by physical,
chemical and sensorial properties of them. To determine the effect of drying
methods on pH, titration acidity, color, total dry matter, water activity,
total carotenoid contents, lycopene, β-carotene, hydroxymethylfurfural (HMF), ascorbic acid
and sensorial evolution of
dried watermelon samples were carried out. While HMF formation in
conventional-dried samples were higher than freeze drying samples, lycopene
degradation of freeze-dried samples were higher than conventional dried
samples. The color values of L* and Hue* of the freeze-dried samples increased,
but a* value decreased. In addition, according to the color values of fresh
watermelon sample, the highest color changing (∆E*) was determined for freeze-dried samples. The
total carotenoid contents of conventional-dried samples were determined higher (284.33
mg/kg-higher 5.30 times) than freeze-dried samples. While ascorbic acid
contents of the conventional-dried samples were decreasing (9.63 mg/kg-lower
3.38 times), the freeze-dried samples were increasing (245.13 mg/kg- higher
7.51 times) according to the fresh watermelon samples. According to sensorial
evaluation of dried watermelon samples, the highest color score obtained for
conventional-dried, while the highest taste score obtained for freeze-dried.

Anahtar Kelimeler

Dried watermelon, conventional and freeze drying, Lycopene and β-carotene, total carotenoid, HMF, ascorbic acid

KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ

Öz

Bu araştırmada iki
farklı kurutma yöntemi (konveksiyonel (70 ^oC) ve dondurarak kurutma
(-66 °C’de 5 mtorr basınçta)  ile
kurutulan karpuzların fiziksel, kimyasal ve duyusal özellikleri
karşılaştırılmıştır. Üretim yöntemlerinin kurutulmuş karpuz üzerindeki etkisini
belirlemek amacıyla pH, titrasyon asitliği, renk, toplam kurumadde, su
aktivitesi, toplam karotenoid miktarı, likopen, β-karoten, hidroksimetilfurfural (HMF),
askorbik asit içeriği ve duyusal değerlendirilmesi yapılmıştır. Konveksiyonel
kurutulmuş karpuzlarda daha fazla HMF oluşurken dondurularak kurutulanlarda ise
likopen içeriğinde daha fazla azalmalar tespit edilmiştir. Dondurularak
kurutulan örneklerin ölçülen renk değerlerinden L* ve Hue* değerleri artmış, a*
değeri azalmış ve tazelerine göre en çok renk değişimi (∆E*) dondurularak
kurutulmuş örneklerde görülmüştür. 
Konveksiyonel kurutulmuş örneklerin toplam karotenoid içerikleri tazeye
göre daha yüksek (284.43 mg/kg-5.30
kat fazla), askorbik asit içerikleri ise tazelerine göre daha az (9.63
mg/kg-3.38 katı azalma) tespit
edilmiştir. Dondurularak kurutulmuş örneklerde ise, askorbik asit değeri tazeye
göre daha yüksek (245.13 mg/kg-7.51
katı artış) belirlenmiştir. Kurutulmuş
karpuzların duyusal değerlendirmesinde renk
bakımından konveksiyonel kurutulmuş örnekler yüksek puan alırken, tat
bakımından en yüksek beğeniyi dondurularak kurutulan örnekler almıştır. 

Anahtar Kelimeler

Kurutulmuş karpuz, kjonveksiyonel ve dondurarak kurutma, likopen ve β-Karoten, toplam karotenoid, HMF, askorbik asit

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