EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE (MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY

Yıl 2020, Cilt: 45 Sayı: 3, 530 - 543, 15.06.2020

Hülya Çakmak

https://doi.org/10.15237/gida.GD20010

Cited By: 2

Öz

Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated. In addition, the effects of drying conditions (temperature/power) on drying kinetics and powder quality (powder flow properties, colour, and anthocyanin content) were determined. The foam stability was significantly dependent on the FB level (P <0.05), but MD addition didn’t have any significant effect (P >0.05). Drying period was reduced with foam-mat drying compared to control, and the average Carr index values were found between 17.3-26.0%, while the Hausner ratios were between 1.21-1.35. The redness and lightness values of foam-mat dried powders were comparably higher than the control and MD-added sample at every drying condition (P <0.05), although the anthocyanin content decreased with increasing drying temperatures.

Anahtar Kelimeler

Malus floribunda, foam, faba bean protein, powder properties

Teşekkür

The author would like to thank Dr. Cansu Ekin Gumus for her help in zeta potential measurements.

SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Malus floribunda (MF) bir peyzaj bitkisidir, ancak kırmızı meyve eti rengi ile doğal renk maddesi olarak kullanım potansiyeli bulunmaktadır. Bu çalışmada, bakla proteini konsantresi (FB) ve maltodekstrin (MD) miktarının köpük kararlılığı üzerine etkileri incelenmiştir. Ayrıca kurutma koşullarının (sıcaklık/güç), kuruma kinetiği ve toz ürün özellikleri (toz akış özelliği, renk ve antosiyanin miktarı) üzerine etkileri belirlenmiştir. Köpük kararlılığının FB miktarından önemli düzeyde etkilendiği (P <0.05), ancak MD ilavesinin köpük kararlılığını arttırma üzerine önemli düzeyde bir etkisi olmadığı belirlenmiştir (P >0.05). Kuruma süresinin köpük haline getirilen örneklerde kısaldığı, bunun yanı sıra ortalama Carr endeksi değerlerinin %17.3-26.0 ve Hausner oranının 1.21-1.35 arasında olduğu tespit edilmiştir. Köpük kurutma yöntemiyle kurutulan toz ürünün, tüm kurutma koşullarında kırmızılık ve parlaklık değerleri, kontrol ve MD ilaveli örneklerden daha yüksektir (P <0.05), ancak antosiyanin içeriğinin kuruma sıcaklığı artışına bağlı olarak azaldığı görülmüştür. 

Anahtar Kelimeler

Malus floribunda, köpük, bakla proteini, toz ürün özellikleri

Kaynakça

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