KONVEKTİF SICAK HAVA ve DONDURARAK KURUTMA YÖNTEMLERİYLE ELDE EDİLEN ARONYA MEYVE TOZLARININ KALİTE YÖNÜNDEN DEĞERLENDİRİLMESİ

Yıl 2023, Cilt: 48 Sayı: 5, 1109 - 1122, 15.10.2023

Recep Güneş

https://doi.org/10.15237/gida.GD23075

Öz

Bu çalışmada, dondurarak kurutma ve konvektif sıcak hava teknikleri ile elde edilen aronya (Aronia melanocarpa [Michx.] Elliot) meyve tozlarının bazı kalite özelliklerindeki değişim karşılaştırılmıştır. Sıcak hava ve dondurarak kurutma tekniği ile elde edilen tozların nem (%) ve su aktivitesi değerleri sırasıyla %9.29 ve %10.86, 0.2373 ve 0.2963 olarak ölçülmüştür. Tozların renk özelliklerinde her iki kurutma işlemi de önemli değişiklikler meydana getirmiş, en yüksek +a* değeri (23.30) dondurarak kurutma işlemi ile elde edilen örnekte tespit edilmiştir (P <0.05). Dondurarak kurutma işlemi ile elde edilen tozun metanol ve su ekstraktlarına ait toplam fenolik ve flavonoid içeriği sıcak hava kurutma ile elde edilen örneğe göre daha yüksek ve sırasıyla 7231.80 ve 4497.34 mg gallik asit eşdeğeri/100 g kuru madde, 5198.98 ve 3148.14 mg kuersetin/100 g kuru madde olarak tespit edilmiştir. Örneklerin ABTS ve DPPH antioksidan aktivite analiz sonuçlarında da benzer bir trend olduğu görülmüştür.

Anahtar Kelimeler

Aronya, kurutma, meyve tozu, kalite

QUALITY ASSESSMENT OF CHOKEBERRY FRUIT POWDERS OBTAINED BY CONVECTIVE HOT AIR AND FREEZE DRYING METHODS

Öz

In this study, the changes in some quality characteristics of chokeberry (Aronia melanocarpa [Michx.] Elliot) fruit powders obtained by freeze drying and convective hot air drying techniques were compared. The moisture (%) and water activity values of powders obtained by hot air and freeze drying were measured as 9.29% and 10.86%, 0.2373 and 0.2963, respectively. Both drying treatments caused significant changes in color properties of the powders, and the highest +a* value (23.30) was detected in the sample obtained by freeze drying (P <0.05). The total phenolic and flavonoid contents of the methanol and water extracts of the powder obtained by freeze drying were higher than the other treatment and were determined as 7231.80 and 4497.34 mg gallic acid equivalent/100 g dry matter, and 5198.98 and 3148.14 mg quercetin/100 g dry matter, respectively. A similar trend was observed in the ABTS and DPPH antioxidant activity analysis results of the samples.

Anahtar Kelimeler

Chokeberry, drying, fruit powder, quality

Destekleyen Kurum

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Kaynakça

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