Determination of some nutritional and quality properties of cape gooseberry leathers produced under different conditions

Yıl 2025, Cilt: 29 Sayı: 3, 498 - 505, 24.09.2025

Osman Onur Kara , Erdogan Küçüköner

https://doi.org/10.29050/harranziraat.1660293

Öz

Fruit leather is a product obtained by pouring fruit puree as a thin layer on a flat surface and drying it. Fruit leathers can be produced from different fruits and are generally rich products in terms of minerals, fibers and energy value. They are also long lasting, easy to consume and package foods. Capegooseberry fruit is a tropical fruit that is rich in minerals such as phosphorus, magnesium, zinc and iron, and it is also a source of different functional compounds such as phenolic compounds, vitamin C and carotenoids. In this context, processing capegooseberries into fruit leather is a good alternative for producing a healthy product by using this fruit. In this study, the production of fruit leather from capegooseberry fruit in a drying cabinet at different temperatures and by using the sun drying method was carried out and the effects of different production processes on some nutritional and quality properties of the product were investigated. The protein, carbohydrate, fat and energy values, textural properties and thicknesses of the fruit leathers obtained under different conditions, and the microbial stability of the products after production and during storage were determined and the effects of different production conditions on these properties were investigated. It was determined that the products remained stable for six months in terms of microbiology and that cape gooseberries were a suitable fruit for processing into fruit leather. According to nutritional value analysis results it was found that the carbohydrate and energy values of products were high. Also it has been observed that the hardness values of fruit leathers produced in the drying cabinet increased as the temperature increased. No significant difference was observed between the final products thickness values after drying of the fruit leathers produced under different conditions.

Anahtar Kelimeler

Fruit leather , fruit , capegooseberry , dried food product , nutrition

Farklı koşullarda üretilen altınçilek pestillerinin bazı besinsel ve kalite özelliklerinin belirlenmesi

Öz

Pestil meyve püresinin düz bir zemine ince bir tabaka halinde dökülerek kurutulmasıyla elde edilen bir üründür. Pestiller farklı meyvelerden üretilebilmekte olup genellikle mineral, lif ve enerji değeri bakımından zengin ürünlerdir. Ayrıca uzun ömürlü, tüketimi ve paketlenmesi kolay gıdalardır. Altınçilek meyvesi de fenolik bileşikler, C vitamini ve karotenoidler gibi farklı fonksiyonel bileşikler açısından kaynak teşkil eden yine fosfor, magnezyum, çinko ve demir gibi mineraller açısından zengin tropikal bir meyvedir. Bu bağlamda, altınçileği pestile işlemek, meyvenin kullanımı ile sağlıklı bir ürün üretilmesi için iyi bir alternatif oluşturmaktadır. Bu çalışmada, altınçilek meyvesinden kurutma kabininde farklı sıcaklıklarda ve güneşte kurutma metodu ile pestil üretimi gerçekleştirilerek farklı üretim proseslerinin ürünün bazı besinsel ve kalite özellikleri üzerine etkileri incelenmiştir. Farklı koşullarda elde edilen pestillerde protein, karbonhidrat, yağ ve enerji değerleri, tekstürel özellikleri ve kalınlıkları, ürünlerin üretim sonrası ve depolama boyunca mikrobiyal stabiliteleri belirlenerek farklı üretim koşullarının bu özellikler üzerine etkileri incelenmiştir. Ürünlerin mikrobiyolojik açıdan altı ay boyunca stabil kaldığı ve altınçilek meyvesinin pestile işlenmeye uygun bir meyve olduğu belirlenmiştir. Besin değeri analiz sonuçlarına göre ürünlerin karbonhidrat ve enerji değerleri açısından zengin ürünler olduğu bulunmuştur. Ayrıca kurutma kabininde üretilen pestillerin sertlik değerlerinin uygulanan sıcaklık arttıkça yükseldiği gözlenmiştir. Farklı koşullarda üretilen pestillerin son ürün kalınlık değerleri arasında ise belirgin bir farklılık gözlenmemiştir.

Anahtar Kelimeler

Pestil , meyve , altınçilek , kurutulmuş gıda ürünü , beslenme

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