Dondurarak Kurutulmuş Havuç Dilimlerinin Renk, Rehidrasyon Özellikleri ve Bazı Duyusal Özellikleri Üzerine Farklı Antioksidan Çözeltilerin Etkisi

Yıl 2009, Cilt: 13 Sayı: 3, 229 - 236, 26.02.2014

Buket Erbay Eda Kıvrak Hikmet Orhan Erdoğan Küçüköner

Öz

Bu çalışmada dondurarak kurutulmuş havuç dilimlerinin renk ve rehidrasyon özellikleri üzerine farklı antioksidan çözeltilerin etkileri araştırılmıştır. Havuçlar dilimlenip kurutma işlemi öncesinde askorbik asit (AA, % 0.5), sitrik asit (SA, % 0.5) ve 4- heksilresorsinol (4HRS, 100 ppm) antioksidan çözeltilerine daldırılmıştır. Dondurarak kurutma işlemi sonrası ve taze örneklerde havuç dilimlerinin L*, a*, b* renk değerleri Minolta Kolorimetresi kullanılarak belirlenmiş ve kroma (C*), renk farklılığı (AE*), beyazlık derecesi (WI)) gibi farklı renk karakteristikleri hesaplanmıştır. Dondurarak kurutma sonrasında renk özelliklerinde meydana gelen değişim duyusal değerlendirme ile incelenmiştir. Ayrıca dondurarak kurutma sonrasında örneklerin 20 °C 'de göstermiş oldukları rehidrasyon özellikleri de incelenmiştir. Yapılan duyusal değerlendirme sonucunda AA çözeltisine daldırılan örneklerde ağarma problemi meydana geldiği belirlenmiştir. Buna karşın, SA çözeltisine daldırılan havuç örneklerinin kurutma işlemi sonrasında rengi en iyi şekilde muhafaza ettiği sonucuna varılmıştır. Sertlik, çıtırlık ve şekil özelliklerini ise en iyi AA çözeltisine daldırılmış örneklerin muhafaza ettiği tespit edilmiştir. Dondurarak kurutma işlemi öncesinde havuç dilimlerinin muamele edildiği antioksidan çözeltilerin rehidrasyon özelliği üzerine önemli etkilerinin bulunmadığı (p>0.05) gözlenmiştir. Anahtar Kelimeler: Dondurarak Kurutma, Havuç, Renk, Rehidrasyon

Anahtar Kelimeler

Dondurarak Kurutma, Havuç, Renk, Rehidrasyon

Kaynakça

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