Farklı kurutma tekniklerinin kuru Aronya (Aronia melanocarpa) meyvesi ve tozunun kalitesine etkisi

Yıl 2023, , 353 - 362, 05.07.2023

Eylül Elif Metiner , Seda Ersus

https://doi.org/10.20289/zfdergi.1287089

Cited By: 2

Öz

Amaç: Bu çalışmanın amacı, farklı kurutma teknikleriyle kurutulan aronya meyvesinin fiziksel, kimyasal ve toz ürün özelliklerinin incelenmesidir.
Materyal ve Yöntem: Dondurarak kurutma, vakum kurutma ve konvektif kurutma olmak üzere üç farklı kurutma işlemine tabi tutulan aronya meyvesinin özelliklerini belirlemek için toplam kuru madde, kül, su aktivitesi, renk, toplam fenolik madde, toplam flavonoid, toplam antosiyanin miktarı ve toz ürün kalite analizleri yapılmıştır.
Araştırma Bulguları: Uygulanan tüm kurutma yöntemleri sonucunda hammaddeye göre kuru örneklerin toplam fenolik madde, gallik gave toplam antosiyanin içeriğinde azalma tespit edilmekle birlikte en yüksek besinsel içerik ve parlaklık (L*) değeri dondurarak kurutulan örneklerde elde edilmiştir.
Sonuç: Tüm kuru ürünlerin su aktivitesi değeri 0.6’nın altında olduğu için mikrobiyolojik açıdan güvenli kabul edilmiş, taze meyveye en yakın kalitede kuru ürünün sublimleşme ile suyun buharlaştırılmasını sağlayan dondurarak kurutma yöntemi uygulanması ile elde edildiği belirlenmiştir.

Anahtar Kelimeler

Antosiyaninler, Aronia melanocarpa, fenolik bileşikler, kurutma

Teşekkür

Bu çalışma kapsamında bize hammadde temini sağlayarak destek olan By Aronia Gıda Ltd. Şti.’ye teşekkür ederiz.

The effects of different drying methods on the quality of Aronia (Aronia melanocarpa) fruit and its dried powder

Öz

Objective: The objective of this study was to investigate the physical, chemical and powder product properties of aronia fruit dried by different drying techniques.
Material and Methods: Total dry matter, ash, water activity (aw), color, total phenolic content, total flavonoid content, total anthocyanin amount and powder product analyses were performed to determine the characteristics of aronia fruit subjected to three different drying processes namely freeze drying, vacuum drying and tray drying.
Results: As a result of all the applied drying methods, a decrease in the total phenolic matter, total flavonoid matter and total anthocyanin content of the dry samples according to the raw material was detected, but the highest nutritional content and brightness (L*) value were obtained in the freeze-dried samples.
Conclusion: Since the water activity value of all dry products is below 0.6, it has been considered microbiologically safe, and it has been determined that the dry product with the closest quality to fresh fruit is obtained by applying the freeze-drying method, which allows the evaporation of water by sublimation.

Anahtar Kelimeler

Anthocyanins, Aronia melanocarpa, phenolic compounds, drying

Kaynakça

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