Production of pomegranate snacks as affected by different pre-treatments

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Tarih

2021

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Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

Objective: In this research, the production and quality characteristics of newhealthy pomegranate snacks (Punica granatum L.) obtained by drying after differentpre-treatments were investigated.Material and Methods: Besides control group, three different pre-treatments wereapplied to the pomegranate seeds before drying. Pomegranate seeds without anypre-treatment were grouped as “control” samples (C) and other group was boiled in80 °C water for 2 minutes “boiled” (B). Samples treated with sucrose and glucose(60 °Brix) solutions (18 hours at 40 °C) for osmotic dehydration were grouped as"sucrose” (S) and “glucose" (G) group. Samples in all groups were dried at 65 °C ina tray dryer at an air velocity of 1.6 m/s until the moisture content reached 6%.Results: According to physical and chemical analysis results, the total sugarcontent was between 87.96-97.50 g/100 g; the amount of invert sugar 46.23-62.75g/100 g; the total amount of phenolic substance 255.6-407.6 mg/100 g; antioxidantcapacity values ranged from 40.2% to 49.6%. Total loss of phenolic substanceaccording to raw material was found to be the lowest in boiled samples. Accordingto sensory tests in terms of all sensory properties (color, texture, flavour andpreference), boiling pre-treatment applied sample was determined as the mostpreferred sample.Conclusion: When all results are analysed, to obtain a healthy snack product usingpomegranate fruit, it is thought that applying the boiling pre-treatment before dryingto the pomegranate may be appropriate for preserving nutrients and obtaining apreferred snack pomegranate.

Açıklama

Anahtar Kelimeler

Kaynak

Ege Üniversitesi Ziraat Fakültesi Dergisi

WoS Q Değeri

Scopus Q Değeri

Cilt

58

Sayı

1

Künye