Production of pomegranate snacks as affected by different pre-treatments
Küçük Resim Yok
Tarih
2021
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Dergi ISSN
Cilt Başlığı
Yayıncı
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.
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Anahtar Kelimeler
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
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Scopus Q Değeri
Cilt
58
Sayı
1