The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots

Şeyda Öztürk; Esma Nur Geçer

Makale detayları

The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots

Yazarlar:

Şeyda Öztürk | Esma Nur Geçer

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.173-186

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295669

pISSN:

2528-9411

Anahtar kelimeler:

Özet:

 In this study, it was aimed to use hydroxypropyl methylcellulose HPMC, chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored Daucus carota carrots. For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 C for 10 minutes. After baking, color L, a, b, E, C, hue angle h, browning index BI, texture and water activity analysis aw were performed. L value was found only in chitosan coated sample, a values were statistically different and higher in chitosan and pectin coated samples than control uncoated P 0.05. The b value was the lowest in the agar-coated sample, and it differed significantly from the chitosan and pectin-coated samples P 0.05. The most color difference was observed in the chitosan coating compared to the control P 0.05. In addition, chitosan and pectin coating showed lower h value, and agar agar showed lower browning compared to control P 0.05. It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar.

 In this study, it was aimed to use hydroxypropyl methylcellulose HPMC, chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored Daucus carota carrots. For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 C for 10 minutes. After baking, color L, a, b, E, C, hue angle h, browning index BI, texture and water activity analysis aw were performed. L value was found only in chitosan coated sample, a values were statistically different and higher in chitosan and pectin coated samples than control uncoated P 0.05. The b value was the lowest in the agar-coated sample, and it differed significantly from the chitosan and pectin-coated samples P 0.05. The most color difference was observed in the chitosan coating compared to the control P 0.05. In addition, chitosan and pectin coating showed lower h value, and agar agar showed lower browning compared to control P 0.05. It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar.

 In this study, it was aimed to use hydroxypropyl methylcellulose HPMC, chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored Daucus carota carrots. For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 C for 10 minutes. After baking, color L, a, b, E, C, hue angle h, browning index BI, texture and water activity analysis aw were performed. L value was found only in chitosan coated sample, a values were statistically different and higher in chitosan and pectin coated samples than control uncoated P 0.05. The b value was the lowest in the agar-coated sample, and it differed significantly from the chitosan and pectin-coated samples P 0.05. The most color difference was observed in the chitosan coating compared to the control P 0.05. In addition, chitosan and pectin coating showed lower h value, and agar agar showed lower browning compared to control P 0.05. It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar.

 Bu çalışmada turuncu renkli Daucus carota havuçların fırında pişirilmesi ile oluşan doku yumuşaması, renk kayıplarının önlenmesi için Hidroksipropil metilselüloz HPMC, kitosan, agar agar ve pektin kaplamaların kullanılması amaçlanmıştır. Bu amaçla havuçlar küp haline getirilmiş, kaplama çözeltilerine daldırılmış ve çıkarılıp süzüldükten sonra 220 Cde 10 dakika fırınlama işlemine tabi tutulmuştur. Fırınlama işlemi sonrasında renk, doku ve su aktivitesi analizi yapılmıştır. L değeri sadece kitosan kaplı örnekte, a değerleri kitosan ve pektin kaplı örneklerde kontrol grubundan kaplanmamış istatistiksel olarak farklı ve yüksek çıkmıştır P 0,05. b değeri kitosan ve pektin kaplı örneklerden anlamlı farklılık göstermiştir P 0,05. Renk farklılığı kontrole göre en fazla kitosan kaplamada görülmüştür P 0,05. Ayrıca kontrole göre kitosan ve pektin kaplama düşük h değeri, agar agar ise düşük esmerleşme göstermiştir P 0,05. Uygulanan kaplamaların hepsinin dokuyu iyileştirmesi nedeniyle dağılan sebzeler için kullanılabileceği, ayrıca agar agarın esmerleşme indeksini düşürmesi ile ısıl işlemin sağlık üzerinde oluşturduğu olumsuz etkileri önleme de etkili olabileceği sonucuna varılmıştır.

Makale detayları

The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots

Yazarlar:

Şeyda Öztürk | Esma Nur Geçer

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.173-186

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295669

pISSN:

2528-9411

Agar agar

hydroxypropyl methylcellulose

chitosan

pectin

bakingAgar agar

hidroksipropil metilselüloz

kitosan

pektin

pişirme

Sayı

Makale detayları

Yazarlar: Şeyda Öztürk | Esma Nur Geçer

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Aydın Gastronomy Vol.7 Issue 2, pp.173-186

Belge Tipi: Makale

Yayın Tarihi: 8/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001295669

pISSN: 2528-9411

Sayı

Yazarlar:

Şeyda Öztürk | Esma Nur Geçer

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.7 Issue 2, pp.173-186

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295669

pISSN:

2528-9411