MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Hamza BOZKIR

Makale detayları

MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Yazarlar:

Hamza BOZKIR

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.917-928

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458662

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


The traditional blanching methods cause undesirable changes in color, texture and flavor and it leads to loss of soluble solids, vitamins, minerals, and phenolic compounds, and long application time increases the energy costs. In recent years, novel blanching applications that eliminate the negative impacts of blanching in fruit and vegetables, have gained importance. This study aimed to inactivate potato peroxidase enzyme using microwave, thermosonication, and traditional blanching methods and compare total dry matter, vitamin C, texture, and color properties of samples. The microwave blanching and the thermosonication blanching reduced blanching times 50.38-85.71% and 57.14%, respectively, compared to traditional blanching. The thermosonication blanching preserved vitamin C and color values of L *, a *, b *, ΔE, ΔC, and Hue°. It was detected that the microwave blanching showed the highest change in tissue characteristics of hardness, cohesiveness, adhesiveness, gumminess, springiness, elasticity, and chewiness, whereas the thermosonication blanching produced the lowest change.

.

Makale detayları

MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Yazarlar: Hamza BOZKIR

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 5, pp.917-928

Belge Tipi: Makale

Yayın Tarihi: 8/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458662

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Hamza BOZKIR

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.917-928

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458662

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070