Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods

Burcu Ersoy; Gülay Baysal; Tuğçe Ceyhan

Makale detayları

Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods

Yazarlar:

Burcu Ersoy | Gülay Baysal | Tuğçe Ceyhan

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310033

pISSN:

2528-9411

Anahtar kelimeler:

Özet:

 The drying methods have a great influence on the nutritional value of foods. The hot weather can directly affect the properties of foods such as flavor, color and nutrients negatively. For this reason, alternative drying techniques such as freeze drying have become the focus of attention in order to preserve the nutritional values during drying of foods. The aim of this study was to investigate the antioxidant activities and sensory properties of fruit puree powders obtained by first pureeing orange, jujube, mango and pineapple fruits, then freeze drying and hot air drying. For this purpose, pineapple, orange, mango and jujube fruits were dried and pulverized using freeze drying and hot air drying techniques. The chemical composition of powdered fruit powders was analyzed by Fourier transform infrared spectroscopy FTIR. Color values L, a, b of fruit powders were determined by Lovibond Tintometer. DPPH radical scavenging activity, pH, moisture, refractive index and sensory analyzes of hot air and freeze-dried fruit powders were performed. According to the analysis results, it was seen that hot air dried fruit powders showed higher antioxidant activity and the highest activity was obtained from jujube fruit. According to the sensory analysis results, the liking percentage order of the fruit powders for the odor parameter was determined as PineappleJujubeMango Orange, while the liking percentage order for the taste parameter was determined as PineappleJujubeMangoOrange.

 The drying methods have a great influence on the nutritional value of foods. The hot weather can directly affect the properties of foods such as flavor, color and nutrients negatively. For this reason, alternative drying techniques such as freeze drying have become the focus of attention in order to preserve the nutritional values during drying of foods. The aim of this study was to investigate the antioxidant activities and sensory properties of fruit puree powders obtained by first pureeing orange, jujube, mango and pineapple fruits, then freeze drying and hot air drying. For this purpose, pineapple, orange, mango and jujube fruits were dried and pulverized using freeze drying and hot air drying techniques. The chemical composition of powdered fruit powders was analyzed by Fourier transform infrared spectroscopy FTIR. Color values L, a, b of fruit powders were determined by Lovibond Tintometer. DPPH radical scavenging activity, pH, moisture, refractive index and sensory analyzes of hot air and freeze-dried fruit powders were performed. According to the analysis results, it was seen that hot air dried fruit powders showed higher antioxidant activity and the highest activity was obtained from jujube fruit. According to the sensory analysis results, the liking percentage order of the fruit powders for the odor parameter was determined as PineappleJujubeMango Orange, while the liking percentage order for the taste parameter was determined as PineappleJujubeMangoOrange.

 The drying methods have a great influence on the nutritional value of foods. The hot weather can directly affect the properties of foods such as flavor, color and nutrients negatively. For this reason, alternative drying techniques such as freeze drying have become the focus of attention in order to preserve the nutritional values during drying of foods. The aim of this study was to investigate the antioxidant activities and sensory properties of fruit puree powders obtained by first pureeing orange, jujube, mango and pineapple fruits, then freeze drying and hot air drying. For this purpose, pineapple, orange, mango and jujube fruits were dried and pulverized using freeze drying and hot air drying techniques. The chemical composition of powdered fruit powders was analyzed by Fourier transform infrared spectroscopy FTIR. Color values L, a, b of fruit powders were determined by Lovibond Tintometer. DPPH radical scavenging activity, pH, moisture, refractive index and sensory analyzes of hot air and freeze-dried fruit powders were performed. According to the analysis results, it was seen that hot air dried fruit powders showed higher antioxidant activity and the highest activity was obtained from jujube fruit. According to the sensory analysis results, the liking percentage order of the fruit powders for the odor parameter was determined as PineappleJujubeMango Orange, while the liking percentage order for the taste parameter was determined as PineappleJujubeMangoOrange.

 Kurutma yöntemleri gıdaların besin değerleri üzerinde büyük etkiye sahiptir. Sıcak hava gıdaların kurutulmasında yaygın olarak kullanılmasının yanı sıra gıdaların lezzet, renk, besin maddeleri gibi özelliklerini doğrudan olumsuz olarak etkileyebilmektedir. Bu nedenle, gıdaların kurutulması sırasında besin değerlerinin korunması için dondurarak kurutma gibi alternatif kurutma teknikleri ilgi odağı haline gelmiştir. Bu çalışmanın amacı, portakal, hünnap, mango ve ananas meyvelerini önce püre haline getirdikten sonra dondurarak ve sıcak hava ile kurutarak elde edilen meyve püresi tozlarının, antioksidan aktiviteleri ve duyusal özelliklerini araştırmaktır. Bu amaçla, ananas, portakal, mango ve hünnap meyveleri dondurarak kurutma ve sıcak hava kurutma teknikleriyle kurutularak toz haline getirildi. Toz haline gelen meyve tozları Fourier dönüşümlü kızılötesi spektroskopisi FTIR ile kimyasal bileşimi analiz edildi. Meyve tozlarının renk değerleri L, a, b Lovibond Tintometresi ile belirlendi. Sıcak hava ve dondurarak kurutulmuş meyve püresi tozlarının DPPH radikal süpürme aktivitesi, pH, nem, kırılma indisi ve duyusal analizleri yapıldı. Analiz sonuçlarına göre, sıcak hava ile kurutulmuş meyve tozlarının daha yüksek antioksidan aktivite gösterdiği ve en yüksek aktivitenin hünnap meyvesinden elde edildiği görüldü. Duyusal analiz sonuçlarına göre koku parametresi için meyve tozlarının beğeni yüzdeleri AnanasHünnapMango Portakal iken, tat parametresi için beğeni yüzdelik sıralaması ise AnanasHünnapMango Portakal şeklinde sıralandı.

Makale detayları

Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods

Yazarlar:

Burcu Ersoy | Gülay Baysal | Tuğçe Ceyhan

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310033

pISSN:

2528-9411

Antioxidant activity

freeze drying

fruit powders

hot air dryingAntioksidan aktivite

dondurarak kurutma

meyve tozları

sıcak hava kurutma

Sayı

Makale detayları

Yazarlar: Burcu Ersoy | Gülay Baysal | Tuğçe Ceyhan

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Aydın Gastronomy Vol.8 Issue 1, pp.95-107

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001310033

pISSN: 2528-9411

Sayı

Yazarlar:

Burcu Ersoy | Gülay Baysal | Tuğçe Ceyhan

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.95-107

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310033

pISSN:

2528-9411