{"title":"KONVEKTİF SICAK HAVA ve DONDURARAK KURUTMA YÖNTEMLERİYLE ELDE EDİLEN ARONYA MEYVE TOZLARININ KALİTE YÖNÜNDEN DEĞERLENDİRİLMESİ","authors":"Recep GÜNEŞ","doi":"10.15237/gida.gd23075","DOIUrl":null,"url":null,"abstract":"In this study, the changes in some quality characteristics of chokeberry (Aronia melanocarpa [Michx.] Elliot) fruit powders obtained by freeze drying and convective hot air drying techniques were compared. The moisture (%) and water activity values of powders obtained by hot air and freeze drying were measured as 9.29% and 10.86%, 0.2373 and 0.2963, respectively. Both drying treatments caused significant changes in color properties of the powders, and the highest +a* value (23.30) was detected in the sample obtained by freeze drying (P <0.05). The total phenolic and flavonoid contents of the methanol and water extracts of the powder obtained by freeze drying were higher than the other treatment and were determined as 7231.80 and 4497.34 mg gallic acid equivalent/100 g dry matter, and 5198.98 and 3148.14 mg quercetin/100 g dry matter, respectively. A similar trend was observed in the ABTS and DPPH antioxidant activity analysis results of the samples.","PeriodicalId":12625,"journal":{"name":"Gida the Journal of Food","volume":"36 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Gida the Journal of Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15237/gida.gd23075","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
In this study, the changes in some quality characteristics of chokeberry (Aronia melanocarpa [Michx.] Elliot) fruit powders obtained by freeze drying and convective hot air drying techniques were compared. The moisture (%) and water activity values of powders obtained by hot air and freeze drying were measured as 9.29% and 10.86%, 0.2373 and 0.2963, respectively. Both drying treatments caused significant changes in color properties of the powders, and the highest +a* value (23.30) was detected in the sample obtained by freeze drying (P <0.05). The total phenolic and flavonoid contents of the methanol and water extracts of the powder obtained by freeze drying were higher than the other treatment and were determined as 7231.80 and 4497.34 mg gallic acid equivalent/100 g dry matter, and 5198.98 and 3148.14 mg quercetin/100 g dry matter, respectively. A similar trend was observed in the ABTS and DPPH antioxidant activity analysis results of the samples.
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