Optimization of Drying Parameters in the Production of Purple Carrot Puree Powder

Mor havuç, önemli bir fenolik bileşik kaynağıdır ve mor havucu daha stabil hale getirmek için püskürterek kurutma en avantajlı yöntemdir. Mor havuç püresi tozunda giriş sıcaklığı, pompa hızı ve maltodekstrin konsantrasyonunun proses verimi, antioksidan aktivite, toplam fenolik ve antosiyanin içeriği üzerindeki etkilerini belirlemek için optimizasyon çalışması yapılmıştır. Bağımlı değişkenlerin (arzu edilebilirlik=0.809) maksimize edilmesiyle elde edilen optimum kurutma parametreleri şu şekilde belirlenmiştir: maltodekstrin konsantrasyonu %16.51 (a/h); giriş sıcaklığı 180.16°C, pompa hızı %30.39. Proses verimi %83.64 olarak bulunmuştur. Optimum koşullarda, bağımlı değişkenler şu şekildedir: antioksidan aktivite (DPPH) %81.20; toplam fenolik madde (gallik asit eşdeğeri olarak) 5332.87 ppm; toplam antosiyanin içeriği (siyanidin-3-glukozit olarak) 449.71 ppm. Buna göre optimum koşullarda, incelenen bu parametreler sırasıyla %92.66, %90.43 ve %83.79 oranlarında korunmaktadır.

Anahtar Kelimeler:

Deneysel tasarım, Antioksidan aktivite, Toplam fenolik içeriği, Antosiyanin içeriği

Optimization of Drying Parameters in the Production of Purple Carrot Puree Powder

Purple carrots are an important source of phenolic compounds and spray drying is the most advantageous method to make purple carrots more stable. Optimization analysis was carried out to determine the effects of inlet temperature, pump rate, and maltodextrin concentration on the process yield, antioxidant activity, total phenolic and anthocyanin content in the purple carrot puree powder. The optimum drying parameters obtained by maximizing the dependent variables (desirability=0.809) were determined as 16.51% (w/v) maltodextrin concentration, 180.16°C inlet temperature, and 30.39% pump rate. Process yield was 83.64%. Under optimum conditions, the dependent variables were 81.20% DPPH scavenging antioxidant activity, 5332.87 ppm total phenolic content as gallic acid equivalent, and 449.71 ppm total anthocyanin content as cyanidin-3-glucoside, and results indicated that they were preserved at 92.66, 90.43 and 83.79%, respectively.

Keywords:

Experimental design, Antioxidant activity, Total phenolic content, Anthocyanin content,

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