Sara ANSARI, Neda AZAD MAFTOON, Ebrahim HOSSEINI, Asgar FARAHNAKY, Gholam Hassan ASADI

Kinetic of color and texture changes in rehydrated figs

Rehidrasyona uğramış kuru incirlerden ortalama neme sahip olanların doğrudan tüketimi mümkündür. Kuru incirinrenk ve dokusu bu ürünün kabul edilebilirliğini etkileyen en önemli kalite özellikleridir. Bu araştırmada rehidre edilmişincirlerin renk ve doku kinetiği, zamanın ve sıcaklığın (25-90 °C) fonksiyonu olarak ele alınmıştır. Rehidrasyon sırasındaki renk değişiminin boyutlarını tahmin etmede tüm renk parametreleri (L *, a * ve b * ) kullanılmıştır. Sonuçlar,farklı kinetik modeller arasında, kombine kinetik modelin en uygun olduğunu göstermiştir. Ayrıca, tüm sıcaklıkdağılımında doku gelişim kinetiğinin ikinci derece Weibull ve Peleg modeline göre birinci derece kinetik modelle dahaiyi açıklanabileceği görülmüştür. Doku yumuşatıcı (k) ve atık sabitini (A) içine alan model parametreleri hesaplanmış vesu alımının plastikleşme etkisi nedeniyle kuru incirlerin sıkılığındaki azalma teyit edilmiştir. Renk ve doku parametreleriiçin sıcaklığın reaksiyon tepki hız sabitine olan bağımlılığını belirlemede Arrhenius modeli iyi sonuç vermiştir.

Rehidrasyona tabi tutulan kuru incirde renk ve doku değişim kinetiği

Intermediate-moisture fgs obtained by rehydration of dried fgs are more suitable for direct consumption. Colour andtexture are the most important quality attributes, which infuence the acceptability of this product. In this research thekinetic of color and texture changes in rehydrated fgs were studied as a function of time and temperature (25-90 °C).All hunter colour parameters (L*, a* and b*) were used to estimate the extent of colour change during rehydration.Results indicated that among different kinetic models, a combined kinetic model provided the best ft. Moreover,texture development kinetics over all temperature ranges were satisfactorily described by means of frst-order kineticmodel compared with second-order, Weibull and Peleg models. Model parameters including texture softening (k) andresidual constant (A) values were calculated which also confrmed the decrease in frmness of the dried fgs due to theplasticization effect of water intake. The Arrhenius model described well the temperature dependence of the reaction rateconstant for colour and texture parameters.

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