Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

Bu çalışmada; mikrodalga-sıcak hava kombinasyonu kurutma yönteminin küp ve halka şeklinde hazırlanan armut meyvelerinin renk parametreleri, toplam fenolik madde miktarı ve antioksidan kapasitesi değerleri üzerine etkileri tespit edilmiştir. Laboratuvar tipi mikrodalga-sıcak hava fırını kullanılarak gerçekleştirilen denemelerde iki farklı mikrodalga gücü (90W ve 160W) ve üç farklı kurutma sıcaklığı (55, 65 ve 75C) uygulanmıştır. Tüm kurutma koşullarından elde edilen örneklerin renk değerleri istatistiksel açıdan önemli ölçüde farklı bulunmuştur. Uygulanan mikrodalga gücü ve kurutma sıcaklığının artması ile armut örneklerinin L* (parlaklık) değerlerinde azalma, a* (yeşillik(-)/kırmızılık(+)) değerinde ise artış meydana gelmiştir. Taze armut örneklerinin renk parametrelerine en yakın değerler halka şeklinde hazırlanıp 160W-55C uygulaması ile kurutulan örneklerden (Δe=9,90) elde edilmiştir. En yüksek toplam fenolik madde miktarı (164,75 mg GA/100g K.M.) halka kesim şekli ve 160W-65C uygulamasında belirlenirken, en yüksek antioksidan kapasite değeri taze örnekte (5,13 μmol trolox/g K.M.) saptanmıştır. Bu çalışmada, uygulanan kurutma parametreleri ve kesim şeklinin ürün kalitesini doğrudan etkilediği belirlenmiştir. Özellikle halka şeklinde kesilerek kurutulan armut örneklerinden hem renk değerleri hem de toplam fenolik madde miktarı açısından daha başarılı sonuçlar elde edilmiştir.

Effects of Different Drying Applications on the Some Quality Characteristics of Pear Fruit

In this study; the effects of microwave-hot air combined drying method on color parameters, total phenolic content and antioxidant capacity of pear fruit cut as cubes and rings were determined. In experiments using a laboratory microwave-hot air oven have been performed with two different microwave powers (90W and 160W) and three different drying temperatures (55, 65 ve 75C). The color values of the samples obtained from all drying conditions were found to be in statistically significant different. A decrease in L* (brightness) values and an increase in a* (greenness(-)/redness(+)) values of pear samples were observed with an increasing microwave power and drying temperature. The closest values to the color parameters of fresh pears (Δe=9.90) were obtained from the ring-shaped samples, dried by 160W-55C application. While the highest total phenolic content (164.75 mg GA/100g of dry weight) were determined in the ring-cut form samples dried by 160W-65C, the highest antioxidant capacity was determined in the fresh sample (5.13 μmol troloks/g of dry weight). It was determined that the drying parameters and the cut types immediately affected the quality of the product. Especially, the better color values and total phenolic content results were obtained from the ring-shaped dried pear samples.

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