DETERMINATION OF FUNCTIONAL PROPERTIES OF KUMQUAT (FORTUNELLA MARGARITA Swing.) POWDERS OBTAINED BY DIFFERENT METHODS

Year 2019, , 605 - 617, 01.08.2019

Demet Yıldız Turgut , Orçun Çınar Tuba Seçmen

https://doi.org/10.15237/gida.GD18118

Cited By: 3

Abstract

In this study, determination of the functional quality
parameters of kumquat powders obtained by different methods was aimed. For this
purpose, total phenolic content, total flavonoid content, total carotenoid
content, ascorbic acid, antioxidant activity and flavonoid composition analyses
were performed in kumquat powder samples obtained by hot air and freeze drying
methods with 10% maltodextrin and without maltodextrin. The highest values in
terms of total phenolic, flavonoid, and carotenoid contents, antioxidant
activity and flavonoid compositions were detected in the powder sample obtained
by freeze drying method without maltodextrin. The highest ascorbic acid content
was determined in the powder sample obtained by freeze drying method with 10%
maltodextrin. It was observed that the flavonoid composition was positively
affected by the addition of maltodextrin in hot air drying method. As a result,
the obtained kumquat powders can be used as additives in various food products
for improving sensorial and functional properties.

Keywords

Kumquat (Fortunella margarita Swing.), fruit powder, drying, antioxidant, flavonoid

FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmada farklı yöntemlerle elde edilen kamkat
tozlarının fonksiyonel kalite parametrelerinin belirlenmesi amaçlanmıştır. Bu
kapsamda, %10 maltodekstrin ilavesi ve maltodekstrinsiz olarak sıcak hava ile
kurutma ve dondurarak kurutma yöntemi ile elde edilen kamkat tozu örneklerinde
toplam fenolik madde, flavonoid, karetonoid miktarı, askorbik asit, antioksidan
aktivite ve flavonoid bileşen analizleri gerçekleştirilmiştir. Toplam fenolik
madde, flavonoid ve karotenoid miktarı, antioksidan aktivite ve flavonoid
kompozisyonu açısından en yüksek değerler maltodekstrinsiz dondurarak kurutma
yöntemi ile elde edilen toz örneğinde tespit edilmiştir. En yüksek askorbik
asit içeriği ise  %10 maltodekstrin
ilaveli dondurarak kurutma yöntemi ile elde edilen toz örneğinde
belirlenmiştir. Maltodekstrin ilavesinin sıcak hava kurutma yönteminde
flavonoid bileşenlerin miktarını olumlu etkilediği gözlenmiştir. Elde edilen
kamkat tozlarının çeşitli gıda ürünlerinde duyusal ve fonksiyonel özelliklerin
geliştirilmesinde katkı maddesi olarak kullanılabileceği öngörülmektedir. 

Keywords

Kamkat (Fortunella margarita Swing), meyve tozu, kurutma, antioksidan, flavonoid

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