Production of pomegranate snacks as affected by different pre-treatments

Yıl 2021, , 17 - 24, 31.03.2021

Seda Ersus , Miray Çetiner , Nergiz Hayatioğlu A. Zeki Hepçimen

https://doi.org/10.20289/zfdergi.723460

Cited By: 2

Öz

Objective: In this research, the production and quality characteristics of new healthy pomegranate snacks (Punica granatum L.) obtained by drying after different pre-treatments were investigated.
Material and Methods: Besides control group, three different pre-treatments were applied to the pomegranate seeds before drying. Pomegranate seeds without any pre-treatment were grouped as “control” samples (C) and other group was boiled in 80 °C water for 2 minutes “boiled” (B). Samples treated with sucrose and glucose (60 °Brix) solutions (18 hours at 40 °C) for osmotic dehydration were grouped as "sucrose” (S) and “glucose" (G) group. Samples in all groups were dried at 65 °C in a tray dryer at an air velocity of 1.6 m/s until the moisture content reached 6%.
Results: According to physical and chemical analysis results, the total sugar content was between 87.96-97.50 g/100 g; the amount of invert sugar 46.23-62.75 g/100 g; the total amount of phenolic substance 255.6-407.6 mg/100 g; antioxidant capacity values ranged from 40.2% to 49.6%. Total loss of phenolic substance according to raw material was found to be the lowest in boiled samples. According to sensory tests in terms of all sensory properties (color, texture, flavour and preference), boiling pre-treatment applied sample was determined as the most preferred sample.
Conclusion: When all results are analysed, to obtain a healthy snack product using pomegranate fruit, it is thought that applying the boiling pre-treatment before drying to the pomegranate may be appropriate for preserving nutrients and obtaining a preferred snack pomegranate.

Anahtar Kelimeler

Antioxidant capacity, drying, osmotic dehydration, phenolic substance, pomegranate, snack foods

Farklı ön işlemlerin atıştırmalık nar çerezi üretimine etkileri

Öz

Amaç: Bu araştırmada, farklı ön işlemlerden sonra kurutularak elde edilen yeni, sağlıklı nar çerezlerinin (Punica granatum L.) üretim ve kalite özellikleri araştırılmıştır.
Materyal ve Yöntem: Örneklere kurutma işlemi öncesi kontrol grubunun yanı sıra üç farklı ön işlem uygulanmıştır. Herhangi bir ön işleme tabi tutulmamış örnekler "kontrol" (C) örnekleri, 80 °C’de 2 dakika su içinde haşlama işlemi uygulanan örnekler ise, "haşlama" (B) olarak gruplandırılmıştır. Ozmotik dehidrasyon için sakaroz ve glikoz (60 °Brix) çözeltileri (40 °C'de 18 saat) ile işlenmiş örnekler "sakaroz" (S) ve "glikoz" (G) grubu olarak gruplandırılmıştır. Tüm örnek grupları nem içeriği %6'ya ulaşıncaya kadar tepsili kurutucuda 65 °C'de 1.6 m/s hava hızında kurutulmuştur.
Araştırma Bulguları: Fiziksel ve kimyasal analiz sonuçlarına göre toplam şeker içeriği 87.96-97.50 g/100 g; invert şeker miktarı 46.23-62.75 g/100 g; toplam fenolik madde miktarı 255.6-407.6 mg/100 g; antioksidan kapasite değerlerinin ise %40.2 ile 49.6 arasında değiştiği saptanmıştır. Hammaddeye göre toplam fenolik madde kaybı, haşlanmış örneklerde en düşük olarak bulunmuştur. Tüm duyusal özellikler (renk, doku, lezzet ve tercih) açısından uygulanan duyusal analiz sonuçlarına göre, ön işlem olarak 80 °C'de 2 dakika haşlama işlemi uygulanan örnek en çok tercih edilen örnek olarak belirlenmiştir.
Sonuç: Tüm sonuçlar analiz edildiğinde, nar meyvesi kullanılarak sağlıklı bir atıştırmalık ürün elde etmek için nar tanelerine ön işlem olarak haşlama işlemi uygulamasının, besin maddelerinin korunmuş ve duyusal olarak tercih edilen bir atıştırmalık nar üretimi için uygun olduğu düşünülmektedir.

Anahtar Kelimeler

antioksidant kapasitesi, kurutma, ozmotik dehidrasyon, fenolik madde, nar, atıştırmalık gıda

Kaynakça

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