Publication:
Assessment of cactus pear leather (pestil) as a new snack food

dc.contributor.buuauthorİncedayı, Bige
dc.contributor.buuauthorİNCEDAYI, BİGE
dc.contributor.buuauthorDoğan, Nevin
dc.contributor.buuauthorÇopur, Ömer Utku
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.orcid0000-0001-6128-7453
dc.date.accessioned2024-09-24T11:58:52Z
dc.date.available2024-09-24T11:58:52Z
dc.date.issued2022-02-12
dc.description.abstractIn this study, selected nutritional and functional properties of cactus pear and cactus pear leather (pestil) processed with different dryers (oven type and pilot scale tray dryers) were evaluated. For this aim, the fruits collected from three different districts of Turkey were processed and the most suitable region and processing method were investigated. Processing with different dryers had significant (p < 0.05) impact on total acidity, total phenolic content, antioxidant capacity, color and hydroxymethylfurfural values of pestil samples and the best results including antioxidant capacity (66.91-70.25%) and total phenolics (1.79-2.01 g gallic acid equivalent per kg) were obtained with the tray dryer. On the other hand, mineral contents (Na, K, Ca, Mg and Fe) of the products were not significantly (p > 0.05) affected from different dryers. Pestil obtained by tray drying gave the highest rate for the taste. According to the results, the fruits collected from the Aegean region of Turkey were more convenient for processing. Because there is a limited number of studies on this fruit, data provided in the present study may also contribute to further studies.
dc.identifier.doi10.1007/s13197-022-05366-8
dc.identifier.endpage3166
dc.identifier.issn0022-1155
dc.identifier.issue8
dc.identifier.startpage3158
dc.identifier.urihttps://doi.org/10.1007/s13197-022-05366-8
dc.identifier.urihttps://hdl.handle.net/11452/45151
dc.identifier.volume59
dc.identifier.wos000754235300001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer India
dc.relation.bapHDP (Z) 2016/54
dc.relation.journalJournal Of Food Science And Technology-mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHot air
dc.subjectOpuntia
dc.subjectFruit
dc.subjectAntioxidant
dc.subjectMicrowave
dc.subjectAntioxidant capacity
dc.subjectCactus pear
dc.subjectDrying
dc.subjectLeather
dc.subjectMineral
dc.subjectTotal phenolic content
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleAssessment of cactus pear leather (pestil) as a new snack food
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication4b55541f-1337-4915-84da-a85da41c69b2
relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication.latestForDiscovery4b55541f-1337-4915-84da-a85da41c69b2

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
İncedayı_vd_2022.pdf
Size:
447.56 KB
Format:
Adobe Portable Document Format

Collections