Publication:
Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather

dc.contributor.authorKarabacak, Azime Özkan
dc.contributor.authorSuna, Senem
dc.contributor.authorDorak, Saliha
dc.contributor.authorCopur, Ömer Utku
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.buuauthorSUNA, SENEM
dc.contributor.buuauthorDorak, Saliha
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.orcid0000-0002-6947-2167
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridAAQ-8178-2020
dc.contributor.researcheridCMO-0611-2022
dc.date.accessioned2024-06-26T10:31:50Z
dc.date.available2024-06-26T10:31:50Z
dc.date.issued2021-01-01
dc.description.abstractThe objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.
dc.identifier.doi10.52292/j.laar.2021.753
dc.identifier.eissn1851-8796
dc.identifier.endpage201
dc.identifier.issn0327-0793
dc.identifier.issue3
dc.identifier.startpage193
dc.identifier.urihttps://doi.org/10.52292/j.laar.2021.753
dc.identifier.urihttp://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/753
dc.identifier.urihttps://hdl.handle.net/11452/42429
dc.identifier.volume51
dc.identifier.wos000702090400006
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherPlapiqui(uns-conicet)
dc.relation.bapDDP(Z)-2018/7
dc.relation.journalLatin American Applied Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectKinetics
dc.subjectRehydration
dc.subjectDrying characteristics
dc.subjectMineral
dc.subjectPumpkin pestil
dc.subjectTexture
dc.subjectScience & technology
dc.subjectTechnology
dc.subjectEngineering, chemical
dc.subjectEngineering
dc.titleDrying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublication8f0d35a1-6d40-42eb-a87e-8d737f62e31a
relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication.latestForDiscoveryc1b26f17-095e-44a6-8168-082729c33cad

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