Publication: Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather
dc.contributor.author | Karabacak, Azime Özkan | |
dc.contributor.author | Suna, Senem | |
dc.contributor.author | Dorak, Saliha | |
dc.contributor.author | Copur, Ömer Utku | |
dc.contributor.buuauthor | ÖZKAN KARABACAK, AZİME | |
dc.contributor.buuauthor | SUNA, SENEM | |
dc.contributor.buuauthor | Dorak, Saliha | |
dc.contributor.buuauthor | ÇOPUR, ÖMER UTKU | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü | |
dc.contributor.orcid | 0000-0003-4175-4477 | |
dc.contributor.orcid | 0000-0002-6947-2167 | |
dc.contributor.researcherid | AAH-2319-2019 | |
dc.contributor.researcherid | AAQ-8178-2020 | |
dc.contributor.researcherid | CMO-0611-2022 | |
dc.date.accessioned | 2024-06-26T10:31:50Z | |
dc.date.available | 2024-06-26T10:31:50Z | |
dc.date.issued | 2021-01-01 | |
dc.description.abstract | The 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.doi | 10.52292/j.laar.2021.753 | |
dc.identifier.eissn | 1851-8796 | |
dc.identifier.endpage | 201 | |
dc.identifier.issn | 0327-0793 | |
dc.identifier.issue | 3 | |
dc.identifier.startpage | 193 | |
dc.identifier.uri | https://doi.org/10.52292/j.laar.2021.753 | |
dc.identifier.uri | http://laar.plapiqui.edu.ar/OJS/index.php/laar/article/view/753 | |
dc.identifier.uri | https://hdl.handle.net/11452/42429 | |
dc.identifier.volume | 51 | |
dc.identifier.wos | 000702090400006 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | Plapiqui(uns-conicet) | |
dc.relation.bap | DDP(Z)-2018/7 | |
dc.relation.journal | Latin American Applied Research | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | Kinetics | |
dc.subject | Rehydration | |
dc.subject | Drying characteristics | |
dc.subject | Mineral | |
dc.subject | Pumpkin pestil | |
dc.subject | Texture | |
dc.subject | Science & technology | |
dc.subject | Technology | |
dc.subject | Engineering, chemical | |
dc.subject | Engineering | |
dc.title | Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather | |
dc.type | Article | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | c1b26f17-095e-44a6-8168-082729c33cad | |
relation.isAuthorOfPublication | 8f0d35a1-6d40-42eb-a87e-8d737f62e31a | |
relation.isAuthorOfPublication | c153c8c5-3d2d-4e5d-b203-5b3cce30e80f | |
relation.isAuthorOfPublication.latestForDiscovery | c1b26f17-095e-44a6-8168-082729c33cad |
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