A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments
3rd International Conference on Research of Agricultural and Food Technologies, I-CRAFT 2023, Adana, Türkiye, 4 - 06 Ekim 2023, cilt.85, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Cilt numarası: 85
- Doi Numarası: 10.1051/bioconf/20248501011
- Basıldığı Şehir: Adana
- Basıldığı Ülke: Türkiye
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Kırklareli Üniversitesi Adresli: Evet
Özet
In this study, the quality characteristics of blackthorn fruit (Prunus spinosa L.) powders obtained by convective hot air-drying (HAD) and freeze-drying (FD) treatments were investigated. The drying time was carried out equally (24 h) for both treatments. According to the results, the moisture (%) and water activity of powder samples obtained by HAD and FD treatments were found as 7.51% and 0.2471, 9.13% and 0.2718, respectively. Considering the pH and total ash parameters, there was no statistically significant difference between the powder samples (p>0.05). However, both drying processes were effective on the color and changed the L*, a*, and b* values of the powders compared to fresh fruit values. The biological and antioxidant results of the powder obtained by FD treatment were higher than the HAD treatment (p<0.05). From this point of view, it was determined that the FD process had a minimal effect on the chemical content of fresh fruit, while the HAD technique applied at 40 °C combined with a fan system did not have an excessive negative effect on these values.