Production of pomegranate snacks as affected by different pre-treatments
Makaleler > Tam Makale · 2020
Yazarlar: Seda ERSUS, AHMET ZEKİ HEPÇİMEN, Miray Çetiner, NERGİZ HAYATİOĞLU
Ege Üniversitesi Ziraat Fakültesi Dergisi, Diğer Kurumların Hakemli Dergileri, Uluslararası, TR Dizin (Ulakbim), 2020, cilt 58, ss 17-24
Özet
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.