Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2019, Cilt: 3 Sayı: 4, 220 - 225, 24.12.2019

Şehriban Gül Özçelik , Erkan Karacabey

https://doi.org/10.31015/jaefs.2019.4.4

Öz

Kaynakça

  • AOAC. (1995). Official methods of analysis (16th ed.).
  • Bingol, G., Zhang, A., Pan, Z., & McHugh, T. H. (2012). Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chemistry, 132(2), 686-692. http://dx.doi.org/10.1016/j.foodchem.2011.10.055.
  • Bourne, M. C. (1978). Texture profile analysis [Food acceptability]. Food technology.
  • Choe, E., & Min, D. (2007). Chemistry of deep-fat frying oils. Journal of food science, 72(5), R77-R86. https://doi.org/10.1111/j.1750-3841.2007.00352.x.
  • Corzo, O., Bracho, N., Rodríguez, J., & González, M. (2007). Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration. Journal of food engineering, 80(3), 781-790. https://doi.org/10.1016/j.jfoodeng.2006.07.007.
  • Da Silva, P. F., & Moreira, R. G. (2008). Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Science and Technology, 41(10), 1758-1767. https://doi.org/10.1016/j.lwt.2008.01.016.
  • Dobarganes, C., Márquez-Ruiz, G., & Velasco, J. (2000). Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology, 102(8-9), 521-528. https://doi.org/10.1002/1438-9312(200009)102:8/9<521::AID-EJLT521>3.0.CO;2-A|.
  • Fernandes, F. A., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41(4), 604-610. https://doi.org/10.1016/j.lwt.2007.05.007.
  • Garcia-Noguera, J., Oliveira, F. I., Gallão, M. I., Weller, C. L., Rodrigues, S., & Fernandes, F. A. (2010). Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28(2), 294-303. https://doi.org/10.1080/07373930903530402.
  • Hawkes, J., & Flink, J. M. (1978). Osmotic Concentration of Fruit Slices Priorto Freeze Dehydration. Journal of Food Processing and Preservation, 2, 265-284. https://doi.org/10.1111/j.1745-4549.1978.tb00562.x.
  • James, C. (1995). Determination of fat by the Soxhlet methods. Analytical chemistry of foods, 91-92. Naz, S., Siddiqi, R., Sheikh, H., & Sayeed, S. A. (2005). Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International, 38(2), 127-134. https://doi.org/10.1016/j.foodres.2004.08.002.
  • Rastogi, N., Raghavarao, K., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science & Technology, 13(2), 48-59. https://doi.org/10.1016/S0924-2244(02)00032-8.
  • Robertson, A. R. (1977). The CIE 1976 Color Difference Formulae. Color Research & Application, 2(1), 7-11. |https://doi.org/10.1002/j.1520-6378.1977.tb00104.x.
  • Özçelik, S.G. (2015). Optimization of frying process of zucchini slices by frying combined with predehydration in terms of oil absorption and product texture, Suleyman Demirel University Engineering Faculty, Isparta. 125.
  • Torreggiani, D. (1993). Osmotic dehydration in fruit and vegetable processing. Food Research International, 26(1), 59-68. https://doi.org/10.1016/0963-9969(93)90106-S.

Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration

Yıl 2019, Cilt: 3 Sayı: 4, 220 - 225, 24.12.2019

Şehriban Gül Özçelik , Erkan Karacabey

https://doi.org/10.31015/jaefs.2019.4.4

Öz

In this study, it was aimed to investigate the
quality characteristics of fried zucchini slices pre-dried using osmotic dehydration
(OD) method at varying conditions (salt concentration, vacuum or ultrasound
application, time). Textural properties (hardness, elasticity, cohesiveness,
chewiness, firmness), surface color values (L*, a*, b*), moisture and oil
content of the final product were determined. Textural properties did not
change with OD applications (p>0.05). Vacuum and solution concentration
applied during OD method had significant effects on surface color values
(p≤0.05). OD did not cause any significant change in final moisture and oil
content of the fried product. In case of ultrasound assisted osmotic
dehydration (US-OD), it was seen that the effect of time on moisture content
was important  the solution concentration
of 5% (p≤0.05). On the other hand, changes at salt concentration have created significant
differences in both the application process (p≤0.001). When solution
concentration was 0%, effect of time was negligible to oil content (p>0.05).
Notwithstanding, the solution concentration for both processing time was found
to be significant (p≤0.05).










Anahtar Kelimeler

Osmotic dehydration Ultrasound Frying Textural properties Surface color values Moisture content

Kaynakça

  • AOAC. (1995). Official methods of analysis (16th ed.).
  • Bingol, G., Zhang, A., Pan, Z., & McHugh, T. H. (2012). Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chemistry, 132(2), 686-692. http://dx.doi.org/10.1016/j.foodchem.2011.10.055.
  • Bourne, M. C. (1978). Texture profile analysis [Food acceptability]. Food technology.
  • Choe, E., & Min, D. (2007). Chemistry of deep-fat frying oils. Journal of food science, 72(5), R77-R86. https://doi.org/10.1111/j.1750-3841.2007.00352.x.
  • Corzo, O., Bracho, N., Rodríguez, J., & González, M. (2007). Predicting the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration. Journal of food engineering, 80(3), 781-790. https://doi.org/10.1016/j.jfoodeng.2006.07.007.
  • Da Silva, P. F., & Moreira, R. G. (2008). Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Science and Technology, 41(10), 1758-1767. https://doi.org/10.1016/j.lwt.2008.01.016.
  • Dobarganes, C., Márquez-Ruiz, G., & Velasco, J. (2000). Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology, 102(8-9), 521-528. https://doi.org/10.1002/1438-9312(200009)102:8/9<521::AID-EJLT521>3.0.CO;2-A|.
  • Fernandes, F. A., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology, 41(4), 604-610. https://doi.org/10.1016/j.lwt.2007.05.007.
  • Garcia-Noguera, J., Oliveira, F. I., Gallão, M. I., Weller, C. L., Rodrigues, S., & Fernandes, F. A. (2010). Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28(2), 294-303. https://doi.org/10.1080/07373930903530402.
  • Hawkes, J., & Flink, J. M. (1978). Osmotic Concentration of Fruit Slices Priorto Freeze Dehydration. Journal of Food Processing and Preservation, 2, 265-284. https://doi.org/10.1111/j.1745-4549.1978.tb00562.x.
  • James, C. (1995). Determination of fat by the Soxhlet methods. Analytical chemistry of foods, 91-92. Naz, S., Siddiqi, R., Sheikh, H., & Sayeed, S. A. (2005). Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying. Food Research International, 38(2), 127-134. https://doi.org/10.1016/j.foodres.2004.08.002.
  • Rastogi, N., Raghavarao, K., Niranjan, K., & Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science & Technology, 13(2), 48-59. https://doi.org/10.1016/S0924-2244(02)00032-8.
  • Robertson, A. R. (1977). The CIE 1976 Color Difference Formulae. Color Research & Application, 2(1), 7-11. |https://doi.org/10.1002/j.1520-6378.1977.tb00104.x.
  • Özçelik, S.G. (2015). Optimization of frying process of zucchini slices by frying combined with predehydration in terms of oil absorption and product texture, Suleyman Demirel University Engineering Faculty, Isparta. 125.
  • Torreggiani, D. (1993). Osmotic dehydration in fruit and vegetable processing. Food Research International, 26(1), 59-68. https://doi.org/10.1016/0963-9969(93)90106-S.
Toplam 15 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Ziraat Mühendisliği, Ziraat Mühendisliği (Diğer), Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Makaleler
Yazarlar

Şehriban Gül Özçelik 0000-0002-8034-6698

Erkan Karacabey 0000-0002-0428-2039

Yayımlanma Tarihi 24 Aralık 2019
Gönderilme Tarihi 8 Temmuz 2019
Kabul Tarihi 9 Kasım 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 3 Sayı: 4

Kaynak Göster

APA Özçelik, Ş. G., & Karacabey, E. (2019). Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture Environment and Food Sciences, 3(4), 220-225. https://doi.org/10.31015/jaefs.2019.4.4
 Kapak Resmi İndir


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