| Yazarlar (3) |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
Nilüfer Açıkgöz
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Latife Betül Gül
Türkiye |
| Özet |
| In this study, the effect of ultrasound assisted osmotic dehydration (US-OD) pretreatment on drying kinetics and some functional properties of pumpkin (Cucurbita moschata) were investigated. The samples were dehydrated by cavitation (45 kHz, 90 minutes) in an ultrasonic bath containing sugar solution with three different concentrations (12.5%, 25% and 50%) and then dried with oven at 60°C. With the US-OD process, the highest water loss and solid gain were detected in the sample dehydrated using osmotic solution with 50% concentration. Depending on the sugar solution concentration of the US-OD process, the drying time was shortened by approximately 180 min compared to the control sample. However, a decrease in the rehydration rate was observed depending on the sugar concentration of osmotic solution. The highest total phenolic content (120.08 mg GAE/100 g dry weight) and antioxidant … |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | GIDA / THE JOURNAL OF FOOD |
| Dergi ISSN | 1300-3070 |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 10-2022 |
| Doi Numarası | 10.15237/gida.GD22065 |
| Makale Linki | http://dx.doi.org/10.15237/gida.gd22065 |
