The Effects of Microwave Blanching Conditions on Carrot Slices Optimization and Comparison
Yazarlar (2)
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Aslıhan DEMİRDÖVEN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Processing and Preservation |
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2015 |
| Cilt No | 39 |
| Sayı | 6 |
| Sayfalar | 2188 / 2196 |
| DOI Numarası | 10.1111/jfpp.12463 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12463 |
| Özet |
| The objectives of this study are (1) to determine conventional blanching (CB) conditions providing 100% peroxidase (POD) inactivation and adapt these inactivation conditions to microwave blanching (MB) for inactivating pectin methylesterase (PME); (2) to optimize the MB conditions by response surface methodology to ensure almost 100% PME; and (3) to compare the properties of samples at the optimum points with those of conventional blanched and unblanched carrot samples. CB conditions were found to be 300s with 150mL of blanching water at 94C. MB conditions of samples have been optimized by using independent variables: microwave power (360-900W), blanching time (10-300s) and blanching water volume (0-150mL). Three optimum points were determined: (1) 900W-170s-75mL water; (2) 630W-190s-75mL water; and (3) 360W-300s-75mL water for MB. PME inactivation ratio was determined as almost 100% optimum points. Therefore, pectin was highly retained, carotenoid contents and color values were better protected as well. In summary, 360W/300s/75mL water conditions were found to be optimum for blanching of carrots. Practical Applications: Nowadays, the food industry focuses on novel treatments for inactivating enzymes with minimum deleterious effects on texture, flavor and nutrients. Blanching is one of the preprocessing steps before canning, drying and freezing of vegetables. Blanching treatment also stabilizes color, texture, flavor and nutritional quality of the products, as well as inactivates peroxidase and pectin methylesterase which catalyzes deleterious changes. Microwave heating is a very popular food processing technique and can be utilized as an alternative to water blanching. This study explored whether microwave blanching can be used for enzyme inactivation, which, in turn, requires less processing time and water with minimal loss of quality. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 13 |
| SCOPUS | 25 |
| Google Scholar | 33 |