Postharvest storage conditions of rowanberry (Sorbus aucuparia) fruits were investigated. The influences of temperature and storage time on total phenolic content were observed. Both variables affected phenolic content of rowanberries, and their total phenolic contents significantly reduced during the 20-day storage at 4 and 22C. The loss of total phenolic was found to be almost 50% of its initial amount (3,619.8 mg/kg fresh weight [fw]) at 22C, which was higher than occurred loss (30%) at 4C. An investigation of rowanberry flavonoids showed the presence of rutin, quercetin-3-glucoside and quercetin-3-D-galactoside (Q3DG). Quantitative analysis of berry flavonoids showed Q3DG as a major compound, being 24.55 mg/kg fw. The highest reduction (86% of its initial amount) was also seen in that compound level compared with other ones. Degradation kinetics of flavonoids was studied at 22C over 16 days of storage. Checking of model adequacies indicated that their reductions followed a first-order kinetic. PRACTICAL APPLICATIONSPostharvest storage has been taken, increasing the interest of scientists because of various reasons, one of which is explained next. The presented results indicated the direct and/or indirect influence of storage conditions on the quality of berries, implying that whoever is planning to store plant and/or plant origin food products in a refrigerator or at room temperature should consider the conditions and their possible effects on the quality parameters from the aspects of economics and nutritional properties of products. In the present study, the stability of an important bioactive group, phenolics, in rowanberries and the influences of environmental conditions were examined, and additionally, degradation kinetics of major phenolic group, flavonoids, was analyzed. The results are valuable and helpful for the evaluation of the postharvest storage and its effect on rowanberries. Introduced model may be helpful for the prediction of storage time required for the degradation of phenolics up to the acceptable limit.
In this study, potential use of pumpkins, which are byproducts of pumpkins grown for their seeds only, was determined in cake production. Pumpkin powder was added into cake dough by means of displacement with wheat flour at rates of 15, 30 and 45%. While an increase in viscosity of cake dough was observed due to the use of pumpkin powder, a decrease in pH value of cake was determined. In terms of color values of cakes, L* values decreased by an increase in the rates of pumpkin powder, meaning that darker product was obtained in comparison to the control cake formula. On the other hand, a* and b* color values increased by an increase in the rates of pumpkin powder. Texture values for fracture force, hardness, adhesiveness, springiness, chewiness and resilience decreased. Results of sensory analysis indicated the highest score was the cake prepared with 30% pumpkin powder.In conclusion, the incorporation of pumpkin powder into cake formulation may be important for the cake industry, and results of this present study may be valuable for future studies.Keywords: Pumpkin powder, Cake, Texture, Sensory, Color GİRİŞYumuşak buğday ürünlerinden olan kek, üretimi ve tüketimi, gelir dağılımı alışkanlıkları, nüfus artışı şehirleşme olgusu, ulaşım imkanlarının gelişmesi ve yeni tekniklerin uygulanması ile artmaktadır. Kek pek çok ülkede üretilen besleyici değeri yüksek, tüketimi kolay, göz ve damak zevkine hitap edebilen çeşitlilikte,
Asparagus officinalis is a spring vegetable contains flavonoids, amino acid derivatives, glycolic acid, tyrosine, vitamins, saponins and essential oils and it has health benefits such as prevention of cancer, mutation, inflammation, and liver damage. The aim of this study is to investigate drying kinetics of Asparagus officinalis. According to R, χ2, RMSE and Error values, the model parameters at different temperatures (70°C, 80°C, 90°C), spear thickness (1 mm, 2 mm and 3mm), and microwave power (100 W, 200 W, and 300W) were compared. Midilli and Kucuk equation was found as the best equation to describe drying of Asparagus officinalis. R values of Midilli and Kucuk Equation changed between 0.8886 and 0.9989 for hot air drying and between 0.9568 and 0.9999 for a microwave drying.
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