Patulin, hydroxymethylfurfural (HMF), colour and clarity values of 20 apple juice samples with different Brix contents were determined after heat treatment (90 and 100°C for 5, 10, 15 and 20 min under atmospheric pressure) and evaporation (70 and 80°C for 5, 10, 15 and 20 min) processes. As the heating and evaporation times increased, the concentration of patulin in the apple juice samples decreased. The 90 and 100°C heat treatments resulted in reductions in patulin concentration of 18.81 and 25.99% respectively after 20 min; the corresponding values were 9.40 and 14.06% for 70 and 80°C evaporation respectively. The increase in HMF was higher with heat treatment than with evaporation. Evaporation decreased the colour values of the samples, whereas heat treatment increased them.
In this study, 0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 g/l amounts of activated charcoal (AC) were added into apple juice with a patulin content of 62.3 ppb obtained from a well-established manufacturing company. Apple juice samples were then mixed for 0, 5, 10, 20, and 30 min, respectively. Considerable reduction in the patulin and HMF values was found while there is a dramatic improvement in the colour and clearness of apple juice. However, AC did not cause a significant decrease in the fumaric acid level of apple juice. The best result was obtained at 3.0 g/l AC mixed for 5 min. In addition, a negligible reduction in brix and pH values of samples was observed.
Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B 1), niacin, panthothenic acid (vitamin B5), pyridoxine (vitamin B6), and riboflavin (vitamin B2)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect ( p<0.05) on the content of water-soluble vitamins of bulgur. The cooking in autoclave resulted in a more significant decrease on the thiamin, niacin, panthothenic acid, pyridoxine, and riboflavin content of the samples, when compared with cooking at 90 and 100°C. As the cooking temperature increases, the concentrations of water-soluble vitamins in the samples decreased. The decrease in water-soluble vitamins was higher with open-air sun drying than with hot-air oven drying at 60, 70, and 80°C.
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