DONDURULARAK KURUTULMUŞ BAZI MEYVE TOZLARININ TOZ ÜRÜN ÖZELLİKLERİNİN BELİRLENMESİ

Authors : S Nur DİRİM, Gülşah ÇALIŞKAN, Kadriye ERGÜN

Pages : 85-92

View : 39 | Download : 10

Publication Date : 2015-04-01

Article Type : Research Paper

Abstract :Powder products are generally used in the food formulations due to the advantages such as easinessfor usage in dry mixture formulations, measuring, storage and packaging, long shelf life, low transportationcost and microbial stability. In this study, it was aimed to determine the powder properties of freezedried kiwi, quince and pumpkin powders. For this reason, maltodextrin insert ignore into journalissuearticles values(Dextrose Equivalence of 10-12,as 10 % by weight); was added to the fruit pures and freeze dried in a vacuum freeze drier insert ignore into journalissuearticles values(Armfield, FT33 Vacuum Freeze Drier, England);. Some physical and chemical properties of fruit powders weredetermined. The lowest moisture content insert ignore into journalissuearticles values(4.20±0.05%, wet basis insert ignore into journalissuearticles values(wb);); and water activityinsert ignore into journalissuearticles values(0.225±0.00); values were obtained from kiwi puree powder. The highest vitamin C content was observedfrom fresh kiwi insert ignore into journalissuearticles values(66.30±0.28 mg/100g); and kiwi puree powder insert ignore into journalissuearticles values(40.95±0.51mg/100g);. On the other hand,the lowest vitamin C contents were obtained from fresh quince insert ignore into journalissuearticles values(12.47±0.73 mg/100g); and quince pureepowder insert ignore into journalissuearticles values(10.01±0.61 mg/100g);. The highest and lowest bulk density values were observed from kiwiinsert ignore into journalissuearticles values(0.32±0.01g/ml); and pumpkin insert ignore into journalissuearticles values(0.16±0.01g/ml);, respectively. According to the average wettabilityinsert ignore into journalissuearticles values(77.33±11.30s); and solubility insert ignore into journalissuearticles values(40.50±0.71s); times, pumpkin powder showed better properties compared tothe other fruits. Since, pumpkin and quince powders have high cohesiveness and bad flowability properties,kiwi powders were found to be in the medium level for cohesiveness and flowability properties
Keywords : Toz ürün özellikleri, dondurarak kurutma, maltodekstrin, C vitamini, kivi, balkabağı, ayva

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