Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot sauce samples were manufactured at different blanching temperatures (85 and 95 degrees C), blanching times (5 and 10 min) and sieve diameters (1 and 3 mm). The sauce samples were stored at + 4 degrees C for 60 days and analyses were performed at intervals of 15 days. It was observed that the processing variables and storage period affected the properties of samples significantly (p < 0.05). Acidity decreased significantly at the end of the storage and soluble and total dry matters did not show a significant change by the change of processing variables. The L* and b* values of the apple sauce decreased while the a* value increased during the storage. Sucrose was determined to be major sugar component in the samples. Blanching temperature and time affected the levels of glucose, sucrose and fructose negatively. Apricot sauce samples showed non-Newtonian shear thinning behavior having lower flow behavior index than unity. Apparent viscosity, viscous modulus and elastic modulus values of the samples decreased with the increase of blanching temperature and time while these values increased with the increase of sieve diameter. Herschel-Bulkley model described the flow behavior of the samples very well (R-2 > 0.97).
Açıklama
Anahtar Kelimeler
Apricot sauce, Blanching temperature, Rheology, Sieve diameter, Storage
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
12
Sayı
2
