Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

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dc.authoridlevent, okan/0000-0003-0415-0308;
dc.authorwosidlevent, okan/ABG-8500-2020
dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.contributor.authorLevent, Okan
dc.contributor.authorAlpaslan, Mehmet
dc.date.accessioned2024-08-04T20:44:15Z
dc.date.available2024-08-04T20:44:15Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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).en_US
dc.identifier.doi10.1007/s11694-018-9723-6
dc.identifier.endpage1083en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85040905736en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1072en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9723-6
dc.identifier.urihttps://hdl.handle.net/11616/98127
dc.identifier.volume12en_US
dc.identifier.wosWOS:000431327000044en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricot sauceen_US
dc.subjectBlanching temperatureen_US
dc.subjectRheologyen_US
dc.subjectSieve diameteren_US
dc.subjectStorageen_US
dc.titleEffect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauceen_US
dc.typeArticleen_US

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