Effect of hot air drying and sun drying on color values and beta-carotene content of apricot (Prunus armenica L.)

Karabulut I., Topcu A., Duran A., Turan S., Ozturk B.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.40, sa.5, ss.753-758, 2007 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 5
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.lwt.2006.05.001
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.753-758
  • Anahtar Kelimeler: apricot, drying, color, carotene, sulphur, DRIED APRICOTS, VEGETABLES, KINETICS, QUALITY, FRUITS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

In this study, sulphurated and nonsulphurated Hacihaliloglu apricots (Prunus armenica L.) which is the most widely produced cultivar in Turkey were used to study the effects of different hot air drying temperatures (50, 60, 70, and 80 degrees C) and sun drying on color and beta-carotene content of apricot. The time required to obtain the desired final dry matter in hot air drying was lower than sun drying. Sulphuration also decreased drying time at all drying conditions. Color values and beta-carotene content of hot air dried samples were favorable in comparison to air drying. beta-carotene content in dried apricots at 70 and 80 degrees C was 7.14, 7.17 mg 100 g(-1) dry matter and 6.12, 6.48 mg 100 g(-1) dry matter for sulphurated and nonsulphurated apricots, respectively. A good relationship was found between treatments (drying temperatures and drying times) and beta-carotene content for sulphurated and nonsulphurated apricots (R-2 = 0.9422 and 0.9129, respectively). (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.