| dc.creator |
TURGUT, Sebahattin Serhat |
|
| dc.creator |
KARACABEY, Erkan |
|
| dc.creator |
KÜÇÜKÖNER, Erdoğan |
|
| dc.date |
2018-09-30T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:49:43Z |
|
| dc.date.available |
2020-10-06T09:49:43Z |
|
| dc.identifier |
49c529de-b55b-497c-a0a9-a0737816a13f |
|
| dc.identifier |
10.1007/s11947-018-2145-y |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/49c529de-b55b-497c-a0a9-a0737816a13f/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/59263 |
|
| dc.description |
As a novel pre-treatment, carbonic maceration (CM) was investigated in this study to figure out its effect on functional quality of conventionally dried tomato quarters (60 degrees C, 1.3 m/s air velocity). Carotenoids, tocopherols, total flavonoid, total phenolic and DPPH radical scavenging potential were determined for dried tomato samples (directly dried as a control and CM treated samples). Lycopene and beta-carotene contents of CM treated tomato quarters were high compared to control samples (only conventionally dried). beta-, gamma-Tocopherol contents in dried tomato were raised with CM pre-treatment, as cc-tocopherol decreased. Total flavonoid was found to be more than 2.5 times higher for CM treated samples compared to that in fish tomato. CM displayed a promoter effect on total phenolic content and antioxidant activity of hydrophilic extracts, whereas there was no difference between those values determined for lipophilic extracts from control and pre-treated samples. CM has a potential as a pre-treatment before conventional drying of tomato to improve its nutritional contents and functional potential. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters |
|
| dc.type |
info:eu-repo/semantics/article |
|