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    ANTIOXIDANT ACTIVITY, SOME NUTRITIONAL AND COLOUR PROPERTIES OF VACUUM DRIED STRAWBERRY TREE (ARBUTUS UNEDO L.) FRUITE
    (Termedia Publishing House Ltd, 2011) Orak, H. Hulya; Aktas, Turkan; Yagar, Hulya; Isbilir, S. Selen; Ekinci, Neslihan; Sahin, Fusun H.
    Background. The strawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour. Material and methods. Fruits were collected from Canakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, beta-carotene bleaching activity and HMF formation were determined. Results. The EO pretreatment shortened the drying time more than WB and gives a higher beta-carotene bleaching activity, lower HMF and higher yellowness and brightness of external colour characteristics. Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.
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    Öğe
    The effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit
    (2012) Aktas, Turkan; Orak, Hakime Hulya; Sahin, Fusun Hasturk; Ekinci, Neslihan
    In this study, changing of drying kinetics and color parameters of halved and whole strawberry tree fruits were evaluated by using hot air drying at 50 °C, 60 °C and 70 °C and vacuum drying at 60 °C, 70 °C and 80 °C. Fruits were pretreated before drying with dipping ethyl oleate (EO) and water blanched using 80 °C hot water (WB) for one minute and compared non pretreated (NPT) fruits. The drying behaviors of strawberry tree fruits were measured by using tri-stimulus color parameters such as Hunter L*, a* and b* values. HMF occurring was also observed to find color changing. EO pretreatment and dividing to fruits was found highly effective on decreasing of drying time both drying methods. WB pretreatment found to be effective to keep color properties of fruits. Color properties were found to be better in half samples compared to whole dried fruits. HMF values verified this result.