Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves
Yıl: 2023 Cilt: 26 Sayı: 5 Sayfa Aralığı: 1165 - 1177 Metin Dili: İngilizce DOI: 10.18016/ksutarimdoga.vi.1144982 İndeks Tarihi: 20-10-2023
Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves
Öz: Coriander leaves were weighed at 20 ± 0.02 g and dried with natural drying at shade, convective drying at 50°C and 1 m s-1 air velocity, and microwave drying at 200 and 800 W. The drying periods were led 4680, 630, 85, and 16.50 minutes for natural, 50°C, 200 W, and 800 W, respectively. Whereas energy consumption was not recorded in natural drying, energy consumption at 50°C, 200 W, and 800 W was recorded as 10.290, 0.283, and 0.220 kWh, respectively. The closest results to fresh leaves in terms of color parameters were measured at 800 W, followed by 200 W. Similarly, at 800 and 200 W, the most successful results were obtained with regard to calcium, magnesium, and iron. Also, it was analyzed that the chlorophyll content, protein, phosphorus, potassium, and zinc were preserved at the maximum level in the 800 W microwave drying method. Although all drying methods cause similar reductions for sodium, it was determined that manganese was well preserved at 200 W. Among the dried samples, the highest copper level was analyzed in natural drying and microwave drying at 800 W. To sum up, the most convenient drying technique for coriander leaves was 800 W in terms of drying and quality parameters.
Anahtar Kelime: Temel Kurutma Tekniklerinin Kişniş Yaprağının Renk, Protein ve Mineral İçeriği Üzerine Etkisi
Öz: Kişniş yaprakları 20 ± 0.02 g tartılmış ve gölgede doğal kurutma, 50°C ve 1 m s-1 hava hızında konvektif kurutma ve 200 ve 800 W'da mikrodalga kurutma yöntemleri ile kurutulmuştur. Kurutma süreleri doğal, 50°C, 200 W ve 800 W için sırasıyla 4680, 630, 85 ve 16.50 dakika olarak ölçülmüştür. Doğal kurutmada herhangi bir enerji tüketimi kaydedilmezken, 50°C, 200 W ve 800 W'ta enerji tüketimi sırasıyla 10.290, 0.283 ve 0.220 kWh olarak hesaplanmıştır. Renk parametreleri bakımından taze örneğe en yakın sonuçlar 800 W'ta, ardından 200 W'ta kurutulan örneklerde ölçülmüştür. Benzer şekilde 800 ve 200 W'ta kalsiyum, magnezyum ve demir açısından en başarılı sonuçlar elde edilmiştir. Ayrıca, 800 W mikrodalga kurutma yönteminde kurutulan örneklerde klorofil içeriği, protein, fosfor, potasyum ve çinkonun maksimum düzeyde korunduğu tespit edilmiştir. Tüm kurutma yöntemleri sodyum için benzer azalmalara neden olsa da, manganın 200W'da en yüksek düzeyde korunduğu belirlenmiştir. Kurutulan örnekler arasında en yüksek bakır seviyesi doğal ve 800 W mikrodalga kurutma yönteminde kurutulan örneklerde analiz edilmiştir. Özetle, kişniş yaprakları için kurutma ve kalite parametreleri açısından en uygun kurutma tekniği 800 W olmuştur.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Alibas I, YILMAZ A (2023). Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. , 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| Chicago | Alibas Ilknur,YILMAZ Aslıhan Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. (2023): 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| MLA | Alibas Ilknur,YILMAZ Aslıhan Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. , 2023, ss.1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| AMA | Alibas I,YILMAZ A Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. . 2023; 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| Vancouver | Alibas I,YILMAZ A Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. . 2023; 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| IEEE | Alibas I,YILMAZ A "Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves." , ss.1165 - 1177, 2023. 10.18016/ksutarimdoga.vi.1144982 |
| ISNAD | Alibas, Ilknur - YILMAZ, Aslıhan. "Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves". (2023), 1165-1177. https://doi.org/10.18016/ksutarimdoga.vi.1144982 |
| APA | Alibas I, YILMAZ A (2023). Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(5), 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| Chicago | Alibas Ilknur,YILMAZ Aslıhan Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26, no.5 (2023): 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| MLA | Alibas Ilknur,YILMAZ Aslıhan Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, vol.26, no.5, 2023, ss.1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| AMA | Alibas I,YILMAZ A Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2023; 26(5): 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| Vancouver | Alibas I,YILMAZ A Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. 2023; 26(5): 1165 - 1177. 10.18016/ksutarimdoga.vi.1144982 |
| IEEE | Alibas I,YILMAZ A "Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves." Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26, ss.1165 - 1177, 2023. 10.18016/ksutarimdoga.vi.1144982 |
| ISNAD | Alibas, Ilknur - YILMAZ, Aslıhan. "Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves". Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26/5 (2023), 1165-1177. https://doi.org/10.18016/ksutarimdoga.vi.1144982 |
