Yıl: 2019 Cilt: 3 Sayı: 4 Sayfa Aralığı: 220 - 225 Metin Dili: İngilizce DOI: 10.31015/jaefs.2019.4.4 İndeks Tarihi: 03-10-2020

Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration

Öz:
In this study, it was aimed to investigate the quality characteristics of fried zucchini slices pre-dried using osmoticdehydration (OD) method at varying conditions (salt concentration, vacuum or ultrasound application, time). Texturalproperties (hardness, elasticity, cohesiveness, chewiness, firmness), surface color values (L*, a*, b*), moisture and oilcontent of the final product were determined. Textural properties did not change with OD applications (p>0.05). Vacuum and solution concentration applied during OD method had significant effects on surface color values (p≤0.05).OD did not cause any significant change in final moisture and oil content of the fried product. In case of ultrasoundassisted osmotic dehydration (US-OD), it was seen that the effect of time on moisture content was important thesolution concentration of 5% (p≤0.05). On the other hand, changes at salt concentration have created significantdifferences in both the application process (p≤0.001). When solution concentration was 0%, effect of time was negligible to oil content (p>0.05). Notwithstanding, the solution concentration for both processing time was found to besignificant (p≤0.05).
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA OZCELİK S, KARACABEY E (2019). Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. , 220 - 225. 10.31015/jaefs.2019.4.4
Chicago OZCELİK Sehriban Gul,KARACABEY Erkan Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. (2019): 220 - 225. 10.31015/jaefs.2019.4.4
MLA OZCELİK Sehriban Gul,KARACABEY Erkan Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. , 2019, ss.220 - 225. 10.31015/jaefs.2019.4.4
AMA OZCELİK S,KARACABEY E Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. . 2019; 220 - 225. 10.31015/jaefs.2019.4.4
Vancouver OZCELİK S,KARACABEY E Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. . 2019; 220 - 225. 10.31015/jaefs.2019.4.4
IEEE OZCELİK S,KARACABEY E "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration." , ss.220 - 225, 2019. 10.31015/jaefs.2019.4.4
ISNAD OZCELİK, Sehriban Gul - KARACABEY, Erkan. "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration". (2019), 220-225. https://doi.org/10.31015/jaefs.2019.4.4
APA OZCELİK S, KARACABEY E (2019). Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture, Environment and Food Sciences, 3(4), 220 - 225. 10.31015/jaefs.2019.4.4
Chicago OZCELİK Sehriban Gul,KARACABEY Erkan Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture, Environment and Food Sciences 3, no.4 (2019): 220 - 225. 10.31015/jaefs.2019.4.4
MLA OZCELİK Sehriban Gul,KARACABEY Erkan Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture, Environment and Food Sciences, vol.3, no.4, 2019, ss.220 - 225. 10.31015/jaefs.2019.4.4
AMA OZCELİK S,KARACABEY E Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture, Environment and Food Sciences. 2019; 3(4): 220 - 225. 10.31015/jaefs.2019.4.4
Vancouver OZCELİK S,KARACABEY E Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration. International Journal of Agriculture, Environment and Food Sciences. 2019; 3(4): 220 - 225. 10.31015/jaefs.2019.4.4
IEEE OZCELİK S,KARACABEY E "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration." International Journal of Agriculture, Environment and Food Sciences, 3, ss.220 - 225, 2019. 10.31015/jaefs.2019.4.4
ISNAD OZCELİK, Sehriban Gul - KARACABEY, Erkan. "Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration". International Journal of Agriculture, Environment and Food Sciences 3/4 (2019), 220-225. https://doi.org/10.31015/jaefs.2019.4.4