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Journals / Gıda / 2013 / Cilt: 38 - Sayı: 5

FARKLI DÜZEYDE SO2 İÇEREN KURU KAYISILARDAKİ KİMYASAL ve MİKROBİYEL FARKLILIKLAR

CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

Şeref TAĞI
Kadir ÖZTÜRK
Meltem TÜRKYILMAZ
Mehmet ÖZKAN
Bülent ÖZTÜRK
Journal
Gıda
Pages
275–282
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Strong correlations were determined between SO2 concentration with pH (r =0.913), titratable acidity values (r = 0.983), browning values (r =0.981) and β-carotene contents (r = 0.822) of DAs (P

📌 3 Key Takeaways

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Objective & Hypothesis:This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs).
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Key Findings & Data:Non-sulfited DAs were evaluated as a control group.
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Conclusion & Impact:Strong correlations were determined between SO2 concentration with pH (r =0.913), titratable acidity values (r = 0.983), browning values (r =0.981) and β-carotene contents (r = 0.822) of DAs (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r =0.913), titratable acidity values (r = 0.983), browning values (r =0.981) and β-carotene contents (r = 0.822) of DAs (P

Özet

Bu çalışma; kuru kayısıların, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine farklı kükürt dioksit (SO2) konsantrasyonlarının (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) etkisini değerlendirmek amacıyla yürütülmüştür. Kükürt içermeyen kuru kayısı örnekleri kontrol grubu olarak değerlendirilmiştir. Kuru kayısıların içerdiği SO2 konsantrasyonu ile pH (r =0.913), titrasyon asitliği (r = 0.983), esmerleşme değerleri (r =0.981) ve β-karoten miktarları (r = 0.822) arasında güçlü korelasyonlar tespit edilmiştir (P

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Cite This Article

TAĞI, Ş., ÖZTÜRK, K., TÜRKYILMAZ, M., ÖZKAN, M., ÖZTÜRK, B. (2022). FARKLI DÜZEYDE SO2 İÇEREN KURU KAYISILARDAKİ KİMYASAL ve MİKROBİYEL FARKLILIKLAR. Gıda, Cilt: 38 - Sayı: 5, 275–282. https://ajindex.com/articles/525339

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