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Journals / AYDIN GASTRONOMY / 2023 / Cilt: 7 Sayı: 2

The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots

Bazı Yenilebilir Kaplamaların Fırınlanmış Havucun Fizikokimyasal Özelliklerine Etkisi

Şeyda ÖZTÜRK
Esma Nur GEÇER
Pages
173–186
Publication Date
2023-07-08
DOI
—
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AI Summary & Key Takeaways

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

It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, it was aimed to use hydroxypropyl methylcellulose (HPMC), chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored (Daucus carota) carrots.
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Key Findings & Data:For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 °C for 10 minutes.
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Conclusion & Impact:It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Agar agar · hidroksipropil metilselüloz · kitosan

Abstract

In this study, it was aimed to use hydroxypropyl methylcellulose (HPMC), chitosan, agar agar and pectin coatings to prevent tissue softening and color loss caused by baking orange colored (Daucus carota) carrots. For this purpose, carrots were cut into cubes, dipped in coating solutions, removed and filtered, and then baked at 220 °C for 10 minutes. After baking, color (L*, a*, b*, ∆E, C*, hue angle (h*), browning index (BI*), texture and water activity analysis (aw) were performed. L* value was found only in chitosan coated sample, a* values were statistically different and higher in chitosan and pectin coated samples than control (uncoated) (P <0.05). The b* value was the lowest in the agar-coated sample, and it differed significantly from the chitosan and pectin-coated samples (P <0.05). The most color difference was observed in the chitosan coating compared to the control (P <0.05). In addition, chitosan and pectin coating showed lower h* value, and agar agar showed lower browning compared to control (P <0.05). It is thought that all of the applied coatings can be used for dispersed vegetables due to the improvement of the texture, and it may also be effective in preventing the negative effects of heat treatment on health by reducing the browning index of agar agar

Özet

Bu çalışmada turuncu renkli (Daucus carota) havuçların fırında pişirilmesi ile oluşan doku yumuşaması, renk kayıplarının önlenmesi için Hidroksipropil metilselüloz (HPMC), kitosan, agar agar ve pektin kaplamaların kullanılması amaçlanmıştır. Bu amaçla havuçlar küp haline getirilmiş, kaplama çözeltilerine daldırılmış ve çıkarılıp süzüldükten sonra 220 °C’de 10 dakika fırınlama işlemine tabi tutulmuştur. Fırınlama işlemi sonrasında renk, doku ve su aktivitesi analizi yapılmıştır. L* değeri sadece kitosan kaplı örnekte, a* değerleri kitosan ve pektin kaplı örneklerde kontrol grubundan (kaplanmamış) istatistiksel olarak farklı ve yüksek çıkmıştır (P <0,05). b* değeri kitosan ve pektin kaplı örneklerden anlamlı farklılık göstermiştir (P <0,05). Renk farklılığı kontrole göre en fazla kitosan kaplamada görülmüştür (P <0,05). Ayrıca kontrole göre kitosan ve pektin kaplama düşük h* değeri, agar agar ise düşük esmerleşme göstermiştir (P <0,05). Uygulanan kaplamaların hepsinin dokuyu iyileştirmesi nedeniyle dağılan sebzeler için kullanılabileceği, ayrıca agar agarın esmerleşme indeksini düşürmesi ile ısıl işlemin sağlık üzerinde oluşturduğu olumsuz etkileri önleme de etkili olabileceği sonucuna varılmıştır.

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Cite This Article

ÖZTÜRK, Ş., GEÇER, E. N. (2023). The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots. AYDIN GASTRONOMY, Cilt: 7 Sayı: 2, 173–186. https://ajindex.com/articles/948633

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