Ozmotik ortam olarak beta vulgaris özütü ile cocos nucifera cipsi elde edilmesinin araştırılması

Abstract

The effect of sucrose and beet root (Beta vulgaris) extract infusion on osmotic pretreatments assisted with dehydration methods (hot air drying) on proximate, physical, physico-chemical, sensory, color and textural properties of coconut chips were analyzed. Coconut slices of thickness 0.5 and 0.8±0.1 mm were osmotically pretreated in sucrose solutions of different concentrations (100%, 90%, 80%) with or without the infusion of beet root extract (5%, 10% and 15%) for about 30 and 60 minutes respectively due to its varying thickness. After the osmotic process, the slices were further dehydrated in hot air oven at temperature 50-60 °C for 7 to 8 hours. Osmotic medium without the infusion of beet root extract serves as the control. The selected chips of (0.5 and 0.8 ± 0.1 mm) made with the composition of 100 % sucrose solution containing 15% of beet root extract infusion when compared with control revealed favourable significant difference in proximate principles like carbohydrate, total sugars, ash, energy and physical parameters like weight reduction, solid gain, water loss, color, texture, rehydration properties and pH (physico-chemical property) with greater sensory scores of 8.1 at 5% level (p≤ 0.05) than control chips.