Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

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dc.authorid0000-0003-0415-0308
dc.authorscopusid36174078500
dc.authorscopusid57198137575
dc.authorwosidlevent, okan/ABG-8500-2020
dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.contributor.authorLevent, Okan
dc.contributor.authorAlpaslan, Mehmet
dc.date.accessioned2022-05-11T14:48:43Z
dc.date.available2022-05-11T14:48:43Z
dc.date.issued2018
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractIn this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot sauce samples were manufactured at different blanching temperatures (85 and 95 degrees C), blanching times (5 and 10 min) and sieve diameters (1 and 3 mm). The sauce samples were stored at + 4 degrees C for 60 days and analyses were performed at intervals of 15 days. It was observed that the processing variables and storage period affected the properties of samples significantly (p < 0.05). Acidity decreased significantly at the end of the storage and soluble and total dry matters did not show a significant change by the change of processing variables. The L* and b* values of the apple sauce decreased while the a* value increased during the storage. Sucrose was determined to be major sugar component in the samples. Blanching temperature and time affected the levels of glucose, sucrose and fructose negatively. Apricot sauce samples showed non-Newtonian shear thinning behavior having lower flow behavior index than unity. Apparent viscosity, viscous modulus and elastic modulus values of the samples decreased with the increase of blanching temperature and time while these values increased with the increase of sieve diameter. Herschel-Bulkley model described the flow behavior of the samples very well (R-2 > 0.97).
dc.identifier.doi10.1007/s11694-018-9723-6
dc.identifier.endpage1083
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85040905736
dc.identifier.scopusqualityQ2
dc.identifier.startpage1072
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9723-6
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10676
dc.identifier.volume12
dc.identifier.wosWOS:000431327000044
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAlpaslan, Mehmet
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectApricot sauce
dc.subjectBlanching temperature
dc.subjectRheology
dc.subjectSieve diameter
dc.subjectStorage
dc.subjectTemperature
dc.subjectStorage
dc.subjectSteady
dc.subjectPulp
dc.titleEffect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
dc.typeArticle

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