Akademik Veri Yönetim Sistemi
Yuzuncu Yil University Journal of Agricultural Sciences, cilt.27, sa.4, ss.488-495, 2017 (Scopus)
In this study, the effect of different steam pressures, apple puree/maltodextrin concentrations and drum rotation speeds on some physical, chemical and sensory properties of apple powder were investigated. Steam pressures of 1.5, 2.5 and 3.5 Bar, rotation speed of 1, 2 and 3 rpm, apple puree/maltodextrin concentrations of 40/60, 50/50 and 60/40 (%) were chosen as independent values for drying operation parameters. In this study, Response Surface Methodology (RSM) was used for modelling of apple powder trials. Drying operation was made after 13 Brix° apple puree (as raw material) with different ratio maltodextrin mixed. Content of moisture, titrability acid, total sugar, ascorbic acid, color and sensory evaluation were made for raw material and apple powder samples. According to investigation results, “a*” and “b*” color values are found statistically important (p<0.05) and showed model compatibility for steam pressure, rotation speed and different puree/maltodextrin combinations. Titrability acid and moisture content results were not shown model compatibility in case statistically important according to SPPS results. Both statistically and model compatibility, sugar content analyze results were found insignificant (p>0.05). Though ascorbic acid is found in raw material but could not found in powder samples. Six panelists evaluated sensory properties of powder samples according to their color and flavor features and evaluation was completed with given ranking scores.