Semi-Dried Fruits and Vegetables

Seçkin, Gamze Uysal; Taşeri, Levent

doi:10.5505/pajes.2015.47560

Cited by 10 publications

(3 citation statements)

References 7 publications

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“…However, all values are in the range of the required value to obtain an intermediate‐moisture fruit. In other words, fruits, which have a moisture content of between 26% and 45%, are called medium moist or intermediate‐moisture fruit (Uysal Seçkin & Taşeri, 2015). In general, intermediate‐moisture fruits are susceptible to microbial spoilage and chemical degradation during storage due to the higher water activity and moisture levels.…”

Section: Resultsmentioning

confidence: 99%

Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage

Danışman

Taştan

Baysal

2022

Food Processing Preservation

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The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI-30 6086 spores and investigate the changes in quality during the storage at 4°C. Thus, dried apricots were impregnated with B. coagulans until they reached the intermediate moisture level (36%). The probiotic impregnation was conducted under the atmospheric pressure (control) and VI applied (experimental). The results showed the B. coagulans count of the apricots remained stable (>7 log CFU/g) over 42 days at +4°C. The TSS, pH, acidity, total phenolic content (TPC), and hardness were similar for both groups on the 0th day. The TPC of the experimental group was 10.7% higher than the control at the end of storage (p < .05). Finally, the probiotic apricot with higher probiotic viability after processing and storage were successfully produced by VI while decreasing the process time by 74.2%, and maintaining better quality and sensory characteristics. Novelty impact statement• Bacillus coagulans GBI-30 6086 spores were impregnated into organic dried apricots by vacuum impregnation for the first time.• The use of dried fruits as probiotic carriers is a new concept to produce a functional snack.• Probiotic survival remains stable in the intermediate-moisture apricots during storage of 42 days at 4°C.

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Section: Resultsmentioning

confidence: 99%

Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage

Danışman

Taştan

Baysal

2022

Food Processing Preservation

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“…To prepare Saruç, after the black grapes with large berries are washed and cleaned, they are divided into two and made semi-dry in the sun (Uysal Seçkin and Taşeri, 2015). A half walnut is placed between the berry and kept in a closed container.…”

Section: Usesmentioning

confidence: 99%

Viticulture Tradition in Turkey

Candar¹,

Uysal²,

Ayaz³

et al. 2021

vis

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No other plant has played as decisive a role in people's agricultural and socio-cultural activities throughout history as the grapevine. In addition to the effects of the vine plant on civilizations in history, today the economic value produced from grape and grape products distinguishes it financially from other plant species. Anatolia is a central point in the journey of Vitis species. The South Caucasus (Georgia-Azerbaijan-Armenia) and the Fertile Crescent regions are accepted as the vine's homeland. Thus, these areas played a significant role in the cultivation and distribution of grapes. Genetic diversity also led to the diversification of usage purposes and has been an essential resource for breeding studies. In this review, the distribution of Vitis species in Anatolia has been reviewed within the scope of the current literature from different disciplines. Moreover, important V. vinifera L. varieties and their usage purposes are examined.

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“…Drying is one of the oldest methods used to extend the shelf life of foodstuffs by limiting microbial activity and undesired biochemical reactions, e.g. oxidation and browning (Uysal Seçkin and Taşeri, 2015). The main purpose of the drying process is to remove the maximum possible amount of water without compromising the final product quality (Gürlek et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)

Görgüç

Gençdağ

Demirci

et al. 2022

Food sci. technol. int.

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Chokeberry (aronia) fruit is a rich source of bioactive compounds with various health benefits. However, it has a limited shelf life and a firm (tight) structure that makes it difficult for moisture transfer during drying. Therefore, the aim of the study is to investigate the effects of high-power ultrasound pretreatment (550 W, 30 min) and air drying temperature (65, 70 and 75 °C) on the drying rate and bioactive compounds of chokeberry fruit. Accordingly, chokeberries were dried directly or after ultrasound pretreatment, and the retention rate of bioactive properties, i.e., total phenolic, flavonoid and monomeric anthocyanin contents along with antioxidant capacity values, were examined. The required time for drying as well as the activation energy values were significantly lower in ultrasound treated samples. Logarithmic and Midilli models exhibited the best fit for drying kinetics of samples. The pretreatment led to significantly lower moisture content and aw values. Compared to fresh sample, the highest retention rate for some bioactive properties was found in ultrasound pretreated sample dried at 75 °C. The ultrasonication also reduced the electricity consumption (kWh) in all temperature levels of drying operations. As a conclusion, the ultrasound pretreatment prior to drying had dual role by facilitating drying kinetics and by providing higher bioactive contents.

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Semi-Dried Fruits and Vegetables

Cited by 10 publications

References 7 publications

Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage

Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage

Viticulture Tradition in Turkey

The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)

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