Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves

İlknur Alibaş; Aslıhan Yılmaz

doi:10.18016/ksutarimdoga.vi.1144982

EN TR

Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves

Abstract

Coriander leaves were weighed at 20 ± 0.02 g and dried with natural drying at shade, convective drying at 50°C and 1 m s-1 air velocity, and microwave drying at 200 and 800 W. The drying periods were led 4680, 630, 85, and 16.50 minutes for natural, 50°C, 200 W, and 800 W, respectively. Whereas energy consumption was not recorded in natural drying, energy consumption at 50°C, 200 W, and 800 W was recorded as 10.290, 0.283, and 0.220 kWh, respectively. The closest results to fresh leaves in terms of color parameters were measured at 800 W, followed by 200 W. Similarly, at 800 and 200 W, the most successful results were obtained with regard to calcium, magnesium, and iron. Also, it was analyzed that the chlorophyll content, protein, phosphorus, potassium, and zinc were preserved at the maximum level in the 800 W microwave drying method. Although all drying methods cause similar reductions for sodium, it was determined that manganese was well preserved at 200 W. Among the dried samples, the highest copper level was analyzed in natural drying and microwave drying at 800 W. To sum up, the most convenient drying technique for coriander leaves was 800 W in terms of drying and quality parameters.

Keywords

Temel Kurutma Tekniklerinin Kişniş Yaprağının Renk, Protein ve Mineral İçeriği Üzerine Etkisi

Öz

Kişniş yaprakları 20 ± 0.02 g tartılmış ve gölgede doğal kurutma, 50°C ve 1 m s-1 hava hızında konvektif kurutma ve 200 ve 800 W'da mikrodalga kurutma yöntemleri ile kurutulmuştur. Kurutma süreleri doğal, 50°C, 200 W ve 800 W için sırasıyla 4680, 630, 85 ve 16.50 dakika olarak ölçülmüştür. Doğal kurutmada herhangi bir enerji tüketimi kaydedilmezken, 50°C, 200 W ve 800 W'ta enerji tüketimi sırasıyla 10.290, 0.283 ve 0.220 kWh olarak hesaplanmıştır. Renk parametreleri bakımından taze örneğe en yakın sonuçlar 800 W'ta, ardından 200 W'ta kurutulan örneklerde ölçülmüştür. Benzer şekilde 800 ve 200 W'ta kalsiyum, magnezyum ve demir açısından en başarılı sonuçlar elde edilmiştir. Ayrıca, 800 W mikrodalga kurutma yönteminde kurutulan örneklerde klorofil içeriği, protein, fosfor, potasyum ve çinkonun maksimum düzeyde korunduğu tespit edilmiştir. Tüm kurutma yöntemleri sodyum için benzer azalmalara neden olsa da, manganın 200W'da en yüksek düzeyde korunduğu belirlenmiştir. Kurutulan örnekler arasında en yüksek bakır seviyesi doğal ve 800 W mikrodalga kurutma yönteminde kurutulan örneklerde analiz edilmiştir. Özetle, kişniş yaprakları için kurutma ve kalite parametreleri açısından en uygun kurutma tekniği 800 W olmuştur.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

İlknur Alibaş ^*
0000-0002-1898-8390
Türkiye

Aslıhan Yılmaz
0000-0002-4913-905X
Türkiye

Erken Görünüm Tarihi

27 Mayıs 2023

Yayımlanma Tarihi

31 Ekim 2023

Gönderilme Tarihi

18 Temmuz 2022

Kabul Tarihi

15 Mart 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1144982

IZ

https://izlik.org/JA66YH25JB

Kaynak Göster

RIS / Bibtex

APA

Alibaş, İ., & Yılmaz, A. (2023). Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(5), 1165-1177. https://doi.org/10.18016/ksutarimdoga.vi.1144982