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Post-harvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey
Scopus
Toplam 137 atıf DOI
The physical and chemical characteristics of the six samples of apricot (Prunus armeniaca L.) fruits were presented in this study. These properties are necessary for the design of equipments for harvesting, processing, and transportation, separating and packing. Technological properties such as length and diameter of fruit, mass, volume of fruit, geometric mean diameter, sphericity, bulk density, fruit density, porosity, projected area, static and dynamic coefficient of friction were determined at 83.27% (Zerdali), 77.79% (çataloǧlu), 82.1% (haci{dotless}haliloǧlu), 79.79% (hasanbey), 82.31% (soǧanci{dotless}) and 77.37% (kabaaşi{dotless}) moisture content. The values of length, mass, geometric mean diameter and sphericity of six different apricot fruits were established between 29.26 mm and 46.98 mm, 14.35-41.48 g, 28.99-41.15 mm, 0.876-0.991%, respectively. The dry matter, ash, crude protein, crude fiber, pH, acidity, water soluble extract and mineral contents of completely maturated fruits were investigated. Crude protein, crude oil, crude fiber, ash, water soluble extract, alcohol soluble extract, dry matter, pH and acidity contents of all fruits were established between 2.8% and 4.29%, 0.55-3.12%, 0.77-2.41%, 2.72-5.34%, 48.3-74.7%, 19.9-25.9%, 16.73-22.63%, 4.16-5.23% and 0.17-0.79 (% malic), respectively. Mineral content of apricot fruits cultivated in Turkey were determined by an Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All fruits contained high amounts of K (20 791-33 364 ppm), P (1436.49-2643.42 ppm), Ca (843.28-1896.53 ppm), Na (773.95-1129.74 ppm) and Mg (402.82-765.62 ppm). As a result, apricot fruit may be useful for the evaluation of nutritional information. Also, these physical properties attribute for the development of processing equipments. © 2006 Elsevier Ltd. All rights reserved.
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Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Scopus
Havuzumuzda 2 atıf almış
Phosphorus and potassium content in tidbits ranged from 1,375.91 mg/kg (crispy chickpea) to 11,112.98 mg/kg (unroasted pumpkin) and 1666.01 mg/kg (sesame-coated peanut) to 8,013.60 mg/kg (roasted yellow chickpea), respectively. Iron content in all nuts and seeds tested was higher when compared to Cu, Mn, Zn, and B. While Fe content in tidbits varied between 11.98 mg/kg (sesame-coated peanut) and 64.31 mg/kg (roasted pumpkin), Zn content in tidbits varied between 8.00 mg/kg (sesame-coated peanut) and 427.37 mg/kg (roasted wheat). While P content in air-dried fruits varied between 558.36 mg/kg (dry plum) and 1962.12 mg/kg (turpentine), K content in dried fruits varied between 4,443.92 mg/kg (turpentine) and 16,685.96 mg/kg (dry peach). The moisture and mineral content in tidbits and air-dried fruits changed depending on dry fruit types. It has been observed that white dry mulberry, dried peach, turpentine, and dried plum are rich in phosphorus. Practical applications: Nuts are functional products that are not only rich in unsaturated fat sources but also contain various nonfat constituents such as plant protein, fiber, micronutrients, plant sterols, and phytochemicals. Fruit and nut combinations are widely used by manufacturers in foods such as granola bars, chewy fruit bars, breakfast cereals, and desserts to enhance flavor to the products. Nuts (nut, seed, and dried fruit), known for their nutritional value and health benefits, contain high levels of antioxidants, essential fatty acids, vitamins, essential amino acids, essential minerals, and bioactive compounds.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey