Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, leather production was carried out using two different varieties of hawthorn (Crataegus orientalisvarorientalis). Drying was carried out by two different methods (convective drying and vacuum drying) at three different temperatures (50, 60 and 70 degrees C). Color properties, moisture content, total phenolic content, total flavonoid content, antioxidant activity, and ascorbic acid content of the leathers were determined. The results showed that convective drying or drying at high temperature caused higher browning in the leather. Total phenolic content, total flavonoid content and antioxidant activity of leather produced from the orange variety were found to be higher than that of the yellow variety. Opposite results were observed in the ascorbic acid content. Vacuum drying only provided advantages in antioxidant activity of samples as compared to convective drying. Moreover, drying of the hawthorn leather at high temperature increased total phenolic content but less antioxidant activity and higher browning reaction. According to the data obtained in the study, it is recommended to use the orange variety, vacuum drying and 50 degrees C drying temperature in the production of leather.
Açıklama
Anahtar Kelimeler
Hawthorn Leather, Convective Drying, Vacuum Drying, Variety, Drying Temperature
Kaynak
Journal Of Food Measurement And Characterization
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
14
Sayı
6
