Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorBerktas, Serap
dc.contributor.authorCam, Mustafa
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:43:16Z
dc.date.available2025-01-06T17:43:16Z
dc.date.issued2023
dc.description.abstractIn this study, the effects of coating quince slices with CaCl2 and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L-18), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C + P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15 min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C + P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C + P application triggered the formation of furfural in dried products.
dc.description.sponsorshipErciyes University Scientific Research Projects Unit [FDK-2021-10938]
dc.description.sponsorshipACKNOWLEDGMENTS This work was supported by the Erciyes University Scientific Research Projects Unit (Project Number: FDK-2021-10938).
dc.identifier.doi10.1111/1750-3841.16660
dc.identifier.endpage2932
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue7
dc.identifier.pmid37282728
dc.identifier.scopus2-s2.0-85161517423
dc.identifier.scopusqualityQ1
dc.identifier.startpage2919
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16660
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2569
dc.identifier.volume88
dc.identifier.wosWOS:001002142200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjecthot air drying
dc.subjectmicrowave drying
dc.subjectquince
dc.subjectTaguchi design approach
dc.subjecttexture
dc.subjectvolatile compounds
dc.titleMicrowave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds
dc.typeArticle

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