The impact of drying methods on quality parameters of purple basil leaves

Yilmaz A., Alibaş İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.45, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15638
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Purple basil leaves dried with natural drying, which was the traditional method, convective drying at 50celcius, which was the most common method, and microwave drying at 200, 600, and 1,000 W, which were low, medium, and high powers. The drying processes lasted 4,320, 195, 48, 25, and 14 min for natural, 50celcius, 200, 600, and 1,000 W, respectively. The most convenient color parameters and chlorophyll concentration to the fresh product were obtained at natural drying. While all drying methods were very close to fresh products regarding protein content; natural drying, 50celcius, and 1,000 W were found to have the highest concentration regarding P and K. Contrarily, 200 and 600 W were suitable for Ca and Mg conservation. The drying methods in which Na, Fe, Cu, Mn, and Zn reached the maximum were natural, 1,000, 600, 200 W, and 50celcius, respectively.