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| TAMER,Canan Ece; YEKELER,Fatma Zehra; ÇOPUR,Ömer Utku; İNCEDAYI,Bige; SUNA,Senem. |
| Abstract The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed by 11.07-11.58%, the glucose by 1.11-1.62% and the fructose between 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lemonade; Beverage; Herbal extract; Antioxidant activity. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100045 |
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| İNCEDAYI,Bige; TAMER,Canan Ece; SINIR,Gülşah Özcan; SUNA,Senem; ÇOPUR,Ömer Utku. |
| Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apricot; Drying; Color; Β-carotene; Antioxidant activity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100171 |
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