Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven
Yükleniyor...
Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced convection and then natural convection ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of ovens and shorter baking times should be preferred in steam-assisted hybrid ovens if fresh appearance (high greenness) is desired.
Açıklama
Anahtar Kelimeler
Ascorbic acid, Chlorophyll, Spinach, Steam-assisted hybrid oven
Kaynak
International Journal of Food Properties
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
20
Sayı
11
Künye
İşleroğlu, H., Sakin-Yılmazer, M., Kemerli-Kalbaran, T., Üren, A., & Kaymak-Ertekin, F. (2017). Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven. International Journal of Food Properties, 20(11), 2456-2465.
