Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

Basit Öğe Kaydı
dc.authorid0000-0003-2551-4588en_US
dc.contributor.authorİşleroğlu, Halil
dc.contributor.authorSakin-Yılmazer, Melike
dc.contributor.authorKemerli-Kalbaran, Tansel
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorÜren, Ali
dc.date.accessioned2021-04-15T06:58:27Z
dc.date.available2021-04-15T06:58:27Z
dc.date.issued2017
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractSpinach 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.
dc.identifier.citationİşleroğlu, 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.en_US
dc.identifier.endpage2465en_US
dc.identifier.issue11en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage2456en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2016.1240689
dc.identifier.urihttps://hdl.handle.net/11494/2982
dc.identifier.volume20en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÜren, Ali
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.isversionof10.1080/10942912.2016.1240689en_US
dc.relation.isversionof10.1080/10942912.2016.1240689
dc.relation.isversionof10.1080/10942912.2016.1240689
dc.relation.isversionof10.1080/10942912.2016.1240689
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakTOVAG 109 O 087
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAscorbic aciden_US
dc.subjectChlorophyllen_US
dc.subjectSpinachen_US
dc.subjectSteam-assisted hybrid ovenen_US
dc.titleKinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of ovenen_US
dc.typeArticle

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