Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/56060
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dc.contributor.authorYaşa, Fatma-
dc.contributor.authorŞengün, Pınar-
dc.contributor.authorKadakal, Çetin-
dc.date.accessioned2023-12-16T06:44:47Z-
dc.date.available2023-12-16T06:44:47Z-
dc.date.issued2023-
dc.identifier.issn1300-7580-
dc.identifier.urihttp://dx.doi.org/10.15832/ankutbd.1075826-
dc.identifier.urihttps://hdl.handle.net/11499/56060-
dc.description.abstractThis study aims to determine the changes in some components of jujube fruit after drying in the solar and tray dryer, and to choose the appropriate drying method in terms of component loss. In this study, jujube fruit (Zizyphus jujuba Mill.) was used as material and were obtained from producers in the Çivril-Denizli regions of Turkey. Firstly, we analysed the total soluble solids, dry matter, titratable acidity, pH, total phenolic content, organic acids (malic, citric, succinic and tartaric acid), sugars (glucose, fructose and sucrose) and water-soluble vitamins (ascorbic acid, riboflavin, niacin, pyridoxine and thiamine) in fresh jujube fruit. Secondly, the fresh jujube fruits were dried in the solar and tray dryer (50, 60 and 70 °C). Following the drying processes, changes of the above-mentioned parameters were evaluated. The total phenolic content was determined using the spectrophotometric method. Sugars, organic acids and water-soluble vitamins content were determined using a high-performance liquid chromatography (HPLC) instrument. The solar drying of the jujube fruit resulted in glucose and sucrose content decrement and in fructose content increment, while tray drying resulted in decrement in glucose, fructose and sucrose content. A high decrement in organic acids and water-soluble vitamins content of the jujube fruit both in the solar and tray drying process was determined. In addition, solar drying resulted in more vitamin content decrement compared to the tray drying. ©️ 2023 The Author(s).en_US
dc.language.isoenen_US
dc.publisherAnkara Universityen_US
dc.relation.ispartofTarim Bilimleri Dergisien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHPLCen_US
dc.subjectOrganic acidsen_US
dc.subjectSugarsen_US
dc.subjectWater-soluble vitaminen_US
dc.subjectZizyphus jujuba Millen_US
dc.titleCompositional Changes of the Jujube Fruit During Solar and Tray Dryingen_US
dc.typeArticleen_US
dc.identifier.volume29en_US
dc.identifier.issue4en_US
dc.identifier.startpage983en_US
dc.identifier.endpage989en_US
dc.departmentPamukkale Universityen_US
dc.identifier.doi10.15832/ankutbd.1075826-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57481205700-
dc.authorscopusid58686233100-
dc.authorscopusid55932656800-
dc.identifier.scopus2-s2.0-85176140695en_US
dc.identifier.wosWOS:001156143600002en_US
dc.institutionauthor-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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