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В данной работе были использованы сухофрукты, как сладкая добавка к творожному сыру: изюм и курага измельченная. In this work, dried fruits were used as a sweet addition to curd cheese: raisins and crushed dried apricots.

This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 degrees C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, beta-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 degrees C, the browning decelerated below 10 degrees C. No significant change was observed in beta-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r = ‒ 0.913), titratable acidity values (r = 0.983), browning values (r = – 0.981) and β-carotene contents (r = 0.822) of DAs (P, Bu çalışma; kuru kayısıların, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine farklı kükürt dioksit (SO2) konsantrasyonlarının (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) etkisini değerlendirmek amacıyla yürütülmüştür. Kükürt içermeyen kuru kayısı örnekleri kontrol grubu olarak değerlendirilmiştir. Kuru kayısıların içerdiği SO2 konsantrasyonu ile pH (r = ‒ 0.913), titrasyon asitliği (r = 0.983), esmerleşme değerleri (r = – 0.981) ve β-karoten miktarları (r = 0.822) arasında güçlü korelasyonlar tespit edilmiştir (P

Sulphured and unsulphured sun-dried apricots of Alkaya, a new variety of Prunus armeniaca L. grown in the Malatya region of Turkey, were compared to study the effects of sulphur treatment on their physicochemical characteristics and aroma compounds. Colour, texture, moisture, pH, total soluble solids, sugars, organic acids, and 5-hydroxymethyl furfural contents were determined. Aroma compounds were quantified and identified by GC-MS-FID. Sulphuring treatment before sun-drying had significant effects on some physicochemical properties (pH, titratable acidity, total acids, and colour parameters) and aroma compounds of Alkaya apricots. Colour parameters showed that browning was higher in the unsulphured apricots than in the sulphured ones. A total of 45 aroma compounds were identified. Sulphuring treatment significantly affected the aroma compound profile of the dried apricots. In general, the levels of aroma compounds in sulphured apricots were found to be significantly lower than those in the unsulphured ones (P < 0.05). Pyrazines were detected only in the unsulphured apricots. The significantly higher level of norisoprenoids, lactones, esters, pyrazines, and furfural in the unsulphured dried apricots was attributed to degradation of carotenoids, oxidation of long-chain fatty acids, thermal degradation, and Maillard reaction. © TÜBİTAK.

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, beta-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L-star, b(star), Delta E-ab, h degrees and C-ab(star)) of dried fruit were decreased, while the a(star) values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in beta-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 degrees C+90 watt and 75 degrees C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 degrees C+160 watt) obtained a higher beta-carotene content while maintaining antioxidant activity with a short drying time.

The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," SO2 gas from liquified SO2 tank (SG)" and dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacihaliloglu and Kabaaşi varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO2 (P < 0.05). As storage temperature.time increased, ß-carotene content decreased. Sulphuring methods and variety did not show significant effect on ß-carotene content (P > 0.05). The changes in L, b and C values were directly associated with ß-carotene content and browning values. The most suitable method for all samples, except for Hacihaliloglu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage. © 2013 Elsevier Ltd. All rights reserved.

The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," "SO2 gas from liquified SO2 tank (SG)" and "dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacihaliloglu and Kabaasi varieties stored at 5, 20 and 30 degrees C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 degrees C on the brown colour formation and loss of SO2 (P < 0.05). As storage temperature-time increased, beta-carotene content decreased. Sulphuring methods and variety did not show significant effect on beta-carotene content (P > 0.05). The changes in L*, If and C* values were directly associated with beta-carotene content and browning values. The most suitable method for all samples, except for Hacihaliloglu variety stored at 30 degrees C (BES), is SG, because the samples retained their attractive golden yellow colour during storage. (C) 2013 Elsevier Ltd. All rights reserved.

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content in dried apricots packaged in different types of containers, namely glass and thermosealed polypropylene trays. The samples were stored at constant temperatures: 5, 15, 25 and 35 °C and were analyzed periodically over a period of 12 months. The sorption isotherms of apricots used in this study were also determined. In order to model how the moisture evolved, an empirical kinetic model was tested. This model considers both water transfer from the fruit and also water production as a result of the Maillard processes. The explained variance was higher than 95% in the samples stored in trays, which were thermosealed with film. © Authors 2011.