STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT (LOKUM) DURING STORAGE
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, traditional Turkish delight (lokum) was colored with black carrot juice concentrate, and the variations in anthocyanin content, during storage at different temperatures (12, 20 and 30C) for 5-month periods, were observed by spectrophotometer and high-performance liquid chromatography. Analysis of kinetic data suggested a first-order reaction for the degradation of black carrot anthocyanins in Turkish delight. Degradation rates of anthocyanins of black carrot increased with increasing temperature. It was determined that the degradation rate of black carrot anthocyanins during the storage period at 12C increased faster than that of the other temperatures (20 and 30C). The k values for 12, 20 and 30C were found to be 6.91 x 10(-3), 4.21 x 10(-3) and 9.21 x 10(-3)/day, respectively. Effects of pH on the thermal stability of black carrot anthocyanins were also determined. Results showed that the stability of anthocyanins decreased as the pH value increased. Increase in pH values correlated well with the decrease in anthocyanin content of the samples during storage. In all of the samples, redness (a*) decreased during the storage at all temperatures; however, lightness (L*) increased.
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD PROCESS ENGINEERING
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
34
Sayı
4
