Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage
<span style="color: #515151;">Intermediate moisture fruits can be obtained by rehydrating dried fruits. Intermediate moisture fruits are suitable for direct consumption compared to dry fruits and can be directly used in the production of various products such as bakery products, dair...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
2015-12-01
|
| Series: | Pamukkale University Journal of Engineering Sciences |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164369 |
| _version_ | 1797921607300153344 |
|---|---|
| author | Dilek Demirbüker Kavak Ahmet Yemenicioğlu |
| author_facet | Dilek Demirbüker Kavak Ahmet Yemenicioğlu |
| author_sort | Dilek Demirbüker Kavak |
| collection | DOAJ |
| description | <span style="color: #515151;">Intermediate moisture fruits can be obtained by rehydrating dried fruits. Intermediate moisture fruits are suitable for direct consumption compared to dry fruits and can be directly used in the production of various products such as bakery products, dairy products and candies. Aim of this study is to compare the pectin methyl esterase (PME) activity of intermediate moisture figs which causes softening of the texture and to compare their microbial stability after 3 months storage period. For this purpose, dried figs were rehydrated in 30 and 80° C water until they reach 30% moisture content. Rehydrated samples were stored for 3 months at +4°C. Results showed that there was no statistically significant difference between the control samples and the samples rehydrated at 80°C according to the total viable counts. At the end of the storage period, results of residual PME activity in control samples was 24.1 μmol COOH min-1g-1, while it was found 17.4 μmol COOH min-1g-1 in samples rehydrated at 80°C. As a result rehydration conducted at 80°C provided 28% reduction in PME activity compared to the control samples rehydrated at 30°C, although it did not affect the microbial load significantly after storage.</span> |
| first_indexed | 2024-04-10T14:18:25Z |
| format | Article |
| id | doaj.art-44c5261f36ad4afa87273a25c338fd40 |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T14:18:25Z |
| publishDate | 2015-12-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-44c5261f36ad4afa87273a25c338fd402023-02-15T16:09:25ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812015-12-012193863895000146144Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after StorageDilek Demirbüker KavakAhmet Yemenicioğlu<span style="color: #515151;">Intermediate moisture fruits can be obtained by rehydrating dried fruits. Intermediate moisture fruits are suitable for direct consumption compared to dry fruits and can be directly used in the production of various products such as bakery products, dairy products and candies. Aim of this study is to compare the pectin methyl esterase (PME) activity of intermediate moisture figs which causes softening of the texture and to compare their microbial stability after 3 months storage period. For this purpose, dried figs were rehydrated in 30 and 80° C water until they reach 30% moisture content. Rehydrated samples were stored for 3 months at +4°C. Results showed that there was no statistically significant difference between the control samples and the samples rehydrated at 80°C according to the total viable counts. At the end of the storage period, results of residual PME activity in control samples was 24.1 μmol COOH min-1g-1, while it was found 17.4 μmol COOH min-1g-1 in samples rehydrated at 80°C. As a result rehydration conducted at 80°C provided 28% reduction in PME activity compared to the control samples rehydrated at 30°C, although it did not affect the microbial load significantly after storage.</span>http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164369 |
| spellingShingle | Dilek Demirbüker Kavak Ahmet Yemenicioğlu Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage Pamukkale University Journal of Engineering Sciences |
| title | Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage |
| title_full | Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage |
| title_fullStr | Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage |
| title_full_unstemmed | Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage |
| title_short | Pectin Methyl Esterase Activity Change in Intermediate Moisture Sun-Dried Figs after Storage |
| title_sort | pectin methyl esterase activity change in intermediate moisture sun dried figs after storage |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164369 |
| work_keys_str_mv | AT dilekdemirbukerkavak pectinmethylesteraseactivitychangeinintermediatemoisturesundriedfigsafterstorage AT ahmetyemenicioglu pectinmethylesteraseactivitychangeinintermediatemoisturesundriedfigsafterstorage |