Utilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review
[ X ]
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Alanya Alaaddin Keykubat University
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
The high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
The high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
Açıklama
Anahtar Kelimeler
Food Engineering, Gıda Mühendisliği
Kaynak
ALKÜ Fen Bilimleri Dergisi
ALKÜ Fen Bilimleri Dergisi
ALKÜ Fen Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
5
Sayı
2
