Changes in β-carotene, chlorophyll and color of spinach puree during ohmic heating

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dc.contributor.authorYildiz H.
dc.contributor.authorIcier F.
dc.contributor.authorBaysal T.
dc.date.accessioned2024-07-22T08:20:50Z
dc.date.available2024-07-22T08:20:50Z
dc.date.issued2010
dc.description.abstractThe spinach puree was heated from 30C to prescribed temperatures (60, 70, 80 or 90C) ohmically and conventionally. Ohmic heating was performed by application of four different voltage gradients in the range of 10-40 V/cm, while conventional heating was conducted at constant temperature in a water bath. Although ohmic heating time required from 30 to 70C was similar for water heating (129 ± 7 s) and ohmic heating by 20 V/cm (127 ± 2 s), faster heating (51 ± 0.5 s) could be obtained as the voltage gradient for ohmic heating increased to 30 V/cm. Ohmic heating caused browning more than conventional water heating for the same temperature range. The effect of voltage gradient applied was not found statistically significant on chlorophyll (total, a and b), β-carotene and color values (L, a, b, Lb/a, Lba, hue angle) (P < 0.05). On the other hand, temperature (60, 70, 80 or 90C) at constant voltage gradient (30 V/cm) affected color values of spinach puree (P < 0.05), whereas holding time (0 and 600 s) at constant temperature increased chlorophyll-a and β-carotene contents (P < 0.05). This increase could be caused by the possible enhancing effect of ohmic heating on β-carotene biosynthesis and formation of chlorophyll derivatives. It was concluded that ohmic heating could be applied to vegetable purees, resulting in high retention of color attributes and β-carotene. © 2009 Wiley Periodicals, Inc.
dc.identifier.DOI-ID10.1111/j.1745-4530.2008.00303.x
dc.identifier.issn17454530
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18348
dc.language.isoEnglish
dc.subjectSpinacia oleracea
dc.subjectBiochemistry
dc.subjectChlorophyll
dc.subjectColor
dc.subjectColor computer graphics
dc.subjectHeating equipment
dc.subjectPorphyrins
dc.subjectChlorophyll a
dc.subjectChlorophyll derivative
dc.subjectColor attributes
dc.subjectColor values
dc.subjectConstant temperature
dc.subjectConstant voltage
dc.subjectConventional heating
dc.subjectEnhancing effect
dc.subjectHolding time
dc.subjectOhmic heating
dc.subjectTemperature range
dc.subjectVoltage gradient
dc.subjectWater baths
dc.subjectWater heating
dc.subjectHeating
dc.titleChanges in β-carotene, chlorophyll and color of spinach puree during ohmic heating
dc.typeArticle

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