Publication:
The impact of drying methods on quality parameters of purple basil leaves

dc.contributor.authorYılmaz, Aslıhan
dc.contributor.authorAlibaş, İlknur
dc.contributor.buuauthorYILMAZ, ASLIHAN
dc.contributor.buuauthorALİBAŞ, İLKNUR
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBiyosistem Mühendisliği Bölümü
dc.contributor.orcid0000-0002-4913-905X
dc.contributor.orcid0000-0002-1898-8390
dc.contributor.researcheridAAY-2088-2021
dc.contributor.researcheridAAH-4263-2021
dc.date.accessioned2024-06-13T06:44:38Z
dc.date.available2024-06-13T06:44:38Z
dc.date.issued2021-06-01
dc.description.abstractPurple basil leaves dried with natural drying, which was the traditional method, convective drying at 50celcius, which was the most common method, and microwave drying at 200, 600, and 1,000 W, which were low, medium, and high powers. The drying processes lasted 4,320, 195, 48, 25, and 14 min for natural, 50celcius, 200, 600, and 1,000 W, respectively. The most convenient color parameters and chlorophyll concentration to the fresh product were obtained at natural drying. While all drying methods were very close to fresh products regarding protein content; natural drying, 50celcius, and 1,000 W were found to have the highest concentration regarding P and K. Contrarily, 200 and 600 W were suitable for Ca and Mg conservation. The drying methods in which Na, Fe, Cu, Mn, and Zn reached the maximum were natural, 1,000, 600, 200 W, and 50celcius, respectively.Novelty impact statement This study is the first and merely study in the literature that examines the effect of drying methods on color parameters, nutrients, and protein content of purple basil leaves. In this respect, the study constitutes a profile in terms of revealing the nutritional aspect of dried purple basil.
dc.identifier.doi10.1111/jfpp.15638
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue7
dc.identifier.urihttps://doi.org/10.1111/jfpp.15638
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.15638
dc.identifier.urihttps://hdl.handle.net/11452/42114
dc.identifier.volume45
dc.identifier.wos000656614100001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Processing And Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant activity
dc.subjectColor quality
dc.subjectMicrowave
dc.subjectKinetics
dc.subjectModel
dc.subjectDegradation
dc.subjectCultivar
dc.subjectOpal
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleThe impact of drying methods on quality parameters of purple basil leaves
dc.typeArticle
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Biyosistem Mühendisliği Bölümü
relation.isAuthorOfPublication53898329-284e-4f9e-9191-f6b86187893e
relation.isAuthorOfPublication5a33a7f0-0523-4b0b-aa19-87ef2eb86277
relation.isAuthorOfPublication.latestForDiscovery53898329-284e-4f9e-9191-f6b86187893e

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