Farkl? ön i?lemlerin at??t?rmal?k nar çerezi üretimine etkileri

Objective: In this research, the production and quality characteristics of new healthy pomegranate snacks (Punica granatum L.) obtained by drying after different pre-treatments were investigated. Material Methods: Besides control group, three applied to seeds before drying. Pomegranate without any pre-treatment grouped as “control” samples (C) other group was boiled in 80 °C water for 2 minutes “boiled” (B). Samples treated with sucrose glucose (60 °Brix) solutions (18 hours at 40 °C) osmotic dehydration "sucrose” (S) “glucose" (G) group. all groups dried 65 a tray dryer an air velocity 1.6 m/s until moisture content reached 6%. Results: According physical chemical analysis results, total sugar between 87.96-97.50 g/100 g; amount invert 46.23-62.75 phenolic substance 255.6-407.6 mg/100 antioxidant capacity values ranged from 40.2% 49.6%. Total loss according raw material found be lowest samples. sensory tests terms properties (color, texture, flavour preference), boiling sample determined most preferred sample. Conclusion: When results are analysed, obtain snack product using fruit, it is thought that applying may appropriate preserving nutrients obtaining pomegranate.