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Abstract


Effect of different blanching temperature on some physicochemical properties, color, antioxidant activity and total phenolic contents of apricot chutney produced from sun dried apricots
In this study, the effects of different blanching temperatures (70°C-80°C-90°C) on some physicochemical, color, antioxidant activity and total phenolic content properties were investigated in apricot chutney production. Dry matter, titration acidity °Brix and a* values of the apricot chutney samples increased with the increase in the blanching temperatures, while the pH, L*, b*, C* and h° values decreased and these changes were statistically (P?0.05) has been found. Antioxidant activity and total phenolic content were affected by the blanching temperatures and these values decreased with the increase of blanching temperatures. The highest ABTS, DPPH and total phenolic content values were detected 380.24-172.24-603.42, respectively, in the apricot chutney sample blanched at 70°C, while the lowest was 298.71-149.13-513.76 blanched at 90°C.

Keywords
Antioxidant activity, different blanching temperatures, physicochemical properties, sun dried aprico


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