Akademik Veri Yönetim Sistemi
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.9, sa.2, ss.77-92, 2017 (ESCI)
This study examines the changes in ascorbic acid amounts of the rocket samples with different thickness steeped in different food disinfectants in different concentrations. Rocket samples in different thickness(whole and 3cm-pieces) were steeped in following food disinfectants; distilled water(pH=6.54) and chlorine(50 ppm-pH=7.38, 200 ppm-pH=8.01), calcium-oxide(0.1% Calceramic (R)-pH=9.14) and acetic acid(0.5%, 2%, 5%, pH=2.35, 2.78, 3.11) for 5 and 15 minutes. 2,6-Dichlorophenolindophenol and spectrophotometric methods were used in ascorbic acid analysis. Change differences among ascorbic acid amounts of rockets were denominated in percentage(%) in comparison to initial value. Whole rocket samples steeped in distilled water for 5 minutes lost 5.85% of its vitamin C content and 3-cm pieces lost 24.43% of its vitamin C content. After being steeped in 50ppm concentration of chlorine for 5 and 15 minutes, whole rocket samples lost 17.24% and 32.59% of its vitamin C content and 3-cm pieces 36.50% and 38.45%. The rate of loss after steeping in 200ppm chlorine concentration was higher than the loss in 50ppm. Whole rocket steeped in 0.1% calcium-oxide for 5 minutes lost 24.25% of its vitamin C content and the rocket in 3-cm pieces lost 43.96%. Ascorbic acid loss of rockets after being steeped in acetic acid solutions(0.5%, 2%, 5%) is lower in comparison to other disinfectants. When steeping duration was increased to 15 minutes for all applications, the rates of losses also increased in comparison to 5-minute applications. Acidic feature of food disinfectants, increasing chopping thickness of rockets and shortening steeping duration of rockets in disinfectant solutions enhance ascorbic acid preservation relatively.