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This study aimed to produce apple and carrot juice-based healthy snacks with unique sensory properties of selected fruit and vegetable with a 3D food printer. It was thought that these snacks will be an alternative for those who do not like to consume fruits and vegetables in their natural form and/or for people who cannot consume fruits and vegetables due to their texture (elders, people with swallowing difficulty). Minimum starch concentration required for gelation of apple and carrot juice was determined as 5%. Rheological properties of disintegrated gels were determined and these disintegrated gels were processed in 3D printer. Apple and carrot juice-based 3D products with 97% printability and 98% stability were obtained. According to sensory analysis results, general acceptance scores remained below medium value. Moreover, physicochemical and thermal properties of the products were determined, and effects of printing speed and filling rate on printing quality were examined. [ABSTRACT FROM AUTHOR]

Copyright of Turkish Journal of Weed Science is the property of Gaziosmanpasa Universitesi Matbaasi, Department of Plant Protection, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, foam properties of meringue batters prepared with black carrot, red cabbage, and red beetroot extracts and the color, bioactive content, and sensory properties of final product were investigated. In general, addition of the extracts to meringue formulation improved both foam capacity and stability of the control (T1). T2 (sample with black carrot extract) was found to maintain color characteristics better even after 60 days of storage. Moreover, total phenolic matter content and DPPH radical scavenging activity of the samples were enhanced by approximately 63% and 172% in T2 compared to T1. Ascorbic acid in T4 (sample with red beetroot extract) was the highest with 36.13 ± 0.17 mg/100 g. However, it can be suggested to improve the taste of the samples. In conclusion, addition of black carrot (T2) or red beetroot (T4) extracts to the meringue formulation was proven to contribute positively to the product properties. [ABSTRACT FROM AUTHOR]

Copyright of SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi is the property of Journal of Engineering Sciences & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Erciyes Akademi is the property of Erciyes Universitesi Sosyal Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study is to investigate the possibilities of carrots to be used as an alternative snack food. Carrots were cut into a certain thicknesses (1/1.5/ 2 mm), dried at a specific condition (4/5/6 min. at 100°C) and fried in hot oil at a specific condition (2/2.5/3 min. at 170/180/190°C). Then, 81 different carrot chips were produced. All samples were evaluated in terms of their sensory properties (appearance, crunch, flavor, general) and some analysis (texture, color, dry ma tter, water activity and total oil) were made on the 10 samples with the highest score. As a result of the evaluation, it was determined that the sample coded H/1.5/4/180/2 (1.5 mm thickness/100°C 4min. drying/180°C 2min. frying) has the most appropriate values. The content of this sample was determined in detail by additional analysis (vitamin A, C, beta-carotene, total sugar, dietary fiber, protein, ash and salt). [ABSTRACT FROM AUTHOR]

During 2008-2011 growing season, 148 infected plant samples, showing tumor (gall) symptom, were collected from ten different host plants in 4 different province of Turkey. Total of 174 bacterial isolates were obtained from infected samples. Pathogenicity tests were conducted on carrot (Daucus carota L.) slice, kalonche (Kalanchoe daigremontiana), tomato (Solanum lycopersicum L.) and sunflower (Helianthus annus L.) seedlings. From pathogenicity tests, 414 isolates were re-isolated and total of 138 bacterial re-isolates were selected and used in further studies. All these selected isolates were identified as Agrobacterium tumefaciens according to classical and molecular identification tests. Although all 138 isolates caused typical galls on kalonche and carrot slices, 67 isolates on tomato and 61 isolates on sunflower seedlings were failed to cause typical gall symptoms. In the study, 3-ketolactose production, growth in 2% NaCl, development at 35°C, reaction in litmus milk, acid formation from erythritol and hybridis, alkali formation from malonic acid, L-tartaric acid and mucic acid, use of iron ammonium citrate, use of citrate, acid clearing in PDA+CaCO3 medium, gram reaction with potassium hydroxide test and oxidase test were used. Apart from three isolates, no major differences were observed among the bacterial isolates tested according to morphological, physiological and biochemical tests. Among these138 isolates, 48 bacterial isolates were selected and their genetic profiles were analyzed by using REP PCR, ERIC PCR, BOX PCR and RFLP techniques. As far as we know, peach, plum, cherry, pear, persimmon, oak and kalonchoe from the plants in our country, the presence of these factors has been demonstrated in this study for the first time. This study clearly showed the differences and similarities of the bacterial isolates of Agrobacterium tumefaciens obtained from different host plants. As a result, 34 genotypes in 5 main group and 8 different clusters, 26 unique profiles were determined. With isolates of different host plants and geographic areas can be concluded that the relationship between the genotyped. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45x10-8 to 9.93x10-8 m²/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples. [ABSTRACT FROM AUTHOR]

In this study, color values and moisture contents of microwave-fried and deep-fried carrot chips after different pretreatments (moderate electric field and ultrasound blanching) were determined, and frying techniques were compared at the same temperature (180±3°C). Microwave frying was carried out at two microwave powers (400 and 600W) for 4 or 6 minutes. As a result, microwave frying process provided a significant reduction in the moisture contents of samples at the same temperature and time in comparison to deep frying. The least moisture content was found in the group that treated by both moderate electric field, ultrasound and microwave, as 11.19%. As time and power increased, the moisture contents of samples decreased. Ultrasound blanching was found statistically effective on the color values and moisture contents compared with conventional blanching. Additionally, more water evaporated in the frying process depending on the disintegration of plant cells by the application of electric field. Ultrasound was more effective on the color properties when used in combination with other methods, and the lightness value was found to be higher in microwave-fried samples. The highest lightness value was found in the group of moderate electric field, ultrasound blanching and microwave frying (600 W, 4 min) as 68.76. [ABSTRACT FROM AUTHOR]

Copyright of Mediterranean Agricultural Sciences is the property of Akdeniz Universitesi Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Carrot [Daucus carota L.] is an important vegetable worldwide, which contains high levels of provitamin A, amino acids and other nutrients. Hatay province is the third province of the Turkey leading high amount and quality carrot production. Carrot crop production is hampered by diseases, pests and weeds which reduce production and quality of carrot in the fields and during storage. This study was conducted in major carrot growing districts of Hatay province for determination of densities, frequencies and current statues of major weeds species in randomly selected 80 carrot fields in surveyed districts between August 2018-October 2019. During weed surveys, a total of 78 plant species, belonging to 26 different families and 66 genera, including 2 parasitic plants, 41 winter, 32 summer, 3 summer-winter species and 16 grasses, 60 broad leaved were determined. According to life cycles the weeds were classified as, 9 species as perennial, 57 species as annual, 3 species as biennial, 3 species as annualperennial and 4 species as annual-biennial. According to their density recorded, Cyperus rotundus (purple nutsedge) was >3.00 plant/m²; Portulaca oleracea, Amaranthus retroflexus, Sorghum halepense, Alopecurus myosuroides, Amaranthus graecizans, Amaranthus hybridus, Amaranthus spinosus, Avena sterilis, Chenopodium album, Convolvulus arvensis, Cynodon dactylon, Echinochloa colonum, Euphorbia chamaesyce, Medicago spp., Physalis angulata, Prosopis farcta, Silybum marianum, Triticum aestivum, Sinapis arvensis, Trifolium spp., Zea mays, Xanthium strumarium were at the density of 0.10-2.99 plant/m². The density level of 55 different weeds, including important weed species such as parasitic Orobanche crenata (bean broomrape), Phelipanche ramosa (hemp broomrape) and invasive Ipomoea triloba (three-lobe morning glory) and Amaranthus palmeri (palmer amaranth), was found at the density of 0.10> plant/m². Another important observation recorded in the study is the widespread and severe presence of rust disease agent Puccinia romagnoliana Maire & Sacc. which has potential to be used as biological control agent on C. rotundus. Overall the results suggested that there is a risk of spreading of O. crenata, P. ramosa, I. triloba and A. palmeri which have invasive potential in the region. Results also pointed out potential of rust disease, which was commonly observed in some regions, to be used in the biological control of purple nutsedge which is the most important and common weed species detected in the region. [ABSTRACT FROM AUTHOR]

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, rehydration kinetics at 25 ve 50°C of under open-sun dried carrot (Daucus carota L.) slices which are untreated and treated were investigated. By the obtained data, parameters related to rehydration kinetics and diffusion mechanism was calculated. The rehydration experiments, maximum equilibrium rehydration values were achieved with the naturally dried carrot slices. For the naturally dried carrot slices, experimental equilibrium rehydration (Req), theoretical equilibrium rehydration (Rmax) and diffusion coefficient (D) at 50°C were calculated as 5.73 (gwater/gdry matter), 5.96 (gwater/gdry matter) and 2.15×10-10 m²/s, respectively. Rehydration exponent value (n), which is also important to identify the dried carrot slices diffusion type, was determined at between 0.331 - 0.367 Because of the exponent value less than 0.50, diffusion process was defined as natural Fickian diffusion. [ABSTRACT FROM AUTHOR]

Turnip juice, Shalgam, which is produced through lactic acid fermentation, is a red, blurry and sour tasting drink special to Turkey. Flour made of cracked wheat, rutabaga, water, sour dough, black carrot and salt are used as ingredients in the production. In this study; the effects of different amounts of black carrot used in turnip juice, which had been proportioned as 10, 15 and 20% in the production, on chemical properties, color composition, total phenolic content, total anthocyanin content and sensorial properties of the juice were determined. Results indicated that as the amount of black carrot increased, total acidity, total phenolic and anthocyanin contents increased. Total phenolic contents in the turnip juice increased during fermentation and with an increase in the amount of black carrot used in formula. At the end of the fermentation, total phenolic contents of turnip juices with 10, 15 and 20% black carrot were 455.51, 654.01, 858.51 mg (gallic acid equivalent)/L, respectively. Similar to total phenolic contents; total anthocyanin contents of turnip juices increased with time and an increase in the amount of black carrot used and total anthocyanin contents were 157.52, 214.94, 306.40 mg cy-3-glu/L, respectively. According to the results of sensory evaluation, the turnip juice sample containing 20% black carrot was the most favored sample among the three types. [ABSTRACT FROM AUTHOR]

Electrical methods which are among the new processing methods were used in this research. The effects of electroplasmolysis as a pretreatment on yield and quality and the effects of microwave heating as an alternative to traditional heating on the quality of black carrot juice were investigated. Production of black carrot juices was made at 22.22 V/cm-60 sec for electroplasmolysis applications and 90 mL/min flow rate (total heating time 2 min), 900 W (power) for microwave heating. Production of black carrot juice was carried out by using these conditions for each treatment. As a result of electroplasmolysis more than 4.4% increase in yield was determined. In addition, 100% PME inactivation was found for microwave heating application in a shorter time compared to traditional pasteurization (f<0.05). The results showed that the highest quality values like pectin, phenolic, anthocyanin contents and antioxidant capacity were determined on combined applications of electroplasmolysis and microwave heating. [ABSTRACT FROM AUTHOR]

Anthocyanins in black carrot juice concentrate are more stable than those in red fruits like strawberry and pomegranate. In this present study, Akide (hard) candies were colored with black carrot juice concentrate as an alternative to synthetic red food colorants. Colored candies were stored at three different temperatures (10, 20 and 30°C), and color and monomeric anthocyanin stability of the candies were monitored during storage. Storage temperature and time had insignificant effect on monomeric anthocyanin content of candies during storage, which might be attributed to high acylated anthocyanin content of black carrot juice concentrate as well as the preservative effect of high sucrose content, low water activity and/or low pH of candies. Polymeric colors of candies stored at 10, 20 and 30°C increased 2.1, 5.3 and 7.7%, respectively. The formation of brown colored pigments might be responsible from the increase in polymeric color. Results indicated that black carrot juice concentrate can be used in the coloration of akide candies because of its high color stability and appeal. [ABSTRACT FROM AUTHOR]

In this study, the effects of different antioxidant solutions on color and rehydration properties of freeze dried carrot slices were investigated. Carrots were sliced and dipped into antioxidant solutions; ascorbic acid (AA, 0.5 %), citric acid (CA, 0.5 %), 4- hexylresorcinol (100 ppm) and control (water) before drying process. L*, a*, b* color values of fresh and freeze dried samples were measured by Minolta Colorimeter and then different color components such as chroma (C*), color differences (dE*) and whiteness index (WI) were calculated. Changes in the color properties of freeze dried samples were evaluated by sensory analysis. Rehydration properties at 20 °C of dried samples also were also determined. After sensory analysis, the highest color conservation was determined in the samples treated with citric acid after drying process. Although there was a blanching problem on the surface of samples treated with ascorbic acid, stiffness, crispiness and shape properties were better in these samples when compared with the others. It was determined that there was no significant (p>0.05) effect of antioxidant treatment before freeze drying on rehydration properties of carrot slices. [ABSTRACT FROM AUTHOR]