The effect of different drying temperature on product properties in cavier fruit and bud

In this study, the effect of different drying temperatures on the product properties of caper fruit and bud was investigated. Caper fruit and bud dried at different temperatures (70°C, 90°C) after various pre-treatments were stored in powder form. Caper powders were produced after the caper fruit and bud were dried at 70°C and 90°C. The effects of drying temperature and storage time on the produced caper powders were investigated. For this purpose, caper powders produced after drying were stored in dark and light environments for 90 days. After the samples were stored, some chemical, physical and sensory analyzes were made and the changes in the quality properties during drying were examined. Total phenolic content was 51.23 mg gallic acid/g in caper powders obtained from buds, and 17.81 mg gallic acid/g in powders obtained from fruit. This difference was found to be statistically significant (p<005). In the third month, it decreased to 53.42 mg gallic acid/g. While there was 8.09 mg gallic acid/g in the fruit before drying, it was observed that it increased to 17.25 mg gallic acid/g in the 3rd month in the powders obtained from the caper fruit. Citric acid was found to be the highest value among organic acids with 1429.655 mg/kg in the powder obtained from the caper fruit after drying at 70°C. This is followed by lactic acid, butyric acid, acetic acid, propionic acid, respectively. Similarly, the highest value of 1234.250 mg/kg citric acid was found in the powder obtained from the caper fruit after drying at 90°C. This was followed by lactic acid, butyric acid, acetic acid, and propionic acid, respectively.Xylose was detected as sugar in the caper powders obtained. As a result of sensory evaluations, it was determined that caper powders retained their properties during storage.