TY  - JOUR
T1  - FARKLI KURUTMA TEKNİKLERİNİN FINDIK OLEOZOMLARI ÜZERİNE ETKİLERİNİN BELİRLENMESİ
TT  - DETERMINATION OF THE EFFECTS OF DIFFERENT DRYING TECHNIQUES ON HAZELNUT OLEOSOMES
AU  - Erinç, Hakan
AU  - Erkayıran, Tuğçe
PY  - 2024
DA  - December
Y2  - 2024
DO  - 10.15237/gida.GD24101
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 1138
EP  - 1147
VL  - 49
IS  - 6
LA  - tr
AB  - Bu çalışmada, kavrulmamış fındıklardan elde edilen oleozomlar yağ ve protein içerikleri ile kremleşme stabilitesi (pH 2-11) açısından karakterize edilmiştir. Analiz sonuçlarına göre, fındıktan elde edilen oleozomların yağ içeriği %87.45±0.36 ve protein içeriği %1.65±0.06 olarak belirlendi. Ayrıca oleozomların pH 7'de agregasyona/kremleşmeye karşı direnç gösterdikleri ancak daha yüksek ve daha düşük pH değerlerinde kararsız oldukları tespit edilmiştir. Çalışmanın ikinci aşamasında, oleozomlar maltodekstrin ile karıştırıldıktan sonra iki farklı yöntemle (püskürtülerek ve dondurularak) kurutulmuştur. Örnekler üzerinde yapılan sindirilebilirlik ve oksidatif stabilite analizleri, kurutulan örneklerin sindirilebilirlik açısından kontrol örneğinden daha iyi olduğunu göstermiştir. Dondurularak kurutulan oleozomlar, kontrol örneğiyle benzer oksidatif stabilite sonuçları sergilerken, püskürtülerek kurutulan örneklerin sıcaklık etkisiyle önemli ölçüde okside olduğu belirlenmiştir.
KW  - Oleozom
KW  - kremleşme
KW  - püskürterek kurutma
KW  - dondurularak kurutma
KW  - oksidatif stabilite
KW  - sindirilebilirlik
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UR  - https://doi.org/10.15237/gida.GD24101
L1  - https://dergipark.org.tr/en/download/article-file/4242375
ER  -