TY  - JOUR
T1  - Isıl İşlem Uygulamasının Dehidre Patates ve Patates Ununun Fizikokimyasal ve Fonksiyonel Özellikleri Üzerine Etkisi
TT  - The Effects of Thermal Pretreatment on Physicochemical and Functional Properties of Dehydrated Potato and Potato Flour
AU  - Nazlım, Burak Alptuğ
AU  - Tuncel, Necati Barış
PY  - 2018
DA  - May
Y2  - 2018
DO  - 10.28979/comufbed.390725
JF  - Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi
PB  - Çanakkale Onsekiz Mart University
WT  - DergiPark
SN  - 2459-1580
SP  - 88
EP  - 98
VL  - 4
IS  - 1
LA  - tr
AB  - Bu çalışmada, farklı haşlamasüresi ve kurutma sıcaklığının patates ununun fizikokimyasal ve fonksiyonelözelliklerine etkisi incelenmiştir. Haşlama işlemi süresinin artmasına bağlıolarak nem miktarı, kül içeriği ve enzime dirençli nişasta miktarında azalmatespit edilmiştir. Kontrol grubu örneklerin enzime dirençli nişasta içeriği%18-23 arasında değişirken ön işlem uygulanmış örneklerin enzime dirençlinişasta içeriği %3-4 oranına kadar azalmıştır. Haşlama süresinin uzaması subağlama kapasitesinde artışa neden olmuştur. Bununla birlikte yağ bağlamakapasitesi ne kurutma sıcaklığı ne de haşlama süresi faktörlerindenistatistiksel olarak önemli düzeyde etkilenmemiştir (p>0,05). Rehidrasyonkapasitesi hem kurutma sıcaklığının artması hem de haşlama süresinin uzamasıylaartış göstermiştir.
KW  - enzime dirençli nişasta
KW  - fizikokimyasal ve fonksiyonel özellikler
KW  - haşlama
KW  - kurutma
KW  - patates
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UR  - https://doi.org/10.28979/comufbed.390725
L1  - https://dergipark.org.tr/en/download/article-file/473653
ER  -