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Osmaniye İlinde Üretilen Yer Fıstığı Ezmelerinin Kalite Özelliklerinin Belirlenmesi

Year 2018, Volume: 6 Issue: 2, 55 - 66, 01.12.2018

Abstract

Yer fıstığı ezmesi, ham fıstık tanelerinin kavrulması ve beyazlatılmasıyla ve daha sonra öğütülmesiyle elde edilen bir üründür. Bu çalışma, Osmaniye ilinde üretilen fıstık ezmelerinin kalite özelliklerini belirlemek amacıyla yapılmıştır. Fıstık ezmesi örneklerinde pH değerleri 4.5-6.83, % kuru madde değerleri 85.7-93.5, % kül içeriği 2.41- 3.64, peroksit sayısı 54.29- 96.06 mek/kg, L değeri 24.09-67.27, a değeri 5.02- 7.17, b değeri 5.00- 32.95 aralığında bulunmuştur. Aflatoksin B1, B2 ve toplam aflatoksin yönünden 3 nolu örnek hariç diğerleri Türk Gıda Kodeksi bulaşanlar tebliğine uyduğu tespit edilmiştir

References

  • AOAC. (1965). Official Method 965.33Peroxide Value of Oils and FatsTitration Method First Action 1965-1969.
  • AOAC. (1990). Official methods of analysis of the AOAC, 15th ed. Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA.
  • AOAC. (2000) Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA. Methods 925.10, 65.17, 974.24, 992.16.
  • Anonim 3. http://www.alerji.web.tr/yer-fistigi-alerjisi.html
  • Anonim 4. http://tr.machinesbest.com/butter-machinery/butter-line/commericalautomatic-peanut-butter.html#F1
  • Bayarri, S., Calvo, C., Costell, E., Duran, L. (2001). Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Sci. Technol Int 7:399–404.
  • Cemeroğlu, B., Karadeniz, F., Özkan, M. (2003). Meyve Sebze ĠĢleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:28,Ankara, 690s.
  • Davis, J.P., Price, K., Dean, L.L., Sweigart, D.S., Cottonaro, J., Sanders, T.H. (2016). Peanut oil stability and physical properties across a range of industrially relevant oleic acid/linoleic acid ratios peanut. Science 43:1–11
  • Felland, S.L., Koehler, P.E. (1997). Sensory, chemical, and physical changes in increased water activity peanut butter products. Journal of Food Quality. 20:145.156.
  • Ghadimi Nouran , M., Kimiagar, M., Abadi, A., Mirzazadeh, M., Harrison, G. (2010) Peanut consumption and cardiovascular risk. Public Health Nutr 13:1581–1586.
  • Grosso, N.R., Nepote, V., Guzman, C.A. (2000). Chemical composition of some wild peanut species (Arachis L) seeds. J. Agric. Food Chem. 48: 806-09.
  • Güzel, E. (1986). Çukurova Bölgesinde Yerfıstığının Söküm ve Harmanlanmasının Mekanizasyonu ve Bitkinin Mekanizasyona Yönelik Özelliklerinin Saptanması Üzerinde Bir AraĢtırma, Türkiye Zirai Donatım Kurumu Mesleki Yayınları No: 47, Ankara.
  • Labuza, T. P. 1982. Shelf-life dating of foods. Food and nutrition press, Inc. Westport, Connecticut 06880 USA. 129-147, 89-99.
  • Luu HN, Blot WJ, Xiang YB, Cai H, Hargreaves MK, Li H, Yang G, Signorello L, Gao YT, Zhng W, Shu XO (2015) Prospective evaluation of the association of nut/peanut consumption with total and cause-specific mortality JAMA. Intern Med 175:755–766.
  • Set, E., Erkmen, O. (2010). The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chemistry and Toxicology 48: 2532-2537. TSE, (1987). Türk Standartları, TS 310 Yerfıstığı, Ankara.
  • Williams, J.H., Phillips, T.D., Jolly, P.E., Stiles, J.K., Jolly, C.M. (2004). Aggarwal D. Human aflatoxicosis in developing countries: A review of toxicology, exposure, potential health consequences, and interventions. Am. J. Clin. Nutr. 2004;80:1106– 1122.

Determination of Quality Characteristics of Peanut Paste Produced in Osmaniye Province

Year 2018, Volume: 6 Issue: 2, 55 - 66, 01.12.2018

Abstract

Peanut paste is a product obtained by roasting and whitening of raw pistachio grains and then grinding. This study was carried out to determine the quality characteristics of peanut paste produced in Osmaniye province. Peanut butter samples in the pH values of 4.56.83,% dry matter values 85.7-93.5,% ash content 2.41- 3.64, peroxide number 54.29- 96.06 mek / kg, L value 24.09-67.27, a value 5.02- 7.17, b value 5.00- 32.95 range. Aflatoxin B1, B2 and total except for the aflatoxin 3 sample was found to be in compliance with the Turkish Food Codex

References

  • AOAC. (1965). Official Method 965.33Peroxide Value of Oils and FatsTitration Method First Action 1965-1969.
  • AOAC. (1990). Official methods of analysis of the AOAC, 15th ed. Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA.
  • AOAC. (2000) Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA. Methods 925.10, 65.17, 974.24, 992.16.
  • Anonim 3. http://www.alerji.web.tr/yer-fistigi-alerjisi.html
  • Anonim 4. http://tr.machinesbest.com/butter-machinery/butter-line/commericalautomatic-peanut-butter.html#F1
  • Bayarri, S., Calvo, C., Costell, E., Duran, L. (2001). Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Sci. Technol Int 7:399–404.
  • Cemeroğlu, B., Karadeniz, F., Özkan, M. (2003). Meyve Sebze ĠĢleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:28,Ankara, 690s.
  • Davis, J.P., Price, K., Dean, L.L., Sweigart, D.S., Cottonaro, J., Sanders, T.H. (2016). Peanut oil stability and physical properties across a range of industrially relevant oleic acid/linoleic acid ratios peanut. Science 43:1–11
  • Felland, S.L., Koehler, P.E. (1997). Sensory, chemical, and physical changes in increased water activity peanut butter products. Journal of Food Quality. 20:145.156.
  • Ghadimi Nouran , M., Kimiagar, M., Abadi, A., Mirzazadeh, M., Harrison, G. (2010) Peanut consumption and cardiovascular risk. Public Health Nutr 13:1581–1586.
  • Grosso, N.R., Nepote, V., Guzman, C.A. (2000). Chemical composition of some wild peanut species (Arachis L) seeds. J. Agric. Food Chem. 48: 806-09.
  • Güzel, E. (1986). Çukurova Bölgesinde Yerfıstığının Söküm ve Harmanlanmasının Mekanizasyonu ve Bitkinin Mekanizasyona Yönelik Özelliklerinin Saptanması Üzerinde Bir AraĢtırma, Türkiye Zirai Donatım Kurumu Mesleki Yayınları No: 47, Ankara.
  • Labuza, T. P. 1982. Shelf-life dating of foods. Food and nutrition press, Inc. Westport, Connecticut 06880 USA. 129-147, 89-99.
  • Luu HN, Blot WJ, Xiang YB, Cai H, Hargreaves MK, Li H, Yang G, Signorello L, Gao YT, Zhng W, Shu XO (2015) Prospective evaluation of the association of nut/peanut consumption with total and cause-specific mortality JAMA. Intern Med 175:755–766.
  • Set, E., Erkmen, O. (2010). The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chemistry and Toxicology 48: 2532-2537. TSE, (1987). Türk Standartları, TS 310 Yerfıstığı, Ankara.
  • Williams, J.H., Phillips, T.D., Jolly, P.E., Stiles, J.K., Jolly, C.M. (2004). Aggarwal D. Human aflatoxicosis in developing countries: A review of toxicology, exposure, potential health consequences, and interventions. Am. J. Clin. Nutr. 2004;80:1106– 1122.
There are 16 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Fatma Hepsağ This is me

Publication Date December 1, 2018
Published in Issue Year 2018 Volume: 6 Issue: 2

Cite

APA Hepsağ, F. (2018). Osmaniye İlinde Üretilen Yer Fıstığı Ezmelerinin Kalite Özelliklerinin Belirlenmesi. ADYUTAYAM Dergisi, 6(2), 55-66.