Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2459-1580 Çanakkale Onsekiz Mart University 10.28979/comufbed.390725 Engineering Mühendislik Isıl İşlem Uygulamasının Dehidre Patates ve Patates Ununun Fizikokimyasal ve Fonksiyonel Özellikleri Üzerine Etkisi The Effects of Thermal Pretreatment on Physicochemical and Functional Properties of Dehydrated Potato and Potato Flour https://orcid.org/0000-0002-1779-9862 Nazlım Burak Alptuğ ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ Tuncel Necati Barış ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ 05 17 2018 4 1 88 98 02 06 2018 05 07 2018 Copyright © 2015, Çanakkale Onsekiz Mart University Journal of Graduate School of Natural and Applied Sciences 2015 Çanakkale Onsekiz Mart University Journal of Graduate School of Natural and Applied Sciences

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.

In this study, the effects of blanching time (0-5-10 minutes) and dryingtemperature (65-85-105°C) on physicochemical and functional properties ofpotato flour were examined. The contents of moisture, ash, and enzyme-resistantstarch decreased with prolonged blanching time. Enzyme resistant starch contentof the control group varied between 18-23 %, while enzyme-resistant starchcontent of the pretreated samples decreased down to 3-4 %. Water bindingcapacity of the potato flours increased with increasing blanching time.However, neither the effect of blanching time nor the effect of dryingtemperature was significant on the oil binding capacity of the potato floursamples (p>0,05). Rehydration capacity increased withincreasing drying temperature and prolonging blanching time.

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