FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2022, Volume: 47 Issue: 6, 980 - 991, 15.12.2022

Emre Turan , Atilla Şimşek

https://doi.org/10.15237/gida.GD22055

Abstract

Bu çalışmanın amacı, taze sarımsağa alternatif olarak farklı konsantrasyonlarda (%10, %15, %20) siyah sarımsağın (SS) kullanımının pastırma çemen macunun (ÇM) fizikokimyasal, antioksidan, tektürel ve duyusal özellikleri üzerine etkilerini değerlendirmek ve tüketici kabulü ve biyoaktif özellikler açısından en uygun SS miktarını belirlemektir. Artan konsantrasyonda SS ilavesi, taze sarımsaklı kontrole göre ÇM'nun nem, pH, renk (L*, a* ve b*), sertlik ve yapışkanlık değerlerini azaltmıştır. SS ilavesi ile ÇM'nun toplam fenolikleri ve antioksidan aktivitesi artarken, en yüksek değerler %20 SS ilaveli grupta belirlenmiştir. Öte yandan koku, lezzet, sürülebilirlik ve genel beğeni parametreleri göz önüne alındığında, %15 SS eklenen grup en beğenilen grup olmuştur. Sonuç olarak, ÇM'nun duyusal kabul edilebilirliğini ve biyoaktif özelliklerini artırmak için taze sarımsağa alternatif olarak %15 SS kullanılabilir.

Keywords

Pastırma çemen macunu , siyah sarımsak , antioksidan , tekstür , duyusal kabul

Project Number

AR-1642

DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC

Abstract

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties.

Keywords

Pastırma cemen paste , black garlic , antioxidant , texture , sensory acceptance

Supporting Institution

Ordu University Scientific Research Projects Coordination Unit

Project Number

AR-1642

Thanks

This study was supported by Ordu University Scientific Research Projects Coordination Unit within the scope of project number AR-1642. The authors also thank Mehmet İPEK (Taşköprü District Directorate of Food, Agriculture and Livestock) for providing Taşköprü fresh garlic.

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