OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ

Abstract

Ozon (O3), kimyasal ve mikrobiyal detoksifikasyon amacıyla gıda endüstrisinin farklı alanlarında (taze meyve ve sebzeler, süt ürünleri, meyve suyu işleme endüstrisi, tahıl ve tahıl ürünleri endüstrisi, suların sterilizasyonu ve ambalajlama teknolojisi) yaygın olarak kullanılan ve genellikle güvenli olarak kabul edilen (GRAS) kuvvetli bir oksidan bileşik olup yeşil teknoloji potansiyeline sahiptir. Ozon uygulaması ile gıdaların mikrobiyolojik kalitesi iyileştirilerek raf ömrü uzamakta, ayrıca gıdalardaki mikotoksinler etkili bir şekilde azaltılmakta veya tamamıyla elemine edilebilmektedir. Ayrıca uygulama parametrelerine bağlı olarak tahılın önemli makro ve mikro bileşenlerinden protein, nişasta, renk, mineral madde, biyoaktif bileşenler, yağ, asitlik ve çimlenme kabiliyeti üzerinde olumlu/olumsuz birtakım değişikliklere neden olmakta ve son ürün özelliklerini etkilemektedir. Bu derleme çalışmasının amacı ozonun uygulama parametrelerine bağlı olarak tahılda meydana getirdiği fiziksel, kimyasal, fizikokimyasal ve tekstürel özelliklerindeki değişikliklerin bazı literatür verileri ile açıklanmasıdır.

Keywords

• Tahıllar
• Ozon
• Mikotoksin
• Nişasta
• Protein
• Cereals
• Ozone
• Mycotoxin
• Starch

THE EFFECT OF OZONE TREATMENT ON CEREALS AND PRODUCTS

Abstract

Ozone (O3) is widely used and generally accepted as safe (GRAS) for chemical and microbial detoxification in different areas of the food industry (fresh fruits and vegetables, dairy products, juice processing industry, grain and cereal products industry, sterilization of water and packaging technology). It is also termed green technology. By ozone application, the microbiological quality of the food is improved, the shelf life is extended, mycotoxins in the food can also be effectively reduced or completely eliminated. Depending on the application parameters, it causes some changes on protein, starch, color, mineral substance, bioactive components, oil, acidity and germination ability, and affects the final product properties. The purpose of this review study is to explain the changes in the physical, chemical, physico-chemical and textural properties of the cereals depending on the application parameters of ozone with some literature data.

Keywords

• Cereals
• Ozone
• Mycotoxin
• Starch
• Protein

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