VALSLI KURUTMA ILE TÜKETİME HAZIR NOHUT PÜRESİ TOZU; TOZ ÜRÜNÜN FİZİKOKİMYASAL VE REOLOJİK ÖZELLİKLERİ

Abstract

Bu çalışmada, çiğ nohutun (Cicer arietinum L.) yüksek rehidrasyon oranına sahip valsli bir kurutucu kullanılarak kurutulmuş nohut püresi tozu formuna dönüştürülmesi ve sağlıklı özelliklerini koruyarak kullanıma hazır tüketim formuna getirilmesi amaçlanmıştır. Kurutma koşullarının nohut püresi tozlarının fiziksel, kimyasal ve reolojik özellikleri üzerindeki etkileri araştırılmıştır. Kurutmadan önce, çiğ nohutlar 25°C'de 12 saat suda bekletilmiş ve 100°C'de 55 dakika kaynatılmıştır. Kurutma işleminde, doygun buhar basınçları (2, 3 ve 4 bar) ve vals dönüş hızları (2.0, 3.0, 4.0 ve 5.0 rpm) işlem değişkenleri olarak seçilmiş ve valsler arasındaki 1 mm'lik boşluk sabit tutulmuştur. Maksimum protein içeriği (%30.35±0.18), maksimum rehidrasyon oranı (%515±0.01) ve mümkün olduğunca düşük esmerleşme indeksi (BI) (59.28±4.90) değerlerini hedefleyen en uygun proses koşulları 3 bar buhar basıncı ve 2 rpm vals dönüş hızı olarak belirlenmiştir. Uygun proses parametrelerinde üretilen çeşitli kuru madde içeriklerine (%25, %26, %27,5, %30) sahip nohut püresi tozlarının kayma gerilmesi ve kayma hızı değerleri incelendiğinde, nohut püresinin uygun reolojik özelliklere sahip olduğu belirlenmiştir.

Keywords

• Reoloji
• valsli kurutma
• nohut püresi tozu
• sağlıklı gıda
• rehidrasyon oranı

READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT

Abstract

This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.

Keywords

• Rheology
• drum drying
• chickpea puree powder
• healthy food
• rehydration ratio

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