MISIR UNUNUN YAĞ ASİTLERİ BİLEŞİMİ VE FİZİKOKİMYASAL KALİTESİ ÜZERİNE GAMA IŞINLAMANIN ETKİSİ

Abstract

Mısır (Zea mays L.) dünya çapında en çok tüketilen tahıllar arasında olup önemli bir temel gıdadır. Mevcut çalışmada, gama ışınlamanın mısır ununun besin bileşimi, renk değerleri ve yağ asitleri kompozisyonuna etkileri araştırılmıştır. Mısır unu örnekleri 0, 2.5, 5.0, 7.5 ve 10 kGy dozlarında 60Co kaynağı kullanılarak ışınlanmıştır. Gama ışınları mısır unu yağının oleik asit (18:1) ve linoleik asit (18:2) seviyelerinde önemli bir azalmaya ve stearik asit (18:0) seviyesinde artışa neden olup yağ asitlerini modifiye etmiştir. Ayrıca ışınlama dozunun artmasına paralel olarak, toplam tekli doymamış ve toplam çoklu doymamış yağ asitlerinin azaldığı saptanmıştır. Çalışmada incelenen besin bileşimi kuru madde, protein, kül ve yağ bileşenleridir. Gama ışınlama mısır ununun kuru madde, yağ ve protein oranlarında istatistiksel açıdan önemli değişikliklere yol açmaz iken (P> 0.05), kül değeri ve renk parametrelerini istatistiksel olarak önemli (P< 0.05) düzeyde etkilemiştir. Işınlama ile L* değeri artarken, a* ve b* renk parametreleri ışınlama dozunun arttırılmasına bağlı azalmıştır.

Keywords

• Gama ışınlama
• mısır unu
• gıda güvenliği
• renk
• yağ asitleri

EFFECT OF GAMMA IRRADIATION ON FATTY ACID COMPOSITION AND PHYSICOCHEMICAL QUALITY OF MAIZE FLOUR

Abstract

Maize is an important staple food and one of the most consumed grains worldwide. In the present study, γ-irradiation effects on nutritional composition, color values and fatty acids profile of maize flour were established. Maize flour samples were irradiated using 60Co source at doses of 0, 2.5, 5.0, 7.5, and 10 kGy. Gamma irradiation modified the fatty acids, causing a significant decrease in the levels of oleic acid (18:1) and linoleic acid (18:2) and an increase in the level of stearic acid (18:0) in maize flour oil. Moreover, total monounsaturated and polyunsaturated fatty acids decreased with increasing dose. The examined nutrient contents were moisture, protein, ash and fat contents. Gamma irradiation did not cause statistically significant changes in dry matter, fat and protein composition of maize flour. While L* value increased due to gamma irradiation, a* and b* color parameters decreased with increasing irradiation dose.

Keywords

• Gamma irradiation
• maize flour
• food safety
• color
• fatty acids

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