ISIL İŞLEMİN DOMATES SALÇASINDA 5-HİDROKSİMETİLFURFURAL OLUŞUMU İLE KALİTE ÖZELLİKLERİNE ETKİSİ

Abstract

Domates salçası, yoğun tadı ve karakteristik rengi nedeniyle yemek pişirmede yaygın olarak kullanılmaktadır. Ancak yüksek pişirme sıcaklıkları, 5-hidroksimetilfurfural (HMF) oluşumuna yol açarak potansiyel toksisite açısından endişe yaratabilmektedir. Bu çalışmada, iki farklı ticari markaya ait domates salçaları 150, 170 ve 190°C’de 30 dakikaya kadar ısıl işleme tabii tutulmuştur. Elde edilen sonuçlar, şeker degradasyonu ile HMF oluşumu arasında negatif bir korelasyon bulunduğunu göstermiştir. HMF düzeyleri, sıcaklık ve süre artışına paralel olarak yükselmiş ve 100 g kuru madde başına 62.30 mg seviyesine ulaşmıştır. Kinetik analizler, HMF oluşumunun sıfır dereceden kinetik modele uyduğunu ortaya koymuş; reaksiyon hız sabitlerinin 0.78-1.74 mg kg⁻¹ dk⁻¹ aralığında ve aktivasyon enerjilerinin ise 32.01 ve 32.50 kJ mol⁻¹ olduğunu göstermiştir. Bu bulgular, daha düşük sıcaklıklarda daha uzun süreli pişirme uygulamalarının, ürün kalitesi korunurken HMF oluşumunu sınırlayabileceğini düşündürmektedir. Gelecekte yapılacak çalışmaların, alternatif işleme yöntemlerinin ve salça formülasyonuna ilave edilen bileşenlerin HMF kinetiği üzerindeki etkisinin değerlendirilmesine katkı sağlayacağı düşünülmektedir.

Keywords

• Aktivasyon enerjisi
• Maillard reaksiyonu
• Termal işleme
• Domates salçası
• Şeker degradasyonu

THERMAL EFFECTS ON 5-HYDROXYMETHYLFURFURAL FORMATION AND QUALITY OF TOMATO PASTE

Abstract

Tomato paste is popular in cooking for its strong flavour and colour, but high cooking temperatures can lead to the formation of 5-hydroxymethylfurfural (HMF), raising toxicity concerns. This study examined thermal treatments at 150, 170, and 190°C for up to 30 minutes on tomato paste from two commercial brands. Results showed a negative correlation between sugar degradation and HMF formation, with HMF levels increasing with temperature and time, peaking at 62.30 mg per 100 g of dry matter. Kinetic analysis indicated that HMF formation followed zero-order kinetics, with rate constants between 0.78 and 1.74 mg kg⁻¹ min⁻¹, and activation energies of 32.01 and 32.50 kJ mol⁻¹. The findings suggest that lower cooking temperatures for longer periods may reduce HMF formation while maintaining quality. Future studies will likely contribute to evaluating the effects of alternative processing methods and components added to the ketchup formulation on HMF kinetics.

Keywords

• Activation energy
• Maillard reaction
• Thermal processing
• Tomato paste
• Sugar Degradation

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