ULTRASES ÖN İŞLEM FREKANSI VE SÜRESİNİN PATATES CİPSLERİNİN KALİTE PARAMETRELERİ VE YAĞ İÇERİĞİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada patates cipsi üretiminde yağ emilimini azaltmak ve ürün kalitesini iyileştirmek amacıyla farklı frekans (20, 40 ve 60 kHz) ve sürelerde (10, 20 ve 30 dk) uygulanan ultrases ön işleminin etkileri incelenmiştir. Derin yağda kızartma (160 °C) sonrasında örneklerin yağ içeriği, büzülme, renk ve dokusal (sertlik, deformasyon enerjisi ve gevreklik) özellikleri değerlendirilmiştir. 20 kHz’de işlem süresinin artmasıyla yağ içeriği, alan değişimi ve sertlik özelliklerinin olumsuz yönde etkilendiği tespit edilmiştir. 40 kHz uygulamasında ise 20 dk. işlem koşulunda en düşük yağ emilimi ve alan değişimi değerleri elde edilmiştir (P<0.05), 60 kHz frekansında 20 dk. uygulanan ön işlemin ise en düşük yağ emilimini sağladığı belirlenmiştir (P<0.05). Ayrıca 60 kHz uygulamalarında ultrases işleminin büzülmeyi minimize ettiği ve aşırı termal esmerleşmeyi sınırlandırdığı tespit edilmiştir. Sonuçlar yüksek frekanslı ultrases uygulamasının yapısal kaliteyi koruyarak yağ içeriğini sınırlandıran etkin bir ön işlem alternatifi olduğunu göstermektedir.

Keywords

• Patates cipsi
• derin yağda kızartma
• ultrases ön işlemi
• yağ emilimi
• tekstür
• büzülme

Thanks

Yazar(lar), çalışmadaki yağ analizlerinin gerçekleştirilmesi sürecindeki desteklerinden dolayı Doç. Dr. Onur Özdikicierler'e ve ön işlem uygulamalarının yürütülmesindeki yardımlarından dolayı Sahar Mirzaei'ye teşekkürlerini sunar.

EFFECTS OF ULTRASONIC PRETREATMENT FREQUENCY AND EXPOSURE TIME ON THE QUALITY PARAMETERS AND OIL CONTENT OF POTATO CHIPS

Abstract

In this study, the effects of ultrasound pretreatment applied at different frequencies (20, 40, and 60 kHz) and durations (10, 20, and 30 min) were investigated to reduce oil uptake and improve potato chip quality. Following deep-fat frying (160 °C), the oil content, shrinkage, color, and textural attributes (hardness, deformation energy, and crispness) of the samples were evaluated. It was determined to increase the treatment time at 20 kHz negatively affected the oil content, area change, and hardness properties. In the 40 kHz, the lowest oil uptake and area change values were obtained at the 20 minutes condition (P<0.05), whereas at the 60 kHz for 20 minutes resulted in the lowest oil uptake (P<0.05). Furthermore, it was observed that ultrasound treatment in 60 kHz minimized shrinkage and limited excessive thermal browning. Results indicate that high-frequency ultrasound applications are an effective pretreatment alternative for restricting oil content while preserving structural quality.

Keywords

• Potato chips
• deep-fat frying
• ultrasound pretreatment
• oil uptake
• texture
• shrinkage

Thanks

The authors gratefully acknowledge Assoc. Prof. Dr. Onur Özdikicierler for their support during the oil analyses in this study, and Sahar Mirzaei for her assistance in carrying out the pretreatment applications.

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