KEÇİBOYNUZU TOZU ÜRETİMİNDE KAVURMA PROSESİ SÜRESİNCE RENK DEĞİŞİMİ VE AĞIRLIK KAYBI

Year 2017, Volume: 42 Issue: 3, 252 - 260, 15.06.2017

Hilal Şahin-nadeem, Ayhan Topuz, Aslı Arslan Kulcan, Mehmet Torun, Feramuz Özdemir

Abstract

Farklı
kavurma süreleri (0, 5, 10, 15, 20, 30, 45, 60, 75 ve 90 dakika) ve
sıcaklıklarının (135, 150 ve165°C) keçiboynuzu tozunun görünür renk değişimi ve ağırlık
kaybı üzerine etkisi araştırılmıştır. Kavurma süresi ve sıcaklığı örneklerin
renk parametrelerinden olan L ve b
değerleri ile ağırlık kaybını önemli derecede (P<0.05) etkilemiştir. Ancak, renk parametrelerinden a değeri sadece kavurma süresinden
etkilenmiştir. Sıcaklığın 135’den 165°C’ye artması ile toplam renk değişiminde %60’lık bir artış
görülmüştür. Ayrıca ağırlık kaybı ve renk parametrelerindeki önemli
değişikliklerin üç boyutlu modellere uygunluğu test edilmiştir. Keçiboynuzu
tozunun ağırlık kaybı ve toplam renk değişiminin tanımlanmasında Gaussian
modeli en uygun model olarak belirlenirken, paraboloid model ise renk
parametrelerinden L değerindeki
değişim için en uygun model olarak belirlenmiştir.

Keywords

Ceratonia siliqua L., keçiboynuzu tozu, kavurma, ağırlık kaybı, renk

COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER

Abstract

The effect of different roasting
times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150
and 165 °C) on the weight loss
and apparent colour change of carob powder was investigated. The roasting time
and temperature significantly (P<0.05)
affected the colour parameters L and b and weight loss of the samples. However, the colour parameter a was only affected by the roasting time. The total colour
difference increased by about 60 % when the temperature was increased from 135
to 165°C. Furthermore, the
significant changes in weight loss (WL)
and colour parameters were simulated using three-dimensional models. The
changes in L were well described by
the paraboloid model, whereas the Gaussian model was more suitable to describe the
weight loss and total colour difference of
the carob powder.

Keywords

Ceratonia siliqua L., carob powder, roasting, weight loss, colour

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