ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2023, Volume: 48 Issue: 4, 888 - 899, 15.08.2023

Kadriye Altay Gülşah Çalışkan Koç Arda Akdoğan

https://doi.org/10.15237/gida.GD23037

Abstract

Bu çalışmada, mikrodalga kurutma öncesi zeytin pirinasına uygulanan ultrases ön işleminin kurutulmuş pirinanın fizikokimyasal kompozisyonu (nem, su aktivitesi ve renk), toz ürün özellikleri üzerine biyoaktif bileşenleri (toplam flavonoid, fenolik madde içeriği), antioksidan aktivitesi ve mineral madde içeriği özelliklerine etkisinin araştırılması hedeflenmiştir. Bu amaç doğrultusunda, pirina örneklerine 10 dakika ultrases ön işlemi uygulanmış ve örnekler 460W güçte 8 dakika süre ile mikrodalga fırında kurutulmuştur. Kurutma sonrası örneklerin nem içerikleri %5 (yaş bazda)’in altına düşmüştür. Ultrases ön işleminin kurutulmuş pirinanın b*, kroma ve esmerleşme indeksi değerlerini azalttığı gözlenmiştir. Toz formdaki kurutulmuş pirina örneklerinin iyi akabilirlik ve düşük yapışkanlık özelliğinde olduğu belirlenmiştir. Ultrases ön işleminin pirinaların flavonoid ve fenolik madde miktarı ve antioksidan aktivite özelliklerini azalttığı tespit edilmiştir. Ultrases ön işleminin örneklerin demir, nikel, alüminyum, mangan, kurşun ve potasyum içeriklerinde artış meydana getirdiği sonucuna varılmıştır.

Keywords

Pirina, Ultrases, Mikrodalga kurutma, Antioksidan, Mineral

EFFECT OF ULTRASOUND PRETREATMENT ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF THE PRODUCT IN MICROWAVE DRYING OF OLIVE POMACE

Abstract

In this study, the effects of ultrasound pretreatment (US) applied to olive pomace (OP) before microwave drying on the physicochemical composition (moisture, water activity and color), powder properties bioactive compounds (total flavonoid, phenolic content), antioxidant activity, and mineral content was invest sated. For this purpose, US was applied to the OP for 10 min and the samples were dried in a microwave oven at 460W for 8 min. The moisture content of the dried OP decreased below 5% (wet basis). The US reduced the b*, chroma, and browning index values of dried OP. The dried OP in powder form had good flowability and low stickiness. The US reduced the amount of total flavonoid and phenolic content and antioxidant activity properties of OP. The US caused an increase in the iron, nickel, aluminum, manganese, lead, and potassium contents of the OP.

Keywords

Olive pomace, Ultrasaund, Microwave drying, Antioxidant, Mineral content

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