Yardımcı gıda teknolojileri ile elmadan probiyotik atıştırmalık üretiminin ön çalışması

Year 2019, Volume: 23 Issue: 3, 324 - 334, 19.09.2019

Derya Dursun Saydam , Rojda Dakak Ali Çoşkun Dalgıç

https://doi.org/10.29050/harranziraat.499249

Cited By: 1

Abstract

Probiyotik atıştırmalık model yiyeceği elma ve Lactobacillus rhamnosus GG (LGG) ile oluşturulmuştur. Üretimde kullanılan deney tasarımı (DoE) ve kurutucu tipleri ile dehidrasyon işlemi koşullarının etkileri optimizasyon ve son ürünün probiyotik yeterliliği ile değerlendirilmiştir. Elma küplerinin ultrason destekli ozmotik dehidrasyonu (US-OD) ile maksimum düzeyde su içeriğini azaltmak için Box-Behnken tarafından tasarlanan deneysel tasarım çerçevesinde deneyler yürütülmüştür. Deneysel tasarımın sükroz çözelti konsantrasyonu (% 40, 45, 50), elma ve çözelti oranı (1: 4, 1: 6, 1: 8 w w^-1) ve ultrason uygulama süresi (10, 20, 30 dak) değişkenlerinin optimum değerleri belirlenmiştir. DoE metodolojisi, % 50 sükroz konsantrasyonu, 1:4 elma ve çözelti oranı ile 10,05 dakika koşullarında maksimum su kaybına ulaşıldığını ortaya koymuştur; sükroz konsantrasyonunu en etkili değişken olarak belirlemiştir; ve kuadratik modelin deneysel sonuçlar ile iyi bir uyum sağladığını (R²=0.929) ortaya çıkarmıştır. Optimize edilen koşullar altında üretilen elma örnekleri, 5 saat boyunca 37 °C sıcaklıkta konveksiyonel ve konvensiyonel kurutucularla kurutulmuştur. Sonuçlar, canlı kalan LGG hücre sayısının (10⁶-10⁷kob g^-1) kurutulmuş ürünleri probiyotik olarak nitelendirmek için yeterli olduğunu göstermiştir.

Keywords

Optimizasyon, Ozmotik dehidrasyon, Probiyotik atıştırmalık, Ultrason destekli

A preliminary study of probiotic apple snack production with assisting food technologies

Abstract

A probiotic snack model food was formed with apple and Lactobacillus rhamnosus GG (LGG). The effects of dehydration process conditions with design of experiment (DoE) and dryer types used in the production were evaluated through optimization and probiotic qualification of the final product. Experiments on ultrasound assisted osmotic dehydration (US-OD) of apple cubes designed by Box-Behnken were conducted to obtain the maximum water reduction. Optimum values of sucrose solution concentration (40, 45, 50%), apple and solution ratio (1:4, 1:6, 1:8 w w^-1) and ultrasound application time (10, 20, 30 min) variables of the design were determined. The DoE methodology introduced the results that maximum water loss was reached at the conditions of 50% sucrose concentration, 1:4 apple and solution ratio and 10.05 min; sucrose concentration was the most effective variable; quadratic model submitted a good fitting (R²=0.929) with the experimental results. Apple samples produced under the optimized conditions were dried with convectional and conventional dryers at specific temperature, 37 °C during 5 hours. The results showed that the remaining number of viable LGG cells (10⁶-10⁷cfu g^-1) was sufficient to qualify dried products as probiotic.

Keywords

Optimization, Osmotic dehydration, Probiotic dnac, Ultrasound assisting

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