Farklı Kurutma Tekniklerinin Keme Mantarının (Terfezia boudieri Chatin) Özelliklerine Etkileri

Year 2020, Volume: 5 Issue: 3, 239 - 246, 25.12.2020

Bülent Başyiğit , Mehmet Karaaslan

https://doi.org/10.46578/humder.822639

Cited By: 1

Abstract

Bu çalışmada keme mantarı (Terfezia boudieri Chatin) etüv fırın, vakum fırın, güneş enerjili sistem ve dondurarak kurutma olmak üzere dört farklı yöntemle kurutulmuş ve ürünün kül, nem, protein, su aktivitesi, renk değerleri, rehidrasyon kapasitesi ve duyusal özellikleri üzerine kurutma metodunun etkisi araştırılmıştır. Kurutma metodunun kül ve su aktivitesi üzerine etkisi istatistiksel olarak önemli bulunmuştur ancak nem ve protein üzerine herhangi bir etkisi olmadığı tespit edilmiştir. Kül, nem, protein ve su aktivitesi değerleri sırasıyla 3.50-4.87, 17.88-19.37, 8.20-11.61% ve 0.181-0.283 arasında bulunmuştur. Dondurarak kurutma ile kurutulmuş keme mantarları diğer tekniklerle karşılaştırıldığında renklerini korumuş ve dondurarak kurutma renk açısından en iyi kurutma tekniği olarak öne çıkmıştır. Benzer şekilde en gelişmiş rehidrasyon kapasitesi ve duyusal özellik bu teknik ile kurutulan mantarlardan elde edilmiştir.

Keywords

Keme mantarı(Terfezia boudieri Chatin), kurutma, su aktivitesi, renk, rehidrasyon kapasitesi

References

• [1] Manzi, P., Aguzzi, A. and Pizzoferrato, L., 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chemistry, 73(3), 321-325. doi:10.1016/s0308- 8146(00)00304-6.
• [2] Feeney, M. J., Dwyer, J., Hasler-Lewis, C. M., Milner, J. A., Noakes, M., Rowe, S., ... and Castlebury, L. A., 2014. Mushrooms and health summit proceedings. The Journal of Nutrition, 144(7), 1128S-1136S.
• [3] Zhang, J. J., Li, Y., Zhou, T., Xu, D. P., Zhang, P., Li, S. and Li, H. B., 2016. Bioactivities and health benefits of mushrooms mainly from China. Molecules, 21(7), 938. doi:10.3390/molecules21070938.
• [4] Production/Yield Quantities of Mushrooms and Truffles in Turkey. 27 Haziran 2019, http://www.fao.org/faostat.
• [5] Eren, E. and Pekşen, A., 2016. Türkiye’de kültür mantarı sektörünün durumu ve geleceğine bakış. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 4(3), 189-196.
• [6] Barros, L., Baptista, P., Correia, D. M., Casal, S., Oliveira, B. and Ferreira, I. C., 2007. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry, 105(1), 140-145.
• [7] De la Varga, H., Le Tacon, F., Lagoguet, M., Todesco, F., Varga, T., Miquel, I., ... & Murat, C. (2017). Five years investigation of female and male genotypes in périgord black truffle (Tuber melanosporum Vittad.) revealed contrasted reproduction strategies. Environmental Microbiology, 19(7), 2604-2615.
• [8] Mohammed, R. S., Ahmed, R. S. and Abdaljalil, R. O., 2018. Uranium, thorium, potassium, and cesium radionuclides concentrations in desert truffles from the governorate of samawah in southern Iraq. Journal of Food Protection, 81(9), 1540-1548.
• [9] Khalifa, S. A., Farag, M. A., Yosri, N., Sabir, J. S., Saeed, A., Al-Mousawi, S. M., ... and El-Seedi, H. R., 2019. Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times. Trends in Food Science & Technology, 91, 193-218.
• [10] Bokhary, H. A. and Parvez, S., 1993. Chemical composition of desert truffles Terfezia claveryi. Journal of Food Composition and Analysis, 6(3), 285-293. doi:10.1006/jfca.1993.1031.
• [11] Janakat, S. M., Al-Fakhiri, S. M., and Sallal, A. K., 2005. Evaluation of antibacterial activity of aqueous and methanolic extracts of the truffle Terfezia claveryi against Pseudomonas aeruginosa. Saudi Medical Journal, 26(6), 952-955.
• [12] Janakat, S., Al‐Fakhiri, S. and Sallal, A. K., 2004. A promising peptide antibiotic from Terfezia claveryi aqueous extract against Staphylococcus aureus in vitro. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 18(10), 810-813. doi:10.1002/ptr.1563.
• [13] Murcia, M. A., Martinez-Tome, M., Jimenez, A. M., Vera, A. M., Honrubia, M. and Parras, P., 2002. Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. Journal of Food Protection, 65(10), 1614-1622.. doi:10.4315/0362-028x-65.10.1614.
• [14] Gücin, F. and Dülger, B., 1997. The researches on the keme truffle (Terfezia boudieri Chatin) that is edible and showing antimicrobial activities. Ekoloji, 23, 27-33.
• [15] Walde, S. G., Velu, V., Jyothirmayi, T. and Math, R. G., 2006. Effects of pretreatments and drying methods on dehydration of mushroom. Journal of Food Engineering, 74(1), 108-115. doi:10.1016/j.jfoodeng.2005.02.008.
• [16] Kotwaliwale, N., Bakane, P. and Verma, A., 2007. Changes in textural and optical properties of oyster mushroom during hot air drying. Journal of Food Engineering, 78(4), 1207-1211. doi:10.1016/j.jfoodeng.2005.12.033.
• [17] Assocıatıon Of Offıcıal Analytıcal Chemıstry(AOAC)., 1999. Official Methods of Analysis, Association ofOfficial Analytical Chemists, Arlington, VA
• [18] Finete, V. D. L. M., Gouvêa, M. M., de Carvalho Marques, F. F. and Netto, A. D. P., 2013. Is it possible to screen for milk or whey protein adulteration with melamine, urea and ammonium sulphate, combining Kjeldahl and classical spectrophotometric methods?. Food Chemistry, 141(4), 3649-3655. doi:10.1016/j.foodchem.2013.06.046.
• [19] Tatar, F., Tunç, M. T., Dervisoglu, M., Cekmecelioglu, D. and Kahyaoglu, T., 2014. Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International, 57, 168-175. doi:10.1016/j.foodres.2014.01.022.
• [20] Duangmal, K., Saicheua, B. and Sueeprasan, S., 2008. Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT-Food Science and Technology, 41(8), 1437-1445.. doi:10.1016/j.lwt.2007.08.014.
• [21] Muyanja, C., Kyambadde, D. and Namugumya, B., 2014. Effect of Pretreatments and drying methods on chemical composition and sensory evaluation of oyster mushroom (Pluerotus oestreatus) Powder and Soup. Journal of Food Processing and Preservation, 38(1), 457-465. doi:10.1111/j.1745-4549.2012.00794.x.
• [22] Wan Rosli, W. I., Maihiza, N. and Raushan, M., 2015. The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter. International Food Research Journal, 22(1).
• [23] Bashir, N., Sood, M. and Bandral, J. D., 2020. Impact of different drying methods on proximate and mineral composition of oyster mushroom (Pleurotus florida). Indian Journal of Traditional Knowledge (IJTK), 19(3), 656-661.
• [24] Bicudo, M. O. P., Jó, J., Oliveira, G. A. D., Chaimsohn, F. P., Sierakowski, M. R., Freitas, R. A. D. and Ribani, R. H., 2015. Microencapsulation of juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures. Drying Technology, 33(2), 153-161. doi:10.1080/07373937.2014.937872.
• [25] Tapia, M. S., Alzamora, S. M. and Chirife, J., 2020. Effects of water activity (aw) on microbial stability as a hurdle in food preservation. Water activity in foods: Fundamentals and applications, 323-355. doi:10.1002/9781118765982.ch14.
• [26] Vandeweyer, D., Lenaerts, S., Callens, A. and Van Campenhout, L., 2017. Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control, 71, 311- 314. doi:10.1016/j.foodcont.2016.07.011.
• [27] Wang, H., Zhang, M. and Mujumdar, A. S., 2014. Comparison of three new drying methods for drying characteristics and quality of shiitake mushroom (Lentinus edodes). Drying Technology, 32(15), 1791-1802.. doi:10.1080/07373937.2014.947426.
• [28] Kantrong, H., Tansakul, A. and Mittal, G. S., 2014. Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal of Food Science And Technology, 51(12), 3594-3608. doi:10.1007/s13197-012-0888-4.
• [29] Tian, Y., Zhao, Y., Huang, J., Zeng, H. and Zheng, B., 2016. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chemistry, 197, 714-722.. doi:10.1016/j.foodchem.2015.11.029.
• [30] Artnaseaw, A., Theerakulpisut, S. and Benjapiyaporn, C., 2010. Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying. Food and Bioproducts Processing, 88(2-3), 105-114. doi:10.1016/j.fbp.2009.09.006.
• [31] Isik, N. I. E. and Izlin, N., 2014. Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53, 105-16.
• [32] Das, I. and Arora, A., 2018. Alternate microwave and convective hot air application for rapid mushroom drying. Journal of Food Engineering, 223, 208-219. doi:10.1016/j.jfoodeng.2017.10.018.
• [33] Giri, S. K. and Prasad, S., 2007. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78(2), 512-521. doi:10.1016/j.jfoodeng.2005.10.021.