Köpük mat kurutma yöntemiyle üretilen havuç tozunun bazı fiziksel ve kimyasal özellikleri üzerinde kurutma sıcaklığının, köpürtme ajanının ve stabilizatörün etkisi

Year 2025, Volume: 3 Issue: 2, 99 - 108, 01.10.2025

Vildan Eyiz , Zehra Günel , İsmail Tontul

Abstract

Bu çalışmanın amacı, köpük mat kurutma yöntemi kullanılarak havuç tozu üretimi üzerinde farklı kurutma sıcaklıkları, köpürtme ajanları ve stabilizatörlerin etkilerini değerlendirmektir. Köpük mat-kurutulmuş havuç tozunun nem içeriği, su aktivitesi, renk, radikal süpürme aktivitesi, toplam fenolik içerik, toplam karotenoid içerik, askorbik asit ve hidroksimetilfurfural (HMF) seviyeleri gibi çeşitli özellikleri değerlendirilmiştir. Sonuçlar, köpürtme ajanlarının ve kurutma sıcaklıklarının havuç tozlarının renk değerlerini önemli ölçüde etkilediğini göstermiştir (p<0.05). Tozların toplam fenolik içeriği 705.1 ile 1002.0 mg gallik asit eşdeğeri (GAE)/kg dm arasında değişirken, toplam karotenoid içeriği 3417.5 ile 4661.4 mg/100 g dm arasında değişmiştir. Özellikle, HMF seviyeleri deneysel faktörlere bağlı olarak değişmeden kalmıştır. Bulgulara dayanarak, havuç tozunun köpük mat kurutulması için optimum koşulların, köpürtme ajanı olarak peynir altı suyu proteini izolatı ve stabilizatör olarak lesitin kullanımı ile 60°C kurutma sıcaklığı olduğu belirlenmiştir.

Keywords

Köpük mat kurutma , havuç tozu , köpürtme ajanı , karotenoid

Project Number

BAP-181719005

Effect of drying temperature, foaming agent and stabilizer on some physical and chemical properties of carrot powder produced by foam mat drying

Abstract

The study aimed to evaluate the effects of different drying temperatures, foaming agents and stabilizers on the production of carrot powder using foam mat drying. Various properties of the foam-mat-dried carrot powder, such as moisture content, water activity, color, radical scavenging activity, total phenolic content, total carotenoid content, ascorbic acid, and hydroxymethylfurfural (HMF) levels, were assessed. The results indicated that the foaming agents and drying temperatures significantly influenced the color values of the carrot powders (p<0.05). The total phenolic content of the powders ranged from 705.1 to 1002.0 mg gallic acid equivalents (GAE)/kg dm, while the total carotenoid content ranged from 3417.5 to 4661.4 mg/100 g dm. Notably, the HMF levels remained unchanged depending on experimental factors. Based on the findings, the optimal conditions for foam mat drying of carrot powder were identified as using whey protein isolate as a foaming agent and lecithin as a stabilizer, along with a drying temperature of 60°C.

Keywords

Foam mat drying , carrot powder , foaming agent , carotenoid

Supporting Institution

Necmettin Erbakan University

Project Number

BAP-181719005

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