Mikrodalga Destekli Buharlı Kurutma ve Dondurarak Kurutma Tekniklerinin Ham Buğday Ruşeyminin Antioksidan Aktivitesi ve Mikrobiyolojik Kalitesi Üzerine Etkileri

Year 2021, Volume: 26 Issue: 3, 163 - 171, 31.12.2021

Yağmur Erim Köse Raciye Meral İsa Cavidoğlu

https://doi.org/10.53433/yyufbed.1017973

Abstract

Bu araştırmanın amacı, farklı stabilizasyon ve depolama koşullarının, ham buğday ruşeyminin antioksidan aktivitesi ve mikrobiyolojik kalitesi üzerindeki etkilerini incelemektir. Bu nedenle ham ruşeym örnekleri mikrodalga destekli buharlı kurutma ve dondurarak kurutma yöntemleriyle stabilize edilmiş ve farklı depolama sıcaklıklarında (-18, + 4 ve 25°C) 90 gün boyunca polietilen torbalarda depolanmıştır. Ruşeym örneklerinin toplam fenolik içerikleri (TFM), antioksidan aktiviteleri (DPPH ve TEAK yöntemleri), toplam mezofilik aerobik bakteri (TMAB) sayıları ve toplam maya-küf sayısı (TMK) araştırılmıştır. Dondurarak kurutulmuş örneklerin metanol ekstraktları, mikrodalga fırın ile stabilize edilmiş örneklere göre istatistiksel olarak daha yüksek antioksidan aktivite göstermiştir (p<0.05). Mikrodalga fırın ile stabilize edilmiş örneklerin mikrobiyolojik kalitesi oldukça yüksek olmasına rağmen, antioksidan aktiviteleri ısıl işlemden olumsuz etkilenmiştir. Elde edilen verilere göre -18 °C'de depolanan numuneler, test edilen parametreler açısından en başarılı sonuçları göstermiştir.

Keywords

Mikrodalga destekli buharlı kurutma, Dondurarak kurutma, Buğday ruşeymi, Stabilizasyon

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyonu

Project Number

FDK-2017-5582

Effects of Microwave-Assisted Steam Drying and Freeze-Drying Techniques in the Raw Wheat Germ for the Antioxidant Activity and Microbiological Quality

Abstract

The purpose of this research was to study the effects of stabilization and storage conditions on the antioxidant activity and microbiological quality of raw wheat germ (R). For this reason, the raw germ samples were stabilized by microwave-assisted steam drying (MWS) and freeze-drying (FD) methods, and they were stored at different storage temperatures (-18, + 4 and 25°C) with polyethylene bags for 90 days. The total phenolics contents (TPC), antioxidant activities (DPPH and TEAC assay methods), and the counts of total mesophilic aerobic bacteria (TMAB), and the total yeast-mold count (YMC) of the germ samples were investigated. Methanol extracts of FD samples showed higher TPC and antioxidant activity than MWS samples significantly (p<0.05). Although MWS samples had remarkably lower microbial counts (TMAB and YMC), their antioxidant properties were adversely affected by heat treatment. According to obtained data samples stored at -18 °C showed the most reliable results in terms of tested parameters.

Keywords

Freeze drying, Microwave-assisted steam drying, Wheat germ, Stabilization

Project Number

FDK-2017-5582

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