Mikrodalga Isıtmanın Fındık, Kanola ve Mısır Yağı Kalite Parametreleri Üzerindeki Etkisi

Yıl 2019, Cilt: 17 Sayı: 1, 23 - 29, 26.03.2019

Nazan Arifoğlu Mustafa Öğütcü

https://doi.org/10.24323/akademik-gida.544043

Cited By: 1

Öz

Bu çalışma, mikrodalga ısıtmanın
fındık, kanola ve mısır yağlarının türbidite, serbest yağ asitliği (FFA),
peroksit değeri (PV), konjüge dienler (K₂₃₂) ve trienler (K₂₇₀)
ve oksidatif indüksiyon süresine (OIT) olan etkisini değerlendirmek amacıyla
yapılmıştır. OIT değerleri diferansiyel taramalı kalorimetre (DSC) ile
belirlenmiştir. Mikrodalga ısıtma her bir yağa, 3, 5, 10, 15, 20 ve 30 dakika süreyle
uygulanmıştır. Herhangi bir mikrodalga ısıtmaya maruz kalmayan yağ örnekleri de
analiz edilmiştir. Tüm yağ örneklerinin FFA, PV, K₂₃₂, K₂₇₀
değerleri mikrodalga ısıtma süresine bağlı olarak artış göstermiş, buna karşın,
OIT değerlerinde düşüş saptanmıştır. Fiziko-kimyasal parametreler kadar DSC
sonuçlarının da, yağlarda mikrodalga ısıtmaya bağlı olarak gerçekleşen oksidatif
değişimlerin belirlenmesinde etkili olduğu bulunmuştur. Mikrodalga ısıtmanın
yağların türbidite değerlerini etkilemediği saptanmıştır. Sonuçlar, mikrodalga
ısıtmanın araştırılan yağlarda oksidatif değişikliğe sebep olduğunu göstermiştir.
PV ve FFA değerlerinde artış gözlenmesine rağmen, bu değerler yasal limitler
dahilinde tespit edilmiştir. 

Anahtar Kelimeler

Mikrodalga ısıtma, Fındık yağı, Kanola yağı, Mısır yağı, Oksidasyon

Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils

Öz

This
study was conducted to determine the effect of microwave heating on the
turbidity, free fatty acids (FFA), peroxide values (PV), conjugated dienes (K₂₃₂)
and trienes (K₂₇₀) and oxidative induction times (OIT) of hazelnut,
canola and corn oils. The OIT values were determined via differential scanning
calorimeter (DSC). Microwave heating was applied to oil samples for 3, 5, 10,
15, 20 and 30 min. Untreated oil samples were also analysed. The FFA, PV, K₂₃₂,
and K₂₇₀ values of all oil samples increased with an increase in
microwave heating time while a decrease in the OIT values was detected. Physico-chemical
parameters as well as thermal measurements were effective in detecting the
oxidative changes occurring in oils during microwave heating. No changes in oil
turbidity during microwave heating were determined. Results indicated that
oxidation changes occurred in all oil samples. Although there was an increase
in the PV and FFA values of the oils, these values still remained within the
legal limits required for oils.

Anahtar Kelimeler

Microwave heating, Hazelnut oil, Canola oil, Corn oil, Oxidation

Kaynakça

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