Yıl 2019, Cilt 17 , Sayı 4, Sayfalar 458 - 467 2019-12-31

İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi
Using of Infusion Method for Producing of Ice Green Tea Enriched With Dried Artichoke Bracts

Orhan Özünlü [1] , Haluk Ergezer [2]


Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir.
In this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.
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Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-3925-7941
Yazar: Orhan Özünlü (Sorumlu Yazar)
Kurum: Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Orcid: 0000-0001-7489-165X
Yazar: Haluk Ergezer
Kurum: Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Ülke: Turkey


Teşekkür Bu çalışmamızın laboratuvar çalışmalarında bize yardımlarını esirgemeyen Meltem Şahin Yavuz, Merve Kabakçı ve Ebru Candan arkadaşlarımıza teşekkür eder, saygılar sunarız.
Tarihler

Yayımlanma Tarihi : 31 Aralık 2019

Bibtex @araştırma makalesi { akademik-gida667257, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2019}, volume = {17}, pages = {458 - 467}, doi = {10.24323/akademik-gida.667257}, title = {İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi}, key = {cite}, author = {Özünlü, Orhan and Ergezer, Haluk} }
APA Özünlü, O , Ergezer, H . (2019). İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda , 17 (4) , 458-467 . DOI: 10.24323/akademik-gida.667257
MLA Özünlü, O , Ergezer, H . "İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi". Akademik Gıda 17 (2019 ): 458-467 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/51394/667257>
Chicago Özünlü, O , Ergezer, H . "İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi". Akademik Gıda 17 (2019 ): 458-467
RIS TY - JOUR T1 - İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi AU - Orhan Özünlü , Haluk Ergezer Y1 - 2019 PY - 2019 N1 - doi: 10.24323/akademik-gida.667257 DO - 10.24323/akademik-gida.667257 T2 - Akademik Gıda JF - Journal JO - JOR SP - 458 EP - 467 VL - 17 IS - 4 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.667257 UR - https://doi.org/10.24323/akademik-gida.667257 Y2 - 2019 ER -
EndNote %0 Akademik Gıda İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi %A Orhan Özünlü , Haluk Ergezer %T İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi %D 2019 %J Akademik Gıda %P 1304-7582-2148-015X %V 17 %N 4 %R doi: 10.24323/akademik-gida.667257 %U 10.24323/akademik-gida.667257
ISNAD Özünlü, Orhan , Ergezer, Haluk . "İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi". Akademik Gıda 17 / 4 (Aralık 2020): 458-467 . https://doi.org/10.24323/akademik-gida.667257
AMA Özünlü O , Ergezer H . İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda. 2019; 17(4): 458-467.
Vancouver Özünlü O , Ergezer H . İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi. Akademik Gıda. 2019; 17(4): 467-458.