Siyah Sarımsağın Fizikokimyasal Özellikleri Üzerine Üretim Parametrelerinin Etkisi

Öz

Bu çalışma, siyah sarımsağın üretim sürecindeki önemli değişkenler olan nem, sıcaklık ve sürenin fizikokimyasal özelliklere olan etkilerini incelemeyi amaçlamaktadır. Renk, nem, pH, protein, amino asit, HMF, şeker ve organik asit içerikleri, tekstür ve duyusal özellikleri, farklı sıcaklık, nem ve süre koşullarında üretilen siyah sarımsak örneklerinde incelenmiştir. Protein ve amino asit içeriği incelendiğinde, siyah sarımsağın taze sarımsaktan daha yüksek protein içeriğine sahip olduğu tespit edilmiştir. Hidroksimetilfurfural (HMF) miktarındaki artış, üretim süresi ve sıcaklıkla ilişkilidir. Şeker içeriği incelendiğinde, siyah sarımsak üretimi sırasında sakkaroz miktarının azaldığı ve fruktozun baskın şeker olduğu belirlenmiştir.

Anahtar Kelimeler

• Allium sativum L
• siyah sarımsak
• HMF
• amino asit
• şeker

Destekleyen Kurum

Bu araştırma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından finansal olarak desteklenmiştir (Proje numarası: TOVAG 219O174).

Proje Numarası

TOVAG 219O174

Teşekkür

Bu araştırma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından finansal olarak desteklenmiştir (Proje numarası: TOVAG 219O174).

Effect of Production Parameters (Temperature, Humidity, and Time) on Physicochemical Properties of Black Garlic

Öz

In this study, aims to investigate the effects of humidity (70% and 85%), temperature (65°C and 84°C), and time (24 and 50 days), which are important variables in the production process of black garlic, on physicochemical properties. Colour, moisture, pH, protein, amino acid, HMF, sugar and organic acid contents, texture, and sensory properties were investigated in black garlic samples produced under different temperatures, humidity and time conditions. When protein and amino acid contents were analysed, it was found that black garlic had higher protein content than fresh garlic. The increase in the amount of hydroxymethylfurfural (HMF) is related to production time and temperature. When the sugar content was analysed, it was determined that the amount of sucrose decreased during black garlic production and fructose was the dominant sugar. When evaluated in terms of physicochemical properties, it was determined that the black garlic sample produced at 65°C, with 85% humidity, over 24 days (S65-N85-G24) exhibited more pronounced positive characteristics compared to the other samples.

Anahtar Kelimeler

• Allium sativum L
• black garlic
• HMF
• amino acid
• sugar
• texture

Proje Numarası

TOVAG 219O174

Kaynakça

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