KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI

Yıl 2020, , 1227 - 1236, 12.10.2020

Sibel Bölek , Esra Alptekin

https://doi.org/10.15237/gida.GD20104

Cited By: 2

Öz

Kavrulduktan sonra kahve çekirdeğinin aroma ve lezzet profilinden sorumlu olan kimyasal bileşenleri içeren maş fasulyeleri (Vigna radiata) kafeinsiz bir kahve alternatifi olma potansiyeline sahiptir. Bu çalışmada maş fasulyeleri akışkan yatak kavurucu kullanılarak 130°C sıcaklıkta 10, 20 ve 30 dakika süresince, mikrodalga fırın kullanılarak 600 W mikrodalga gücünde 8, 14 ve 20 dakika süresince kavrulmuştur. Kavurucu tipi ve kavurma derecesinin maş fasulyelerinin fiziksel, kimyasal, tekstürel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Çalışmanın sonucunda, 130°C sıcaklıkta 20 dakika ve 600 W gücünde 14 dakika süresince gerçekleştirilen kavurma işleminin duyusal açıdan daha iyi sonuç verdiği ortaya konulmuştur. Koku ve lezzet açısından mikrodalga fırında kavrulmuş örnekler akışkan yatak kavurucuda kavrulmuş örneklerden daha yüksek puanlara sahip olmuştur (P ≤0.05). Mikrodalga kavurma yönteminin hem hızlı hem de pratik bir yöntem olarak maş fasulyelerinin kavrulmasında uygun bir yöntem olabileceği sonucuna ulaşılmıştır. Kavurma işlemi maş fasulyelerinin antioksidan aktivitesinde %39.42±0.14 düzeyine kadar artış sağlamıştır (P ≤0.05).

Anahtar Kelimeler

Vigna radiata, kafein, mikrodalga, akışkan yatak kavurucu, duyusal

USE OF MUNG BEAN (Vigna radiata) FOR THE PRODUCTION OF CAFFEINE-FREE COFFEE-LIKE BEVERAGES

Öz

Containing the chemical components responsible for the aroma and flavor profile of the coffee bean after roasting, mung beans (Vigna radiata) have potential to be a caffeine-free coffee alternative. Mung beans were roasted at 130°C for 10, 20 and 30 min by a fluidized bed roaster and at 600 W for 8, 14 and 20 minutes by a microwave oven. The effects of roaster type and roasting degree on mung beans were investigated. Roasting at 130°C for 20 minutes and at 600 W for 14 minutes gave better results in terms of sensory properties. The microwave roasted samples had higher scores than fluidized bed roasted samples in terms of odor and flavor (P ≤0.05). Microwave roasting method was found to be a suitable method for roasting mung beans as both quick and practical method. Roasting process increased the antioxidant activity of mung beans up to 39.42 ± 0.14% (P ≤0.05).

Anahtar Kelimeler

Vigna radiata, caffeine, microwave, sensory analysis, fluidized bed drying, sensory analysis

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