Öz
Saray helvası Türkiye’ye özgü
geleneksel unlu bir şekerlemedir. Gevrek, lifli ve düşük su aktiviteli bir ürün
olmasından dolayı depolama sırasında öncelikle fiziksel bozulmalar
görülmektedir. Bu çalışmada, depo bağıl neminin ve sıcaklığının saray
helvasının kalitesine etkileri incelenmiştir. Saray helvası numuneleri 25 ve
35°C’de %22-90 arasında farklı bağıl nemlerde denge nemine ulaşılıncaya kadar
depolanmıştır. Üründeki kalite değişimlerini belirlemek amacıyla, depolama
öncesi ve sonrasında nem içeriği, su aktivitesi, sertlik, oksidasyon düzeyi,
renk ve X-ışını kırınımı ölçümleri yapılmıştır. Saray helvasının adsorpsiyon
izotermleri belirlenmiştir. Taze saray helvasının su aktivitesinin 0.21 olduğu
ve camsı halde bulunduğu saptanmıştır. Saray helvasının camsı yapısının 25°C’de %54 ve 35°C’de %32 bağıl nemde korunmadığı
ve hal değişimi sonucunda kristal yapı oluştuğu gözlenmiştir. Her iki
sıcaklıkta da bağıl nemin artmasıyla sertlikte önce bir artış daha sonra bir
azalış gözlenmiştir. Bağıl nem ve sıcaklık arttıkça üründe Maillard reaksiyonu
sonucunda renk değişimi ve oksidasyon sonucunda TBARS değerinde artış meydana
gelmiştir.
Anahtar Kelimeler
Kaynakça
- Bhandari, B.R., Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1-2): 71-79.
- Karaman, B., Tamer, C.E., Aydoğan, N., Çopur, Ö.U. (2004). Geleneksel gıdalarımızdan pişmaniye, cezerye ve pestil. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül 2004, Van, Türkiye, 448 s.
- Labuza T.P. (1984). Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. American Association of Cereal Chemists, St. Paul, Minnesota, USA, 150 p.
- Labuza, T.P., Hyman, C.R. (1998). Moisture migration and control in multi-domain foods. Trends in Food Science and Technology, 9(1): 47-55.
- Labuza, T.P., Labuza, P.S. (2004). Influence of temperature and relative humidity on the physical states of cotton candy. Journal of Food Processing Preservation, 28(4): 274-287.
- Martinez-Navarrete, N., Moraga, G., Talens, P., Chiralt, A. (2004). Water sorption and the plasticization effect in wafers. International Journal of Food Science and Technology, 39(5): 555-562.
- Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12(1): 61-71.
- Mathlouthi, M., Roge, B. (2003). Water vapour sorption isotherms and the caking of food powders. Food Chemistry, 82(3): 402-417.
- Sherwin, C.P., Labuza, T.P. (2003). Role of moisture in Maillard browning reaction rate in intermediate moisture foods: comparing solvent phase and matrix properties. Journal of Food Science, 68(2): 588-593.
- Subramaniam, P. (2000). Confectionery products. The Stability and Shelf-Life of Food, Kilcast, D. ve Subramaniam, P. (Ed.), Woodhead Publishing Limited, Cambridge, England, pp. 222-248.
- Tarladgis, B.G., Watts, B.M., Younathan, M.T. (1960). A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. Journal of the American Oil Chemists’ Society, 37(1): 44-48.
- Telis, V.R.N., Martinez-Navarrete, N. (2009). Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition and addition of carbohydrate polymers. Food Biophysics, 4(2): 83-93.
- TSE. (1992). TS 9999 Saray Helvası Standardı. Türk Standardları Enstitüsü, Ankara, Türkiye.
Öz
Palace halva is a traditional
flour-containing confectionery of Turkey. Primarily, physical deterioration is
observed in this halva due to its brittle-fibrous structure and low aw.
In this study, effects of storage relative humidity (RH) and temperature on
quality of palace halva were investigated. Halva samples were stored at
different RH (22-90%) at 25-35°C until equilibrium moisture
content was reached. Moisture content, aw, hardness, oxidation,
color and X-ray diffraction measurements were made before and after storage.
Adsorption isotherms of palace halva were determined. Fresh palace halva had aw
of 0.21 and glassy structure. Glassy structure of palace halva was not
preserved at RH of 54% at 25°C and 32% at 35°C and crystalline structure
formed because of state change. Hardness of halva increased and then decreased
as RH was increased. Color change by Maillard reaction and increase in TBARS by
oxidation occurred in the product as RH and temperature were increased.
Anahtar Kelimeler
Kaynakça
- Bhandari, B.R., Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1-2): 71-79.
- Karaman, B., Tamer, C.E., Aydoğan, N., Çopur, Ö.U. (2004). Geleneksel gıdalarımızdan pişmaniye, cezerye ve pestil. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül 2004, Van, Türkiye, 448 s.
- Labuza T.P. (1984). Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. American Association of Cereal Chemists, St. Paul, Minnesota, USA, 150 p.
- Labuza, T.P., Hyman, C.R. (1998). Moisture migration and control in multi-domain foods. Trends in Food Science and Technology, 9(1): 47-55.
- Labuza, T.P., Labuza, P.S. (2004). Influence of temperature and relative humidity on the physical states of cotton candy. Journal of Food Processing Preservation, 28(4): 274-287.
- Martinez-Navarrete, N., Moraga, G., Talens, P., Chiralt, A. (2004). Water sorption and the plasticization effect in wafers. International Journal of Food Science and Technology, 39(5): 555-562.
- Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12(1): 61-71.
- Mathlouthi, M., Roge, B. (2003). Water vapour sorption isotherms and the caking of food powders. Food Chemistry, 82(3): 402-417.
- Sherwin, C.P., Labuza, T.P. (2003). Role of moisture in Maillard browning reaction rate in intermediate moisture foods: comparing solvent phase and matrix properties. Journal of Food Science, 68(2): 588-593.
- Subramaniam, P. (2000). Confectionery products. The Stability and Shelf-Life of Food, Kilcast, D. ve Subramaniam, P. (Ed.), Woodhead Publishing Limited, Cambridge, England, pp. 222-248.
- Tarladgis, B.G., Watts, B.M., Younathan, M.T. (1960). A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. Journal of the American Oil Chemists’ Society, 37(1): 44-48.
- Telis, V.R.N., Martinez-Navarrete, N. (2009). Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition and addition of carbohydrate polymers. Food Biophysics, 4(2): 83-93.
- TSE. (1992). TS 9999 Saray Helvası Standardı. Türk Standardları Enstitüsü, Ankara, Türkiye.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Nisan 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 2 |
