BLANCHING OF POTATO USING MICROWAVE AND THERMOSONICATION BLANCHING METHODS AND DETERMINATION OF QUALITY CHARACTERISTICS

Yıl 2020, Cilt: 45 Sayı: 5, 917 - 928, 19.08.2020

Hamza Bozkır

https://doi.org/10.15237/gida.GD20065

Cited By: 1

Öz

The traditional blanching methods cause undesirable changes in color, texture and flavor and it leads to loss of soluble solids, vitamins, minerals, and phenolic compounds, and long application time increases the energy costs. In recent years, novel blanching applications that eliminate the negative impacts of blanching in fruit and vegetables, have gained importance. This study aimed to inactivate potato peroxidase enzyme using microwave, thermosonication, and traditional blanching methods and compare total dry matter, vitamin C, texture, and color properties of samples. The microwave blanching and the thermosonication blanching reduced blanching times 50.38-85.71% and 57.14%, respectively, compared to traditional blanching. The thermosonication blanching preserved vitamin C and color values of L *, a *, b *, ΔE, ΔC, and Hue°. It was detected that the microwave blanching showed the highest change in tissue characteristics of hardness, cohesiveness, adhesiveness, gumminess, springiness, elasticity, and chewiness, whereas the thermosonication blanching produced the lowest change.

Anahtar Kelimeler

Blanching, microwave, thermosonication, peroxidase, quality

MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Geleneksel haşlama yöntemi ürünlerin renk, doku ve tatlarında istenmeyen değişimlere sebep olmakta, suda çözünür kuru madde, vitaminler, mineraller, fenolik ve karotenoid bileşenlerinde kayıplara yol açmakta ve uygulama süresinin uzun oluşu enerji maliyetlerinin artmasına neden olmaktadır. Son yıllarda, geleneksel haşlama işleminin meyve ve sebzelerde oluşturduğu olumsuzlukları önlemek için yeni teknolojilerin kullanımı ile ilgili araştırmalar önem kazanmıştır. Bu çalışma mikrodalga, termosonikasyon ve geleneksel haşlama yöntemleri ile patates peroksidaz enziminin inaktivasyonu ve örneklerin toplam kuru madde, C vitamini, doku ve renk özelliklerinin karşılaştırılmasını amaçlamıştır. Mikrodalga haşlama ve termosonikasyon haşlama yöntemlerinin geleneksel haşlamaya kıyasla haşlama sürelerini sırasıyla %50.38-85.71 ve %57.14 azalttığı tespit edilmiştir. Termosonikasyon haşlama tekniğinin C vitamini, L*, a*, b*, ΔE, ΔC ve Hue° renk değerlerini diğer yöntemlere kıyasla daha iyi koruduğu belirlenmiştir. Mikrodalga haşlama yönteminin sertlik, iç yapışkanlık, dış yapışkanlık, sakızımsılık, esneklik, elastikiyet ve çiğnenebilirlik doku özelliklerinde en yüksek değişimi gösterdiği, buna karşılık termosonikasyon haşlama yönteminin ise en düşük değişimi oluşturduğu belirlenmiştir.

Anahtar Kelimeler

Haşlama, mikrodalga, termosonikasyon, peroksidaz, kalite

Kaynakça

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