Araştırma Makalesi
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FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ

Yıl 2021, Cilt: 46 Sayı: 1, 1 - 20, 11.12.2020
https://doi.org/10.15237/gida.GD20090

Öz

Bu çalışmanın amacı, sıcak hava (60, 70°C), vakum (60, 70°C’ de ve 150, 250 mbar mutlak basınç altında) ve mikrodalga (90, 180 W) kurutmanın, havuç ve kırmızı biber ile hazırlanan karışık sebze pestilinin kuruma karakteristikleri, renk değişim kinetiği, mineral madde içeriği ve tekstürel özellikleri üzerine etkisini araştırmaktır. Pestil örneklerinin kuruma karakteristiklerini ortaya koyan en uygun modeller Page ve Modifiye Page olarak belirlenmiştir. Örneklerin renk değişim kinetiklerini belirlemek için sıfırıncı ve birinci dereceden reaksiyon modelleri uygulanmıştır. L* renk değeri her iki kinetik modele de uyum sağlarken, a* değerinin renk değişim kinetiğini en iyi sıfırıncı dereceden reaksiyon modelinin ortaya koyduğu görülmektedir. b* değerini en iyi tanımlayan reaksiyon modeli uygulanan kurutma koşullarına göre değişiklik göstermiştir. Pestillerin mineral madde (Na, K, Ca, Mg, P, Mn, Fe, Zn, Cu) içeriği kurutulmamış karışımlarına kıyasla daha yüksek bulunmuştur. Pestil örneklerinin tekstürel özellikleri (sertlik, dış yapışkanlık, elastikiyet, sakızımsılık, çiğnenebilirlik) arasında istatistiksel olarak önemli farklılıklar bulunmuştur.

Destekleyen Kurum

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

DDP(Z)-2018/7

Teşekkür

Bu çalışma; Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından DDP(Z)-2018/7 numaralı proje ile desteklenmiştir.

Kaynakça

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  • Akar, G., Mazı, I.B. (2019). Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods, J Food Process Eng, 42(3): e13011, https://doi.org/10.1111/jfpe.13011
  • Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F., Wiktorowicz, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem, 89(1): 69-76, https://doi.org/10.1016/j.foodchem.2004.02.013
  • Arpacı, B.B. (2009). Phytophthora Capsici’ye dayanıklı biber hatlarının ve melezlerinin Kahramanmaraş koşullarındaki arazi dayanıklılıkları ile verim ve kaliteleri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Doktora Tezi, Adana, Türkiye, 203 s.
  • Avhad, M.R., Marchetti, J.M. (2016). Mathematical modelling of drying kinetics of Hass avocado seeds. Ind Crops Prod, 91: 76-87, https://doi.org/10.1016/j.indcrop.2016.06.035
  • Batu, A., Kaya, C., Çatak, J., Şahin, C. (2007). Pestil üretim tekniği. GTED, 1: 71-81.
  • Bhattacharya, M., Srivastav, P.P., Mishra, H.N. (2015). Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus), ‎J Food Sci Technol, 52(4): 2013–2022, https://doi.org/10.1007/s13197-013-1209-2
  • Boz, H. (2014). Dut pestilinın kimyasal, dokusal ve duyusal özelliklerine buğday unu, sakkaroz şurubu, glikoz şurubu ve pişirme süresinin etkileri. Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Erzurum, Türkiye, 194 s.
  • Boz, H., Karaoğlu, M.M., Kaban, G. (2016). The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). Qual Assur Saf Crop, 8(4): 493–500, https://doi.org/10.3920/QAS20 14.0558
  • Cagindi, O., Otles, S. (2005). Comparison of some properties on the different types of pestil: a traditional product in Turkey. Int J Food Scı Tech, 40: 897-901, https://doi.org/10.1111/j.1365-2621.2005.00962.x
  • Chen, H.E., Peng, H.Y., Chen, B.H. (1995). Changes of carotenoids, color and vitamin A contents during processing of carrot juice. J Agric Food Chem, 43(7): 1912–1918., https://doi.org/10.1021/jf00055a029
  • Chowdhury, M.M.I., Bala, B.K., Haque, M.A. (2011). Energy and exergy analysis of the solar drying of jackfruit leather, Biosyst Eng, 110(2): 222-229, https://doi.org/10.1016/j.biosystemseng.2011.08.011
  • Compaore, A., Putranto, A., Dissa, A.O., Ouoba, S., Remond, R., Rogaume, Y.,Zoulalian, A., Bere, A., Koulidiati, J. (2019). Convective drying of onion: modelling of drying kinetics parameters, J Food Sci Technol, 56 (7): 3347-3354, https://doi.org/10.1007/s13197-019-03817-3
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DETERMINATION OF DRYING CHARACTERISTICS, COLOUR DEGRADATION KINETICS, MINERAL CONTENT AND TEXTURAL PROPERTIES OF MIXED VEGETABLE PESTIL PRODUCED BY DIFFERENT DRYING METHODS

Yıl 2021, Cilt: 46 Sayı: 1, 1 - 20, 11.12.2020
https://doi.org/10.15237/gida.GD20090

Öz

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45×10-8 to 9.93×10-8 m2/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples.

Proje Numarası

DDP(Z)-2018/7

Kaynakça

  • Ahmed, J., Shivhare, U.S., Kaur, M. (2002). Thermal colour degradation kinetics of mango puree. Int J Food Prop, 5(2): 359-366, https://doi.org/10.1081/JFP-120005791
  • Akar, G., Mazı, I.B. (2019). Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods, J Food Process Eng, 42(3): e13011, https://doi.org/10.1111/jfpe.13011
  • Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F., Wiktorowicz, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chem, 89(1): 69-76, https://doi.org/10.1016/j.foodchem.2004.02.013
  • Arpacı, B.B. (2009). Phytophthora Capsici’ye dayanıklı biber hatlarının ve melezlerinin Kahramanmaraş koşullarındaki arazi dayanıklılıkları ile verim ve kaliteleri. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Doktora Tezi, Adana, Türkiye, 203 s.
  • Avhad, M.R., Marchetti, J.M. (2016). Mathematical modelling of drying kinetics of Hass avocado seeds. Ind Crops Prod, 91: 76-87, https://doi.org/10.1016/j.indcrop.2016.06.035
  • Batu, A., Kaya, C., Çatak, J., Şahin, C. (2007). Pestil üretim tekniği. GTED, 1: 71-81.
  • Bhattacharya, M., Srivastav, P.P., Mishra, H.N. (2015). Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus), ‎J Food Sci Technol, 52(4): 2013–2022, https://doi.org/10.1007/s13197-013-1209-2
  • Boz, H. (2014). Dut pestilinın kimyasal, dokusal ve duyusal özelliklerine buğday unu, sakkaroz şurubu, glikoz şurubu ve pişirme süresinin etkileri. Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Erzurum, Türkiye, 194 s.
  • Boz, H., Karaoğlu, M.M., Kaban, G. (2016). The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). Qual Assur Saf Crop, 8(4): 493–500, https://doi.org/10.3920/QAS20 14.0558
  • Cagindi, O., Otles, S. (2005). Comparison of some properties on the different types of pestil: a traditional product in Turkey. Int J Food Scı Tech, 40: 897-901, https://doi.org/10.1111/j.1365-2621.2005.00962.x
  • Chen, H.E., Peng, H.Y., Chen, B.H. (1995). Changes of carotenoids, color and vitamin A contents during processing of carrot juice. J Agric Food Chem, 43(7): 1912–1918., https://doi.org/10.1021/jf00055a029
  • Chowdhury, M.M.I., Bala, B.K., Haque, M.A. (2011). Energy and exergy analysis of the solar drying of jackfruit leather, Biosyst Eng, 110(2): 222-229, https://doi.org/10.1016/j.biosystemseng.2011.08.011
  • Compaore, A., Putranto, A., Dissa, A.O., Ouoba, S., Remond, R., Rogaume, Y.,Zoulalian, A., Bere, A., Koulidiati, J. (2019). Convective drying of onion: modelling of drying kinetics parameters, J Food Sci Technol, 56 (7): 3347-3354, https://doi.org/10.1007/s13197-019-03817-3
  • Crank, J. (1975). The mathematics of diffusion. 2nd Edition, Oxford University Press, London, U.K.
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  • Dadalı, G., Kılıç Apar, D., Özbek, B. (2007b). Microwave drying kinetics of okra. Drying Technol, 5: 917–924, https://doi.org/10.1080/07373930701372254
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  • Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying, J Food Eng, 48(2): 169-175, https://doi.org/10.1016/S0260-8774(00)00154-0
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  • Oszmianski, J., Gorska, M. (2002). Improvement of carotenoid content and colour in carrot juice concentrate. Fruit Processing 2: 70-73.
  • Panchariya, P.C., Popovic, D., Sharma, A.L. (2002). Thin layer modeling of black tea drying process, J Food Eng, 52(4): 349-357, https://doi.org/10.1016/S0260-8774(01)00126-1 Riboli, E., Kaaks, R., Esteve, J. (1996). Nutrition and laryngeal canner. Cancer Cause Control, 7: 147-156, https://doi.org/10.1007/BF00115645
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  • Sim, K.H., Sil, H.Y. (2008). Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts. Int J Food Sci, 43(10), 1813-1823, https://doi.org/10.1111/j.1365-2621.2008.01715.x
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Toplam 72 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Azime Özkan Karabacak 0000-0003-4175-4477

Ömer Çopur 0000-0002-1951-7937

Proje Numarası DDP(Z)-2018/7
Yayımlanma Tarihi 11 Aralık 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 1

Kaynak Göster

APA Özkan Karabacak, A., & Çopur, Ö. (2020). FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 46(1), 1-20. https://doi.org/10.15237/gida.GD20090
AMA Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. GIDA. Aralık 2020;46(1):1-20. doi:10.15237/gida.GD20090
Chicago Özkan Karabacak, Azime, ve Ömer Çopur. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46, sy. 1 (Aralık 2020): 1-20. https://doi.org/10.15237/gida.GD20090.
EndNote Özkan Karabacak A, Çopur Ö (01 Aralık 2020) FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 46 1 1–20.
IEEE A. Özkan Karabacak ve Ö. Çopur, “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”, GIDA, c. 46, sy. 1, ss. 1–20, 2020, doi: 10.15237/gida.GD20090.
ISNAD Özkan Karabacak, Azime - Çopur, Ömer. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46/1 (Aralık 2020), 1-20. https://doi.org/10.15237/gida.GD20090.
JAMA Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. GIDA. 2020;46:1–20.
MLA Özkan Karabacak, Azime ve Ömer Çopur. “FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, c. 46, sy. 1, 2020, ss. 1-20, doi:10.15237/gida.GD20090.
Vancouver Özkan Karabacak A, Çopur Ö. FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ. GIDA. 2020;46(1):1-20.

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