BibTex RIS Kaynak Göster

Influence of Different Microwave Seed Roasting Processes on the Color Values of Tehina (Sesame Paste)(in English)

Yıl 2007, Cilt: 32 Sayı: 3, 129 - 135, 01.06.2007

Öz

The moisture content and L, a, b color values of tehina prepared by roasting the sesame seed for different exposure periods (3-50 min) and seed depth (1-2 cm) at different powers (399, 665, 931, 1330 W) of a domestic microwave oven (2450 MHz) were determined. Results were compared with those obtained for sesame roasted by the conventional method. The color of sesame seeds changes gradually during microwave processing. L color values decreased for all power levels with increasing exposure time, a and b values increased. L color values of tehina obtained from microwaved seeds at different power levels and exposure times and seeds depths were between 40.78-61.37. Similarly, a color values were between 1.00 - 12.31 and b color values between 16.41 and 24.86. Results showed that microwave oven roasting markedly reduced the roasting time in tehina production with respect to conventional method.

Kaynakça

  • Anonymous 2005. Fao Production Year Book, Rome (http://www.fao.org).
  • Salunkhe DK, Chavan JK, Adsule RN, Kadam SS. 1992. World Oilseeds Chemistry, Technology and Utilization. Van
  • Nostrand Reinhold, 554 p, New York. Yoshida H. 1994. Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. J. Sci. Food Agric, 65: 331-336.
  • Abou-Gharbia HA, Shahidi F, Shehata AAY, Youssef M. 1997. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. JAOCS, 74 (3): 215-221.
  • Lindler P, Kinsella JE. 1991. Study of hydration process in tehina. Food
  • Yen GC, Shyu SL, Lin TC. 1986. Studies on improving the processing of sesame oil I. Optimum processing conditions. Chem, 42: 301-319. J. Food Sci, 13: 198-211.
  • Özdemir M, Devres O. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J. Food Eng, 45: 17-24.
  • Fallico B, Arena E, Zappala M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem, 81: 569-573.
  • Yen GC. 1990. Influence of seed roasting process on the changes in composition and quality of sesame (Sesamum indicum) oil. J. Sci. Food Agric, 50: 563-570.
  • Mudgett RE. 1989. Microwave food processing. Food Tech, 1: 117-126.
  • Ramaswamy H, Van De Voort FR. 1990. Microwave applications in food processing. Can Inst Food Sci Technol J, 23 (1): 17-21.
  • Decareau RV, Peterson RA. 1986. Microwave processing and engineering (pp. 37-87), Ellis Horwood, Chichester.
  • Mudgett RE. 1988. Electromagnetic energy and food processing. J Microwave Power Electromagn Energy, 23 (4): 225
  • Mudgett RE. 1990. Developments in microwave food processing. In Biotechnology and Food Process Engineering, HG
  • Schwartzberg and MA Rao (eds), pp. 359-404, Marcel Dekker Inc., New York. Eves G. 1996. Industrial microwave food processing. Microwave World, 17 (1): 15-18.
  • Yen GC, Shyu SL. 1989. Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures. Food Chem, 31: 215-224.
  • Shahidi F, Aishima T, Abou-Gharbia HA, Youssef M, Shehata AAY. 1997. Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina). JAOCS, 74 (6): 667-678.
  • Yoshida H, Kajimato G. 1994. Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil. J. Food Sci, 59 (3): 613-616.
  • Yoshida H, Shigezaki J, Takagi S, Kajimato G. 1995. Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seeds oils roasted in a microwave oven. J. Sci. Food Agric, 68: 407-415.
  • Abou-Gharbia HA, Shehata AAY, Youssef M, Shahidi F. 1996. Oxidative stability of sesame paste (tehina). J. Food Lipids, 3: 129-137.
  • AOAC 1990. Official Methods of Analysis. 15th ed. Asooc. Official Anal. Chemists, Washington.
  • Seve R. 1991. New formula for the computation of CIE 1976 hue difference. Color Res. Appl, 16: 217-218.
  • Anonymous 1977. Tahin. TS-2589. TSE. Ankara, Turkey.
  • Yoshida H, Takagi S. 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame
  • (Sesamum indicum) oil. J Sci Food Agric, 75: 19-26. Potter NN. 1986. Food Science. Fourth Edition. Published by Van Nostrand Reinhold, 608 p, New York.

Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)

Yıl 2007, Cilt: 32 Sayı: 3, 129 - 135, 01.06.2007

Öz

Ev tipi mikrodalga fırının farklı güçlerinde (399, 665, 931, 1330 Watt) ve her güçte farklı sürelerde (3-50 dak.) ve farklı yığın yüksekliklerinde (1-2 cm) kavrulan susamlardan elde edilen tahinin rengi geleneksel yöntemle üretilen örnekle karşılaştırılmıştır. Susam tohumlarının rengi mikrodalga işlemi ile değişik düzeylerde değişmiştir. L renk değerleri uygulanan tüm güç seviyelerinde sürenin artışına bağlı olarak azalmış, a ve b değerleri ise artmıştır. Mikrodalga ile kavrulan susamların farklı güç, süre ve ürün yığın yüksekliğine bağlı olarak L değeri 40.78-61.37, a değeri 1.00-12.31 ve b değeri 16.41- 24.86 arasında değişmiştir. Sonuçlar, tahin üretimi amaçlı susam kavrulmasında mikrodalga uygulamasının kavurma süresini önemli oranda kısalttığını göstermiştir. 

Kaynakça

  • Anonymous 2005. Fao Production Year Book, Rome (http://www.fao.org).
  • Salunkhe DK, Chavan JK, Adsule RN, Kadam SS. 1992. World Oilseeds Chemistry, Technology and Utilization. Van
  • Nostrand Reinhold, 554 p, New York. Yoshida H. 1994. Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. J. Sci. Food Agric, 65: 331-336.
  • Abou-Gharbia HA, Shahidi F, Shehata AAY, Youssef M. 1997. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. JAOCS, 74 (3): 215-221.
  • Lindler P, Kinsella JE. 1991. Study of hydration process in tehina. Food
  • Yen GC, Shyu SL, Lin TC. 1986. Studies on improving the processing of sesame oil I. Optimum processing conditions. Chem, 42: 301-319. J. Food Sci, 13: 198-211.
  • Özdemir M, Devres O. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J. Food Eng, 45: 17-24.
  • Fallico B, Arena E, Zappala M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem, 81: 569-573.
  • Yen GC. 1990. Influence of seed roasting process on the changes in composition and quality of sesame (Sesamum indicum) oil. J. Sci. Food Agric, 50: 563-570.
  • Mudgett RE. 1989. Microwave food processing. Food Tech, 1: 117-126.
  • Ramaswamy H, Van De Voort FR. 1990. Microwave applications in food processing. Can Inst Food Sci Technol J, 23 (1): 17-21.
  • Decareau RV, Peterson RA. 1986. Microwave processing and engineering (pp. 37-87), Ellis Horwood, Chichester.
  • Mudgett RE. 1988. Electromagnetic energy and food processing. J Microwave Power Electromagn Energy, 23 (4): 225
  • Mudgett RE. 1990. Developments in microwave food processing. In Biotechnology and Food Process Engineering, HG
  • Schwartzberg and MA Rao (eds), pp. 359-404, Marcel Dekker Inc., New York. Eves G. 1996. Industrial microwave food processing. Microwave World, 17 (1): 15-18.
  • Yen GC, Shyu SL. 1989. Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures. Food Chem, 31: 215-224.
  • Shahidi F, Aishima T, Abou-Gharbia HA, Youssef M, Shehata AAY. 1997. Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina). JAOCS, 74 (6): 667-678.
  • Yoshida H, Kajimato G. 1994. Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil. J. Food Sci, 59 (3): 613-616.
  • Yoshida H, Shigezaki J, Takagi S, Kajimato G. 1995. Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seeds oils roasted in a microwave oven. J. Sci. Food Agric, 68: 407-415.
  • Abou-Gharbia HA, Shehata AAY, Youssef M, Shahidi F. 1996. Oxidative stability of sesame paste (tehina). J. Food Lipids, 3: 129-137.
  • AOAC 1990. Official Methods of Analysis. 15th ed. Asooc. Official Anal. Chemists, Washington.
  • Seve R. 1991. New formula for the computation of CIE 1976 hue difference. Color Res. Appl, 16: 217-218.
  • Anonymous 1977. Tahin. TS-2589. TSE. Ankara, Turkey.
  • Yoshida H, Takagi S. 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame
  • (Sesamum indicum) oil. J Sci Food Agric, 75: 19-26. Potter NN. 1986. Food Science. Fourth Edition. Published by Van Nostrand Reinhold, 608 p, New York.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

 feramuz Özdemir Bu kişi benim

Muharrem Gölükcü Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2007
Yayımlandığı Sayı Yıl 2007 Cilt: 32 Sayı: 3

Kaynak Göster

APA Özdemir, .., & Gölükcü, M. . (2007). Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce). Gıda, 32(3), 129-135.
AMA Özdemir , Gölükcü M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce). GIDA. Haziran 2007;32(3):129-135.
Chicago Özdemir, feramuz, ve Muharrem Gölükcü. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)”. Gıda 32, sy. 3 (Haziran 2007): 129-35.
EndNote Özdemir , Gölükcü M (01 Haziran 2007) Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce). Gıda 32 3 129–135.
IEEE  . . Özdemir ve M. . Gölükcü, “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)”, GIDA, c. 32, sy. 3, ss. 129–135, 2007.
ISNAD Özdemir, feramuz - Gölükcü, Muharrem. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)”. Gıda 32/3 (Haziran 2007), 129-135.
JAMA Özdemir , Gölükcü M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce). GIDA. 2007;32:129–135.
MLA Özdemir, feramuz ve Muharrem Gölükcü. “Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce)”. Gıda, c. 32, sy. 3, 2007, ss. 129-35.
Vancouver Özdemir , Gölükcü M. Susam Kavrulmasında Farklı Mikrodalga Uygulamalarının Tahin Rengi Üzerine Etkisi (İngilizce). GIDA. 2007;32(3):129-35.

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