DETERMINATION OF THE EFFECTS OF DIFFERENT DRYING TECHNIQUES ON HAZELNUT OLEOSOMES

Yıl 2024, Cilt: 49 Sayı: 6, 1138 - 1147, 09.12.2024

Hakan Erinç , Tuğçe Erkayıran

https://doi.org/10.15237/gida.GD24101

Öz

In this study, oleosomes obtained from raw hazelnuts were characterized for their fat-protein contents and creaming stability (pH 2-11). According to the analysis results, oleosomes obtained from hazelnuts had a fat content of 87.45%±0.36 and a protein content of 1.65%±0.06. On the other hand, it was found that they exhibited resistance to aggregation/creaming at pH 7, but were unstable at higher and lower pH values. In the second phase of the study, oleosomes were mixed with maltodextrin and then dried using two different methods (spray-drying and freeze-drying). Digestibility and oxidative stability analyses conducted on the samples revealed that the digestibility of the dried samples was superior to that of the control sample. Freeze-dried oleosomes exhibited oxidative stability results similar to the control sample, while it was determined that samples dried by spray-drying underwent significant oxidation due to the temperature effect.

Anahtar Kelimeler

Oleosome, creaming, spray drying, freeze drying, oxidative stability, digestibility

Proje Numarası

TGT 2020/8-BAGEP

FARKLI KURUTMA TEKNİKLERİNİN FINDIK OLEOZOMLARI ÜZERİNE ETKİLERİNİN BELİRLENMESİ

Öz

Bu çalışmada, kavrulmamış fındıklardan elde edilen oleozomlar yağ ve protein içerikleri ile kremleşme stabilitesi (pH 2-11) açısından karakterize edilmiştir. Analiz sonuçlarına göre, fındıktan elde edilen oleozomların yağ içeriği %87.45±0.36 ve protein içeriği %1.65±0.06 olarak belirlendi. Ayrıca oleozomların pH 7'de agregasyona/kremleşmeye karşı direnç gösterdikleri ancak daha yüksek ve daha düşük pH değerlerinde kararsız oldukları tespit edilmiştir. Çalışmanın ikinci aşamasında, oleozomlar maltodekstrin ile karıştırıldıktan sonra iki farklı yöntemle (püskürtülerek ve dondurularak) kurutulmuştur. Örnekler üzerinde yapılan sindirilebilirlik ve oksidatif stabilite analizleri, kurutulan örneklerin sindirilebilirlik açısından kontrol örneğinden daha iyi olduğunu göstermiştir. Dondurularak kurutulan oleozomlar, kontrol örneğiyle benzer oksidatif stabilite sonuçları sergilerken, püskürtülerek kurutulan örneklerin sıcaklık etkisiyle önemli ölçüde okside olduğu belirlenmiştir.

Anahtar Kelimeler

Oleozom, kremleşme, püskürterek kurutma, dondurularak kurutma, oksidatif stabilite, sindirilebilirlik

Destekleyen Kurum

Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırmalar Projeleri Birimi

Proje Numarası

TGT 2020/8-BAGEP

Teşekkür

Bu çalışma, Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırmalar Projeleri Birimi tarafından desteklenmiştir (Proje No: TGT 2020/8-BAGEP

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