DONDURARAK KURUTMA YÖNTEMİ İLE İNCİR ÇEKİRDEĞİ YAĞININ ENKAPSÜLASYONU VE TOZ ÜRÜNÜN KARAKTERİZASYONU

Yıl 2025, Cilt: 50 Sayı: 4, 519 - 536, 10.08.2025

Tuğçe Yorgancı Aslı Zungur Bastioğlu , Aslı Yorulmaz

Öz

Bu çalışmanın amacı, incir çekirdeği yağını dondurarak kurutma yöntemi kullanılarak uygun kaplama materyalleriyle enkapsüle etmektir. Bu amaçla, farklı oranlarda maltodekstrin ve peynir altı suyu protein izolatı ile enkapsüle edilen incir çekirdeği yağı tozlarına fiziksel analizler uygulanmış ve en uygun kaplama materyali oranı belirlenmiştir. Optimal kaplama materyali ile üretilen toz incir çekirdeği yağı 4, 25 ve 60°C’da sıcaklıkta üç ay süreyle depolanmıştır. Sonuçlar fiziksel özellikler, peroksit değerleri ile mikroenkapsülasyon verimi dikkate alındığında optimal kaplama materyali oranının %33 peynir altı suyu izolatı: %67 maltodekstrin olduğunu ortaya koymuştur. Optimal kaplama materyali ile enkapsüle edilen incir çekirdeği yağı tozu örneklerinin depolanmaları sırasında oksidatif stabilitelerinin düştüğü belirlenmiştir. Duyusal analiz sonuçları, incir çekirdeği yağı tozu ile hazırlanan salata sosunun kontrol örneğine kıyasla daha çok beğenildiğini göstermiştir.

Anahtar Kelimeler

Dondurarak kurutma , Enkapsülasyon , İncir çekirdeği yağı , Maltodekstrin , Peynir altı suyu proteini

ENCAPSULATION OF FIG SEED OIL BY FREEZE DRYING METHOD AND CHARACTERIZATION OF THE POWDER PRODUCT

Öz

The aim of this study is to encapsulate fig seed oil with suitable coating materials using the freeze-drying method. For this purpose, physical analyses were applied to fig seed oil powders encapsulated with different ratios of maltodextrin and whey protein isolates and the most suitable coating material ratio was determined. Powdered fig seed oil, produced with the optimal coating material, was stored at 4, 25 and 60°C for three months. The results revealed that the optimal coating material ratio was 33% whey protein isolate to 67% maltodextrin, considering the physical properties, peroxide values and microencapsulation efficiency. It was determined that the oxidative stability of fig seed oil powder samples encapsulated with optimal coating material decreased during storage. Sensory analysis results showed that the salad dressing prepared with fig seed oil powder was liked more than the control sample.

Anahtar Kelimeler

Freeze drying , Encapsulation , Fig seed oil , Maltodextrin , Whey protein isolate

Kaynakça

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