Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi

Yıl 2016, Cilt: 20 Sayı: 3, 204 - 213, 27.10.2016

Aziz Korkmaz Mustafa Hakkı Aydoğdu Nusret Mutlu Ahmet Ferit Atasoy

https://doi.org/10.29050/harranziraat.259112

Cited By: 3

Öz

Bu çalışmada, geleneksel ve fabrikasyon metotlarla üretilen isot baharatlarının kalite özelliklerini belirleyen bazı fizikokimyasal ve renk özellikleri belirlenmiştir. Bu amaçla, rutubet oranı, su aktivitesi, pH değeri, titrasyon asitliği, toplam karotenoid içeriği, ekstrakte edilebilir renk (ASTA, k/s), esmerleşme indeksi ve yüzey renk parametreleri ölçülmüştür. Geleneksel ve Fabrikasyon isotların rutubet, pH, titrasyon asitliği ve h^o değerlerinin aynı olduğu saptanmıştır. Buna karşın, fabrikasyon isotun su aktivitesi ve esmerleşme indeksinin daha yüksek olduğu tespit edilmiştir. Geleneksel isot toplam karotenoid miktarı, ASTA değeri, k/s oranı ve yüzey renk değerlerinin de daha yüksek olduğu saptanmıştır. Çalışma sonuçları geleneksel isotun daha iyi bir renk kalitesine sahip olduğunu göstermiştir.

Anahtar Kelimeler

Capsicum annuum, Urfa biberi, İsot baharatı, Renk kalitesi, Üretim yöntemi

Kaynakça

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