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Farklı Kurutma Tekniklerinin Keme Mantarının (Terfezia boudieri Chatin) Özelliklerine Etkileri

Yıl 2020, Cilt: 5 Sayı: 3, 239 - 246, 25.12.2020
https://doi.org/10.46578/humder.822639

Öz

Bu çalışmada keme mantarı (Terfezia boudieri Chatin) etüv fırın, vakum fırın, güneş enerjili sistem ve dondurarak kurutma olmak üzere dört farklı yöntemle kurutulmuş ve ürünün kül, nem, protein, su aktivitesi, renk değerleri, rehidrasyon kapasitesi ve duyusal özellikleri üzerine kurutma metodunun etkisi araştırılmıştır. Kurutma metodunun kül ve su aktivitesi üzerine etkisi istatistiksel olarak önemli bulunmuştur ancak nem ve protein üzerine herhangi bir etkisi olmadığı tespit edilmiştir. Kül, nem, protein ve su aktivitesi değerleri sırasıyla 3.50-4.87, 17.88-19.37, 8.20-11.61% ve 0.181-0.283 arasında bulunmuştur. Dondurarak kurutma ile kurutulmuş keme mantarları diğer tekniklerle karşılaştırıldığında renklerini korumuş ve dondurarak kurutma renk açısından en iyi kurutma tekniği olarak öne çıkmıştır. Benzer şekilde en gelişmiş rehidrasyon kapasitesi ve duyusal özellik bu teknik ile kurutulan mantarlardan elde edilmiştir.

Kaynakça

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Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Bülent Başyiğit 0000-0002-6617-1836

Mehmet Karaaslan 0000-0001-8097-9535

Yayımlanma Tarihi 25 Aralık 2020
Gönderilme Tarihi 6 Kasım 2020
Kabul Tarihi 14 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 5 Sayı: 3

Kaynak Göster

APA Başyiğit, B., & Karaaslan, M. (2020). Farklı Kurutma Tekniklerinin Keme Mantarının (Terfezia boudieri Chatin) Özelliklerine Etkileri. Harran Üniversitesi Mühendislik Dergisi, 5(3), 239-246. https://doi.org/10.46578/humder.822639