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

Yıl 2020, Cilt: 5 Sayı: 3, 239 - 246, 25.12.2020

Bülent Başyiğit , Mehmet Karaaslan

https://doi.org/10.46578/humder.822639

Cited By: 1

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.

Anahtar Kelimeler

Keme mantarı(Terfezia boudieri Chatin), kurutma, su aktivitesi, renk, rehidrasyon kapasitesi

Kaynakça

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