Mor etli patatesin sıcak hava kurutma koşullarının optimizasyonu

Yıl 2024, , 648 - 656, 15.04.2024

Katibe Sinem Coruk , Hande Baltacıoğlu

https://doi.org/10.28948/ngumuh.1426028

Öz

Meyve ve sebzeleri muhafaza etmek için kullanılan en popüler tekniklerden biri kurutmadır. Bir çok kurutma tekniğinin avantajı ve dezavantajı vardır. Son ürünün kalitesi, seçilen kurutma tekniğinden etkilenebilir. Bu çalışmanın amacı, yeni bir mor etli patates çeşidinin sıcak hava kurutma koşullarını, kurutma öncesi uygulanan buharda haşlama işleminin süresi, dilim kalınlığı ve kurutma sıcaklığını dikkate alarak yanıt yüzey yöntemi (RSM) ile optimize etmektir. Kurutma sonucunda elde edilen mor etli patates tozlarında farklı kurutma sıcaklıkları (55, 65, 75 °C), buharda haşlama süreleri (2, 5, 8 dk) ve dilim kalınlıkları (2, 4, 6 mm) dikkate alınarak toplam fenolik bileşik, antioksidan aktivite, kroma ve nişasta oranı gibi analizler yapılarak optimum kurutma koşulları belirlenmiştir. Optimizasyonun ardından kurutma sıcaklığı, dilim kalınlığı ve buharda haşlama süresi sırasıyla 55 °C, 5,80 mm ve 4 dakika olarak bulunmuştur. Sonuç olarak, üretilen üründe daha az renk değişikliği, kalite kaybı ve biyoaktif bileşenlerde azalma görülür.

Anahtar Kelimeler

Sıcak hava kurutma, Mor etli patates, Biyoaktif bileşenler, Yanıt yüzey yöntemi.

Optimization of hot air drying conditions of purple-fleshed potato

Öz

One of the most popular techniques for preserving fruits and vegetables is drying. Many drying methods have advantages and disadvantages. The purpose of this study was to optimize the hot air drying conditions of a novel variety of purple-fleshed potatoes with the response surface method (RSM) by considering the duration of the steaming process applied before drying, slice thickness, and drying temperature. The optimum drying conditions were determined by analyses such as total phenolic compound, antioxidant activity, chroma, and starch ratio in purple-fleshed potato powders obtained as a result of drying by considering different drying temperatures (55, 65, 75 °C), steam blanching times (2, 5, 8 min) and slice thickness (2, 4, 6 mm). Following optimization, it was discovered that the drying temperature, slice thickness, and steam blanching time were, respectively, 55 °C, 5.80 mm, and 4 minutes. Consequently, the generated product experiences reduced discoloration, quality loss, and reduction of bioactive components.

Anahtar Kelimeler

Hot air drying, Purple-fleshed potato, Bioactive components, RSM.

Kaynakça

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