Isıl işlem öncesi yenilebilir film kaplama uygulamasıyla havuç özelliklerindeki fizikokimyasal değişimler

Yıl 2025, Cilt: 7 Sayı: 3, 300 - 309, 30.09.2025

Şeyda Öztürk , Esma Nur Geçer

https://doi.org/10.51435/turkjac.1764308

Öz

Bu çalışmanın amacı, yenilebilir kaplamaların uygulanmasının ardından uygulanan ısıl işlemlerin havuç özelliklerinde meydana getirdiği değişiklikleri incelemektir. Araştırmada üç farklı ısıl işlem (kızartma, fırınlama, haşlama) ve üç farklı kaplama çözeltisi (kitosan, zein, hidroksipropil metil selüloz (HPMC)) kullanılmıştır. Havuçlar; pH, titre edilebilir asitlik (TA), doku, su aktivitesi (aw), suda çözünür kuru madde (WSDM), renk (L*, a*, b*, C*, ∆E, hue), toplam fenolik madde içeriği (TPC) ve antioksidan kapasite (DPPH) açısından analiz edilmiştir. Bulgular, kaplanmış havuçların dokusunun ve özellikle zein ile kaplanan örneklerin WSDM değerinin, ısıl işlem sonrası kontrol grubuna göre daha yüksek olduğunu göstermiştir. Renk farkı açısından en belirgin değişim HPMC kaplı örnekte gözlemlenmiştir. Zein ve kitosan kaplı havuçlar, fırınlama sonrası yüksek toplam fenolik madde içeriği ve antioksidan kapasite sergilemiş; ancak kızartma işlemi sonrasında tüm kaplanmış havuçlarda bu değerlerin düşük olduğu belirlenmiştir.

Anahtar Kelimeler

Havuç , Kitosan , Isıl işlem , Hidroksipropil metil selüloz , Zein

Proje Numarası

2021/45

Physicochemical alterations of carrot properties through the application of edible film coating prior to heat treatment

Öz

The objective of this study was to examine the alterations in carrot properties resulting from the application of edible coatings before subjecting them to heat treatment. Three different heat treatments (frying, baking, boiling) and three types of coating solutions (chitosan, zein, hydroxypropyl methyl cellulose (HPMC)) were utilized in the research. The carrots underwent analysis for pH, titratable acidity (TA), texture, water activity(aw), water-soluble dry matter (WSDM), color (L*, a*, b*, C*, ∆E, hue), total phenolic content (TPC), and antioxidant capacity (DPPH). The findings indicated that the texture of the coated carrots and the WSDM value of zein-coated carrots were higher than those of the control group after heat treatment. Notably, the HPMC-coated sample exhibited the most significant color difference. Zein and chitosan-coated carrots displayed high TPC and antioxidant capacity after baking, but all coated carrots exhibited low values after frying.

Anahtar Kelimeler

Carrot , Chitosan , Heat treatment , Hydroxypropyl methyl cellulose , Zein

Etik Beyan

The authors declare that this study did not require ethics committee approval and that all ethical guidelines outlined in the "Directive on Scientific Research and Publication Ethics of Higher Education Institutions" were fully adhered to.

Destekleyen Kurum

Tokat Gaziosmanpaşa University Scientific Research Project Unit

Proje Numarası

2021/45

Teşekkür

The authors thank the Tokat Gaziosmanpaşa University Scientific Research Project Unit for financial support.

Kaynakça

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