Mikrodalga, sıcak hava ve mikrodalga-sıcak hava kombinasyonu kurutma yöntemleri ile hurma bazlı pestil üretimi
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Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Bursa Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada; hurma, balkabağı ve elma meyveleri kullanılarak oluşturulan formülasyon ile şeker ilavesiz pestil üretimi gerçekleştirilmiştir. Sıcak hava (50 ve 75 °C), mikrodalga (200 W ve 300 W) ve mikrodalga-sıcak hava (200 W+50 °C, 200 W+75 °C, 300 W+50 °C ve 300 W+75 °C) kurutma yöntemleri kullanılarak üretilen pestil örneklerinin nem içeriklerinin zamanla değişimi ve kuruma hızları belirlenmiştir. Bununla birlikte elde edilen pestil örneklerinin bazı kalite parametreleri (toplam fenolik madde, antioksidan kapasite, renk, fiziksel ve duyusal analiz) incelenmiştir. Artan kurutma sıcaklığı ve mikrodalga güç seviyesi daha kısa kuruma süresi ile sonuçlanırken; mikrodalga-sıcak hava kombinasyonu kurutma hem sıcak hava hem de mikrodalga yöntemleriyle karşılaştırıldığında kurutma süresini azaltmıştır. Genel olarak kısa bir ısınma periyodunun da gözlemlendiği kurutma uygulamaları dahil, pestil örneklerinin kuruma işlemi azalan periyotta gerçekleşmiştir. Kullanılan kurutma yöntemleri arasında, mikrodalga-sıcak hava kombinasyonu daha yüksek kuruma hızı sağlamıştır. Pestil örneklerinin antioksidan kapasite değerleri, en yüksek mikrodalga (300 W) yöntemi ile tespit edilmiş olup, en düşük değer sıcak hava (75 °C) yöntemi ile kurutulan pestil örneğinde tespit edilmiştir. Toplam fenolik madde miktarı, en yüksek 300 W+75 °C (1515,75 ± 20,48) ve 300 W (1444,79 ± 13,52) uygulamalarında tespit edilmiş olup, en düşük değer sıcak hava (50 ve 75 °C) ile kurutulan pestil örneklerinde gözlemlenmiştir (p<0,05). Renk değerleri incelendiğinde, 300 W+75 °C'de kurutulan pestil örneklerinin L* değerleri diğer kurutma parametreleriyle karşılaştırıldığında en düşük değere sahipken, a* renk değeri ise en yüksek değere sahip olduğu belirlenmiştir. Duyusal analiz sonuçlarına göre, panelistler tarafından puanlanan renk, görünüş, yapı-kıvam, ısırma-koparma özelliği ve çiğnenebilirlik parametreleri istatistiksel olarak değerlendirildiğinde kurutma yöntemleri açısından bir fark gözlenmemiş olup, genel kabul edilebilirlik parametresinde gruplar arasında farklılıklar istatistiksel olarak önem arz etmektedir (p<0,05). Genel kabul edilebilirlik sonuçlarına göre, panelistlerden en yüksek puan alan 200 W+50 °C mikrodalga-sıcak hava yöntemi ile kurutulan ürünlere ait olmuştur.
In this study, fruit leather was produced without added sugar with the formulation created using date, pumpkin and apple fruits. Hot air (50 and 75 °C), microwave (200 W and 300 W) and microwave-hot air (200 W+50 °C, 200 W+75 °C, 300 W+50 °C and 300 W+75 ° C). The change in moisture content of fruit pulp samples produced using drying methods over time, drying speed were determined. In addition, some quality parameters (total phenolic substance, antioxidant capacity, color, physical and sensory analysis) of the fruit pulp samples were examined. While increasing drying temperature and microwave power level results in shorter drying time; microwave-hot air combination drying reduced the drying time required compared to both hot air and microwave methods. The drying process of the fruit pulp samples took place in a decreasing period, including the drying applications in which a short warm-up period was generally observed. Among the drying methods used, microwave-hot air combination provided a higher drying rate. The highest antioxidant capacity values of the fruit pulp samples were determined by the microwave (300 W) method, and the lowest value was determined in the fruit pulp sample dried by the hot air (75 °C) method. The highest amount of phenolic substances was determined in 300 W+75 °C (1515.75 ± 20.48) and 300 W (1444.79 ± 13.52) applications, and the lowest value was in hot air (50 and 75 °C). It was observed in fruit pulp samples dried with (p<0.05). When the color values were examined, it was determined that the L* values of the fruit pulp samples dried at 300 W+75 °C had the lowest value compared to other drying parameters, while the a* color value had the highest value. According to the sensory analysis results, when the color, appearance, structure-consistency, bite-tear feature and chewability parameters scored by the panelists were evaluated statistically, no difference was observed in terms of drying methods, and the differences between the groups in the general acceptability parameter were statistically significant (p<0.05). According to the general acceptability results, the highest score from the panelists belonged to the 200 W+50 °C microwave-hot air method.
In this study, fruit leather was produced without added sugar with the formulation created using date, pumpkin and apple fruits. Hot air (50 and 75 °C), microwave (200 W and 300 W) and microwave-hot air (200 W+50 °C, 200 W+75 °C, 300 W+50 °C and 300 W+75 ° C). The change in moisture content of fruit pulp samples produced using drying methods over time, drying speed were determined. In addition, some quality parameters (total phenolic substance, antioxidant capacity, color, physical and sensory analysis) of the fruit pulp samples were examined. While increasing drying temperature and microwave power level results in shorter drying time; microwave-hot air combination drying reduced the drying time required compared to both hot air and microwave methods. The drying process of the fruit pulp samples took place in a decreasing period, including the drying applications in which a short warm-up period was generally observed. Among the drying methods used, microwave-hot air combination provided a higher drying rate. The highest antioxidant capacity values of the fruit pulp samples were determined by the microwave (300 W) method, and the lowest value was determined in the fruit pulp sample dried by the hot air (75 °C) method. The highest amount of phenolic substances was determined in 300 W+75 °C (1515.75 ± 20.48) and 300 W (1444.79 ± 13.52) applications, and the lowest value was in hot air (50 and 75 °C). It was observed in fruit pulp samples dried with (p<0.05). When the color values were examined, it was determined that the L* values of the fruit pulp samples dried at 300 W+75 °C had the lowest value compared to other drying parameters, while the a* color value had the highest value. According to the sensory analysis results, when the color, appearance, structure-consistency, bite-tear feature and chewability parameters scored by the panelists were evaluated statistically, no difference was observed in terms of drying methods, and the differences between the groups in the general acceptability parameter were statistically significant (p<0.05). According to the general acceptability results, the highest score from the panelists belonged to the 200 W+50 °C microwave-hot air method.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
