Farklı kurutma yöntemlerinin hünnap (Zizyphus jujuba Mill.) pestilinin fizikokimyasal ve duyusal özellikleri üzerine etkisi
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, doğal yayılma alanları içerisinde ülkemizin de olduğu, yüksek besin değerine sahip olan hünnap meyvesinden pestil üretimi gerçekleştirilmiştir. Farklı kurutma ortamlarında (kurutma kabininde (60 ?C, 70 ?C ve 80 ?C), güneşte ve gölgede) üretilen hünnap pestillerinin fizikokokimyasal ve duyusal özellikleri araştırılmıştır. Ayrıca hünnap pestillerinin iki aylık depolama süresince depolama stabiliteleri tespit edilmeye çalışılmıştır. Ürünlerde üretim sonrası, depolamanın birinci ve ikinci ayında nem, pH, titrasyon asitliği, su aktivitesi, HMF, suda çözünür kuru madde, yağ, protein, kül, toplam karotenoid, askorbik asit, renk analizleri ile toplam maya-küf sayımı, toplam aerobik mezofilik bakteri sayımı yapılmıştır. Bunların yanı sıra örnekler üretim sonrası şeker, kalınlık, fenolik madde ve mineral madde analizlerine tabi tutulmuştur. Depolama sonunda ise ürüne duyusal analiz uygulanmış ve tüm analiz sonuçları istatistiksel olarak değerlendirilmiştir. Örneklerin nem değerleri, depolama süresi ve kurutma metodu açısından istatistiksel olarak önemsiz kabul edilmiştir (p>0,05). Titrasyon asitliği, pH, suda çözünür kuru madde değerleri üzerinde depolama süresinin etkisi önemsiz görülürken (p>0,05), kurutma sıcaklığının etkisi önemli görülmüştür (p<0,05). HMF, yağ, protein, kül miktarları üzerinde depolama süresi ve kurutma sıcaklığının etkisi istatistiksel olarak önemsiz kabul edilmiştir (p>0,05). Tüm örneklerde en yüksek miktarda bulunan mineral madde potasyum iken, miktarı en düşük olan mineral madde kobalt olmuştur. En yüksek aminoasit değeri asparajin, en düşük aminoasit değeri prolin olarak tespit edilmiştir. Organik asit miktarı en yüksek giberellinken, en düşük maleik asit olarak bulunmuştur. Mikrobiyolojik açıdan ürünün güvenli olduğu tespit edilmiştir. Duyusal analiz sonucunda en çok beğenilen pestil örnekleri, gölgede kurutulan pestiller olmuştur.
In this study, production of fruit leather from jujube fruit having high nutritional value can be grown in our country. Physicochemical and sensory properties of jujube leather produced in different drying environments (Cabinet drying (60°C, 70°C, 80°C), shade drying, sun drying) were investigated. In addition, the storage stability of the jujube leather during two months of storage has been attempt to be determined. After production moisture, pH, titration acidity, water activity, HMF, water soluble dry matter, fat, protein, ash, total carotenoid, ascorbic acid, color analysis with total yeast-mold count, total aerobic mesophilic bacteria count was determined in the first and second months of storage. İn addition in these samples; sugar, thickness, phenolic and mineral substances were also analyzed. At the end of storage, sensory analysis was applied to the product and all analysis results were evaluated statistically. The moisture values of the samples were considered statistically insignificant (p>0,05) in terms of storage period and drying method. While the effect of storage period on titratable acidity, pH, water-soluble dry matter values was not significant (p> 0.05) the effect of drying temperature was significant (p<0,05). The effect of storage period and drying temperature on HMF, fat, protein, ash amounts were considered statistically insignificant (p> 0.05). The highest amount of mineral substance in all samples was potassium while the lowest mineral content was cobalt. The highest amino acid value is asparagine and the lowest amino acid value is determined as proline. The highest amount of organic acid was found as gibberellin and the lowest was maleic acid. It has been determined that the product is safe from microbiological aspects. As a result of sensory analysis of the most popular fruit leather were determined dried in the shade.
In this study, production of fruit leather from jujube fruit having high nutritional value can be grown in our country. Physicochemical and sensory properties of jujube leather produced in different drying environments (Cabinet drying (60°C, 70°C, 80°C), shade drying, sun drying) were investigated. In addition, the storage stability of the jujube leather during two months of storage has been attempt to be determined. After production moisture, pH, titration acidity, water activity, HMF, water soluble dry matter, fat, protein, ash, total carotenoid, ascorbic acid, color analysis with total yeast-mold count, total aerobic mesophilic bacteria count was determined in the first and second months of storage. İn addition in these samples; sugar, thickness, phenolic and mineral substances were also analyzed. At the end of storage, sensory analysis was applied to the product and all analysis results were evaluated statistically. The moisture values of the samples were considered statistically insignificant (p>0,05) in terms of storage period and drying method. While the effect of storage period on titratable acidity, pH, water-soluble dry matter values was not significant (p> 0.05) the effect of drying temperature was significant (p<0,05). The effect of storage period and drying temperature on HMF, fat, protein, ash amounts were considered statistically insignificant (p> 0.05). The highest amount of mineral substance in all samples was potassium while the lowest mineral content was cobalt. The highest amino acid value is asparagine and the lowest amino acid value is determined as proline. The highest amount of organic acid was found as gibberellin and the lowest was maleic acid. It has been determined that the product is safe from microbiological aspects. As a result of sensory analysis of the most popular fruit leather were determined dried in the shade.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
