Fonksiyonel meyve atıştırmalıkları geliştirilmesi ve kalite özelliklerinin incelenmesi
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında yer elması tozunun fonksiyonel meyve atıştırmalığı üretiminde kullanımının araştırılması, elde edilen ürünlerin kalite özelliklerinin belirlenmesi ve depolama süresince değişimlerinin incelenmesi amaçlanmıştır. Fonksiyonel meyve atıştırmalığı elde etmek amacıyla taze yer elması yumruları bir tepsili kurutucuda (50°C'de, 1.80 m/s hava hızında) kurutulup öğütülerek yer elması tozu elde edilmiştir. Farklı miktarlarda yer elması tozu (0%, %10, %15, %20) içeren meyve atıştırmalıkları üretilmiştir ve yer elması tozu içermeyen örnek, kontrol örneği olarak alınmıştır. Fonksiyonel meyve atıştırmalıkları üretiminde kullanılan elma püresi, şeker, limon suyu konsantresi ve yer elması tozu karıştırılmış ve tepsili kurutucuda (50°C'de, 1.80 m/s hava hızında) son ürün nemi (%9-15) ve su aktivitesi (<0.65) belirlenen kriterlere ulaşana kadar kurutma işlemine devam edilmiştir. Fonksiyonel meyve atıştırmalığı üretiminde kullanılan yer elması tozunun fiziksel, kimyasal, duyusal ve biyoaktif özelliklerinin belirlenmesi amacıyla nem, su aktivitesi, protein, kül, inülin, toplam diyet lifi, toplam fenolik madde içeriği, toplam antioksidan aktivite ve renk analizleri gerçekleştirilmiştir. Daha sonra farklı miktarlarda yer elması tozu içeren meyve atıştırmalıklarının kalite özellikleri depolama süresince (4 ay) belirlenmiştir. Yer elması tozu miktarının artmasıyla, örneklerin toplam diyet lifi, inülin, protein, kül içeriklerinin arttığı ve toplam fenolik madde miktarının, toplam antioksidan aktivite değerinin azaldığı tespit edilmiştir (p<0.05). Renk değerleri (L*, a*, b*) incelendiğinde örneklerdeki yer elması tozu miktarının artması ile L* ve b* değerlerinde azalış, a* değerinde ise artış tespit edilmiştir (p<0.05). Örneklerdeki yer elması tozu miktarı arttıkça sertlik, iç yapışkanlık, esneklik ve sakızımsılık parametrelerinin artış gösterdiği tespit edilmiştir (p<0.05). Fonksiyonel meyve atıştırmalığı örneklerinde depolama süresi (4 ay) boyunca nem, su aktivitesi, titrasyon asitliği, renk (L*, a*, b*, BI ve ?E*) ve doku ölçümleri (sertlik, iç yapışma, esneklik ve sakızımsılık) yapılmış, toplam fenolik madde, toplam antioksidan aktivite ile mikrobiyal yük değerleri ve duyusal özellikleri (aroma, sertlik, yapışkanlık, asitlik, ekşilik, tatlılık ve genel beğenilirlik) belirlenmiştir. Depolama süresinin örneklerin toplam antioksidan aktivite değerleri üzerinde anlamlı bir etkisinin olmadığı (p>0.05) ve toplam fenolik madde içeriği üzerinde önemli bir etkiye sahip olduğu tespit edilmiştir (p<0.05). Depolama süresi boyunca ürünlerin renk özelliklerinin korunduğu belirlenmiştir (p>0.05). Yer elması tozunun fonksiyonel bir bileşen olarak besin değerini zenginleştirmek amacıyla fonksiyonel meyve atıştırmalığı üretiminde kullanılabileceği sonucuna varılmıştır. Kurutulmuş meyve atıştırmalıkları pazarında katma değerli ürünler elde etmek adına umut vadeden bir çalışma çıktısı elde edilmiştir.
In this study, it is aimed to investigate the use of Jerusalem artichoke powder in the production of functional fruit snacks, to determine the quality characteristics of the obtained products and to examine the changes during storage. In order to obtain a functional fruit snack, fresh Jerusalem artichoke tubers were dried in a tray dryer (at 50°C with air speed at 1.80 m/s) and ground to obtain Jerusalem artichoke powder. Fruit snacks containing different amounts of Jerusalem artichoke powder (0%, 10%, 15%, 20%) were produced and the sample without Jerusalem artichoke powder was taken as a control sample. Apple puree, sugar, lemon juice concentrate and Jerusalem artichoke powder used in the production of functional fruit snacks were mixed and its snacks of drying process was continued until the desired final product moisture (9-15%) and water activity (<0.65) were reached. Moisture, water activity, protein, ash, inulin, total dietary fiber, total phenolic content, total antioxidant activity and color analyzes were carried out to determine the physical, chemical, sensory and bioactive properties of Jerusalem artichoke powder used in the production of functional fruit snacks. Then, the quality characteristics of the fruit snacks containing various amounts of Jerusalem artichoke powder were determined during storage (4 months). It was determined that the total dietary fiber, inulin, protein, ash contents of the samples increased with the increase in the amount of Jerusalem artichoke powder, and the total amount of phenolic substances and the total antioxidant activity value decreased (p<0.05). When the color values (L*, a*, b*) were examined, it was observed that L* and b* values decreased and a* value increased with the increase in the amount of Jerusalem artichoke powder in the samples (p<0.05). As the amount of the powder in the samples increased, hardness, cohesiveness, springiness and gumminess parameters increased (p<0.05). Moisture, water activity, titration acidity, color (L*, a*, b*, BI and ?E*) and texture measurements (hardness, cohesiveness, springiness and gumminess) of functional fruit snack samples during storage (4 months) and gumminess), total phenolic content, total antioxidant activity, microbial load values and sensory properties (aroma, hardness, stickiness, acidity, sourness, sweetness and general desirability) were determined. There was no significant effect on the total antioxidant activity values of the samples during storage (p>0.05) and it was found to have a significant effect on the total phenolic content (p<0.05). This result demonstrates the color properties of the obtained snacks could be preserved during the storage period (p>0.05). It was concluded that Jerusalem artichoke powder as a functional ingredient can be used in the production of functional fruit snacks to improve its nutritional value. A promising study output has been obtained in order to obtain value-added products in the dried fruit snacks market.
In this study, it is aimed to investigate the use of Jerusalem artichoke powder in the production of functional fruit snacks, to determine the quality characteristics of the obtained products and to examine the changes during storage. In order to obtain a functional fruit snack, fresh Jerusalem artichoke tubers were dried in a tray dryer (at 50°C with air speed at 1.80 m/s) and ground to obtain Jerusalem artichoke powder. Fruit snacks containing different amounts of Jerusalem artichoke powder (0%, 10%, 15%, 20%) were produced and the sample without Jerusalem artichoke powder was taken as a control sample. Apple puree, sugar, lemon juice concentrate and Jerusalem artichoke powder used in the production of functional fruit snacks were mixed and its snacks of drying process was continued until the desired final product moisture (9-15%) and water activity (<0.65) were reached. Moisture, water activity, protein, ash, inulin, total dietary fiber, total phenolic content, total antioxidant activity and color analyzes were carried out to determine the physical, chemical, sensory and bioactive properties of Jerusalem artichoke powder used in the production of functional fruit snacks. Then, the quality characteristics of the fruit snacks containing various amounts of Jerusalem artichoke powder were determined during storage (4 months). It was determined that the total dietary fiber, inulin, protein, ash contents of the samples increased with the increase in the amount of Jerusalem artichoke powder, and the total amount of phenolic substances and the total antioxidant activity value decreased (p<0.05). When the color values (L*, a*, b*) were examined, it was observed that L* and b* values decreased and a* value increased with the increase in the amount of Jerusalem artichoke powder in the samples (p<0.05). As the amount of the powder in the samples increased, hardness, cohesiveness, springiness and gumminess parameters increased (p<0.05). Moisture, water activity, titration acidity, color (L*, a*, b*, BI and ?E*) and texture measurements (hardness, cohesiveness, springiness and gumminess) of functional fruit snack samples during storage (4 months) and gumminess), total phenolic content, total antioxidant activity, microbial load values and sensory properties (aroma, hardness, stickiness, acidity, sourness, sweetness and general desirability) were determined. There was no significant effect on the total antioxidant activity values of the samples during storage (p>0.05) and it was found to have a significant effect on the total phenolic content (p<0.05). This result demonstrates the color properties of the obtained snacks could be preserved during the storage period (p>0.05). It was concluded that Jerusalem artichoke powder as a functional ingredient can be used in the production of functional fruit snacks to improve its nutritional value. A promising study output has been obtained in order to obtain value-added products in the dried fruit snacks market.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
