Isıl İşlem Uygulamasının Dehidre Patates ve Patates Ununun Fizikokimyasal ve Fonksiyonel Özellikleri Üzerine Etkisi

Year 2018, Volume: 4 Issue: 1, 88 - 98, 17.05.2018

Burak Alptuğ Nazlım , Necati Barış Tuncel

https://doi.org/10.28979/comufbed.390725

Cited By: 1

Abstract

Bu çalışmada, farklı haşlama
süresi ve kurutma sıcaklığının patates ununun fizikokimyasal ve fonksiyonel
özelliklerine etkisi incelenmiştir. Haşlama işlemi süresinin artmasına bağlı
olarak nem miktarı, kül içeriği ve enzime dirençli nişasta miktarında azalma
tespit edilmiştir. Kontrol grubu örneklerin enzime dirençli nişasta içeriği
%18-23 arasında değişirken ön işlem uygulanmış örneklerin enzime dirençli
nişasta içeriği %3-4 oranına kadar azalmıştır. Haşlama süresinin uzaması su
bağlama kapasitesinde artışa neden olmuştur. Bununla birlikte yağ bağlama
kapasitesi ne kurutma sıcaklığı ne de haşlama süresi faktörlerinden
istatistiksel olarak önemli düzeyde etkilenmemiştir (p>0,05).  Rehidrasyon
kapasitesi hem kurutma sıcaklığının artması hem de haşlama süresinin uzamasıyla
artış göstermiştir.

Keywords

enzime dirençli nişasta, fizikokimyasal ve fonksiyonel özellikler, haşlama, kurutma, patates

The Effects of Thermal Pretreatment on Physicochemical and Functional Properties of Dehydrated Potato and Potato Flour

Abstract

In this study, the effects of blanching time (0-5-10 minutes) and drying
temperature (65-85-105°C) on physicochemical and functional properties of
potato flour were examined. The contents of moisture, ash, and enzyme-resistant
starch decreased with prolonged blanching time. Enzyme resistant starch content
of the control group varied between 18-23 %, while enzyme-resistant starch
content of the pretreated samples decreased down to 3-4 %. Water binding
capacity of the potato flours increased with increasing blanching time.
However, neither the effect of blanching time nor the effect of drying
temperature was significant on the oil binding capacity of the potato flour
samples (p>0,05).  Rehydration capacity increased with
increasing drying temperature and prolonging blanching time.

 

Keywords

lanching, drying, enzyme-resistant starch, physicochemical and functional properties, potato

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