AYÇEKİRDEĞİNİN FİZİKOKİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE KONVANSİYONEL VE MİKRODALGA KOMBİNE KAVURMA ETKİSİNİN İNCELENMESİ

Year 2024, , 891 - 902, 10.10.2024

Ahsen Rayman Ergün

https://doi.org/10.15237/gida.GD24066

Abstract

Bu çalışmada ayçiçeği tohumlarının kalite özelliklerinin karşılaştırılması amacıyla konvansiyonel, mikrodalga ve bu iki yöntemin kombinasyonu uygulanmıştır. Ayçekirdekleri 160°C'de geleneksel kavurmaya alternatif olarak iki farklı güçte (300W ve 600W) mikrodalgada kavurma ve ayrıca geleneksel kavurma işlemiyle (300 geleneksel kavurma işlemiyle (300 W+160°C, 600 W+160°C) mikrodalgada her grup için 5 ve 10 dk uygulanmıştır. Kavrulmuş tohumların nem içeriği % 6'dan düşük bulunmuştur. Sonuçlar, en yüksek protein ve yağ içeriğinin sırasıyla %21.09±6.64 ve %40.55±0.345 ile kombine yöntem grubunda bulunduğunu göstermektedir. Ayrıca kavurma sonrasında renk değerlerinin kontrol (kavrulmamış) grubuna göre daha yüksek olduğu, sertlik ve duyusal özelliklerin daha iyi korunduğu belirlenmiştir. Bu özellikleri nedeniyle ayçiçeği çekirdeğinin kavurma işleminde 600W gücündeki mikrodalga fırında 160°C'de 5 dakika kavurmanın avantajlı olduğu bulunmuştur.

Keywords

Kavurma, mikrodalgada kavurma, ayçiçeği çekirdeği, kalite, sertlik

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

Abstract

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Keywords

Roasting, microwave roasting, sunflower seed, quality, hardness

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