FARKLI KURUTMA YÖNTEMLERİ İLE ÜRETİLEN KARIŞIK SEBZE PESTİLİNİN KURUMA KARAKTERİSTİKLERİ, RENK DEĞİŞİM KİNETİĞİ, MİNERAL MADDE İÇERİĞİ VE TEKSTÜREL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2021, , 1 - 20, 11.12.2020

Azime Özkan Karabacak , Ömer Çopur

https://doi.org/10.15237/gida.GD20090

Cited By: 1

Abstract

Bu çalışmanın amacı, sıcak hava (60, 70°C), vakum (60, 70°C’ de ve 150, 250 mbar mutlak basınç altında) ve mikrodalga (90, 180 W) kurutmanın, havuç ve kırmızı biber ile hazırlanan karışık sebze pestilinin kuruma karakteristikleri, renk değişim kinetiği, mineral madde içeriği ve tekstürel özellikleri üzerine etkisini araştırmaktır. Pestil örneklerinin kuruma karakteristiklerini ortaya koyan en uygun modeller Page ve Modifiye Page olarak belirlenmiştir. Örneklerin renk değişim kinetiklerini belirlemek için sıfırıncı ve birinci dereceden reaksiyon modelleri uygulanmıştır. L* renk değeri her iki kinetik modele de uyum sağlarken, a* değerinin renk değişim kinetiğini en iyi sıfırıncı dereceden reaksiyon modelinin ortaya koyduğu görülmektedir. b* değerini en iyi tanımlayan reaksiyon modeli uygulanan kurutma koşullarına göre değişiklik göstermiştir. Pestillerin mineral madde (Na, K, Ca, Mg, P, Mn, Fe, Zn, Cu) içeriği kurutulmamış karışımlarına kıyasla daha yüksek bulunmuştur. Pestil örneklerinin tekstürel özellikleri (sertlik, dış yapışkanlık, elastikiyet, sakızımsılık, çiğnenebilirlik) arasında istatistiksel olarak önemli farklılıklar bulunmuştur.

Keywords

Havuç, kırmızı biber, pestil, matematiksel modelleme, renk kinetiği, mineral, tekstür

Supporting Institution

Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

DDP(Z)-2018/7

Thanks

Bu çalışma; Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından DDP(Z)-2018/7 numaralı proje ile desteklenmiştir.

DETERMINATION OF DRYING CHARACTERISTICS, COLOUR DEGRADATION KINETICS, MINERAL CONTENT AND TEXTURAL PROPERTIES OF MIXED VEGETABLE PESTIL PRODUCED BY DIFFERENT DRYING METHODS

Abstract

The aim of this study was to investigate the effects of hot air (60, 70°C), vacuum (60, 70°C at 150, 250 mbar absolute pressures) and microwave (90, 180 W) drying on drying characteristics, degradation kinetics of colour, mineral content and textural properties of vegetable pestil prepared with carrot and red pepper. Page and Modified Page were determined as the best appropriate models to determine drying characteristics of pestil samples. Effective moisture diffusivity coefficient (Deff) values were changed between 2.45×10-8 to 9.93×10-8 m2/s. Zero and first order kinetic models were applied to describe colour degradation kinetics of samples. While L* colour value fitted both of the models, zero order kinetic model described the degradation kinetics of a* value. The best fitted model for the b* value was changed with drying conditions. Mineral content (Na: 987.84 - 1121.65, K: 3427.95 - 4959.38, Ca: 569.52 - 4302.94, Mg: 270.20 - 353.80, P: 511.15 - 681.17, Mn: 2.08 - 2.65, Fe: 3.68 - 12.37, Zn: 3.53 - 6.13, Cu: 1.80 - 2.60) of pestils showed higher values than non-dried mixture. Significant differences were determined between textural properties (hardness, adhesiveness, springiness, gumminess and chewiness) of pestil samples.

Keywords

Carrot, red pepper, pestil, mathematical modelling, colour kinetics, mineral, texture

Project Number

DDP(Z)-2018/7

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