POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Year 2023, Volume: 48 Issue: 6, 1185 - 1198, 15.12.2023

Tekmile Cankurtaran Kömürcü

https://doi.org/10.15237/gida.GD23057

Cited By: 1

Abstract

Bu çalışmada, altı farklı turp çeşidinin (Daikon beyaz uzun, Daikon pembe uzun, karpuz, siyah, şalgam ve Antep turp) toz ürün formuna dönüştürülmesi ve gıda katkı maddesi olarak kullanılması üzerine turp çeşitlerinin karşılaştırılması amaçlanmıştır. Bu amaç doğrultusunda farklı turp çeşitlerinin kurutulmasıyla elde edilen tozların renk, pH, nem, bazı kimyasal özellikleri, DSC, fonksiyonel ve toz özellikleri belirlenmiştir. Elde edilen turp tozları arasında Daikon beyaz uzun turp örneklerinin parlaklık ve sarılık değerleri diğer turp örneklerinden daha yüksek bulunmuştur. Şalgam turp örneği toplam fenolik madde, DPPH ve CUPRAC antioksidan aktivite ve su absorpsiyon değeri en yüksek turp çeşidi olarak belirlenmiştir. En yüksek ıslanabilirlik ve çözünebilirlik değerleri Daikon pembe uzun turp örneklerinde (107.0 s ve 59.51 s), en yüksek yığın ve sıkıştırılmış yoğunluk değerleri is siyah turp örneklerinde (0.51 ve 2.02 g/cm3) belirlenmiştir.

Keywords

Turp, antioksidan, termal, fonksiyonel

EVALUATION OF THE CHEMICAL AND FUNCTIONAL PROPERTIES OF POWDERS OF DIFFERENT RADISH (RAPHANUS SATIVUS) CULTIVARS AS A POTENTIAL FUNCTIONAL FOOD

Abstract

In this study, it was aimed to compare six different radish varieties (Daikon white long, Daikon pink long, watermelon, black, turnip and Antep radish) by converting them into powder product form and using them as food additives. For this purpose, color, pH, moisture, some chemical properties, thermal, functional and powder properties of the different radish powders obtained by drying were determined. Among the radish powders, Daikon white long radish samples were brighter and more yellow than other radish powder. Turnip radish sample was determined as the radish variety with the highest ash, total phenolic substance, DPPH and CUPRAC antioxidant activity and water absorption value. The highest wettability and solubility values were determined in Daikon pink long radish samples (107.0 s and 59.51 s), and the highest bulk and tapped density values were determined in black radish samples (0.51 and 2.02 g/cm3).

Keywords

Radish, antioxidant, thermal, functional

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