Konserve İşleminin Marathon ve Sultan Çeşidi Brokolilerin Özelliklerine Etkileri

Year 2018, Volume: 22 Issue: 3, 420 - 430, 24.09.2018

Ahmet Sabri Ünsal , Gülseren Hayoğlu

https://doi.org/10.29050/harranziraat.405863

Abstract

Bu çalışmada, Güneydoğu Anadolu
Projesi kapsamında yetiştirilen brokolilerin konserveye uygunluğu
araştırılmıştır. Bu amaçla, farklı haşlama sıvılarının ve depolama süresinin
brokkoli konservesi üzerine etkisi incelenmiştir. Materyal olarak Marathon ve
Sultan çeşitleri kullanılmıştır. Brokkolilerin haşlanmasında % 0.1 (w/v) sitrik
asit, % 1.7 (w/v) tuz ve % 0.1 (w/v) sitrik asit + % 1.7 (w/v) tuz içeren üç
farklı haşlama sıvısı kullanılmıştır. Dolgu sıvısı olarak % 0.1 (w/v) sitrik
asit ve % 1.7 (w/v) tuz içeren çözelti kullanılmıştır. Dolu cam kavanozlar
116°C’de 25 dakika süreyle otoklavda sterilize edilmiştir. Konserve edilen
brokoliler 9 ay süreyle oda sıcaklığında depo edilirken, her 3 ayda bir analize
alınmıştır. Elde edilen
sonuçlara göre
sterilizasyonun, depolama boyunca brokkolilerin dokusunda yumuşamaya neden
olduğu belirlenmiştir. Depolama süresince süzme ağırlık, net ağırlık, süzme
ağırlığının net ağırlığa oranı, tepe boşluğu ve dolum oranı değerlerinde fazla
bir değişim görülmemiştir. Depolama süresince askorbik asit oranında azalma
olmuştur. Duyusal değerlendirme sonucunda her iki çeşidin de panelistler
tarafından beğenildiği saptanmıştır.

Keywords

Brokoli, konserve, sitrik, askorbik

The Effects Of Canning Process On The Properties Of Marathon And Sultan Varieties Of Broccoli

Abstract

In this study, the suitability of
broccoli which cultivated within the scope of Southeastern Anatolia Project for
canning was aimed. For this purpose, the effects of different boiling liquids
and storage time on broccoli canned foods were investigated. Marathon and
Sultan broccoli varieties were used as plant materials. The broccolies were
boiled in cooking liquid including 0.1% (w/v) citric acid, 1.7% (w/v) salt and
0.1% (w/v) citric acid + 1.7% (w/v) salt.  As the filling liquid, a solution containing
0.1% (w/v) citric acid and 1.7% (w/v) salt was used. The filled glass jars were
autoclaved at 116°C for 25 minutes. The canned broccolies were stored at room
temperature for 9 months and taken into analyses with 3 months increments. According
to the results obtained, it was concluded that sterilization caused the
formation of a soft texture in broccoli, throughout storage. However, the
values of drained weight, net weight, ratio of drained weight to net weight,
top space of jars as well as the rate of filling did not change significantly. During
the storage, the rate of ascorbic acid has decreased. As a result of the
sensory evaluation, both varieties were preferred by panelists. 

Keywords

Broccoli, canning, citric, ascorbic

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