Bir tür nuga olan manna barın üretim parametrelerinin optimizasyonu

Year 2024, Volume: 28 Issue: 1, 94 - 107, 25.03.2024

Ribin Anwer Mahmood , Hüseyin Bozkurt

https://doi.org/10.29050/harranziraat.1301682

Abstract

Bir tür nuga olan manna bar, manna, glikoz şurubu, şeker, yumurta akı, kakule ve fıstık, ceviz veya badem ile yapılan tipik bir Irak-İran şekerlemesidir. Manna bar, Fransız nugası, İtalyan torrone ve İspanyol turrón ile benzer bir şekerlemedir, ancak farklı hammaddelerden ve farklı işlemlerden üretilir. Bu araştırmanın amacı, üretim sırasında manna barlarının kalitesine pişirme sıcaklığı, pişirme süresi ve karıştırma süresinin etkisini belirlemektir. Bu çalışmada yapılan analizler nem içeriği, pH değeri, renk ve dokusal özelliklerdir. Pişirme sıcaklığının 100 °C den 120 °C ye, pişirme süresinin 5 dakikadan 15 dakikaya ve karıştırma süresinin 10 dakikadan 30 dakikaya artmasının nem içeriğini % 15,58'den % 8,50'ye düşürdüğü, sertliği ise (p<0,05) 131,56 g'dan 856,16 g'a yükselttiği bulundu. Karıştırma süresi arttıkça esmerleşme indeksi ve pH değeri azalmıştır (p<0.05). Manna bar üretimini optimize etmek için tepki yüzeyi analizi yapıldı. Sonuçlar, 120°C'de 10.10 dakika pişirmenin ve 21.26 dakika karıştırmanın arzu edilirlik = 0.682 olarak en iyi koşul olduğunu göstermiştir. Bu çalışma, yüksek sıcaklık (120°C) ve uzun pişirme (15 dakika) ve karıştırmanın (30 dakika) manna barlarının fiziksel ve kimyasal özelliklerini iyileştirdiğini gösterdi.

Keywords

Manna, Manna Bar, Tepki Yüzeyi Analizi, Optimizasyon, Pişirme ve karıştırma süreleri

Project Number

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Optimization of process parameters of manna bar, a kind of nougat, production

Abstract

Manna bar, a kind of nougat, is a typical Iraqi-Iranian confectionary that is made by manna, glucose syrup, table sugar, egg white, cardamom and nuts (pistachio, walnuts, or almond). Manna bar is a similar confectionary with French nougat, Italian torrone, and Spanish turrón, but produced from different raw materials and different process. The aim of this research was to determine influence of cooking temperature, cooking time and mixing time on the quality of manna bars during the production. The analyses made in this study were moisture content, pH value, color and textural properties. It was found that increasing cooking temperature from 100°C to 120°C, cooking time from 5 min. to 15 min., and mixing time from 10 min to 30 min. decreased moisture content from 15.58 to 8.50 %, but increased (p<0.05) hardness from 131.56 to 856.16 g. Browning index and pH value decreased (p<0.05) by increasing mixing time. Response surface analysis was carried out to optimize the production of manna bar. It’s results showed that cooking at 120°C for 10.10 min and mixing of 21.26 min was the best condition as desirability = 0.682. This study showed that high temperature at 120°C and long cooking for 15 min., and mixing for 30 min. improved the physical and chemical properties of manna bars.

Keywords

Manna, Manna Bar, Response Surface Analysis, Optimization, Cooking And Mixing Times

Supporting Institution

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Project Number

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Thanks

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