TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ

Yıl 2019, Cilt: 44 Sayı: 4, 563 - 575, 01.08.2019

Ali Turan , Ali İslam

https://doi.org/10.15237/gida.GD19040

Cited By: 7

Öz

Bu çalışma güneşte kurutma (beton harman ve çimen
harman; BH, ÇH, sırasıyla) ve suni kurutma (SK) yöntemlerinin depolama
süresince fındığın kimyasal özellikleri üzerine etkisini belirlemek amacıyla
yürütülmüştür. Protein oranı, yağ oranı, nem oranı, su aktivitesi, aflatoksin,
yağ asitleri kompozisyonu, toplam yağ asitleri ve yağ oksidasyon parametreleri
2014-2016 yılları arasında 18 ay ortam şartlarında (20–25°C ve %70–90 nisbi
nem) muhafaza süresince incelenmiştir. Çalışma sonucunda tekli doymamış yağ
asitleri (TDY) ana grubu oluşturmuş (%81.36–84.46), onu çoklu doymamış yağ
asitleri (%9.41–12.18) ve doymuş yağ asitleri (%5.74–7.31) izlemiştir. SK
ortamında güneşte kurutmaya göre daha yüksek TDY (%84.46) tespit edilmiştir.
Ayrıca SK ortamında daha düşük iyot değeri ve daha yüksek oleik/linoleik değeri
bulunmuştur. Bu yüzden SK “Tombul” fındık çeşidinin kurutulması için yeni bir
potansiyel olabilir. 

Anahtar Kelimeler

Depolama, kurutma, yağ asitleri kompozisyonu, yağ oksidasyonu

DETERMINATION OF DRYING METHOD FOR REDUCING OIL OXIDATION OF TOMBUL (CV) HAZELNUT

Öz

This work was carried out to evaluate the effects of
sun–dried (concrete ground and grass ground; CG, GG, respectively) and
artificial dried (DM) on chemical properties of hazelnut during storage. The
following parameters were measured; protein, lipid and moisture content, water
activity, aflatoxin, fatty acid composition, total fatty acids, and oil
oxidation along 18 months storage (2014–2016) at 20–25 °C and 70–90% relative
humidity. The results showed that monounsaturated fatty acid (MUFA) was the
main fatty acid group (81.36–84.46%) followed by polyunsaturated (9.41–12.18%)
and saturated fatty acids (5.74–7.31%). Samples dried in DM had more MUFA
(84.46%) than those sun–dried samples. Furthermore, the lowest iodine value and
the highest oleic/linoleic acidity ratio were found in DM. Hence, DM could be
as the new potential for Tombul (cv) hazelnut drying.

Anahtar Kelimeler

Storage, drying, fatty acid composition, oil oxidation

Kaynakça

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