YENİ BİR ÜRÜN‒KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ

Yıl 2019, Cilt: 44 Sayı: 4, 576 - 584, 01.08.2019

Oğuz Aydemir

https://doi.org/10.15237/gida.GD19072

Cited By: 1

Öz

Bu araştırma kapsamında, farklı kestane kavurma
sıcaklıkları ve sürelerinin yeni bir ürün olan kakaolu kestane kremasının
fiziksel, tekstürel ve duyusal özelliklerine etkisi incelenmiştir. Laboratuar
ölçekli model üretimde iki farklı kestane kavurma sıcaklığı (150 ve 200 °C) ve
süresi (20 dk. ve 40 dk.) çalışılmıştır. Kestane kavurma sıcaklığı arttıkça
hızlandırılmış yağ ayrılması, sürülebilirlik, yapışkanlık, a^*,
b^* ve ΔE^* değerleri artış gösterirken su
aktivitesi, L^* değeri ve renk‒görünüş puanı azalmıştır. Kestane kavurma sıcaklığı ve süresinin tat‒aroma puanı
üzerinde önemli bir etkisi olmadığı gözlenirken, yapı‒tekstür puanları üzerinde ise belirli bir trende sahip
olmayan etkisinin olduğu görülmüştür. Sonuç olarak, en uygun özelliklere sahip
ürünün 200 °C’de 40 dk. kavrulan kestaneden üretilen kakaolu kestane kremasının
olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Kestane, kakaolu kestane kreması, kavurma, tekstür, duyusal

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT

Öz

In this study, the effect of different
chestnut roasting temperatures and times on the physical, textural and sensory
properties of cocoa chestnut cream as a new product was investigated. Two
different chestnut roasting temperatures (150 and 200 °C) and times (20 min and
40 min) were studied in laboratory scale model production. As the chestnut
roasting temperature increased, accelerated oil separation, spreadability,
stickiness, a^*, b^*, and ΔE^* values increased, while water
activity level, L^* values and colour‒appearance score decreased. It
was observed that the temperature and time of chestnut roasting did not have a
significant effect on taste‒aroma score, but has a
significant effect that do not show a specific trend on body‒texture score. As a result, it was concluded that the product with the
most suitable properties was the cocoa chestnut cream produced from the
chestnut roasting at 200 °C for 40 minutes.

Anahtar Kelimeler

Chestnut, cocoa chestnut cream, roasting, texture, sensory

Kaynakça

• Abu-Jdayil, B., Mohameed, H., Eassa, A. (2004). Rheology of starch–milk–sugar systems: effect of heating temperature. Carbohydrate Polymers, 55: 307–314.
• Aryana, K. J., Resurreccion, A. V. A., Chinnan, M. S., & Beuchat, L. R. (2003). Functionality of palm oil as a stabilizer in peanut butter. Journal of Food Science, 68 (4): 1301‒1307.
• Aydemir, O. (2019). Utilization of different oils and fats in cocoa hazelnut cream production. Journal of Food Processing and Preservation, article in press. DOI: 10.1111/jfpp.13930
• Blaiotta, G., Di Capua, M., Coppola, R., Aponte, M. (2012). Production of fermented chestnut purees by lactic acid bacteria. International Journal of Food Microbiology, 158: 195–202.
• Bozoğlu, M., Başer, U., Alhas Eroğlu, N., Kılıç Topuz, B. (2019). Developments in the Chestnut Market of Turkey. KSÜ Tarım ve Doğa Dergisi, 22 (1): 19‒25.
• De Vasconcelos, M. C. B. M., Bennett, R. N., Rosa, E. A. S., and Ferreira-Cardoso, J. V. (2010). Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. Journal of the Science of Food and Agriculture, 90: 1578–1589.
• Ertürk, Ü, Mert, C., Soylu, A. (2006). Chemical composition of fruits of some important chestnut Cultivars. Brazilian Archives of Biology and Technology, 49 (2): 183‒188.
• Referans 8 FAOSTAT (2019). Food and Agriculture Organization of the United States. http://www.fao.org/faostat/en/#data/QC (Accessed: 28 Jan 2019).
• Jitngarmkusol, S., Hongsuwankul, J., Tananuwong, K. (2008). Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chemistry, 110: 23–30.
• Kinsella, J.E. (1976). Functional properties of protein foods. Critical Reviews in Food Science and Nutrition, 1, 219‒229.
• Ma, Z., Boye, J. I., Simpson, B. K., Prasher, S. O., Monpetit, D., Malcolmson. L. (2011). Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International, 44: 2534–2544.
• Saraçoğlu, T., Özarslan, C., Ertan E. (2015). Kestane hasadında farklı hasat yöntemlerinin teknik ve ekonomik analizi. Tarım Makinaları Bilimi Dergisi, 11 (4): 295‒299.
• Wani, I. A., Hamid, H., Hamdani, A. M., Gani, A., Ashwar, B. A. (2017). Physico‒chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting. Journal of Advanced Research, 8: 399–405.
• Ziaolhagh, S. H., Tehrani, M. M., Razavi, S. M. A, Rashidi, H. (2017). Roasting Process Optimization of walnut kernels for the preparation of walnut cream using response surface methodology. Journal of Nuts 8 (1): 31‒40.