Bazı yenilebilir mantar türlerinde farklı önişlem ve kurutma yöntemlerinin kalite özellikleri ve besin öğeleri üzerine etkileri
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Date
2010
Authors
Öztürk, Aysun
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, materyal olarak Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus ve Lactarius deliciosus mantar türleri kullanılmıştır. Mantarlar değişik ön işlem uygulamalarından sonra dondurarak, infrared ve etüvde kurutma yöntemleri kullanılarak kurutulmuştur. Kurutulmuş mantar; hazır çorba ve pizza sanayiinde hammadde, çeşitli sos ve bebek mamalarının üretiminde ise yardımcı madde olarak kullanılmaktadır.Araştırmada; kurutulmuş mantar örneklerinde; renk, rehidrasyon kapasitesi, antioksidan aktivite gibi son ürünün kalite özelliklerini etkileyen parametrelerin yanı sıra, indirgen şeker, protein, mineral maddeler ve toplam fenolik madde miktarı gibi çeşitli besin öğelerinin değişimleri incelenmiştir. Yapılan analiz sonuçlarına göre; kurutma yöntemleri arasında, mantarların besin bileşimleri ve kalite özelliklerini en iyi korumada dondurarak kurutma (liyofilizasyon) yöntemi uygulamanın etkili olduğu belirlenmiştir. Bununla birlikte, kurutmadan önce 1. ve 2. ön işlemlerde uygulanan haşlama işleminden dolayı tüm mantar örneklerinin suda çözünebilen besin içeriklerinde bir miktar azalma olurken, haşlama işlemi olmayan 3. ön işlem uygulamasında bu azalmanın daha düşük oranlarda olduğu tespit edilmiştir. Diğer taraftan, aynı zamanda antioksidan özelliği bilinen askorbik asitli 2. ön işlem uygulamasına ait kurutulmuş mantar örneklerinin antioksidan aktivite ve toplam fenolik madde miktarı, diğer uygulamalara göre daha yüksek bulunmuştur.Ayrıca; taze ve kurutulmuş mantarların antioksidan aktivite ve toplam fenolik madde miktarları incelendiğinde türler arasında en fazladan aza doğru bir sıralama yapıldığında bu sıranın Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes ve Lactirus deliciosus türü olduğu saptanmıştır.
In this study, Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus and Lactarius deliciosus mushroom species were used as material. After application of different pre-treatment, mushrooms were dried with different methods (freeze, infrared and oven drying). Dried mushroom; are used as raw material for soups and pizza industry and auxiliaries for various sauces and baby food in the manufacture.In this research; samples of dried mushrooms were analyzed for color, antioxidant activity and rehydration properties, these parameters were determine the end product quality as well as proteins, reducing sugars, minerals, and nutrients such as and total phenolic content were examined in terms of change. Freeze drying (lyophilization) was determined as best drying methods according to result of the analysis. Freeze drying showed best protection for the nutrient content and quality characteristics. Beside, certain percentage decrease was identified in nutrient content of samples in first and second pre treatments which have boiling application. Quality characteristic of third pre-treatment process followed the control group which did not have pre-treatment. Ascorbic acid which has antioxidant properties was used in the second pre treatment of drying mushrooms. So that second pretreatment applied dried mushrooms had higher total antioxidant activity and total phenolic contents than other pretreatment applications.Also according to species, total phenolic content and antioxidant activity of fresh and dried mushrooms can be ordered higher to lower Agaricus bisporus > Pleurotus ostreatus > Lentinus edodes > Lactirus deliciosus.
In this study, Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus and Lactarius deliciosus mushroom species were used as material. After application of different pre-treatment, mushrooms were dried with different methods (freeze, infrared and oven drying). Dried mushroom; are used as raw material for soups and pizza industry and auxiliaries for various sauces and baby food in the manufacture.In this research; samples of dried mushrooms were analyzed for color, antioxidant activity and rehydration properties, these parameters were determine the end product quality as well as proteins, reducing sugars, minerals, and nutrients such as and total phenolic content were examined in terms of change. Freeze drying (lyophilization) was determined as best drying methods according to result of the analysis. Freeze drying showed best protection for the nutrient content and quality characteristics. Beside, certain percentage decrease was identified in nutrient content of samples in first and second pre treatments which have boiling application. Quality characteristic of third pre-treatment process followed the control group which did not have pre-treatment. Ascorbic acid which has antioxidant properties was used in the second pre treatment of drying mushrooms. So that second pretreatment applied dried mushrooms had higher total antioxidant activity and total phenolic contents than other pretreatment applications.Also according to species, total phenolic content and antioxidant activity of fresh and dried mushrooms can be ordered higher to lower Agaricus bisporus > Pleurotus ostreatus > Lentinus edodes > Lactirus deliciosus.
Description
Keywords
Mantar kurutma, Dondurarak kurutma, İnfrared kurutma, Etüvde kurutma, Ön işlem, Antioksidan aktivite, Mushroom drying, lyophilization, Infrared and oven dehydration, Pre-treatment, Antioxidant activity
Citation
Öztürk, A. (2010). Bazı yenilebilir mantar türlerinde farklı önişlem ve kurutma yöntemlerinin kalite özellikleri ve besin öğeleri üzerine etkileri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.