Farklı yöntemlerle kurutulan yeşil zeytin katkılı cipslerin kurutma kinetiği ve bazı kalite parametrelerinin incelenmesi
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Date
2019-02-26
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Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada besleyici, sağlıklı ve her yaş grubuna hitap eden alternatif bir ürün ortaya koymak amacıyla yeşil zeytin katkılı cips üretimi araştırılmıştır. Cips üretimi, konveksiyonel kurutma ve vakum altında kurutma (250 mbar) yöntemleri kullanılarak 75 ve 85ºC’de, mikrodalga kurutma yöntemi kullanıldığında ise 90 W ve 180 W güçte gerçekleştirilmiştir. Zeytin katkılı cipslerin farklı üretim yöntemleriyle kurutulması sırasında hesaplanan etkin difüzyon katsayılarının 4.01x10-10- 4.69x10-9 aralığında değiştiği görülmüştür. Yeşil zeytin katkılı cipslerin kuruma davranışları incelendiğinde; vakum altında kurutma, konveksiyonel kurutma ve mikrodalga kurutmanın Page ve Modifiye Page modeline uyduğu belirlenmiştir. Bununla birlikte cipslerde ve cips hamurunda tuz, toplam asitlik, toplam kül, toplam fenolik madde ve antioksidan aktivite analizleri gerçekleştirilmiştir. En yüksek toplam fenolik madde miktarları vakum kurutma yöntemi (85ºC) ve mikrodalga kurutma yöntemi (90 W) ile üretilen cipslerde sırasıyla 148.04±0.53 mg GAE/100 g k.m. ve 142.87±3.46 mg GAE/100 g k.m. olarak belirlenmiştir. Bununla birlikte cips örneklerinde antioksidan kapasite CUPRAC yöntemine göre 6.48±0.39-17.12±3.05 µmol TE/g k.m., FRAP yöntemine göre 8.36±0.16-20.44±0.18 µmol TE/g k.m. ve DPPH yöntemine göre 5.55±0.02-6.43±0.05 µmol TE/g k.m. olarak saptanmıştır.
In this study, the production of green olive added chips was investigated in order to produce an alternative product which is nutritious, healthy and appealing to all age groups. Chips were produced at 75 and 85ºC by convectional drying and vacuum drying (250 mbar), and 90 W and 180 W by microwave drying. The effective diffusion coefficients were calculated as between 4.01x10-10- 4.69x10-9 . When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying were determined to fit in Page and Modified Page models. However, salt, total acidity, total ash, total phenolics and antioxidant activity analyzes were conducted in chips and chip dough. The highest total phenolic content was determined as 148.04 ± 0.53 mg GAE /100 g and 142.87 ± 3.46 mg GAE /100 g on chips produced with vacuum drying method (85ºC) and microwave drying method (90 W). However, the antioxidant capacity of the chips samples was determined as between 6.48±0.39-17.12±3.05 TE/g d.m. for CUPRAC method, 8.36±0.16-20.44±0.18 µmol TE/g d.m. for FRAP method and 5.55±0.02-6.43±0.05 µmol TE/g d.m. for DPPH method.
In this study, the production of green olive added chips was investigated in order to produce an alternative product which is nutritious, healthy and appealing to all age groups. Chips were produced at 75 and 85ºC by convectional drying and vacuum drying (250 mbar), and 90 W and 180 W by microwave drying. The effective diffusion coefficients were calculated as between 4.01x10-10- 4.69x10-9 . When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying were determined to fit in Page and Modified Page models. However, salt, total acidity, total ash, total phenolics and antioxidant activity analyzes were conducted in chips and chip dough. The highest total phenolic content was determined as 148.04 ± 0.53 mg GAE /100 g and 142.87 ± 3.46 mg GAE /100 g on chips produced with vacuum drying method (85ºC) and microwave drying method (90 W). However, the antioxidant capacity of the chips samples was determined as between 6.48±0.39-17.12±3.05 TE/g d.m. for CUPRAC method, 8.36±0.16-20.44±0.18 µmol TE/g d.m. for FRAP method and 5.55±0.02-6.43±0.05 µmol TE/g d.m. for DPPH method.
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Keywords
Antioksidan aktivite, Cips, Kurutma, Modelleme, Yeşil zeytin, Antioxidant activity, Chips, Drying, Green olive, Modeling
Citation
Halil, T. vd. (2019). "Farklı yöntemlerle kurutulan yeşil zeytin katkılı cipslerin kurutma kinetiği ve bazı kalite parametrelerinin incelenmesi". Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 33(1), 123-142.