Mor ve sarı et renkli patateslerde sıcak hava ve mikrodalgakurutma koşullarının optimizasyonu ve kuru tozun farklıürünlere uygulanması
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada mikrodalga ve sıcak hava kurutmanın farklı et rengine sahip patates çeşitlerinde optimizasyonu yapılmıştır. Bu optimizasyon sonucuna göre sarı et renkli patates çeşidinin sıcak hava kurutma ile optimum koşulları (kurutma sıcaklığı, dilim kalınlığı, haşlama süresi) 74,19 °C, 4,06 mm ve 5,58 dakika iken mor et renkli patates çeşidi için 55 °C, 5,80 mm ve 4 dakika olarak belirlenmiştir. Sarı et renkli patatesin mikrodalga ile optimum kurutma koşulları (mikrodalga gücü, dilim kalınlığı, haşlama süresi) 418,18 W, 6 mm ve 2 dakika iken mor et renkli patates için 300 W, 6mm ve 8 dakika olarak belirlenmiştir. Optimizasyon sonucu elde edilen patates tozu örnekleri bisküvi, ekmek ve çorba yapımında kullanılmıştır. Sarı patates tozu ilavesi TFM miktarını (en fazla) bisküvi, ekmek ve çorbada sırasıyla 1,60, 3,86, 1,28 kat artırırken, mor patates tozu ilavesi 2,89, 4,37, 2,90 oranında arttırmıştır. Ekmekte tekstürel olarak daha yumuşak bir ürün elde edilirken çorbada vizkozite azalmış, bisküvilerde ise sıcak hava ile kurutulan mor et renkli patates tozu ile yapılanların rengi daha iyi korunmuştur.
In this study, microwave and hot air drying were optimized for potato varieties with different flesh colors. According to the results of this optimization, the optimum conditions (drying temperature, slice thickness, blanching time) of the yellow flesh-colored potato variety with hot air drying were determined to be 74.19 °C, 4.06 mm, and 5.58 minutes, while 55 °C, 5.80 mm, and 4 minutes for the purple flesh-colored potato variety. The optimum microwave drying conditions (microwave power, slice thickness, blanching time) for yellow flesh-colored potatoes were determined to be 418.18 W, 6 mm, and 2 minutes, while 300 W, 6 mm, and 8 minutes for purple flesh-colored potatoes. Potato powder samples obtained as a result of optimization were used in biscuit, bread, and soup production. The addition of yellow potato powder increased the amount of TFM (maximum) by 1.60, 3.86, 1.28 times in biscuits, bread and soup, respectively, while the addition of purple potato powder increased it by 2.89, 4.37, 2.90. While a texturally softer product was obtained in bread, viscosity decreased in soup, and the color of the biscuits made with purple flesh-colored potato powder dried with hot air was better preserved.
In this study, microwave and hot air drying were optimized for potato varieties with different flesh colors. According to the results of this optimization, the optimum conditions (drying temperature, slice thickness, blanching time) of the yellow flesh-colored potato variety with hot air drying were determined to be 74.19 °C, 4.06 mm, and 5.58 minutes, while 55 °C, 5.80 mm, and 4 minutes for the purple flesh-colored potato variety. The optimum microwave drying conditions (microwave power, slice thickness, blanching time) for yellow flesh-colored potatoes were determined to be 418.18 W, 6 mm, and 2 minutes, while 300 W, 6 mm, and 8 minutes for purple flesh-colored potatoes. Potato powder samples obtained as a result of optimization were used in biscuit, bread, and soup production. The addition of yellow potato powder increased the amount of TFM (maximum) by 1.60, 3.86, 1.28 times in biscuits, bread and soup, respectively, while the addition of purple potato powder increased it by 2.89, 4.37, 2.90. While a texturally softer product was obtained in bread, viscosity decreased in soup, and the color of the biscuits made with purple flesh-colored potato powder dried with hot air was better preserved.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
