Farklı kavurma yöntemleri kullanılarak elde edilen hurma çekirdeği tozundan kek üretimi
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
Ülkemizde sevilerek tüketilen hurmanın çekirdekleri atık olarak ortaya çıkmaktadır. Hurma çekirdekleri yağ, protein, mineral, lif, C vitamini ve fenolik bileşikler açısından zengindir. Bu çalışmada; hurma çekirdekleri etüv kavurma ve farklı güç ve sürelerde mikrodalga kavurma işlemine tabi tutulmuştur ve elde edilen hurma çekirdeği tozu farklı oranlarda (%10, 20 ve 30) kek üretiminde kullanılmıştır. Üretilen keklerde fizikokimyasal, tekstürel ve duyusal analizler yapılmıştır. Örneklerde pH değerinde ise bir miktar azalma gözlemlenmiştir. Renk parametreleri açısından keklere katılan hurma çekirdeği tozu oranı arttığında L*, a* ve b* değerlerinde azalma gözlemlenmiştir. Yani daha koyu bir ürün elde edilmiştir. Hurma çekirdeği tozu ilave edilen örneklerin toplam fenolik bileşik ve antioksidan aktivite miktarı artmıştır ve toplam fenolik madde miktarı açısından en yüksek olan örneğin %30 oranında mikrodalga kavurma (300W) ile elde edilen toz ilave edilmiş kek örneğinde (20150 ± 571,42 mg GAE/kg kuru ağırlık) tespit edilmiştir. Tekstür analizi hurma çekirdeği ilavesi ile sertlikte azalma gözlemlenmiştir. Duyusal analizinde farklı kavurma işlemi uygulanan hurma çekirdeği tozu eklenen kekler aynı oranlarda beğenilmiştir. Çalışma verileri endüstriyel bir atık olan hurma çekirdeğinin yeni bir ürüne dönüşebilme potansiyeline sahip olduğunu göstermiştir.
The kernels of date palms, which are consumed fondly in our country, are produced as waste. Date kernels are rich in oil, protein, minerals, fiber, vitamin C and phenolic compounds. In this study; Date kernels were subjected to oven roasting and microwave roasting at different powers and times, and the resulting date kernel powder was used in cake production at different rates (10, 20 and 30%). Physicochemical, textural and sensory analyzes were performed on the produced cakes. A slight decrease in pH value was observed in the samples. In terms of color parameters, a decrease in L*, a* and b* values was observed when the rate of palm kernel powder added to the cakes increased. In other words, a darker product was obtained. The amount of total phenolic compound and antioxidant activity of the samples to which date seed powder was added increased, and the highest amount of total phenolic substance was in the cake sample with 30% powder added obtained by microwave roasting (300W) (20150 ± 571.42 mg GAE/kg). dry weight) was determined. In texture analysis, a decrease in hardness was observed with the addition of palm kernel. In sensory analysis, cakes with different roasting processes and date seed powder added were liked at the same rates. Study data showed that palm kernel, an industrial waste, has the potential to be transformed into a new product.
The kernels of date palms, which are consumed fondly in our country, are produced as waste. Date kernels are rich in oil, protein, minerals, fiber, vitamin C and phenolic compounds. In this study; Date kernels were subjected to oven roasting and microwave roasting at different powers and times, and the resulting date kernel powder was used in cake production at different rates (10, 20 and 30%). Physicochemical, textural and sensory analyzes were performed on the produced cakes. A slight decrease in pH value was observed in the samples. In terms of color parameters, a decrease in L*, a* and b* values was observed when the rate of palm kernel powder added to the cakes increased. In other words, a darker product was obtained. The amount of total phenolic compound and antioxidant activity of the samples to which date seed powder was added increased, and the highest amount of total phenolic substance was in the cake sample with 30% powder added obtained by microwave roasting (300W) (20150 ± 571.42 mg GAE/kg). dry weight) was determined. In texture analysis, a decrease in hardness was observed with the addition of palm kernel. In sensory analysis, cakes with different roasting processes and date seed powder added were liked at the same rates. Study data showed that palm kernel, an industrial waste, has the potential to be transformed into a new product.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
