Mikrodalga vakum evaporasyon yöntemi kullanılarak üretilen keçiboynuzu pekmezinin kalite özelliklerinin incelenmesi
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
Bu tez çalışmasında Mersin yöresinden temin edilen keçiboynuzu bitkisinden soğuk ekstraksiyon metodu ile elde edilen şıraya mikrodalga vakum evaporasyon, açık kazan kaynatma ve vakum altında kaynatma uygulanarak pekmezler elde edilmiştir. Ayrıca ev tipi keçiboynuzu pekmezi de temin edilerek incelenmiştir. Farklı uygulamalar ile üretilen pekmezlerin pH, briks, renk, titrasyon asitliği, hidroksimetil furfural (HMF), toplam şeker, invert şeker miktarı, toplam fenolik maddeleri ve antioksidan aktivite içerik değerlerinin belirlenmesi ve üretilen pekmezler için sonuçların karşılaştırılması amaçlanmıştır. Analizler sonucunda, keçiboynuzu pekmezlerinde mikrodalga vakum evaporasyon, açık kazan kaynatma, vakum altında kaynatma ve ev tipi keçiboynuzu pekmezinin, toplam fenolik bileşik değerleri sırasıyla 1038,77, 943,49, 931,82 ve 1541,65 mg gallik asit eşdeğeri (GAE) /100g ve hidroksimetil furfural (HMF) değerleri ise sırasıyla, 16,20, 27,54, 5,35 ve 66,74 mg/kg olarak değerleri tespit edilmiştir. Ev tipi keçiboynuzu pekmez örneğinin HMF miktarının, standartta belirlenen değerden yüksek olması kontrolsüz sıcaklık uygulanmasından kaynaklanmaktadır. Bu çalışmada elde edilen sonuçlar incelendiğinde, mikrodalga vakum evaporasyon ile keçiboynuzu pekmezi üretiminin geleneksel pekmeze kıyasla daha kaliteli ürün üretiminde kullanılabileceği gözlemlenmiştir. Anahtar kelimeler: HMF, keçiboynuzu pekmezi, mikrodalga vakum evaporasyon, toplam fenolik madde
In this thesis, molasses was produced by applying microwave vacuum evaporation, open pan boiling and vacuum boiling to the must obtained by cold extraction method from the carob fruit from the Mersin region. In addition, home-made carob molasses was also obtained and examined. It was aimed to determine the pH, brix, color, titratable acidity, hydroxymethyl furfural (HMF), total sugar, invert sugar, total phenolic conten and antioxidant activity of molasses produced with different applications and the results were compared for the molasses. As a result of the analyses, the total phenolic compound values of carob molasses in microwave vacuum evaporation, open pan boiling, vacuum boiling and home-made carob molasses were determined as 1038.77, 943.49, 931.82, and 1541.65 mg gallic acid equivalent (GAE)/100g respectively and HMF values were determined as 16.20, 27.54, 5.35 and 66.74 mg/kg, respectively. HMF amount of the home-made carob molasses sample was higher than the value determined in the standard due to the application of uncontrolled temperature. When the results obtained in this study were examined, it was observed that carob molasses production by microwave vacuum evaporation could be used in the production of higher quality products compared to traditional production of molasses. Key words: HMF, carob molasses, microwave vacuum evaporation, total phenolic content
In this thesis, molasses was produced by applying microwave vacuum evaporation, open pan boiling and vacuum boiling to the must obtained by cold extraction method from the carob fruit from the Mersin region. In addition, home-made carob molasses was also obtained and examined. It was aimed to determine the pH, brix, color, titratable acidity, hydroxymethyl furfural (HMF), total sugar, invert sugar, total phenolic conten and antioxidant activity of molasses produced with different applications and the results were compared for the molasses. As a result of the analyses, the total phenolic compound values of carob molasses in microwave vacuum evaporation, open pan boiling, vacuum boiling and home-made carob molasses were determined as 1038.77, 943.49, 931.82, and 1541.65 mg gallic acid equivalent (GAE)/100g respectively and HMF values were determined as 16.20, 27.54, 5.35 and 66.74 mg/kg, respectively. HMF amount of the home-made carob molasses sample was higher than the value determined in the standard due to the application of uncontrolled temperature. When the results obtained in this study were examined, it was observed that carob molasses production by microwave vacuum evaporation could be used in the production of higher quality products compared to traditional production of molasses. Key words: HMF, carob molasses, microwave vacuum evaporation, total phenolic content
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
