Farklı teknikler ile kurutulmuş kamkat meyvesinin, bisküvi ve kek üretiminde kullanım imkânları
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kamkat (F. margarita), Fortunella cinsine ait bir narenciye olup, özellikle de yüksek antioksidan aktivitesi ve fenolik madde içeriği ile dikkat çeken bir meyvedir. Besinsel niteliğinden dolayı geleneksel Çin tıbbında kullanılmakla beraber, yapılan bilimsel çalışmalarla hastalıklara karşı terapötik etki gösterdiği de ortaya konmuştur. Bu çalışmada; kamkat meyvesi üç farklı teknik (konveksiyonel, mikrodalga ve vakumlu kurutma) ile kurutulmuş olup, proses sonucunda elde edilen tozları farklı ikame oranlarında (%0, 10, 20 ve 30), bisküvi ve kek üretiminde kullanılmıştır. Üretilen örneklerin de, fiziksel (renk, tekstür, bisküvide çap, kalınlık, yayılma oranı, kekte hacim ve simetri indeksi), kimyasal (nem, kül, ham yağ, ham protein, karbonhidrat ve enerji), besinsel (toplam fenolik madde ve fitik asit) ve duyusal özellikleri incelenmiştir. Kamkat meyve tozu ikamesi ile ürünlerin L* değerleri azalırken, a* ve b* değerlerinin arttığı tespit edilmiştir. Kamkat meyve tozu ikame oranı arttıkça; bisküvi örneklerinin nem miktarı % 4.69'dan % 5.44'e, toplam fenolik madde miktarı ise 746.18 μg GAE/mg'dan 2080.10 μg GAE/mg'a yükselmiş; protein miktarı %4.18'den %3.31'e, fitik asit miktarı ise 116.86 mg/100 g'dan 53.60 mg/100 g'a düşmüştür. Kek örneklerinde ise, nem miktarı %15.26'dan %16.74'e, toplam fenolik madde miktarı ise 525.64 μg GAE/mg'dan 1253.58 μg GAE/mg'a yükselmiş, protein içeriği %5.30'dan %4.73'e, fitik asit içeriği ise 88.86 mg/100 g'dan 42.22 mg/100 g'a düşmüştür. Ayrıca, %10 kamkat meyve tozu ikamesinin duyusal kabul edilebilirlik açısından en uygun oran olduğu belirlenmiştir. Kamkat meyvesinin kurutulmasında ise, mikrodalga kurutmanın en uygun teknik olduğu tespit edilmiştir. Sonuç olarak, kurutulmuş kamkat meyve tozlarının bisküvi ve kek üretiminde kullanımı ile kimyasal ve besinsel özelliklerinin geliştirilebileceği ve fonksiyonelliğinin arttırılabileceği kanaatine varılmıştır.
Kumquat (F. margarita) is a citrus fruit in Fortunella genus, and it is particularly remarkable with its high antioxidant activity and phenolic content. Although it is used in traditional Chinese medicine due to its nutritional nature, it has been reported that it shows therapeutic effect against diseases in scientific studies. In this study; kumquat fruit was dried by three different techniques (convection, microwave and vacuum drying) and the powders that obtained at end of the process were used in the production of biscuits and cakes at different substitution rates (0, 10, 20 and 30%). Produced samples' physical (color, texture, diameter, thickness, spreading ratio for biscuits, volume and symmetry index for cakes), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, total phenolic and phytic acid) and sensory properties were examined. It was found that products' a* and b* values increased while the L* values decreased with kumquat fruit powder substitution. When kumquat fruit powder substitution rate increased; moisture content of biscuit samples increased from 4.69% to 5.44% and total phenolic content increased from 746.18 μg GAE/mg to 2080.10 μg GAE/mg; the content of protein decreased from 4.18% to 3.31%, and phytic acid decreased from 116.86 mg/100 g to 53.60 mg/100 g. In cake samples, moisture content increased from 15.26% to 16.74% and total phenolic content increased from 525.64 μg GAE/mg to 1253.58 μg GAE / mg, protein content decreased from 5.30% to 4.73% and phytic acid content decreased from 88.86 mg/100 g to 42.22 mg/100 g. In addition, 10% kumquat fruit powder substitution was found to be the most suitable for sensory acceptability. For drying of kumquat fruit, microwave drying was found to be the most suitable technique. As a result, it was concluded that the use of dried kumquat fruit powders in the production of biscuits and cakes could improve the chemical and nutritional properties and increase the functionality of products.
Kumquat (F. margarita) is a citrus fruit in Fortunella genus, and it is particularly remarkable with its high antioxidant activity and phenolic content. Although it is used in traditional Chinese medicine due to its nutritional nature, it has been reported that it shows therapeutic effect against diseases in scientific studies. In this study; kumquat fruit was dried by three different techniques (convection, microwave and vacuum drying) and the powders that obtained at end of the process were used in the production of biscuits and cakes at different substitution rates (0, 10, 20 and 30%). Produced samples' physical (color, texture, diameter, thickness, spreading ratio for biscuits, volume and symmetry index for cakes), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, total phenolic and phytic acid) and sensory properties were examined. It was found that products' a* and b* values increased while the L* values decreased with kumquat fruit powder substitution. When kumquat fruit powder substitution rate increased; moisture content of biscuit samples increased from 4.69% to 5.44% and total phenolic content increased from 746.18 μg GAE/mg to 2080.10 μg GAE/mg; the content of protein decreased from 4.18% to 3.31%, and phytic acid decreased from 116.86 mg/100 g to 53.60 mg/100 g. In cake samples, moisture content increased from 15.26% to 16.74% and total phenolic content increased from 525.64 μg GAE/mg to 1253.58 μg GAE / mg, protein content decreased from 5.30% to 4.73% and phytic acid content decreased from 88.86 mg/100 g to 42.22 mg/100 g. In addition, 10% kumquat fruit powder substitution was found to be the most suitable for sensory acceptability. For drying of kumquat fruit, microwave drying was found to be the most suitable technique. As a result, it was concluded that the use of dried kumquat fruit powders in the production of biscuits and cakes could improve the chemical and nutritional properties and increase the functionality of products.
Açıklama
Yüksek Lisans Tezi.
Anahtar Kelimeler
Kamkat, Fortunella margarita, bisküvi, kek, konveksiyonel kurutma, mikrodalga kurutma, vakumlu kurutma, Kumquat, Fortunella margarita, biscuit, cake, convection drying, microwave drying, vacuum drying
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Olcay, N. (2019). Farklı teknikler ile kurutulmuş kamkat meyvesinin, bisküvi ve kek üretiminde kullanım imkânları. (Yayınlanmamış Yüksek Lisans Tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
