Kapya biber tohumundan soğuk presleme ile yağ eldesinin optimizasyonu ve ürün karakterizasyonu
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tezde, kapya biber tohumlarından soğuk preslemeyle üretilen yağların özellikleri araştırılmıştır. Ayrıca elde edilen küspelerin de analizleri yapılmıştır. Soğuk presle yağ eldesi öncesinde, kontrole karşı kavurma ve enzim muamelesinin etkileri deneme faktörleri olarak araştırılmıştır. Kapya biber tohumlarında ve küspelerinde nem, toplam kül, ham yağ, ham protein içerikleri ve aletsel renk değerleri ölçülmüştür. Tohumlarda boyut ölçümü de yapılmıştır. Tohum yağlarında ise verim, nem, özgül ağırlık, viskozite, bulanıklık, serbest yağ asitliği, kalori, iyot ve peroksit sayıları, antioksidan kapasitesi ve toplam fenolik içerikleri ölçümleri yapılmıştır. Ayrıca örneklerin yağ asidi bileşimi, uçucu bileşen, sterol, tokoferol ve mineral bileşimleri ile termal özellikleri belirlenmiştir. Son olarak "Lezzet Profil Analizi" ile örneklerin duyusal nitelikleri ve Tüketici testi ile de kabul edilebilirlikleri belirlenmiştir. Yapılan tüm analizler sonucunda kavurma işleminin genel olarak yağ verimini artırdığı, fiziksel ve kimyasal özellikler açısından en yüksek değerleri sağladığı görülmüştür. Ancak antioksidan kapasite ve toplam fenolik içerik düşmüştür. Bu çalışmada ölçülen temel özellikler ve yağ asidi bileşimlerine ait sonuçlar önceki çalışmalarla genelde uyumlu bulunmuştur. Bazı analizler ise kapya biber tohumu için ilk kez bu çalışmada gerçekleştirilmiş ve literatür için değerli bir kaynak niteliği kazanmasını sağlamıştır. Bu çalışma ile kapya biber tohumu yağının hem yemeklik hem de endüstriyel kullanım için bir yağ kaynağı olarak kullanılabileceği ortaya konulmuştur. Anahtar Sözcükler: Kapya biber tohumu, Soğuk pres, Yağ, Küspe, Kalite, Aroma, Duyusal.
In this thesis, the properties of the cold pressed capia pepperseed oils were researched. Also, the analyses of meals were completed. As the experimental factors, roasting and enzyme treatment against control group before cold pressing were determined. The measurements of moisture, ash, oil and protein contents were completed in the pepper seeds and the meals after pressings. The dimensions of the seeds were also measured. The analyses of oil yield, moisture, specific gavity, viscosity, turbidity, free acidity, caloric value, iodine and peroxide values, antioxidant capacity and total phenolic contents were completed for the oil samples. Furthermore fatty acid composition, aromatics compositions, sterol, tocopherol and mineral components compositions and thermal properties of the oils were determined. In addition sensory description of the oil samples were measured by 'Flavor Profile Analysis', and the level of oil acceptability was measured by Consumer tests. After evaluation of the results, it was obvious that roasting pre-process was the best among others for the oil yield and for physical and chemical quality parameters of the oil samples. But roasting has caused some decreases in the antioxidant capacity and total phenolic content in the oils. The measured common properties and fatty acid composition of the oil samples were usually in accordance with literature. This study has proved that capia pepperseed oil can be an industrial source for both edible and industrial uses. Key words: Capia pepper seed, Cold press, Oil, Oily cake, Quality, Aroma, Sensory
In this thesis, the properties of the cold pressed capia pepperseed oils were researched. Also, the analyses of meals were completed. As the experimental factors, roasting and enzyme treatment against control group before cold pressing were determined. The measurements of moisture, ash, oil and protein contents were completed in the pepper seeds and the meals after pressings. The dimensions of the seeds were also measured. The analyses of oil yield, moisture, specific gavity, viscosity, turbidity, free acidity, caloric value, iodine and peroxide values, antioxidant capacity and total phenolic contents were completed for the oil samples. Furthermore fatty acid composition, aromatics compositions, sterol, tocopherol and mineral components compositions and thermal properties of the oils were determined. In addition sensory description of the oil samples were measured by 'Flavor Profile Analysis', and the level of oil acceptability was measured by Consumer tests. After evaluation of the results, it was obvious that roasting pre-process was the best among others for the oil yield and for physical and chemical quality parameters of the oil samples. But roasting has caused some decreases in the antioxidant capacity and total phenolic content in the oils. The measured common properties and fatty acid composition of the oil samples were usually in accordance with literature. This study has proved that capia pepperseed oil can be an industrial source for both edible and industrial uses. Key words: Capia pepper seed, Cold press, Oil, Oily cake, Quality, Aroma, Sensory
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
