Infrared (kızılötesi) uygulamasının keten tohumunun kimyasal ve duyusal özellikleri ile siyanojenik glukozid içeriğine etkisi ve işlenmiş keten tohumunun tarhanada kullanımı
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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, keten tohumundaki toksik HCN bileşenlerini azaltmak ve keten tohumuna hoş bir aroma kazandırmak amaçlanmıştır. Bu nedenle keten tohumu, 1150 W/m2 sabit radyasyon yoğunluğu esas alınarak orta ve kısa dalga infrared lambalar kullanılarak işlenmiştir. Ön denemeler sonucunda, uygun işleme süreleri kısa dalga IR radyasyon için 6.1, 4.5, 4 ve 3.3 dakika, orta dalga için ise 7, 5.3, 4.3 ve 3.4 dakika olarak belirlenmiştir. Genel olarak, infrared enerjinin keten tohumlarındaki HCN içeriğini azalttığı tespit edilmiştir. Bununla birlikte, keten tohumunun kısa dalga infrared enerji ile 7 dakika işlenmesi sonucunda HCN bileşiminin %59.71 oranında azaldığı belirlenmiştir. Bu nedenle, kısa dalga infrared enerjinin HCN bileşiminin azaltılması konusunda daha etkili olduğu sonucuna varılmıştır. Ayrıca infrared işlemenin, keten tohumunun besin değeri üzerinde istatistiksel olarak önemli düzeyde olumsuz herhangi bir etkisinin olmadığı gözlenmiştir (p>0.05). Yapılan duyusal analizler, IR işlemenin keten tohumuna hoş, kavruk bir tat kazandırdığını göstermiştir. Uçucu bileşen analizleri sonucunda ise keten tohumlarında, işleme ile birlikte birçok pirazin bileşiğinin oluştuğu tespit edilmiştir. Yapılan analizler sonucunda orta dalga infrared enerji ile 5.3 dakika işlenen keten tohumu, tarhana bileşimine ilave edilmek üzere seçilmiştir. %5, 10 ve 15 oranlarında keten tohumu ilave edilen tarhanaların besin değerinin keten tohumu ilavesiyle birlikte zenginleştiği belirlenmiştir. Uçucu bileşen analizlerine göre, keten tohumunda tespit edilen bazı bileşenlerin tarhana bileşiminde de bulunduğu görülmüştür. İşlenmiş keten tohumunda belirlenmiş pirazinlerden ise sadece pyrazine,3-ethyl-2,5-dimethyl çeşidinin tarhana bileşimine geçtiği tespit edilmiştir. Tüketici testi sonucunda ise %5 keten tohumu katkılı tarhana örneğinin, tüketici kabul edilebilirliği açısından daha fazla tercih edildiği belirlenmiştir.
In this thesis, it was aimed to reduce the toxic HCN compounds in flaxseed and to achieve a pleasant flavor. So that, flax seed is processed by using short and medium wave infrared emitters based on 1150 W/m2 fixed radiation intensity. As a result of the preliminary analysis, the suitable processing times were determined as 6.1, 4.5, 4 and 3.3 minutes for short wave and 7, 5.3, 4.3 and 3.4 minutes for medium wave IR radiation. Generally it was determined that IR processing reduced the content of HCN compounds in flaxseeds. However, HCN content of flaxseeds that were processed with short wave IR radiation for 7 minutes was reduced 59.71%. Therefore, it is concluded that, short wave infrared energy is more effective in reducing the HCN composition. Moreover, it was observed that IR processing doesn't have a significant negative effect on the nutritive value of flaxseed (p>0.05). Sensory analysis showed that flaxseed got a pleasant, roasted aroma with infrared radiation. As a result of volatile compound analyses, many pyrazine compounds were determined in flaxseed. Flaxseed, treated in 5.3 minutes with medium wave infrared energy was chosen to add in tarhana formulation. It was determined that, the nutritive value of the tarhana samples which were substituted with IR processed flaxseed at the rate of 5, 10 and 15% was enhanced. According to the results of the volatile compound analysis shows that, some volatile compounds were determined in flaxseed are seen in tarhana composition too. Only pyrazine,3-ethyl-2,5-dimethyl type pyrazine was found in tarhana composition as a volatile compound of processed flaxseed. According to the consumer test's results, it is determined that, tarhana samples which were substituted with 5% of processed flaxseed were found more acceptable than other formulations in terms of the overall consumer preference.
In this thesis, it was aimed to reduce the toxic HCN compounds in flaxseed and to achieve a pleasant flavor. So that, flax seed is processed by using short and medium wave infrared emitters based on 1150 W/m2 fixed radiation intensity. As a result of the preliminary analysis, the suitable processing times were determined as 6.1, 4.5, 4 and 3.3 minutes for short wave and 7, 5.3, 4.3 and 3.4 minutes for medium wave IR radiation. Generally it was determined that IR processing reduced the content of HCN compounds in flaxseeds. However, HCN content of flaxseeds that were processed with short wave IR radiation for 7 minutes was reduced 59.71%. Therefore, it is concluded that, short wave infrared energy is more effective in reducing the HCN composition. Moreover, it was observed that IR processing doesn't have a significant negative effect on the nutritive value of flaxseed (p>0.05). Sensory analysis showed that flaxseed got a pleasant, roasted aroma with infrared radiation. As a result of volatile compound analyses, many pyrazine compounds were determined in flaxseed. Flaxseed, treated in 5.3 minutes with medium wave infrared energy was chosen to add in tarhana formulation. It was determined that, the nutritive value of the tarhana samples which were substituted with IR processed flaxseed at the rate of 5, 10 and 15% was enhanced. According to the results of the volatile compound analysis shows that, some volatile compounds were determined in flaxseed are seen in tarhana composition too. Only pyrazine,3-ethyl-2,5-dimethyl type pyrazine was found in tarhana composition as a volatile compound of processed flaxseed. According to the consumer test's results, it is determined that, tarhana samples which were substituted with 5% of processed flaxseed were found more acceptable than other formulations in terms of the overall consumer preference.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
