Bu çalışma güneşte kurutma (beton harman ve çimen harman; BH, ÇH, sırasıyla) ve suni kurutma (SK) yöntemlerinin depolama süresince fındığın kimyasal özellikleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Protein oranı, yağ oranı, nem oranı, su aktivitesi, aflatoksin, yağ asitleri kompozisyonu, toplam yağ asitleri ve yağ oksidasyon parametreleri 2014-2016 yılları arasında 18 ay ortam şartlarında (20–25°C ve %70–90 nisbi nem) muhafaza süresince incelenmiştir. Çalışma sonucunda tekli doymamış yağ asitleri (TDY) ana grubu oluşturmuş (%81.36–84.46), onu çoklu doymamış yağ asitleri (%9.41–12.18) ve doymuş yağ asitleri (%5.74–7.31) izlemiştir. SK ortamında güneşte kurutmaya göre daha yüksek TDY (%84.46) tespit edilmiştir. Ayrıca SK ortamında daha düşük iyot değeri ve daha yüksek oleik/linoleik değeri bulunmuştur. Bu yüzden SK “Tombul” fındık çeşidinin kurutulması için yeni bir potansiyel olabilir.
This study was carried out in order to determine the effects of sun drying (beton mix and grass mix; BH, CH, respectively) and artificial drying (SK) methods on the chemical properties of nuts during the storage period. Protein ratio, fat ratio, moisture ratio, water activity, aflatoxin, fatty acids composition, total fatty acids and fatty oxidation parameters were studied for 18 months in environmental conditions (20-25°C and 70%-90% relative moisture) between 2014 and 2016. The study resulted in the formation of the main group of single unsaturated fatty acids (TDY) (81.36-84.46) followed by multiple unsaturated fatty acids (9.41-12.18) and saturated fatty acids (5.74-7.31). In SK environment, a higher TDY (84.46) was detected than drying in the sun. It also found a lower iodine value and a higher oleic/linoleic value in the SK environment. Therefore, SK "Tombul" may be a new potential for the drying of the nuts variety.
This work was carried out to evaluate the effects of sun–dried (concrete ground and grass ground; CG, GG, respectively) and artificial dried (DM) on chemical properties of hazelnut during storage. The following parameters were measured; protein, lipid and moisture content, water activity, aflatoxin, fatty acid composition, total fatty acids, and oil oxidation along 18 months storage (2014–2016) at 20–25 °C and 70–90% relative humidity. The results showed that monounsaturated fatty acid (MUFA) was the main fatty acid group (81.36–84.46%) followed by polyunsaturated (9.41–12.18%) and saturated fatty acids (5.74–7.31%). Samples dried in DM had more MUFA (84.46%) than those sun–dried samples. Furthermore, the lowest iodine value and the highest oleic/linoleic acidity ratio were found in DM. Hence, DM could be as the new potential for Tombul (cv) hazelnut drying.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Ulusal
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