Özet:

The food industry and consumers are constantly in need of innovation and better quality products. Instant foods, which are easily ready for consumption with just the added hot water, have recently gained popularity in terms of time saving. Instant foods are usually produced by cooking first and then drying by traditional drying method. This study aims to produce instant products from beans, bulgur, brown and white rice using infrared technology as an alternative to traditional drying methods, and to explore some of its characteristics. For this purpose, the products are cooked and dried with a medium wave infrared emitter in different powers (300, 400, 500 W). In dry products, the effect of infrared drying on products has been studied by measuring the duration of drying, water activity, hydroxymethylfurfural (HMF) quantity, color, texture and hydration ability. With the increase in the power of the IR emitter, the drying times were reduced as expected and all after drying samples reached safe water activities (0.29- 0.49) in terms of conservation. As a result of the procedures applied, the formation of HMF in brown and white rice has not been observed, but the formation of HMF for bulgur and bean samples has been found to be effective (p< 0.05). However, examples with high guidance capabilities have been observed with fewer hardness values. Furthermore, the guidance capabilities of bulgur and beans are not affected by the infrared emitter powers (p> 0.05). As a result, the possibility of adding new products to the instant food range on the market and the possibility of using infrared drying in instant food production has been revealed.

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