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Gölevez (Colocasia esculenta (L.) Schott) Akdeniz sahillerinde çok fazla yetiştirilen, patatesten çok daha fazla lif, potasyum, magnezyum ve çinko içeren bir tarım ürünüdür. Mineral miktarı yörede çok üretilen ve tüketilen muzdan yüksek olup, glisemik indeksi patatesten çok düşüktür. Gölevez yumrularının patatesten daha sert olan yapısı, soyulduğu ve kesildiği zaman çok fazla müsilaj çıkışı olması, ayrıca hasat sonrası raf ömrünün kısa olması nedeniyle tüketimi azdır. Bu çalışmanın amacı yüksek kaliteli ve besinsel değerlerinin korunduğu kullanıma hazır dondurulmuş kızartmalık gölevez üreterek tüketimini artırmaktır. Bunun için uygulanan işlemler asitli çözeltilerde bekletme, 85±1°C’de 2, 4 ve 6 dk haşlama, 20±1°C’de 5 dk soğutma, 180±1°C’de 1 dk ön kızartma ve -18±1°C’de 6 ay depolamadan oluşmaktadır. İşlemlerden geçirilen ve depolanan gölevez ürünlerine küf, nem, kül, su tutma kapasitesi, yağ tutma kapasitesi, renk ve duyusal analizler yapılmıştır. Küf analizi sonuçlarına göre 85±1°C’de 6 dk haşlama işleminin ürünün -18±1°C’de 6 ay saklanabilmesi için gerekli olduğu belirlenmiştir. Ürünlerin su tutma kapasitesi arttıkça yağ tutma kapasitesinde azalma olmuştur. Limonlu çözeltide bekletilip, haşlama işleminin ardından ön kızartma uygulanan ürünlerde kül oranı diğer ürünlerden daha yüksek çıkmıştır. Ön kızartma işlemi uygulandığı zaman L* değerinde artış, a* ve b* değerlerinde düşme dolayısıyla renkte koyulaşma ve sarımsı renkte azalma gözlemlenmiştir. Duyusal analiz sıralama testi sonucunda en çok tercih edilen sitrik asit çözeltisinde bekletilip ön kızartma uygulanan (Lt6-K), en az tercih edilen ise sirkeli suda bekletilip ön kızartma uygulanan (S6-K) ürün olmuştur.
Galevez (Colocasia esculenta (L.) Schott) is a farming product that grows a lot on the Mediterranean coast, containing much more fiber, potassium, magnesium and zinc than potatoes. The amount of minerals is higher than the most produced and consumed bananas, and the glycemic index is much lower than potatoes. The structure of the grapeflies is harder than potatoes, it has too much melting output when it is stolen and cut, and its consumption is less due to the short life of the reef after harvest. The aim of this study is to increase consumption by producing freezed freezed potatoes ready for use with high quality and nutritional values preserved. The processes applied to this include waiting in acidic solutions, 2, 4 and 6 minutes of cooking at 85±1°C, 5 minutes of cooling at 20±1°C, 1 minute of pre-cooling at 180±1°C and 6 months of storage at -18±1°C. The processes and stored grape products have been carried out with rubber, moisture, dirt, water retention capacity, oil retention capacity, color and sensual analyses. According to the results of the cube analysis, 6 minutes of cooking at 85 ± 1 °C were determined to be necessary for the product to be stored for 6 months at -18 ± 1 °C. As the water retention capacity of the products increases, the oil retention capacity has decreased. In the limonated solution and after the cooking process, the smell rate in the products applied for pre-fridge was higher than in other products. When the pre-freezing process is applied, the value of L* has increased, the value of a* and b* has decreased and the color of yellow has decreased. As a result of the emotional analysis ranking test, the most preferred citric acid solution was the product that was kept in the pre-fridge (Lt6-K) and the least preferred was the product that was kept in circular water and the pre-fridge (S6-K).
Taro (Colocasia esculenta (L.) Schott) is widely grown agricultural product in Mediterranean region. When compared to potato, it contains higher amount of fiber, potassium, magnesium, and zinc. Mineral content of taro is higher than banana, which is the most produced and consumed product in this area. In addition, glycemic index of taro is lower compared to white potato. Taro consumption is low because of hard texture, high amount of mucilage comes off during peeling and cutting, and short postharvest shelf-life. The objective of this project is to increase the consumption of taro by producing high quality, ready-to-use, and nutritious frozen taro fries. Treatments consist of dipping into acidic solutions, blanching at 85±1°C for 2, 4, 6 min, cooling at 20±1°C for 5 min, par-frying at 180±1°C for 1 min, and storing at -18±1°C for 6 months. Treated products were analyzed for mold count, moisture content, ash content, water retention and oil holding capacities, color and sensorial quality. Based on mold count, blanching at 85±1°C for 6 min was required to be able to store product at -18±1°C for 6 months. When water retention capacity of the product decreased, oil holding capacity increased. Higher ash content was determined in taro products treated with lemon solution, blanched and then par-fried compared to other products. Par-frying increased L*, decreased a* and b* values, thereby increase in darkness and decrease in yellowness was observed in taro products. According to the sensory analysis ranking test, par-fried taro treated with citric acid (Lt6-K) was the most, whereas taro treated with vinegar (S6-K) was the least preferred one.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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