Görüntüleme
26
İndirme
4
Çalışmada, tuz içeriği azaltılmış kuru domates üretiminde potasyum klorür (KCl), kalsiyum klorür (CaCl2), magnezyum klorür (MgCl2) ve sodyum klorür (NaCl) tuzlarının kullanımının domateslerin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklere etkisi belirlenmiştir. Bu amaçla, KCl, CaCl2, MgCl2 ve NaCl tuzları ortadan ikiye kesilmiş domateslerin (500 g tuz /24 kg domates) üzerine serpilerek, 34°C’de 7 gün boyunca rüzgarlı havada kurutulmuştur. Domatesler kuruduktan sonra fiziksel (pH değeri, su aktivitesi, nem, renk değerleri), kimyasal (toplam asitlik, tuz, mineral madde (Ca, Mg, Na ve K) miktarları) ve mikrobiyolojik (görsel küf-maya miktarları) özellikleri saptanmıştır. CaCl2 ile kurutulan domateslerde rengin en iyi korunduğu belirlenmiştir. MgCl2 ile kurutulan domateste nem içeriği ve su aktivitesi en yüksek değerde bulunmuştur. KCl, CaCl2 ve MgCl2 ile kurutulan domateslerin içerdikleri klorür miktarında kontrol grubuna (NaCl) göre önemli ölçüde azalma görülmüştür. Sonuç olarak domatesin kurutulmasında kalite özelliklerinin korunarak NaCl yerine ikame tuzların (KCl, CaCl2, MgCl2) kullanılabileceği belirlenmiştir.
In the study, the use of potassium chloride (KCl), calcium chloride (CaCl2), magnesium chloride (MgCl2) and sodium chloride (NaCl) salt in the production of reduced salt content determined the impact of tomatoes on some physical, chemical and microbiological properties. For this purpose, the KCl, CaCl2, MgCl2 and NaCl salts are drowned in the windy air for 7 days at 34°C, putting on the two-cuted tomatoes (500 g of salt/24 kg of tomatoes). After the tomatoes are dry, the physical (pH value, water activity, moisture, color values), chemical (total acidity, salt, mineral (Ca, Mg, Na and K) quantities) and microbiological (visual cough-meat quantities) characteristics are determined. The color of tomatoes that are dry with CaCl2 is best preserved. The moisture content and water activity in tomato drought with MgCl2 was found at the highest level. KCl, CaCl2 and MgCl2 drought tomatoes had a significant decrease in the amount of chloride they contain compared to the control group (NaCl). As a result, the quality characteristics of the tomato was preserved in drying and it was determined that residual salts (KCl, CaCl2, MgCl2) could be used instead of NaCl.
Tomatoes grown in many countries around the world and Turkey is among the countries that are important tomato production due to favorable climatic conditions. In our country, sun-dried tomato production has gained intense interest in recent years due to the simplicity of the technology applied, the low investment cost, the convenience of the ecology in the production regions, the easy transportation and storage of the dried products and the possibility of long term storage. There is an increasing demand for tomatoes that have been processed in this way in many countries. In order to meet the demand of health-conscious consumers for foods with low sodium content, researches on the production with reduced salt content in food technology are intensifying. Generally, approaches to reduce sodium content in foods are either directly reducing the salt content or using salt in certain proportions combined with compounds such as potassium chloride (KCl), calcium chloride (CaCl2), phosphates and potassium lactate. In this study, the effects of potassium chloride (KCl), calcium chloride (CaCl2), magnesium chloride (MgCl2) and sodium chloride (NaCl) salts on the physical, chemical and microbiological properties of tomatoes in the production of dried tomatoes with reduced salt content were determined. For this purpose, KCl, CaCl2, MgCl2 and NaCl salts were sprayed on tomato (500 g salt / 24 kg tomato) in half and dried in windy air at 34°C for 7 days. After drying process, pyhsical (pH value, water activity, moisture, color changes), chemical (total acidity, salt and mineral (Ca, Mg, Na and K) contents) and microbiological (visual mold-yeast amounts) changes were determined. Moisture content and water activity were found to be the highest in the tomato dried with MgCl2, and the salt content of the groups were decreased compared to control group dried with NaCl. It was observed that substitution salts (KCl, CaCl2, MgCl2) could be used in dried tomato production instead of NaCl without a significant decrease in the quality characteristics of tomatoes.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
Makale Detay 
Benzer Makaleler
PDF Görüntüle
Dergi Bilgisi
Eseri Dinleyin
Alıntı Yap
Bu Sayfayı Yazdırın
Paylaş
Mendeley
