Fonksiyonel meyve cipsinin fizikokimyasal ve duyusal özelliklerinin araştırılması
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Date
2020-02-04
Authors
Bayrakdar, Merve Gözde
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Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada kolay bozulabilen meyvelerin raf ömrünün arttırılması ve alternatif bir ürün geliştirilmesi amacıyla iki farklı çeşit meyve cipsi üretilmiştir. Kayısı-şeftali (KŞ-C) ve vişneçilek cipsi (VÇ-C) üretimi için meyveler parçalanmış (1:1) ve üzerlerine sırasıyla %13-15,6 sakkaroz, %1 pektin, %7 nişasta, %0,2-0,3 sitrik asit, %0,05 askorbik asit, %1,7 maltodekstrin ve %12 su ilave edilmiştir. Elde edilen homojen karışım vakum tipi kurutucuda 75 °C’de 400 milibarda kurutulmuştur. Meyve karışım ve cipslerinin toplam kuru madde miktarı KŞ, KŞ-C, VÇ, VÇ-C için sırasıyla 32,80±0,04, 82,41±0,10, 32,50±0,07 ve 72,03±0,22 g/100g olarak ölçülmüştür. Karışım (KŞ ve VÇ) pH değeri sırasıyla 3,92±0,01, 3,57±0,01 ve suda çözünür kuru madde miktarı sırasıyla 29,37±0,12, 29,97±0,15 g/100g iken cips (KŞ ve VÇ) için askorbik asit değerleri sırasıyla 5,61±0,37, 9,62±0,10 mg/100g şeklindedir. Karışım ve cips için toplam asitlik değerleri 0,76±0,00-1,02±0,00 g/100g aralığında iken, L*, a*, b*, C* ve Hue (h°) renk değerleri sırasıyla 29,12-49,82, 13,44-41,31, 7,66-35,77, 21,08-47,36 ve 21,30-69,41 aralığında tespit edilmiştir. Meyve cipslerinin hidroksimetilfurfural (HMF) içeriği ise KŞ-C ve VÇ-C için sırasıyla 18,27±0,29 ve 27,34±0,40 mg/kg olarak bulunmuştur. Ayrıca örneklerin antioksidan kapasite ve toplam fenolik madde miktarı kimyasal ve fizyolojik ekstraksiyon (in vitro gastrointestinal sindirim) ile belirlenmiştir. Kimyasal ve fizyolojik ekstraktlara ait toplam antioksidan kapasite değeri sırasıyla DPPH yönteminde 3,44±0,03-11,68±0,18 ile 0,88±0,02-2,02±0,05 μmol troloks/g km (kuru madde), CUPRAC yönteminde 2,31±0,04-13,71±0,06 ile 1,88±0,10- 19,81±0,12 μmol troloks/g km, FRAP yönteminde 9,68±0,03-57,28±1,03 ile 6,42±0,11- 43,80±0,10 μmol troloks/g km aralığında saptanmıştır. Toplam fenolik madde miktarı ise kimyasal ve fizyolojik ekstraksiyon sonuçlarına göre sırasıyla 118,25±0,14-381,78±0,90 ile 126,04±0,75-418,09±0,36 mg GAE (gallik asit eş değeri)/100g km olarak belirlenmiştir. Kurutma işleminin karışım üzerine olan etkisi incelendiğinde, meyve cipslerine ait toplam fenolik madde miktarının kimyasal ve fizyolojik ekstraksiyonlarda kurutulmamış karışıma göre azaldığı görülmüştür. Toplam antioksidan kapasite değerinde ise hem kimyasal hem de fizyolojik ekstraksiyonda DPPH ve FRAP yöntemlerinde kurutma ile azalma görülürken, CUPRAC yönteminde artış gözlemlenmiştir. Ayrıca meyve cipslerinde renk, görünüş, koku, tat ve genel kabul edilebilirlik kriterleri dikkate alınarak duyusal analiz gerçekleştirilmiş ve örneklerin tamamı kabul edilir niteliklerde bulunmuştur. Meyvelerin asit ve şeker ilavesi ile formülize edilerek lezzetlendirilmesi ve vakumda kurutulması, duyusal özellikleri bakımından kabul gören alternatif bir meyve cipsinin üretimine olanak sağlamıştır.
In this study, two different types of fruit chips were produced in order to increase the shelf life of perishable fruits and develop an alternative product. For the production of apricot-peach (AP-C) and sour cherry-strawberry chips (SCS-C), the fruits were shredded (1: 1) and 13-15,6% sucrose, 1% pectin, 7% starch, 0,2-0,3% citric acid, 0,05% ascorbic acid, 1,7% maltodextrin and 12% water were added respectively. Obtained homogeneous mixture was dried with a vacuum dryer at 75 ° C 400 mbar. Total dry matter content of the fruit mixtures and chips was measured as 32,80±0,04, 82,41±0,10, 32,50±0,07 and 72,03±0,22 g/100g for AP-M, AP-C, SCS-M and SCSC, respectively. pH of the mixture (AP-M, SCS-M) was determined as 3,92±0,01, 3,57±0,01 and the amount of water-soluble dry matter of mixture (AP-M, SCS-M) was determined as 29,37±0,12, 29,97±0,15 g/100g respectively while ascorbic acid content of the chips (AP-C, SCSC) was determined as 5,61±0,37, 9,62±0,10 mg/100g respectively. Total acidity content of the mixture and chips were ranged between 0,76±0,00-1,02±0,00 g/100g while L*, a*, b*, chroma (C*) and Hue (h°) color values were ranged between 29,12-49,82, 13,44-41,31, 7,66-35,77, 21,08-47,36 and 21,30-69,41 respectively. Hydroxymethylfurfural (HMF) content of fruit chips was found to be 18,27±0,29 and 27,34±0,40 mg/kg for AP-C and SCS-C, respectively. Additionally, total phenolic content (TPC) and total antioxidant capacity (TAC) were determined both with chemical and physiological extraction (in vitro gastrointestinal digestion). TAC of chemical and physiological extracts were determined as 3,44±0,03-11,68±0,18 and 0,88±0,02- 2,02±0,05 μmol trolox/g dm (dry matter) in DPPH, 2,31±0,04-13,71±0,06 and 1,88±0,10- 19,81±0,12 μmol trolox/g dm in CUPRAC and 9,68±0,03-57,28±1,03 and 6,42±0,11-43,80±0,10 μmol trolox/g dm in FRAP assays. TPC of samples analysed in chemical and physiological extracts were measured between 118,25±0,14-381,78±0,90 and 126,04±0,75-418,09±0,36 mg GAE/100g dm respectively. When the effect of drying process on the mixture was examined, it was seen that TPC of fruit chips decreased in chemical and physiological extractions compared to the non-dried mixture. TAC values of both chemical and physiological extractions showed a decrement in antioxidant capacity by drying in DPPH and FRAP methods while an increment was recorded in CUPRAC method. In addition, sensory analysis was carried out considering color, appearance, odor, taste and overall acceptibility criteria of fruit chips and all samples were found acceptable. The flavoring of the fruit by acid and sugar addition and vacuum drying has enabled the production of an alternative fruit chips which were accepted in terms of sensorial properties.
In this study, two different types of fruit chips were produced in order to increase the shelf life of perishable fruits and develop an alternative product. For the production of apricot-peach (AP-C) and sour cherry-strawberry chips (SCS-C), the fruits were shredded (1: 1) and 13-15,6% sucrose, 1% pectin, 7% starch, 0,2-0,3% citric acid, 0,05% ascorbic acid, 1,7% maltodextrin and 12% water were added respectively. Obtained homogeneous mixture was dried with a vacuum dryer at 75 ° C 400 mbar. Total dry matter content of the fruit mixtures and chips was measured as 32,80±0,04, 82,41±0,10, 32,50±0,07 and 72,03±0,22 g/100g for AP-M, AP-C, SCS-M and SCSC, respectively. pH of the mixture (AP-M, SCS-M) was determined as 3,92±0,01, 3,57±0,01 and the amount of water-soluble dry matter of mixture (AP-M, SCS-M) was determined as 29,37±0,12, 29,97±0,15 g/100g respectively while ascorbic acid content of the chips (AP-C, SCSC) was determined as 5,61±0,37, 9,62±0,10 mg/100g respectively. Total acidity content of the mixture and chips were ranged between 0,76±0,00-1,02±0,00 g/100g while L*, a*, b*, chroma (C*) and Hue (h°) color values were ranged between 29,12-49,82, 13,44-41,31, 7,66-35,77, 21,08-47,36 and 21,30-69,41 respectively. Hydroxymethylfurfural (HMF) content of fruit chips was found to be 18,27±0,29 and 27,34±0,40 mg/kg for AP-C and SCS-C, respectively. Additionally, total phenolic content (TPC) and total antioxidant capacity (TAC) were determined both with chemical and physiological extraction (in vitro gastrointestinal digestion). TAC of chemical and physiological extracts were determined as 3,44±0,03-11,68±0,18 and 0,88±0,02- 2,02±0,05 μmol trolox/g dm (dry matter) in DPPH, 2,31±0,04-13,71±0,06 and 1,88±0,10- 19,81±0,12 μmol trolox/g dm in CUPRAC and 9,68±0,03-57,28±1,03 and 6,42±0,11-43,80±0,10 μmol trolox/g dm in FRAP assays. TPC of samples analysed in chemical and physiological extracts were measured between 118,25±0,14-381,78±0,90 and 126,04±0,75-418,09±0,36 mg GAE/100g dm respectively. When the effect of drying process on the mixture was examined, it was seen that TPC of fruit chips decreased in chemical and physiological extractions compared to the non-dried mixture. TAC values of both chemical and physiological extractions showed a decrement in antioxidant capacity by drying in DPPH and FRAP methods while an increment was recorded in CUPRAC method. In addition, sensory analysis was carried out considering color, appearance, odor, taste and overall acceptibility criteria of fruit chips and all samples were found acceptable. The flavoring of the fruit by acid and sugar addition and vacuum drying has enabled the production of an alternative fruit chips which were accepted in terms of sensorial properties.
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Keywords
Meyve cipsi, Fruit chips, Vakum kurutma, Toplam fenolik madde, Toplam antioksidan, Vacuum drying, Total phenolics, Total antioxidant capacity
Citation
Bayrakdar, M. G. (2020). Fonksiyonel meyve cipsinin fizikokimyasal ve duyusal özelliklerinin araştırılması. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.