Glutensiz ve katkısız şalgam suyu üretimi ve yüksek hidrostatik basınç ile raf ömrünün uzatılması
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Date
2020
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Trakya Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada geleneksel bir içeceğimiz şalgam suyunun bulgur unu yerine %60 mısır ve %40 pirinç unu ile glutensiz olarak üretimi sağlanmış ve bu ürünün standartlara uygunluğu belirlenmiştir. Elde edilen veriler glutensiz şalgam suyunun duyusal olarak, renk ve ekşilik hariç, standart ticari şalgam suyu ile karşılaştırılabilir nitelikte olduğunu göstermiştir. Standart formülasyonlu şalgam suyu ile glutensiz şalgam suyunun toplam asit miktarı dışında kimyasal ve mikrobiyolojik özelliklerinin benzer olduğu belirlenmiştir. Elde edilen glutensiz şalgam suyunun raf ömrünü uzatmak amacıyla yüksek hidrostatik basınç (YHB) işlemi kullanılmıştır. Bu amaçla tepki yüzeyi tasarımı kullanılarak laktik asit bakterilerine (LAB) en az zarar verirken, maya ve küflerde maksimum düzeyde inaktivasyon sağlayan koşullar araştırılmıştır. Elde edilen sonuçlar en uygun basınç ve süre kombinasyonunun 320 MPa ve 5 dakika olduğunu göstermiştir. Belirlenen bu parametreler kullanılarak basınçlanan şalgam suları oda koşulları ve buzdolabı koşullarında depolanarak raf ömrü çalışmaları yapılmıştır. Bu amaçla raf ömrü boyunca kimyasal, mikrobiyolojik, duyusal testler ve renk analizi yapılmıştır. Raf ömrü süresince yapılan mikrobiyolojik analizlerde toplam mezofilik aerobik bakteri (TMAB), LAB ve toplam maya küf sayılarındaki değişim izlenmiştir. Elde edilen sonuçlar YHB uygulandıktan sonra oda koşullarında (15-20°C) depolanan şalgam sularının raf ömrünün 34 günden 63 güne uzadığını göstermiştir. Buzdolabı koşullarında (3±2?C) depolanan şalgam sularının raf ömrünün kontrol örneğinde 109 gün olduğu, basınçlı örnekte ise 315 günden daha uzun olduğu belirlenmiştir. Bu çalışma YHB uygulaması ile glutensiz şalgam suyunun raf ömrü uzatılırken içerdiği LAB’lerinin kısmen korunabileceğini göstermiştir.
In this study, turnip juice, which is a traditional beverage was produced gluten-free with 60% corn and 40% rice flour. Gluten free turnip juice was then compared with the industry standards (TS11149). In terms of sensory properties, there was no statistically significant difference between the gluten-free turnip juices and the standard commercial turnip juice, except the color and sourness. The chemical and microbiological properties of the standard formulation product and gluten-free turnip juices were similar except for the total acid content. In order to increase the shelf life of gluten free turnip juice, high hydrostatic pressure (HHP) was used. An experimental design was used to obtain a response surface for the purpose of finding optimum conditions that could achieve maximum yeast and mold inactivation while minimising damage to lactic acid bacteria (LAB). Results showed that a 5 min pressure treatment at 320 MPa could serve this purpose, hence shelf life studies were carreid aout at this pressure time combinatins. After pressurization, turnip juices were stored under room conditions (15-20?C) and at refrigerator conditions (3±2?C). Chemical, microbiological and sensory tests, as well as colour analysis were carried out throughout the shelf life. The change in the total number of mesophilic aerobic bacteria (TMAB), LAB and total yeasts and molds were followed druing the shelf life. Results showed that the shelf life of pressurized turnip juice stored at room conditions (15-20°C) were increased from 34 days to 63 days. It was determined that the shelf life of turnip juice stored at chilled conditions was 109 days for the unpressurized control samples, whereas there was no signs of spoilage in pressurized samples even after 315 days os storage. This study showed that the shelf life of gluten free turnip juice could be extended sicngificantly by HHP, while partially preserving the LAB’s present in turnip juice.
In this study, turnip juice, which is a traditional beverage was produced gluten-free with 60% corn and 40% rice flour. Gluten free turnip juice was then compared with the industry standards (TS11149). In terms of sensory properties, there was no statistically significant difference between the gluten-free turnip juices and the standard commercial turnip juice, except the color and sourness. The chemical and microbiological properties of the standard formulation product and gluten-free turnip juices were similar except for the total acid content. In order to increase the shelf life of gluten free turnip juice, high hydrostatic pressure (HHP) was used. An experimental design was used to obtain a response surface for the purpose of finding optimum conditions that could achieve maximum yeast and mold inactivation while minimising damage to lactic acid bacteria (LAB). Results showed that a 5 min pressure treatment at 320 MPa could serve this purpose, hence shelf life studies were carreid aout at this pressure time combinatins. After pressurization, turnip juices were stored under room conditions (15-20?C) and at refrigerator conditions (3±2?C). Chemical, microbiological and sensory tests, as well as colour analysis were carried out throughout the shelf life. The change in the total number of mesophilic aerobic bacteria (TMAB), LAB and total yeasts and molds were followed druing the shelf life. Results showed that the shelf life of pressurized turnip juice stored at room conditions (15-20°C) were increased from 34 days to 63 days. It was determined that the shelf life of turnip juice stored at chilled conditions was 109 days for the unpressurized control samples, whereas there was no signs of spoilage in pressurized samples even after 315 days os storage. This study showed that the shelf life of gluten free turnip juice could be extended sicngificantly by HHP, while partially preserving the LAB’s present in turnip juice.
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Keywords
glutensiz şalgam suyu, yüksek basınç teknolojisi, raf ömrü, gluten-free shalgam juice, high hydrostatic pressure, high pressure processing, shelf life
