Brokolinin konserve tipi turşuya uygunluğunun araştırılması
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yüksek Lisans TeziBrokolinin Konserve Tipi Turşuya Uygunluğunun AraştırılmasıTrakya ÜniversitesiFen Bilimleri EnstitüsüGıda Mühendisliği Ana Bilim DalıDanışman:Prof. Dr. Osman Ş MŞEKÖZETBu araştırmada 4 farklı hazırlama yöntemi ve 3 farklı salamuradan hazırlanan 12konserve tipi turşu örneğinin duyusal ve fiziksel özellikleri incelenmiştir.Çiğ brokolilerin kuru madde, kül, protein, indirgen şeker, Ph ve asitlik miktarlarısırasıyla; % 8,88; % 0,78; % 2,33; % 1,63; 7,2 ve % 0,74 olarak saptanmıştır.Elde edilen örneklerin fiziksel ve kimyasal analizleri gerçekleştirilerek son ürünkalitesi belirlenmeye çalışılmıştır. Buna göre araştırmada belirlenen fiziksel ve kimyasalözellikler minimum, maksimum değerler olarak sırasıyla aşağıdaki gibidir.Kuru madde: % 5,3 - 7,89 ; Ham kül: % 2,49-4,02 ; Ph : 3,11 -4,09 ; Protein : % 1,62- 1,97 ; Tuz : % 2,41-3,80 ; ndirgen şeker : % 1,63-1,88 ; Toplam şeker : % 2,56-3,10Araştırma sonuçlarına göre konserve tipi brokoli turşusu için en uygun işlemparametreleri çiğ ve taze baharatlı salamura olarak belirlenmiştir.ANAHTAR KEL MELER: Brokoli, salamura,konserve, turşu
Master ThesisA Research on The Suitability of Broccoli for Canned-Type Pickle ProductionTrakya UniversityInstitute of Science and TechnologyDepartment of Food EngineeringSupervisor: Prof. Dr. Osman Ş MŞEKABSTRACTIn this research, 12 canned-type pickled broccoli samples which were came from 3different brines and 4 different preparing methods were investigated for detamining somephysical and chemical features of canned type pickled broccolies.The average values of some parameters of raw broccoli were as follows; drymatter: % 8,88,ash: % 0,78, protein: % 2,33, reduced-sugar: % 1,63, Ph: 7,2 and acidity: % 0,74For determining of final product quality, physical and chemical analyses wereperformed on the samples.The values corresponding to the physical and chemical compositionof the canned type pickled broccoli were as follows:Dry matter: % 5,3 - 7,89 ; Ash: % 2,49-4,02 ; pH: 3,11 -4,09 ; Protein : % 1,62 -1,97 ; Salt : % 2,41-3,80 ; Reduced-sugar : % 1,63-1,88 ; Total sugar : % 2,56-3,10According to the results; It may be suggested that more fovarable results obtainedfrom raw broccoli and fresh spicy brine combination.KEY WORDS : Broccoli, brine, pickle, canned.
Master ThesisA Research on The Suitability of Broccoli for Canned-Type Pickle ProductionTrakya UniversityInstitute of Science and TechnologyDepartment of Food EngineeringSupervisor: Prof. Dr. Osman Ş MŞEKABSTRACTIn this research, 12 canned-type pickled broccoli samples which were came from 3different brines and 4 different preparing methods were investigated for detamining somephysical and chemical features of canned type pickled broccolies.The average values of some parameters of raw broccoli were as follows; drymatter: % 8,88,ash: % 0,78, protein: % 2,33, reduced-sugar: % 1,63, Ph: 7,2 and acidity: % 0,74For determining of final product quality, physical and chemical analyses wereperformed on the samples.The values corresponding to the physical and chemical compositionof the canned type pickled broccoli were as follows:Dry matter: % 5,3 - 7,89 ; Ash: % 2,49-4,02 ; pH: 3,11 -4,09 ; Protein : % 1,62 -1,97 ; Salt : % 2,41-3,80 ; Reduced-sugar : % 1,63-1,88 ; Total sugar : % 2,56-3,10According to the results; It may be suggested that more fovarable results obtainedfrom raw broccoli and fresh spicy brine combination.KEY WORDS : Broccoli, brine, pickle, canned.
Açıklama
Yüksek Lisans
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering ; Ziraat
