Işınlamanın çörekotunun (Nigella sativa L.) bazı fizikokimyasal, mikrobiyolojik özellikleri ve yağ asitleri kompozisyonuna etkisi
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2006
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Trakya Üniversitesi
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ÖZETYÜKSEK L SANS TEZIŞINLAMANIN ÇÖREKOTUNUN (Nigella sativa L.) BAZI F Z KOK MYASAL,M KROB YOLOJ K ÖZELL KLER VE YAĞ AS TLER KOMPOZ SYONUNAETK SFerya ARSLAN ÇOLAKTrakya ÜniversitesiFen Bilimleri EnstitüsüGıda Mühendisliği Anabilim DalıDanışman: Doç.Dr. Muhammet ARICIBu araştırmada, ışınlamanın çörekotunun (Nigella sativa L.) bazı fizikokimyasal,mikrobiyolojik özellikleri ve yağ asitleri kompozisyonuna etkisinin belirlenmesiamaçlanmıştır. Piyasadan temin edilen çörekotu örneği 2,5 kGy, 6 kGy, 8 kGy, 10 kGydozlarında ışınlamıştır. Işınlamanın dozu artıkça numunelerin yağ oranı, iyot sayısı,kırılma indeksi ve ransimat değeri gibi fizikokimyasal özelliklerinde azalmagörülmüştür. Yağ asidi kompozisyonunda ise palmitik (C16:0), stearik (C18:0), oleik (C18:1cis), linoleik (C18:2 cis) yağ asitlerinin miktarları azalırken trans formları artmıştır.Işınlama dozu ile ters orantılı olarak tohumların mikroorganizma sayıları azalmıştır.Uygulanan 10 kGy'lik ışınlamayla toplam mezofil canlı bakteri sayısı ile maya ve küfsayısının belirlenemeyecek seviyelere kadar indiği tespit edilmiştir.2006, 42 sayfaAnahtar kelimeler: Çörekotu, ışınlama, mikrobiyolojik özellikler, fizikokimyasalözellikler, yağ asitleri kompozisyonu
SUMMARYTHE EFFECT OF IRRADIATION ON BLACK CUMIN?S (Nigella sativa L.)SOME PHYSICOCHEMICAL, MICROBIOLOGICAL PROPERTIES ANDCOMPOSITION OF FAT ACIDS.Ferya ARSLAN ÇOLAKM.Sc. ThesisTrakya UniversityGraduate Scholl of Natural and Applied SciencesDepertmant of Food EngineeringSupervisor:Assoc.Prof. Muhammet ARICIIn this research, it has been aimed to determine the effect of irradiation on blackcumin?s (Nigella sativa L.) some physicochemical, microbiological properties andcomposition of fat acids. The black cumin (Nigella sativa L.) specimen obtained fromthe market has been ırradiationed under 2.5 kGy, 6 kGy, 8 kGy, 10 kgy doses. As muchas dose of irradiation increased, reduction has been observed on the physicochemicalproperties such as fat proportion, number of iodine, index of refraction and value ofransimat of the specimens. In the composition of fatty acids, while the amount ofpalmitic (C16:0), stearic (C18:0), oleic (C18:1 cis), linoleic (C18:2 cis) fat acids decrease,trans forms increased. Microorganism count of the decreased in inverse proportion withthe dose of irradiation. It has been absorved that total count of mezofil alive bacteriatogether with count of yeast and mould reduced to the levels which can not be defined.2006, 42 pageKey words: Black cumin (Nigella sativa L.), irradiation, microbiological properties,physicochemical properties, fatty acid composition
SUMMARYTHE EFFECT OF IRRADIATION ON BLACK CUMIN?S (Nigella sativa L.)SOME PHYSICOCHEMICAL, MICROBIOLOGICAL PROPERTIES ANDCOMPOSITION OF FAT ACIDS.Ferya ARSLAN ÇOLAKM.Sc. ThesisTrakya UniversityGraduate Scholl of Natural and Applied SciencesDepertmant of Food EngineeringSupervisor:Assoc.Prof. Muhammet ARICIIn this research, it has been aimed to determine the effect of irradiation on blackcumin?s (Nigella sativa L.) some physicochemical, microbiological properties andcomposition of fat acids. The black cumin (Nigella sativa L.) specimen obtained fromthe market has been ırradiationed under 2.5 kGy, 6 kGy, 8 kGy, 10 kgy doses. As muchas dose of irradiation increased, reduction has been observed on the physicochemicalproperties such as fat proportion, number of iodine, index of refraction and value ofransimat of the specimens. In the composition of fatty acids, while the amount ofpalmitic (C16:0), stearic (C18:0), oleic (C18:1 cis), linoleic (C18:2 cis) fat acids decrease,trans forms increased. Microorganism count of the decreased in inverse proportion withthe dose of irradiation. It has been absorved that total count of mezofil alive bacteriatogether with count of yeast and mould reduced to the levels which can not be defined.2006, 42 pageKey words: Black cumin (Nigella sativa L.), irradiation, microbiological properties,physicochemical properties, fatty acid composition
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Gıda Mühendisliği, Food Engineering
