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FONKSİYONEL OLARAK ZENGİNLEŞTİRİLMİŞ YAŞ MAKARNALARIN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE ISIL İŞLEM VE AMBALAJLAMA TEKNİKLERİNİN ETKİLERİ

Ayşe Büşra MADENCİ,Nermin Bilgiçli,Selman Türker

  • Ayşe Büşra MADENCİ: Necmettin Erbakan Üniversitesi Turizm Fakültesi
  •  Yıl : 2024
  •  Cilt : 3
  •  Sayı : 2
  •  Sayfa : 147-163
Bu makale, ısıl işlem ve paketleme tekniklerinin fonksiyonel olarak zenginleştirilmiş taze makarnanın bazı özellikleri üzerindeki etkisini araştırmayı amaçlamaktadır. Taze makarna, nem içeriği %24'ün üzerinde olan ve dolayısıyla çabuk bozulabilen bir makarna türüdür. Taze makarnanın ortalama raf ömrü yaklaşık beş gündür. Bu sorunla başa çıkabilmek için bu çalışmada makarnanın raf ömrünü uzatmak ve kalitesini korumak amacıyla ısıl işlem ve paketleme yöntemleri (normal havasıyla paketleme ve modifiye atmosferde paketleme) kullanılmıştır. Isıl işlem 90°C'de 60, 120 ve 180 saniye süreyle gerçekleştirilmiş, ısıl işlem görmüş ve işlem görmemiş taze makarna numuneleri hem havada hem de modifiye atmosfer paketleme koşullarında paketlenmiştir. Çalışma sonucunda, ambalajlama ortamı olarak nitrojen-karbon dioksit karışımının (50/50 N2/CO2) uygulanmasının, makarnanın hızla bozunduğu normal hava koşullarında paketlemeye kıyasla renk ve doku gibi duyusal özelliklerin korunmasını sağladığı ortaya koyulmuştur. Taze makarna örneklerinin L* değerleri ve fitik asit içeriği, işlem süresiyle orantılı bir azalma göstermiştir. Isıl işlem antioksidan aktiviteyi ve toplam fenolik içeriği etkilememiştir. Normal havayla paketlenmiş taze makarna örnekleri depolamanın ilk haftasında bozulmuş ve tüketilemeyecek hale gelmiştir. Modifiye atmosfer paketleme koşulları, hava paketlemesi ile karşılaştırıldığında örneklerin daha uzun süre dayanmasını sağlamıştır. En iyi sonuçlar, hem 180 saniye ısıl işleme tabi tutulan hem de modifiye atmosfer koşullarında paketlenen, fonksiyonel açıdan zenginleştirilmiş taze makarna örneklerinde elde edilmiştir.
Atıf yapmak için : Madenci, A. B., Bilgiçli, N., & Türker, S. (2024). Enhancing fresh pasta quality: The impact of thermal processing and innovative packaging techniques on shelf life and nutritional value. NEUGastro, 3(2), 147-163. https://doi.org/10.54497/neugastro.2024.11

Çıkar İlişkisi : Yazarlar çıkar çatışması olmadığını beyan etmiştir.

Bu makale CC BY-NC 4.0 lisansı ile yayımlanmıştır.
NeuGastro
2024, Cilt3, Sayı2
E-ISSN: 3023-5693
Geliş Tarihi : , Kabul Tarihi : , Yayın Tarihi :

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