Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi

Duygu Başkaya Sezer

doi:10.3153/FH24005

TR EN

Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi

Öz

Üzüm posası, içecek endüstrisinin bir yan ürünüdür. Bu çalışmada 595 μm’den büyük, 298-595 μm, 150-297 μm, 149-106 μm, 75-105 μm ve 74 μm’den küçük partiküle sahip üzüm posasının kompozisyon, hidrasyon, yağ tutma, termal ve bazı teknolojik özellikleri ile renk değerlerinin farklı olduğu bulunmuştur. 595 μm’den büyük partiküllü örneklerde kül, ham yağ, karbonhidrat içeriği, suda ve yağda çökelti hacim fraksiyonu, pH, ısıl yayılma ve renkte açıklık (L) değeri diğer örneklerden yüksek ölçülmüştür. Su tutma kapasitesi, su absorpsiyon indeksi, yağ tutma kapasitesi, yağda şişme gücü ise 150-297 µm partikül büyüklüğüne sahip örneklerde en yüksek olarak bulunmuştur. Nem, ham protein içeriği, çözünürlük indeksi, suda şişme gücü, hacimsel ve sıkıştırılmış yoğunluk, su aktivitesi, briks, refraktif indeks, ısıl iletkenlik, özgül ısı, kırmızılık (a), sarılık (b) ve renk farklılığı (∆E) özellikleri ise 74 µm’den küçük partiküllü örneklerde en yüksek olarak belirlenmiştir.

Anahtar Kelimeler

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Primary Language

Turkish

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Food Engineering

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Research Article

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Duygu Başkaya Sezer ^*
0000-0003-2724-1923
Türkiye

Early Pub Date

December 21, 2023

Publication Date

January 3, 2024

Submission Date

August 1, 2023

Acceptance Date

October 18, 2023

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Year 1970 Volume: 10 Number: 1

DOI

https://doi.org/10.3153/FH24005

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https://izlik.org/JA67XX27LX

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Başkaya Sezer, D. (2024). Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi. Food and Health, 10(1), 52-63. https://doi.org/10.3153/FH24005

The effect of particle size on the composition and the hydration, oil holding, thermal, and technological properties of grape pomace

Partikül büyüklüğünün üzüm posasının kompozisyonuna ve hidrasyon, yağ tutma, termal, teknolojik özelliklerine etkisi

Öz

Anahtar Kelimeler

The effect of particle size on the composition and the hydration, oil holding, thermal, and technological properties of grape pomace

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Early Pub Date

Publication Date

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