Research Article
Year 2023,
Volume: 27 Issue: 1, 125 - 136, 24.03.2023
Abstract
Bu araştırmada, bazı katkı maddeleri (Türk kahvesi, kakao ve propolis) ile yumurta tozu üretimi araştırılmıştır. Yumurtalar ayrı ayrı Türk kahvesi (%1) ve kakao (%1) ile muamele edildikten sonra %0.5 ve %1 seviyelerinde ayrı ayrı propolis ile karıştırılmıştır. Örnekler dondurularak kurutulduktan sonra polietilen poşetlere konularak oda sıcaklığında (25°C) 14 gün depo edilmiştir. Depolamanın 0., 7. ve 14. günlerinde nem (%), renk, pH, mezofilik aerofilik bakteri (TMAB), su absorpsiyon ve suda çözünme indeksi analizleri gerçekleştirilmiş olup; depolamanın 0. gününde mikroskobik görüntüleri alınmıştır. Propolis ilavesinin üretilen yumurta tozu verimini (%24.66) artırdığı görülmüş olup; örneklerin nem değerlerinin %0.88-8.49 arasında değişiklik gösterdiği tespit edilmiştir. Bu değerlere göre örneklerde toplam mezofilik aerofilik bakteriye rastlanmamıştır (0 log kob g-1). Propolis ilavesi yumurta tozlarının su absorplama indeksini artırmıştır. Bu artışın tozların kullanılacağı ürünlerin kabarmasına olumlu yönde etki yapacağı düşünülmektedir. Ayrıca Türk kahvesi+propolis ve kakao+propolis içeren yumurta tozlarının özellikle pastacılık sektöründe kullanılarak daha uzun ömürlü ve aromalı gıdalar üretilebileceği de düşünülmektedir.
Keywords
References
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- Alinejad, M., Motamedzadegan, A., Rezaei, M., & Regenstein, J.M. (2016). The impact of drying method on the functional and antioxidant properties of whitecheek shark (Carcharhinus dussumieri) protein hydrolysates. J. Food Process. Preserv., 41, e12972.
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- Belyavin, C.G. (2016). Eggs: use in the food industry Encyclopedia of food and health. Academic Press, Oxford.
- Boyacıoğlu, M.H. (1993). Ekmek katkı maddelerinin sağlık açısından değerlendirilmesi. Un Mamulleri Dünyası, 2(4), 35–42.
- Deshwal, G.K., Singh, A.K., Kumar, D., & Sharma, H. (2020). Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder. LWT Food Sci. Technol., 134, 110-117.
- Du, M., & Ahn, D.U. (2008). Effects of antioxidants and packaging on lipid and cholesterol oxidation and color changes of ırradiated egg yolk powder. Journal of Food Science, 65(4), 625-629
- Grootaert, C., Voorspoels, S., Jacobs, G., Matthijs, B., Possemiers, S., & der Saag, H. (2019). Clinical aspects of egg bioactive peptide research: a review. International Journal of Food Science and Technology, 54 (6), 1967-1975.
- Gündaoğan, B. (2021). Farklı kurutma sistemlerinin pastörize sıvı yumurta akının bazı fonksiyonel özellikleri üzerine etkisi. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya
- Güner, K.Ö. (2017). Fındık hammaddesinden püskürtmeli kurutma ve dondurarak kurutma yöntemleri ile fındık sütü tozu eldesi ve karakterizasyonu. Yüksek Lisans Tezi, Sebahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul
- Haque, M.K., & Roos, Y.H. (2006). Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innovative Food Science & Emerging Technologies, 7 (1–2), 62-73.
- Hunt, M. C., Acton, R. C., Benedict, C. R., Calkins, D. P., Cornforth, L. E., Jeremiah, D. G., Olson, C. P., Salm, J. W., & Savell, S. D. (1991). Shivas guidelines for meat color evaluation, 9-12. 44th Annual Reciprocal Meat Conference Chicago.
- Ishwarya, S.P., & Anandharamakrishnan, C. (2015). Spray-freeze-drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering 149, 171-180
- Katekhong, W., & Charoenrein, S. (2018). Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white. Drying Technology, 36 (2), 169-177
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- Lambooij, E., Potgieter, C. M., Britz, C. M., Nortje, G. L., & Pieterse, C. (1999). Effect of electrical and mechanical stunning methods on meat quality in Ostriches. Meat Sci. 52, 331-337.
- Lario Y., Sendra E., Garcı ., Fuentes C., SayasBarberá E., Fernández-López ., & Perez-Alvarez J.A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg Technol, 5(1), 113-117. https://doi.org/10.1016/j.ifset.2003.08.001
- Liapis, A.I., & Bruttini, R. (2007). Freeze drying a.s. mujumdar (Ed.). Handbook of industrial drying (3rd ed.), CRC Press, Boca Raton, 257-284.
- Özdemir, E.E., Görgüç, A., Gençdağ, E., & Yılmaz, F.M. (2021). Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. GIDA 46(3) 583-607 doi: 10.15237/gida. GD21009
- Özyiğit, E., Eren, İ., Kumcuoğlu, S., & Tavman, Ş. (2020). Diyet lifi ile zenginleştirilmiş glutensiz kek hamurlarının yüksek genlikli salınımlı kayma analizi (LAOS) ile reolojik karakterizasyonu. GIDA 45(2) 356-368 doi: 10.15237/gida.GD19131
- Quan, T.H., & Benjakul, S. (2019). Production and characterization of duck albumen hydrolysate using enzymatic process. International Journal of Food Science and Technology, 54 (11), 3015-3023.
- Polat, Y. (2007). Buğday ununa balkabağı tozu ilavesinin unun ekmeklik kalitesi üzerine etkisi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, Fen Bilimleri Ens. İstanbul
- Preethi, R., Shweta, D., Moses, J. & Anandharamakrishnan, C. (2020). Conductive hydro drying as an alternative method for egg white powder production. Drying Technology, 1-13.
- Saikia, S., Mahnot, N. K., & Mahanta, C. L. (2015). Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem, 171, 144-152. https://doi.org/10.1016/j.foodchem.(2014).08.0 64.
- Thammasena, R., Fu, C.W., Liu, J.H., & Liu, D.C. (2020). Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination. Animal Science Journal, 91 (1),1-9.
- Velioğlu, S. (2019). Liyofilize bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpük oluşturma ve emülsifikasyon özelliklerinin belirlenmesi. GIDA 44 (5), 919-931 doi: 10.15237/gida.GD19113
- Yerlikaya, S. & Şen Arslan, H., (2019). Dondurularak ve püskürterek kurutulmuş süt tozlarının bazı mikrobiyolojik ve fizikokimyasal özelliklerinin karşılaştırılması. BEÜ Fen Bilimleri Dergisi 8 (2), 677-687.
Year 2023,
Volume: 27 Issue: 1, 125 - 136, 24.03.2023
Abstract
In this research, some additives (Turkish coffee, cocoa and propolis) and egg powder production were investigated. After the eggs were treated with Turkish coffee (1%) and cocoa (1%), they were mixed with 0.5% and 1% propolis separately. After freeze-drying, the samples were placed in polyethylene bags and stored at room temperature (25°C) for 14 days. Moisture (%), color, pH, mesophilic aerophilic bacteria (TMAB), water absorption and water solubility index analyzes were performed on the 0th, 7th and 14th days of storage. Microscopic images were taken on 0th day of storage. It was observed that the addition of propolis increased the egg powder yield (24.66%). It was determined that the moisture values of the samples varied between 0.88-8.49%. According to these values, no total mesophilic aerophilic bacteria was found in the samples (0 log cfu g-1). The addition of propolis increased the water absorption index of egg powders. It is thought that this increase will have a positive effect on the swelling of the products in which the powders will be used. It is also thought that egg powders containing Turkish coffee + propolis and cocoa + propolis can be used especially in the pastry sector to have long shelf-life and flavored foods.
Keywords
References
- Alçay, S., Toker, M.B., Gokce, E., Ustuner, B., Onder, N.T., & Sagırkaya, H. (2015). Successful ram semen cryopreservation with lyophilized egg yolk-based extender. Cryobiology, 71, 329-333.
- Alçay, S., Gokce, E., Toker, M. B., Onder, N. T., Ustuner, B., Uzabacı, E., & Cavus, S. (2016). Freeze-dried egg yolk based extenders containing various antioxidants improve post-thawing quality and incubation resilience of goat spermatozoa. Cryobiology, 72(3), 269-273.
- Alinejad, M., Motamedzadegan, A., Rezaei, M., & Regenstein, J.M. (2016). The impact of drying method on the functional and antioxidant properties of whitecheek shark (Carcharhinus dussumieri) protein hydrolysates. J. Food Process. Preserv., 41, e12972.
- Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin, E. L. (1969). Roll and extrusion-cooking of grain sorghum grits. Cereal Science Today, 14 (11), 372-376.
- AOAC, (2000). Official Methods of Analysis (18th ed.). Arlington, VA, Association of Official Analytical Chemists
- Asghar, A., & Abbas, M. (2012). Dried egg powder utilization, a new frontier in bakery products. Agriculture and Biology Journal of North America, 3 (13), 493-505.
- Ayadi, M. A., Khemakhem, M., Belgith, H., & Attia, H. (2008). Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. J Food Sci, 73, 281–287. https://doi.org/10.1111/j.1750-3841.2008.00811.x
- Belyavin, C.G. (2016). Eggs: use in the food industry Encyclopedia of food and health. Academic Press, Oxford.
- Boyacıoğlu, M.H. (1993). Ekmek katkı maddelerinin sağlık açısından değerlendirilmesi. Un Mamulleri Dünyası, 2(4), 35–42.
- Deshwal, G.K., Singh, A.K., Kumar, D., & Sharma, H. (2020). Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder. LWT Food Sci. Technol., 134, 110-117.
- Du, M., & Ahn, D.U. (2008). Effects of antioxidants and packaging on lipid and cholesterol oxidation and color changes of ırradiated egg yolk powder. Journal of Food Science, 65(4), 625-629
- Grootaert, C., Voorspoels, S., Jacobs, G., Matthijs, B., Possemiers, S., & der Saag, H. (2019). Clinical aspects of egg bioactive peptide research: a review. International Journal of Food Science and Technology, 54 (6), 1967-1975.
- Gündaoğan, B. (2021). Farklı kurutma sistemlerinin pastörize sıvı yumurta akının bazı fonksiyonel özellikleri üzerine etkisi. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya
- Güner, K.Ö. (2017). Fındık hammaddesinden püskürtmeli kurutma ve dondurarak kurutma yöntemleri ile fındık sütü tozu eldesi ve karakterizasyonu. Yüksek Lisans Tezi, Sebahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul
- Haque, M.K., & Roos, Y.H. (2006). Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innovative Food Science & Emerging Technologies, 7 (1–2), 62-73.
- Hunt, M. C., Acton, R. C., Benedict, C. R., Calkins, D. P., Cornforth, L. E., Jeremiah, D. G., Olson, C. P., Salm, J. W., & Savell, S. D. (1991). Shivas guidelines for meat color evaluation, 9-12. 44th Annual Reciprocal Meat Conference Chicago.
- Ishwarya, S.P., & Anandharamakrishnan, C. (2015). Spray-freeze-drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering 149, 171-180
- Katekhong, W., & Charoenrein, S. (2018). Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white. Drying Technology, 36 (2), 169-177
- Koç M., Koç, B., Susyal, G., Sakin Yilmazer, M., Kaymak Ertekin, F., & Bağdatlıoğlu, N. (2011). Functional and physicochemical properties of whole egg powder: effect of spray drying conditions. J Food Sci Technol 48(2):141–149
- Lambooij, E., Potgieter, C. M., Britz, C. M., Nortje, G. L., & Pieterse, C. (1999). Effect of electrical and mechanical stunning methods on meat quality in Ostriches. Meat Sci. 52, 331-337.
- Lario Y., Sendra E., Garcı ., Fuentes C., SayasBarberá E., Fernández-López ., & Perez-Alvarez J.A. (2004). Preparation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg Technol, 5(1), 113-117. https://doi.org/10.1016/j.ifset.2003.08.001
- Liapis, A.I., & Bruttini, R. (2007). Freeze drying a.s. mujumdar (Ed.). Handbook of industrial drying (3rd ed.), CRC Press, Boca Raton, 257-284.
- Özdemir, E.E., Görgüç, A., Gençdağ, E., & Yılmaz, F.M. (2021). Püskürtmeli kurutma ve dondurarak kurutma yöntemlerinin temelleri ve bu yöntemler ile gıda atıklarından toz ürünlerin üretimi. GIDA 46(3) 583-607 doi: 10.15237/gida. GD21009
- Özyiğit, E., Eren, İ., Kumcuoğlu, S., & Tavman, Ş. (2020). Diyet lifi ile zenginleştirilmiş glutensiz kek hamurlarının yüksek genlikli salınımlı kayma analizi (LAOS) ile reolojik karakterizasyonu. GIDA 45(2) 356-368 doi: 10.15237/gida.GD19131
- Quan, T.H., & Benjakul, S. (2019). Production and characterization of duck albumen hydrolysate using enzymatic process. International Journal of Food Science and Technology, 54 (11), 3015-3023.
- Polat, Y. (2007). Buğday ununa balkabağı tozu ilavesinin unun ekmeklik kalitesi üzerine etkisi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, Fen Bilimleri Ens. İstanbul
- Preethi, R., Shweta, D., Moses, J. & Anandharamakrishnan, C. (2020). Conductive hydro drying as an alternative method for egg white powder production. Drying Technology, 1-13.
- Saikia, S., Mahnot, N. K., & Mahanta, C. L. (2015). Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem, 171, 144-152. https://doi.org/10.1016/j.foodchem.(2014).08.0 64.
- Thammasena, R., Fu, C.W., Liu, J.H., & Liu, D.C. (2020). Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination. Animal Science Journal, 91 (1),1-9.
- Velioğlu, S. (2019). Liyofilize bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpük oluşturma ve emülsifikasyon özelliklerinin belirlenmesi. GIDA 44 (5), 919-931 doi: 10.15237/gida.GD19113
- Yerlikaya, S. & Şen Arslan, H., (2019). Dondurularak ve püskürterek kurutulmuş süt tozlarının bazı mikrobiyolojik ve fizikokimyasal özelliklerinin karşılaştırılması. BEÜ Fen Bilimleri Dergisi 8 (2), 677-687.
There are 31 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Araştırma Makaleleri |
| Authors | |
| Publication Date | March 24, 2023 |
| Submission Date | September 26, 2022 |
| Published in Issue | Year 2023 Volume: 27 Issue: 1 |
Indexing and Abstracting