Fındık Sütünün C Vitamince Zengin Meyve Pulpları İle Zenginleştirilmesi, Bileşimi ve Raf Ömrü Üzerine Araştırma

Abstract

Bu araştırmada kavrulmuş Tombul fındık çeşidinden üretilen fındık sütü, Vit C kaynağı olarak % 20, % 40 ve % 60 oranlarında kuşburnu (Rosa canina L.) ve çilek meyve (Albion (Fragaria sp.)) pulpları ve % 6 kristal toz şeker ile katkılanmıştır. Homojenize edilmiş karışımlar daha sonra kavanozlar içerisine doldurulup pastörize (85 0C’de 15 dk.) edilmiştir. 4 0C ve 250C’de 6 hafta depolanmış örneklerin bileşim unsurlarında meydana gelen fiziksel, kimyasal değişimler belirlenmiş ve bu değişimleri yansıtan matematiksel eşitlikler elde edilmiştir. Kuşburnu (KP), çilek (ÇP) meyve pulpu ve fındık sütünün (FS) bileşimimde; TKM % 12.29- 18.12, SÇKM % 3.00-10.00, pH 3.95-6.89, titrasyon asitliği % 0.035-0.87, glikoz % 0.179- 2.362, fruktoz % 0.220-2.772, sakkaroz % 0.252-2.646, toplam şeker % 0.651-7.779, hidroksimetilfurfural (HMF) 2.90-10.37 mg/kg, askorbik asit (Vit C) 6.29-47.95 mg/100g, toplam fenolik madde (TFM) 41.98-775.53 mg GAE/100g, DPPH-radikal süpürme aktivitesi (DPPH-RSA) % 61.25-77.04, antioksidan aktivite 20.52-34.38 µg TE/g, viskozite 4.92- 163.50 cP, Hunter L* değeri 31.46-66.06, Hunter +a* değeri 2.53-21.46, Hunter +b* değeri 8.12-10.00 arasında değişmiştir. Fındık sütünde ortalama yağ ve protein sırasıyla % 2.88 ve % 3.80 olarak saptanmıştır. Antosiyanın miktarı ise çilek pulpunda 9.92 ile 10.88 mg/L arasında değiştiği belirlenmiştir. İnkübasyon sonrasında meyve pulpu ve fındık sütü karışımlarına ait formülasyonlarda herhangi bir küf ve ozmofilik maya tespit edilememiştir. Duyusal açıdan KP-FS ve ÇP-FS karışımlarının renk, tat, aroma ve kıvamı değerlendirildiğinde, % 20-40KP ve % 40-60ÇP arasında katkıların en beğenilen katkı oranları olduğu ortaya çıkmıştır. 4 0C ve 250C’de 6 hafta depolanmış KP-FS karışımlarının bileşim unsurlarına Varyans analizi uygulanmış ve önemli çıkan varyasyon kaynakları Tukey Çoklu Karşılaştırma Testi ile karşılaştırılmıştır. Sonuçta KP-FS karışımlarının pH, titrasyon asitliği, viskozite değeri ve stabilitesi üzerine KO (Katkı Oranı) x S (Sıcaklık) x DS (Depolama Süresi) interaksiyonun etkisi önemli bulunmuştur (p<0.05). TKM’nin sadece KO ile, SÇKM’nin ise KO ve DS ile etkilendiği belirlenmiştir. HMF miktarı üzerine KOxS ve KOxDS, Vit C miktarı üzerine SxDS, TFM miktarı ve Hunter L* değeri üzerine KOxDS, Hunter a* ve b* değeri üzerine KOxS, DPPH-RSA ve antioksidan aktivite üzerine ise KOxS, KOxDS ve SxDS interaksiyonlarının etkili olduğu görülmüştür (p <0.05). FS-ÇP karışımlarında ise 40C ve 250C’de 6 hafta depolanması sonunda HMF, antosiyanin miktarı ile DPPH-RSA, antioksidan aktivitesi, viskozite ve serum ayrılma oranı (stabilite) üzerine KOxSxDS interaksiyonu etkili bulunmuştur. TKM ve SÇKM miktarına KO, Vit C miktarı ve Hunter a* değerine KO, DS, III pH değerine SxDS, titrasyon asitliğine KOxS, KOxDS, Hunter L* ve b* değerine KOxS, SxDS faktörlerinin etkili olduğu belirlenmiştir (p <0.05). KP ve ÇP’nin FS karışımlarının 6 hafta depolama sonucunda belirgin ve olumlu değişiklikler TFM ve antioksidan aktivitede olmuştur. FS’nün zenginleştirilmesinde kullanılan Vit C depolama boyunca azalma göstermiş, fakat 4. hafta sonunda pulp oranı yüksek FS’nde kayıpların, ürünün tüketimini etkileyecek düzeyde olmadığı saptanmıştır. Belirlenen kalite parametrelerine ait verilerin regresyon analizi sonucu parabolid regresyon eşitliği veya üç boyutlu polinom eşitliği tüm parametreler için çok önemli (p <0.001) bulunmuş ve KP-FS için % 95.7-99.6, ÇP-FS için % 95.94-99.98 arasında yüksek R2 değerleri vermiştir. Sonuçta KP ve ÇP’nun FS ile (% 20, 40 ve 60) karışımlarına ait TFM, AA (askorbik asit), Hunter L*, a*, b* renk değerleri, viskozite, HMF gibi kalite parametrelerinin sıcaklık (T) ve süre (t) ile değişiminden elde edilen matematiksel eşitlikler optimum koşulları belirlemede yüksek doğrulukta kullanılabilir.,In this research, hazelnut milk produced from roasted Tombul hazelnut varieties was supplemented with 20 %, 40 % and 60 % rosehip (Rosa canina L.) and strawberry fruit (Albion (Fragaria sp.)) as Vit C source and 6 % crystalline granulated sugar. Homogenized mixtures were then filled into jars and pasteurized (15 min at 85 °C). Physical and chemical changes occurring in the composition components of the samples stored at 40C and 250C for 6 weeks were determined and mathematical equations reflecting these changes were obtained. Composition of rosehip (RP), strawberry (SP) fruit pulp and hazelnut milk (HM) has been determined to vary between; TDM 12.29-18.12 %, SDM 3.00-10.00 %, pH 3.95-6.89, acidity 0.035-0.87 %, glucose 0.179- 2.362 %, fructose 0.220-2.772 %, sucrose 0.252-2.646 %, total sugar 0.651-7.779 %, hydroxymethylfurfural (HMF) 2.90-10.37 mg / kg, ascorbic acid (Vit C) 6.29-47.95 mg/100g, total phenolic matter (TPM) 41.98-775.53 mg GAE/100g, DPPH-radical scavenging activity (DPPH-RSA) 61.25-77.04 %, antioxidant activity 20.52- 34.38 µg TE / g, viscosity 4.92-163.50 cP, Hunter L* value 31.46-66.06, Hunter a* value 2.53-21.46, Hunter b* value 8.12-10.00. The average fat and protein in hazelnut milk were determined as 2.88 % and 3.80 % respectively. The amount of anthocyanin ranged from 9.92 to 10.88 mg / L in strawberry pulp. No mold and osmophilic yeast were detected in the formulations of fruit pulp and hazelnut milk mixtures after incubation. When the color, taste, aroma and consistency of RP-HM and SP-HM mixtures were evaluated sensitively, it was found that the contributions between 20- 40 % RP and 40-60 % SP were the most favorable contribution rates. Analysis of Variance was applied to composition components of RP-HM mixtures at 40C and 250C for 6 weeks’ storage and the significant variation sources were compared with the Tukey Multiple Comparison Test. In conclusion, the effect of CR (Ratio of Contribution) x T (Temperature) x ST (Storing Times) interaction on pH, acidity, viscosity value and stability of RP-HM mixtures was found to be significant (p <0.05). It was determined that TDM was affected only by CR and SDM by CR and ST. CRxT and CRxST on the amount of HMF, TxST on the amount of Vit C, CRxST on the amount of TFM and Hunter L* value, CRxT on Hunter a* and b* value and CRxT, CRxST and TxST interactions on DPPH-RSA and antioxidant activity were found to be effective (p <0.05). In the SP-HM blends, at the end of storage at 40C and 250C for 6 weeks, CRxTxST interaction was found to be effective on content of HMF and anthocyanin, DPPH-RSA, antioxidant activity, viscosity and serum separation rate (stability). Factors of CR on the amount of TDM and SDM, CR and ST on V Vit C amount and Hunter a * value, TxST and CRxST on pH value, CRxT and TxST on Hunter L * and b * values determined to be effective (p <0.05). The evident and positive changes in the result of 6 weeks’ storage belong to RP-HM and SPHM mixtures were in TFM and antioxidant activity. Vit C used in the enrichment of HM showed a decrease during storage, however, it was determined that Vit C losses in hazelnut milk with high the pulp ratio at the end of the 4th week was not enough to affect the consumption of product. Parabolid regression equations or three dimensional polynomial equations were found to be very important for all parameters (p <0.001) and it gave higher R2 values between 95.7-99.6 % for RP-HM, and between 95.94-99.98 % for SP-HM. As a result, the mathematical equations obtained from the change with the T (T) and ST (t) of quality parameters such as TFM, AA (ascorbic acid), Hunter L *, a *, b * color values, viscosity, HMF for RP or SPHM (20 %, 40 % and 60 %) mixtures have been could use to be highly accurate in determining the optimum conditions.

In this research, hazelnut milk produced from roasted Tombul hazelnut varieties was supplemented with 20 %, 40 % and 60 % rosehip (Rosa canina L.) and strawberry fruit (Albion (Fragaria sp.)) as Vit C source and 6 % crystalline granulated sugar. Homogenized mixtures were then filled into jars and pasteurized (15 min at 85 °C). Physical and chemical changes occurring in the composition components of the samples stored at 40C and 250C for 6 weeks were determined and mathematical equations reflecting these changes were obtained. Composition of rosehip (RP), strawberry (SP) fruit pulp and hazelnut milk (HM) has been determined to vary between; TDM 12.29-18.12 %, SDM 3.00-10.00 %, pH 3.95-6.89, acidity 0.035-0.87 %, glucose 0.179- 2.362 %, fructose 0.220-2.772 %, sucrose 0.252-2.646 %, total sugar 0.651-7.779 %, hydroxymethylfurfural (HMF) 2.90-10.37 mg / kg, ascorbic acid (Vit C) 6.29-47.95 mg/100g, total phenolic matter (TPM) 41.98-775.53 mg GAE/100g, DPPH-radical scavenging activity (DPPH-RSA) 61.25-77.04 %, antioxidant activity 20.52- 34.38 µg TE / g, viscosity 4.92-163.50 cP, Hunter L* value 31.46-66.06, Hunter a* value 2.53-21.46, Hunter b* value 8.12-10.00. The average fat and protein in hazelnut milk were determined as 2.88 % and 3.80 % respectively. The amount of anthocyanin ranged from 9.92 to 10.88 mg / L in strawberry pulp. No mold and osmophilic yeast were detected in the formulations of fruit pulp and hazelnut milk mixtures after incubation. When the color, taste, aroma and consistency of RP-HM and SP-HM mixtures were evaluated sensitively, it was found that the contributions between 20- 40 % RP and 40-60 % SP were the most favorable contribution rates. Analysis of Variance was applied to composition components of RP-HM mixtures at 40C and 250C for 6 weeks’ storage and the significant variation sources were compared with the Tukey Multiple Comparison Test. In conclusion, the effect of CR (Ratio of Contribution) x T (Temperature) x ST (Storing Times) interaction on pH, acidity, viscosity value and stability of RP-HM mixtures was found to be significant (p <0.05). It was determined that TDM was affected only by CR and SDM by CR and ST. CRxT and CRxST on the amount of HMF, TxST on the amount of Vit C, CRxST on the amount of TFM and Hunter L* value, CRxT on Hunter a* and b* value and CRxT, CRxST and TxST interactions on DPPH-RSA and antioxidant activity were found to be effective (p <0.05). In the SP-HM blends, at the end of storage at 40C and 250C for 6 weeks, CRxTxST interaction was found to be effective on content of HMF and anthocyanin, DPPH-RSA, antioxidant activity, viscosity and serum separation rate (stability). Factors of CR on the amount of TDM and SDM, CR and ST on V Vit C amount and Hunter a * value, TxST and CRxST on pH value, CRxT and TxST on Hunter L * and b * values determined to be effective (p <0.05). The evident and positive changes in the result of 6 weeks’ storage belong to RP-HM and SPHM mixtures were in TFM and antioxidant activity. Vit C used in the enrichment of HM showed a decrease during storage, however, it was determined that Vit C losses in hazelnut milk with high the pulp ratio at the end of the 4th week was not enough to affect the consumption of product. Parabolid regression equations or three dimensional polynomial equations were found to be very important for all parameters (p <0.001) and it gave higher R2 values between 95.7-99.6 % for RP-HM, and between 95.94-99.98 % for SP-HM. As a result, the mathematical equations obtained from the change with the T (T) and ST (t) of quality parameters such as TFM, AA (ascorbic acid), Hunter L *, a *, b * color values, viscosity, HMF for RP or SPHM (20 %, 40 % and 60 %) mixtures have been could use to be highly accurate in determining the optimum conditions.