Yeşil Kahve Ekstraktı İle Katkılanmış Fındık Ezmelerinin Raf Ömrünün Belirlenmesi

Abstract

Bu çalışmada kavrulmuş Tombul fındık çeşidinden üretilen fındık ezmesi (FE), antioksidan kaynağı olarak yeşil kahve ekstraktı (YKE) ile %0 (kontrol), %0.5 ve %0.75 oranlarında katkılanmıştır. Homojenize edilmiş karışımlar daha sonra hava boşluğu kalmayacak şekilde kavanozlara doldurulup, 4oC, 25oC ve 40oC’de 3 ay depolanmıştır. Depolama süresince örneklerin bileşim unsurlarında meydana gelen fiziksel, kimyasal değişimler belirlenmiş ve bu değişimleri yansıtan matematiksel denklikler elde edilmiştir. Araştırmada antioksidan kaynağı olarak kullanılan yeşil kahve ekstraktının (YKE) çözünür kurumaddesi (SÇKM), toplam fenolik maddesi (TFM), antioksidan aktivitesi (AA), Hunter L*a* ve b* değerleri sırasıyla %63±0.00, 8757.74±118.0 mg, GAE/100 g, 210.03±4.71 μg TE/mg, 40.09±0.05, 8.61±0.04 ve 17.44±0.01 olarak belirlenmiştir. Üretim sonrası yapılan inkübasyonlarda YKE-FE karışımlarına ait formülasyonların tümünde herhangi bir küf tespit edilememiştir. Depolama süresince YKE-FE karışımlarının bileşim unsurlarında meydana gelen değişikliklerin ortaya koymak için istatistiksel analizlerde Varyans Analizi (ANOVA) ve Tukey Çoklu Karşılaştırma Testi kullanılmıştır. Varyans Analizi sonucunda YKE-FE karışımlarının nem, peroksit sayısı (PS), toplam tokoferol (TT) ve toplam fenolik madde (TFM) miktarı üzerine KO (Katkı Oranı) x S (Sıcaklık) x DS (Depolama Süresi) interaksiyonun etkisi önemli bulunmuştur (p<0.05). Hunter L*, a* ve b* renk değerleri, DPPH-radikal süpürme aktivitesi (DPPH-RSA) ve antioksidan aktivite (AA) üzerine KOxDS faktörü etkili olurken, oleik/linoleik asit oranı (O/L) üzerine SxDS faktörünün daha etkili olduğu belirlenmiştir (p<0.01). Serbest yağ asitliği (SYA), KOxS ve KOxDS interaksiyonları belirgin değişim göstermiştir (p<0.05). Diğer taraftan depolama süreçlerinde yağ miktarının varyasyon kaynakları tarafından etkilenmediği ortaya çıkmıştır. YKE içermeyen FE numunelerinin nem ve yağ miktarı, depolama süreleri boyunca önemli ölçüde değişmedi. Diğer taraftan, Hunter L *, a * ve b * değerleri, SYA, PS ve O/L oranı artarken, TT, TFM, DPPH-RSA ve AA değerleri düşmüştür. Depolanma sırasında YKE-FE karışımlarının bileşiminde ki değişimlerin kontrol örneklerine göre önemli ve olumlu olduğu ve kayıpların, ürünün tüketimini etkileyecek düzeyde olmadığı saptanmıştır (p<0.01). Belirlenen O/L, PS, AA, ve TFM kalite parametrelerine ait verilere regresyon analizi uygulandığında, parabolid regresyon eşitlikleri veya üç boyutlu polinom eşitliklerinin tüm parametreler için çok önemli olduğu (p<0.001) bulunmuş ve %72.82-93.84 arasında değişen R2 değerleri vermiştir. Sonuçta elde edilen bu eşitliklerin katkılı ve katkısız FE'nin depolama ömrünü hesaplamada kullanılabileceği belirlenmiştir.,In this study, hazelnut paste (HP) produced from roasted Tombul hazelnut variety was added with 0% (control), 0.5% and 0.75% with green coffee extract (GCE) as antioxidant source. The homogenized mixtures were then filled into jars with no air gap and stored at 4oC, 25oC and 40oC for 3 months. During storage, physical and chemical changes in the composition of the samples were determined and mathematical equations reflecting these changes were obtained. The soluble dry matter (SDM), total phenolic substance (TPM), antioxidant activity (AA), Hunter L*, a* and b* values of green coffee extract (GCE) used as antioxidant source in the research were determined respectively as 63±0.00 %, 8757.74±118.0 mg GAE/100 g, 210.03±4.71 μg TE/mg, 40.09 ±0.05, 8.61±0.04 and 17.44±0.01. No mold was detected in all of the formulations of YKE and hazelnut paste mixtures after incubation. Variance Analysis (ANOVA) and Tukey’s Multiple Comparison Test were used in statistical analyzes to reveal the changes in the composition of GCE-HP mixtures during storage periods. As a result of the analysis of variance, the effect of AR (Additive Ratio) x T (Temperature) x ST (Storage Time) interaction on the moisture, peroxide number (PV), total tocopherol (TT) and total phenolic content (TPM) of GCE-HP mixtures were found to be significant (p<0.05). While ARxST factor more effective on Hunter L *, a * and b * color values, DPPH-radical scavenging activity (DPPH-RSA) and antioxidant activity (AA), it was determined that TxST factor to be more effective on oleic/linoleic acid ratio (O/L) (p<0.01). Free fatty acid (FFA), ARxT and ARxST interactions showed significant changes (p<0.05). On the other hand, it was found that the amount of oil in storage processes was not affected by the sources of variation. The moisture, and oil amount of HP samples not containing GCE has not been changed significantly during of storage periods. On the other hand, Hunter L *, a * and b * values, FFA, PV and O/L ratio have increased while TT, TPM, DPPH-RSA and AA values are decreasing. Changes in the composition of GCE-HP mixtures during storage were found to be significant compared to the control samples and losses were not sufficient to affect the consumption of the product (p<0.01). When regression analysis was applied to the data of O/L, PV, AA and TPM quality parameters, parabolid regression equations or three dimensional polynomial equations were found to be very important for all parameters (p<0.001) and gave R2 values ranging from 72.82-93.84%. As a result, it was found that these equations can be used to calculate the storage life of FE with and without additives.

In this study, hazelnut paste (HP) produced from roasted Tombul hazelnut variety was added with 0% (control), 0.5% and 0.75% with green coffee extract (GCE) as antioxidant source. The homogenized mixtures were then filled into jars with no air gap and stored at 4oC, 25oC and 40oC for 3 months. During storage, physical and chemical changes in the composition of the samples were determined and mathematical equations reflecting these changes were obtained. The soluble dry matter (SDM), total phenolic substance (TPM), antioxidant activity (AA), Hunter L*, a* and b* values of green coffee extract (GCE) used as antioxidant source in the research were determined respectively as 63±0.00 %, 8757.74±118.0 mg GAE/100 g, 210.03±4.71 μg TE/mg, 40.09 ±0.05, 8.61±0.04 and 17.44±0.01. No mold was detected in all of the formulations of YKE and hazelnut paste mixtures after incubation. Variance Analysis (ANOVA) and Tukey’s Multiple Comparison Test were used in statistical analyzes to reveal the changes in the composition of GCE-HP mixtures during storage periods. As a result of the analysis of variance, the effect of AR (Additive Ratio) x T (Temperature) x ST (Storage Time) interaction on the moisture, peroxide number (PV), total tocopherol (TT) and total phenolic content (TPM) of GCE-HP mixtures were found to be significant (p<0.05). While ARxST factor more effective on Hunter L *, a * and b * color values, DPPH-radical scavenging activity (DPPH-RSA) and antioxidant activity (AA), it was determined that TxST factor to be more effective on oleic/linoleic acid ratio (O/L) (p<0.01). Free fatty acid (FFA), ARxT and ARxST interactions showed significant changes (p<0.05). On the other hand, it was found that the amount of oil in storage processes was not affected by the sources of variation. The moisture, and oil amount of HP samples not containing GCE has not been changed significantly during of storage periods. On the other hand, Hunter L *, a * and b * values, FFA, PV and O/L ratio have increased while TT, TPM, DPPH-RSA and AA values are decreasing. Changes in the composition of GCE-HP mixtures during storage were found to be significant compared to the control samples and losses were not sufficient to affect the consumption of the product (p<0.01). When regression analysis was applied to the data of O/L, PV, AA and TPM quality parameters, parabolid regression equations or three dimensional polynomial equations were found to be very important for all parameters (p<0.001) and gave R2 values ranging from 72.82-93.84%. As a result, it was found that these equations can be used to calculate the storage life of FE with and without additives.