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.
