Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcık and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcık and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists. PRACTICAL APPLICATIONS Verjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature.
Moisture sorption isotherms of pistachio nut paste were determined at 4 and 20°C by using gravimetric method with saturated salt solutions. The moisture content of pistachio nut paste increased sharply at higher water activities as the temperature increased. Mathematical models of Brunauer et al., Anderson, Oswin, Halsey, Henderson, Ku¨hn, Filonenko & Chuprin and Peleg were evaluated to determine the best fit for the experimental data. In this study, Peleg model was found to be adequate model for pistachio nut paste. By using Clausius-Clapeyron equation, the heat of sorption was determined. As moisture content increased the heat of sorption decreased.
ÖzBu çalışmada atıştırmalık ürün sektöründe önde gelen cipsin istiridye mantarı tozu ile zenginleştirilmesi amaçlanmıştır. Üretimde kullanılacak hammaddelerin oranları ve pişirme parametreleri Yanıt Yüzey Yöntemi (YYY) esas alınarak denenmiştir. Üretilen cips örneklerinin, fizikokimyasal (kuru madde, kül, protein, su aktivitesi, yağ) ve duyusal analizleri sonuçlarına göre, mantar tozu oranı (MTO), kızartma süre ve sıcaklığı YYY ile optimize edilmiştir. Kızartılmış mantar cipsleri için optimum pişirme koşulları 180 °C, 155 sn ve %40 MTO olarak belirlenmiştir. Bu norm doğrultusunda kuru madde, kül, protein, su aktivitesi, yağ ve duyusal analiz sonuçları sırası ile; %99.10, %3.25, %15.10, 0.10, %19.02 ve 5.39 olarak saptanmıştır.Anahtar Kelimeler: İstiridye mantarı, Pleurotus ostreatus, Mantar tozu, Cips, Kızartma Use of Pleurotus ostreatus Mushroom in Chips Production AbstractIn this study, chips, a leading product in the snacks sector, enriched with mushroom powder were investigated. Experimental design was constructed on the basis of the ratios of ingredients used in the manufacture and cooking parameters including mushroom powder ratio, cooking time and temperature were optimized according to the results obtained in physicochemical and sensory analyses in the trial production using Response Surface Method (RSM). Optimum cooking conditions for mushroom chips were determined as 180 °C, 155 sec and 40% mushroom powder ratio. The dry matter, ash, protein, water activity, oil and the sensory evaluation results under optimal conditions were 99.10%, 3.25%, 15.10%, 0.10, 19.02% and 5.39 respectively.
In the present study, wheat chips enriched with mushroom powder (MP) were produced using Central Composite Rotatable Design (CCRD). The effect of MP rate and cooking conditions on some physicochemical, biochemical, textural, and sensory properties of chips were investigated. Numerical optimization was performed separately to determine the best MP ratios and cooking conditions for three cooking methods (frying, baking, and microwaving). Then the predicted data produced from the model validated with experiments. The results showed that microwaving was the most suitable method for preserving some nutraceutical value of enriched chips, and MP increased the total phenolic content (TPC), antioxidant activity, and protein value of all samples. Besides, with its use in fried chips, the oil content was reduced by up to 37.07% compared to control. In conclusion, MP can be used up to about 37% in the production of the chips with its superior functional and nutritional properties. Practical applications Although chips were consumed in large quantities, they are snack foods that have a bad reputation for their nutritional value. Today, consumers want to turn to healthier foods without changing their existing eating habits. Enriching snack foods without impairing their sensory properties can solve this paradox. In this study, the addition of MP to chips produced from WF was handled with different cooking methods. The results showed that MP could be used safely in many snack foods, not just chips.
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