Demet YILDIZ TURGUT, Orçun ÇINAR, Tuba SEÇMEN

FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ

Bu çalışmada farklı yöntemlerle elde edilen kamkat tozlarının fonksiyonel kalite parametrelerinin belirlenmesi amaçlanmıştır. Bu kapsamda, %10 maltodekstrin ilavesi ve maltodekstrinsiz olarak sıcak hava ile kurutma ve dondurarak kurutma yöntemi ile elde edilen kamkat tozu örneklerinde toplam fenolik madde, flavonoid, karetonoid miktarı, askorbik asit, antioksidan aktivite ve flavonoid bileşen analizleri gerçekleştirilmiştir. Toplam fenolik madde, flavonoid ve karotenoid miktarı, antioksidan aktivite ve flavonoid kompozisyonu açısından en yüksek değerler maltodekstrinsiz dondurarak kurutma yöntemi ile elde edilen toz örneğinde tespit edilmiştir. En yüksek askorbik asit içeriği ise %10 maltodekstrin ilaveli dondurarak kurutma yöntemi ile elde edilen toz örneğinde belirlenmiştir. Maltodekstrin ilavesinin sıcak hava kurutma yönteminde flavonoid bileşenlerin miktarını olumlu etkilediği gözlenmiştir. Elde edilen kamkat tozlarının çeşitli gıda ürünlerinde duyusal ve fonksiyonel özelliklerin geliştirilmesinde katkı maddesi olarak kullanılabileceği öngörülmektedir.

Anahtar Kelimeler:

Kamkat (Fortunella margarita Swing), meyve tozu, kurutma, antioksidan, flavonoid

DETERMINATION OF FUNCTIONAL PROPERTIES OF KUMQUAT (FORTUNELLA MARGARITA Swing.) POWDERS OBTAINED BY DIFFERENT METHODS

In this study, determination of the functional quality parameters of kumquat powders obtained by different methods was aimed. For this purpose, total phenolic content, total flavonoid content, total carotenoid content, ascorbic acid, antioxidant activity and flavonoid composition analyses were performed in kumquat powder samples obtained by hot air and freeze drying methods with 10% maltodextrin and without maltodextrin. The highest values in terms of total phenolic, flavonoid, and carotenoid contents, antioxidant activity and flavonoid compositions were detected in the powder sample obtained by freeze drying method without maltodextrin. The highest ascorbic acid content was determined in the powder sample obtained by freeze drying method with 10% maltodextrin. It was observed that the flavonoid composition was positively affected by the addition of maltodextrin in hot air drying method. As a result, the obtained kumquat powders can be used as additives in various food products for improving sensorial and functional properties.

Keywords:

Kumquat (Fortunella margarita Swing.), fruit powder, drying, antioxidant, flavonoid,

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