Aslıhan DEMİRDÖVEN, Ahsen Rayman ERGÜN, İpek SÖZER, Taner BAYSAL

Effects of Thawing and Cooking Methods on Quality of Frozen Artichoke and Spinach

Bu çalışmada, çözündürme ve pişirme teknikleriyle bu tekniklerin kombinasyonlarının enginar ve ıspanak kalitesi üzerine etkileri incelenmiştir. Donmuş örnekler buzdolabında geleneksel çözündürme (TT), mikrodalga çözündürme (MWT), geleneksel pişirme (TC), mikrodalga çözündürme ve pişirme (MWT&C) olarak dört gruba ayrılmıştır. Kalite özellikleri uygulamalardan sonra ve 4 ay depolama süresince her ay analizlerle belirlenmiştir. Sonuç olarak, antioksidan bileşiklerin enginar için en fazla mikrodalga çözündürme ve mikrodalga çözündürme+pişirme gruplarında bulunduğu, ıspanakta ise geleneksel çözündürme ve geleneksel pişirme uygulamalarının antioksidan bileşikleri korumada etkili olduğu saptanmıştır. Uygulamalar toplam ve suda çözünür kuru madde içeriklerine istatistiksel olarak önemli etkide bulunurken, parlaklık değeri mikrodalga çözündürme ve pişirme kombinasyonunda depolama süresince diğer gruplara göre daha iyi korunmuştur.

Donmu Enginar ve Ispanağın Kalitesi Üzerine Pi irme ve Çözündürme Uygulamalarının Etkisi

In this study, the effect of thawing, cooking and their combination on the quality of artichoke and spinach was investigated. Frozen samples were separated into four application groups: traditional thawing in a refrigerator (TT), microwave thawing (MWT), traditional cooking (TC), and microwave thawing+cooking (MWT&C). Quality characteristics of samples were investigated after each application and on a monthly basis during storage. As a result, antioxidant compounds were found mostly in the MWT and MWT&C groups for artichoke samples, but TT and TC applications were more effective for preserving the antioxidant compounds of spinach samples. Treatments had a significant effect on quality characteristics like water soluble and dry matter contents. Lightness colour value of the vegetables was well preserved in the MWT&C group compared to the other groups during storage.

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