Meral AKYILMAZ KILIÇ, Zehra GÜLSÜNOĞLU, Ebru DURMUŞ FIRATLIGİL, Ela ERGÜNEY

Karayemiş Tozu Fiziksel Özelliklerinin İyileştirilmesi

Karayemiş aroma verici katkı olarak gıda endüstrisinde ve kozmetik endüstrisinde kullanılmaktadır. Taze meyveye alternatif bir tüketim formu olarak sunulan meyve tozları, raf ömürlerinin uzun olması ve her mevsimde tüketilebilmeleri nedeniyle gıda endüstrisinde özellikle ara ürün olarak kullanılmaktadır. Bu çalışmada, karayemiş tozu fiziksel özellikleri üzerine farklı kurutmaya yardımcı katkı maddelerinin (maltodekstrin DE5, maltodekstrin DE47, trikalsiyum fosfat) etkileri incelenmiştir. Karayemiş tozu püresine katkı maddeleri eklenmiş ve karışım dondurularak kurutulmuştur. Elde edilen karayemiş tozu örneklerinde nem içeriği, su aktivitesi, higroskopi, kekleşme derecesi, suda dağılabilirlik ve renk ölçümleri yapılmıştır. Karayemiş tozu üretiminde maltodekstrin ve trikalsiyum fosfatın birlikte kullanımı en iyi fiziksel özellikleri sağlamıştır. Maltodekstrin DE5-trikalsiyum fosfat ve maltodekstrin DE47-triskalsiyum fosfat kullanılan örneklerin fiziksel özelliklerinde önemli bir farklılık gözlemlenmemiştir. Bu sebeple, karayemiş tozu üretiminde karşılaşılacak sorunların çözümünde maltodekstrinlerin trikalsiyum fosfat ile birlikte kullanılması tavsiye edilmektedir

Improvement of Physical Properties of Cherry Laurel Powder

Cherry laurel is used as a flavoring additive in food and cosmetic industries. Fruit powders, an alternative form to fresh fruits, are commonly used by food industry, especially as an ingredient because of their long shelf life and use in any season. In this study, the effect of some drying-aid additives (maltodextrin DE5, maltodextrin DE47 and tricalcium phosphate) on the physical properties of cherry laurel powder samples was investigated. Additives were added to cherry laurel puree, and the mixture was freeze-dried. Moisture content, water activity, hygroscopy, caking degree, dispersibility and the color values of freeze-dried cherry laurel powder samples were determined. Best physical properties were obtained in the powder samples with both maltodextrin and tricalcium phosphate. Insignificant differences were found among the properties of the samples with maltodextrin DE5-tricalcium phosphate and maltodextrin DE47-tricalcium phosphate. Therefore, the use of any of the maltodextrins and tricalcium phosphate together is recommended for solving problems in the production of cherry laurel powder

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