Cem BALTACIOĞLU, Ali ESİN

5915

Yer Elmasından Helianthus tuberosus L. Cips Üretimi ve Kalite Parametrelerinin İncelenmesi

Yer elması özel yetiştirme teknikleri olmadan birçok bölgede yetiştirilmektedir. Bir gıda olarak yer elması kendine özgü karakteristik lezzet ve fonksiyonel bileşen olarak inulin ve diğer lif ve mineralleri içermektedir. Yüksek oranda inulin içerdiğinden dolayı bu çalışmada yer elmasından cips üretimi araştırılmıştır. İnulinin özellikle diyabet hastası kişilerde sağlığa yararlı etkileri bulunmaktadır. Yer elmasından cips üretimi nem, yağ, renk, tekstür ve duyusal özellikler açısından incelenmiştir. Temizlenen yumrular, haşlanmış ve dilim formunda şekillendirilmiş ve tezgah üstü derin yağ kızartma makinesinde veya mikrodalga fırından pişirilmiştir. Yer elmasında mikrodalga fırın uygulamasında ve kızartmada en iyi sonuçlar sırasıyla 180°C’de 180 saniye ve 900W’ta 60 saniye uygulama süresinde elde edilmiştir
Anahtar Kelimeler:

Yer elması, Cips üretimi, Kızartma, Mikrodalga pişirme, Kalite parametreleri

Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters

Jerusalem artichoke has been grown in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, and minerals. The production of crisp from Jerusalem artichoke was investigated in this study because it contains high amount of inulin. Inulin may provide health promoting effects especially for the people suffering from diabetes. Crisp production from Jerusalem artichoke was studied in the scope of properties such as moisture, oil, color, texture and sensory. After cleaning, tubers were boiled and given shape in the form of slices. Slices were cooked in the bench top deep fat fryer or microwave oven. For crisps with Jerusalem artichoke, best results for frying and microwave oven applications were obtained at 180°C for 180s and at 900W for 60s, respectively
Keywords:

Jerusalem artichoke, Crisp production, Frying, Microwave cooking, Quality parameters,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
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