Burak Alptuğ NAZLIM, Necati Barış TUNCEL

Isıl İşlem Uygulamasının Dehidre Patates ve Patates Ununun Fizikokimyasal ve Fonksiyonel Özellikleri Üzerine Etkisi

Bu çalışmada, farklı haşlama süresi ve kurutma sıcaklığının patates ununun fizikokimyasal ve fonksiyonel özelliklerine etkisi incelenmiştir. Haşlama işlemi süresinin artmasına bağlı olarak nem miktarı, kül içeriği ve enzime dirençli nişasta miktarında azalma tespit edilmiştir. Kontrol grubu örneklerin enzime dirençli nişasta içeriği %18-23 arasında değişirken ön işlem uygulanmış örneklerin enzime dirençli nişasta içeriği %3-4 oranına kadar azalmıştır. Haşlama süresinin uzaması su bağlama kapasitesinde artışa neden olmuştur. Bununla birlikte yağ bağlama kapasitesi ne kurutma sıcaklığı ne de haşlama süresi faktörlerinden istatistiksel olarak önemli düzeyde etkilenmemiştir (p>0,05). Rehidrasyon kapasitesi hem kurutma sıcaklığının artması hem de haşlama süresinin uzamasıyla artış göstermiştir.

The Effects of Thermal Pretreatment on Physicochemical and Functional Properties of Dehydrated Potato and Potato Flour

In this study, the effects of blanching time (0-5-10 minutes) and drying temperature (65-85- 105°C) on physicochemical and functional properties of potato flour were examined. The contents of moisture, ash, and enzyme-resistant starch decreased with prolonged blanching time. Enzyme resistant starch content of the control group varied between 18-23 %, while enzyme-resistant starch content of the pretreated samples decreased down to 3-4 %. Water binding capacity of the potato flours increased with increasing blanching time. However, neither the effect of blanching time nor the effect of drying temperature was significant on the oil binding capacity of the potato flour samples (p>0,05). Rehydration capacity increased with increasing drying temperature and prolonging blanching time.

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