Vakumlu emdirim tekniği ile patates dilimlerinin C ve D vitaminlerince zenginleştirilmesi

Bu çalışmanın amacı, vakumlu emdirim yöntemi ile patates dilimlerinin literatür çalışmalarınca insan sağlığı üzerine olan faydalı etkileri kanıtlanmış olan C ve D vitaminlerince zenginleştirilmesidir. Bu amaçla C ve D vitamini içeren solüsyonlarla vakumlu emdirim yapılan patates örneklerinin, vitamin içerikleri ile antioksidan kapasiteleri belirlenmiştir. Ayrıca örnekler buharda ve derin yağda kızartılarak pişirilmiş, pişirme kayıpları belirlenmiş ve pişirilen örneklere duyusal analizler yapılmıştır. Vakumlu emdirim uygulanmamış patates di limlerinin C vitamini içeriği 14.13±0.08 mg/100g olarak belirlenirken, vakumlu emdirme işlemi ile bu miktar %65 oranında arttırılarak 39.42±0.15 mg/100g olarak belirlenmiştir. Patates dilimlerinin kontrol örneğinde tespit limit değerinin (LOD) altında olan D vitamini içerikleri vakumlu emdirim işlemi ile yaklaşık 6 kat arttırılmıştır. Kontrol örneğine göre vakumlu emdirim uygulanan örneklerin antioksidan kapasite değerle rinde de artış (DPPH yönteminde yaklaşık %23 oranında ve ABTS yönteminde yaklaşık %6.5 oranında) göz lenmiştir. Buharda pişirme yönteminde vitamin içeriğinde oldukça düşük kayıplar gözlenirken, kızartma iş leminde D vitamini içeriği yarı yarıya azalmıştır. Duyusal analizler sonucunda vakumlu emdirim uygulanan örneklerle kontrol örneği arasında istatistiki açıdan fark bulunamamıştır. Genel beğeni skorları değerlendiril diğinde panelistler tarafından en çok beğenilen örnekler derin yağda kızartılan örnekler olmuştur.

Enrichment of potato slices with vitamins C and D by vacuum impregnation

This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was in creased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and ap proximately 6.5% in the ABTS method) compared to the control sample. While very low losses were ob served in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-im pregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.

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