Curve fitting parameters of color variables of pistachio nut cream during storage period

Antepfıstığı kreması, pudra şekeri, yağsız süt tozu, margarin, lesitin ve antepfıstığı kullanılarak üretilmiştir. Sürülebilir antepfıstığı kreması, 4 ve 20 °C'de 240 gün süreyle muhafaza edilmiştir. L, a, b renk değişkenleri ve nem miktarı (%), 2.tiobarbütrik asid, esmerleşme indisi, toplam klorofil, klorofil a ve b değerleri arasındaki matematiksel ilişkilerin belirlenmesine çalışılmıştır. Matematiksel ilişkilerin araştırılmasında eksponensiyal, logaritmik, oransal, polinom, Peleg, Weibull, Gauss, üslü model, Fourier ve sinüs eşitlikleri kullanılmıştır. Eksponensiyal ve polinom eşitliklerinin yüksek regresyon sabiti ($r^{2}$), düşük RMSE (%) ve SSE (%) değerlerine göre en uygun eşitlikler olduğu belirlenmiştir.

Antepfıstığı kremasının renk değişkenlerinin depolama esnasındaki eğri uydurma parametreleri

Pistachio nut cream was produced by using pistachio nut, powdered sugar, defatted milk powder, margarine, lecithin and vanilla. Spreadable pistachio nut creams were stored at 4 and 20 °C up to 240 days. Curve fittings of color variables (L, a, b) and moisture content (%), 2-tiobarbutric acid, browning indices, total chlorophyll, chlorophyll a and b values of spreadable pistachio nut cream were investigated during the storage period. Different mathematical expressions investigated for the curve fittings as exponential, logarithmic, rational, polynomial, Peleg, Weibull, Gaussian, power, Fourier and sin functions. Exponential and cubic polynomial equations gave the best fitting results due to the high regression coefficient ($r^{2}$), and lower RMSE (%) and SSE (%) values.

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