Fındık Ürünlerinde Acılaşma ve Etkili Faktörler

Ülkemiz fındık üretiminde dünyada ilk sırada yer almaktadır. Fındık, iç fındık, kıyılmış, püre veya un halinde işlenmiş olarak satışa sunulmaktadır. Fındık yüksek yağ içeriği sebebiyle hidrolitik ve oksidatif acılaşmaya eğilimli bir gıda ürünüdür. İşlenmiş fındık ürünleri dokunun zedelenmesi sonucunda enzimlere ve oksijene açık bölgelerin artması sebebiyle daha dayanıksızdır. Fındıkta acılaşmaya, bileşiminde bulunan serbest yağ asitlerinin konsantrasyonu, enzimler, nem oranı, antioksidanlar, metaller, işleme ve depolama koşulları etki eder. Fındık ürünlerinde acılaşmanın önlenmesi ve raf ömrünün uzatılması için enzimlerin etkisiz hale getirilmesi, işleme ve depolama sırasında oksidasyonun önlenmesi gerekmektedir. Bunların gerçekleştirilebilmesi için acılaşmaya etki eden faktörler gözönünde bulundurulmalı ve kontrol altında tutulmalıdır.

Anahtar Kelimeler:

Fındık, acılaşma, oksidasyon, depolama, raf ömrü

Rancidity in Hazelnut Products and Influential Factors (Turkish with English Abstract)

Our country is in the first place in production of hazelnut in the world. Hazelnut is presented for sale as kernel or sliced, puree or meal. Hazelnut has a tendency for hydrolytic and oxidative rancidity because of its high oil content. Processed hazelnut products are more unstable due to increase in the sections open to enzymes and oxygen as a result of damaged structure. Rancidity in hazelnut is affected by the concentration of free fatty acids, moisture content, antioxidants and metals present in its composition and processing and storage conditions. Inactivation of enzymes, prevention of oxidation during processing and storage are required for prevention of rancidity and extension of shelf life in hazelnut products. The factors affecting rancidity should be considered and held under control to realize these.

Keywords:

Hazelnut, rancidity, oxidation, storage, shelf life,

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