Esin SELÇUK, Rabia AKÇAY SALIK, Özgül ALTAY, Özgün KÖPRÜALAN, Figen ERTEKİN

VALSLI KURUTMA ILE TÜKETİME HAZIR NOHUT PÜRESİ TOZU; TOZ ÜRÜNÜN FİZİKOKİMYASAL VE REOLOJİK ÖZELLİKLERİ

Bu çalışmada, çiğ nohutun (Cicer arietinum L.) yüksek rehidrasyon oranına sahip valsli bir kurutucu kullanılarak kurutulmuş nohut püresi tozu formuna dönüştürülmesi ve sağlıklı özelliklerini koruyarak kullanıma hazır tüketim formuna getirilmesi amaçlanmıştır. Kurutma koşullarının nohut püresi tozlarının fiziksel, kimyasal ve reolojik özellikleri üzerindeki etkileri araştırılmıştır. Kurutmadan önce, çiğ nohutlar 25°C'de 12 saat suda bekletilmiş ve 100°C'de 55 dakika kaynatılmıştır. Kurutma işleminde, doygun buhar basınçları (2, 3 ve 4 bar) ve vals dönüş hızları (2.0, 3.0, 4.0 ve 5.0 rpm) işlem değişkenleri olarak seçilmiş ve valsler arasındaki 1 mm'lik boşluk sabit tutulmuştur. Maksimum protein içeriği (%30.35±0.18), maksimum rehidrasyon oranı (%515±0.01) ve mümkün olduğunca düşük esmerleşme indeksi (BI) (59.28±4.90) değerlerini hedefleyen en uygun proses koşulları 3 bar buhar basıncı ve 2 rpm vals dönüş hızı olarak belirlenmiştir. Uygun proses parametrelerinde üretilen çeşitli kuru madde içeriklerine (%25, %26, %27,5, %30) sahip nohut püresi tozlarının kayma gerilmesi ve kayma hızı değerleri incelendiğinde, nohut püresinin uygun reolojik özelliklere sahip olduğu belirlenmiştir.

Anahtar Kelimeler:

Reoloji, valsli kurutma, nohut püresi tozu, sağlıklı gıda, rehidrasyon oranı

READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT

This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.

Keywords:

Rheology, drum drying, chickpea puree powder, healthy food, rehydration ratio,

PDF

___

[AOAC]. Association of Official Analytical Chemistry International. (2005). Official Methods of Analysis of AOAC international. Aoac, February.
Altay, Ö. (2020). Akışkan yatak kaplama teknolojisi ile kontrollü salınıma sahip kuru ekmek mayasi üretimi ve optimum koşullarda kaplanmış mayanın model gıda olarak ekmek üretiminde test edilmesi Ege Üniversitesi Gıda Mühendisliği Ana Bilim Dalı. Yüksek Lisans Tezi. İzmir.
Avola, G., Patanè, C., Barbagallo, R. N. (2012). Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.). Lwt, 49(2), 217–220. https://doi.org/10.1016/j.lwt.2012.07.004
Axelsson, M., Gentili, F. (2014). A single-step method for rapid extraction of total lipids from green microalgae. PLoS ONE, 9(2), 17–20. https://doi.org/10.1371/journal.pone.0089643
Baysan, U., Koç, M., Güngör, A., Ertekin, F. K. (2022). Investigation of drying conditions to valorize 2-phase olive pomace in further processing. Drying Technology, 40(1), 65–76. https://doi.org/10.1080/07373937.2020.1770279
Baysan, U., Koç, M., Güngör, A., Kaymak Ertekin, F. (2021). Pre-drying of 2-Phase Olive Pomace by Drum Dryer to Improve Processability. Waste and Biomass Valorization, 12(5), 2495–2506. https://doi.org/10.1007/ s12649-020-01202-2
Bildir, B., Demircan, H., Oral, R. A. (2018). Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri. European Journal of Science and Technology, 14, 157–163. https://doi.org/10.31590/ejosat.450363
Buscall, R. (2010). Letter to the Editor: Wall slip in dispersion rheometry. Journal of Rheology, 54(6), 1177–1183. https://doi.org/10.1122/1.3495981
Carcea Bencini, M. (1986). Functional Properties of Drum-Dried Chickpea (Cicer arietinum L.) Flours. Journal of Food Science, 51(6), 1518–1526.
Chia, S. L., Chong, G. H. (2015). Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus). International Journal of Food Engineering, 11(2), 285–293. https://doi.org/10.1515/ijfe-2014-0198
Dolores Alvarez, M., Herranz, B., Campos, G., Canet, W. (2017). Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating. Innovative Food Science and Emerging Technologies, 41, 90–99. https://doi.org/10.1016/j.ifset.2017.02.011
Elmas, F., Bodruk, A., Köprüalan, Ö., Arıkaya, Ş., Koca, N., Serdaroğlu, F. M., Kaymak-Ertekin, F., Koç, M. (2021). The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat. Lwt, 145(November 2020). https://doi.org/ 10.1016/j.lwt.2021.111350
Galaz, P., Valdenegro, M., Ramírez, C., Nuñez, H., Almonacid, S., Simpson, R. (2017). Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel. In Journal of Food Engineering (Vol. 208). Elsevier Ltd. https://doi.org/10.1016/j.jfoodeng.2017.04.002
Germer, S. P. M., Tonin, I. P., de Aguirre, J. M., Alvim, I. D., Ferrari, C. C. (2018). Influence of process variables on the drum drying of mango pulp. Drying Technology, 36(12), 1488–1500. https://doi.org/10.1080/07373937.2017.1410707
Henríquez, C., Córdova, A., Almonacid, S., Saavedra, J. (2014). Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. Journal of Food Engineering, 143, 146–153. https://doi.org/10.1016/ j.jfoodeng.2014.06.037
Horuz, E., Maskan, M. (2015). Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology, 52(1), 285–293. https://doi.org/ 10.1007/s13197-013-1032-9
Jangam, S. V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343–1357. https://doi.org/10.1080/ 07373937.2011.594378
Kaur, R., Prasad, K. (2021). Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science and Technology, 109, 448–463. https://doi.org/ 10.1016/j.tifs.2021.01.044
Kaveh, M., Abbaspour-Gilandeh, Y., Chen, G. (2020). Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system. Food and Bioproducts Processing, 124, 168–183. https://doi.org/10.1016/j.fbp.2020.08.011
Köprüalan, Ö., Altay, Ö., Bodruk, A., Kaymak-Ertekin, F. (2021). Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips. Journal of Food Measurement and Characterization, 15(4), 2995–3004. https://doi.org/10.1007/s11694-021-00866-1
Köprüalan, Ö., İlter, I., Akyıl, S., Koç, M., Kaymak Ertekin, F. (2021). Improving the stability of oily turmeric extract by microencapsulation using spray drying technique. Journal of Dispersion Science and Technology, May. https://doi.org/10.1080/01932691.2021.1929290
Malunga, L. N., Bar-El, S. D., Zinal, E., Berkovich, Z., Abbo, S., Reifen, R. (2014). The potential use of chickpeas in development of infant follow-on formula. Nutrition Journal, 13(1), 1–6.
Marconi, E., Ruggeri, S., Cappelloni, M., Leonardi, D., Carnovale, E. (2000). Physicochemical, nutritional, and microstructural characteristic of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. Journal of Agricultural and Food Chemistry, 48(12), 5986–5994. https://doi.org/ 10.1021/jf0008083
Milán-Noris, A. K., Gutierrez-Uribe, J. A., Serna-Saldivar, S. O. (2023). Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-023-01861-4
Mustafa, R., He, Y., Shim, Y. Y., Reaney, M. J. T. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science and Technology, 53(10), 2247–2255. https://doi.org/ 10.1111/ijfs.13813
Narayana, K., Narasinga Rao, M. S. (1982). Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour. Journal of Food Science, 47(5), 1534–1538. https://doi.org/10.1111/j.1365-2621.1982.tb04976.x
Ouazib, M., Moussou, N., Oomah, B., Zaidi, F., Wanasundara, J. (2015). Effect of processing and germination on nutritional parameters and functional properties of chickpea (Cicer arietinum L.) from Algeria. Journal of Food Legumes, 28(2), 35–42.
Pekşen, E., Artık, C. (2005). Antibesinsel Maddeler ve Yemeklik Baklagillerin Besleyici Değerleri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi, 20(2), 110–120.
Qiu, J., Boom, R. M., Schutyser, M. A. I. (2019). Agitated thin-film drying of foods. Drying Technology, 37(6), 735–744. https://doi.org/ 10.1080/07373937.2018.1458037
Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M., Dangpium, N. (2016). Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53(4), 1811–1822. https://doi.org/10.1007/ s13197-015-2086-7
Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., Galili, S. (2011). Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions. Food and Nutrition Sciences, 02(07), 724–730. https://doi.org/10.4236/fns.2011.27099
Soison, B., Jangchud, K., Jangchud, A., Harnsilawat, T., Piyachomkwan, K., Charunuch, C., Prinyawiwatkul, W. (2014). Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. International Journal of Food Science and Technology, 49(9), 2067–2075. https://doi.org/10.1111/ijfs.12515
Summo, C., De Angelis, D., Rochette, I., Mouquet-Rivier, C., Pasqualone, A. (2019). Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. Heliyon, 5(3), e01361. https://doi.org/ 10.1016/j.heliyon.2019.e01361
Tabilo-Munizaga, G., Barbosa-Cánovas, G. V. (2005). Rheology for the food industry. Journal of Food Engineering, 67(1–2), 147–156. https://doi.org/10.1016/j.jfoodeng.2004.05.062
Tonin, I. P., Ferrari, C. C., da Silva, M. G., de Oliveira, K. L., Berto, M. I., da Silva, V. M., Germer, S. P. M. (2018). Performance of different process additives on the properties of mango powder obtained by drum drying. Drying Technology, 36(3), 355–365. https://doi.org/ 10.1080/07373937.2017.1334000
Topuz, F. C., Pazir, F. (2019). Characterization, optimization, physicochemical properties, and bioactive components of drum-dried apple puree. Journal of Agricultural Science and Technology, 22(1), 109–119.
Valencia, C., Sánchez, M. C., Ciruelos, A., Latorre, A., Madiedo, J. M., Gallegos, C. (2003). Non-linear viscoelasticity modeling of tomato paste products. Food Research International, 36(9–10), 911–919. https://doi.org/10.1016/S0963-9969(03)00100-5
Vega-Gálvez, A., Zura-Bravo, L., Lemus-Mondaca, R., Martinez-Monzó, J., Quispe-Fuentes, I., Puente, L., Di Scala, K. (2015). Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.). Journal of Food Science and Technology, 52(4), 2304–2311. https://doi.org/10.1007/ s13197-013-1235-0
Wang, N., Hatcher, D. W., Tyler, R. T., Toews, R., Gawalko, E. J. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589–594. https://doi.org/ 10.1016/j.foodres.2009.07.012
Wu, B. cheng, McClements, D. J. (2015). Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Research International, 76, 777–786. https://doi.org/10.1016/ j.foodres.2015.06.034