Konserve İşleminin Marathon ve Sultan Çeşidi Brokolilerin Özelliklerine Etkileri

Bu çalışmada, Güneydoğu Anadolu Projesi kapsamında yetiştirilen brokolilerin konserveye uygunluğu araştırılmıştır. Bu amaçla, farklı haşlama sıvılarının ve depolama süresinin brokkoli konservesi üzerine etkisi incelenmiştir. Materyal olarak Marathon ve Sultan çeşitleri kullanılmıştır. Brokkolilerin haşlanmasında % 0.1 (w/v) sitrik asit, % 1.7 (w/v) tuz ve % 0.1 (w/v) sitrik asit + % 1.7 (w/v) tuz içeren üç farklı haşlama sıvısı kullanılmıştır. Dolgu sıvısı olarak % 0.1 (w/v) sitrik asit ve % 1.7 (w/v) tuz içeren çözelti kullanılmıştır. Dolu cam kavanozlar 116°C’de 25 dakika süreyle otoklavda sterilize edilmiştir. Konserve edilen brokoliler 9 ay süreyle oda sıcaklığında depo edilirken, her 3 ayda bir analize alınmıştır. Elde edilen sonuçlara göre sterilizasyonun, depolama boyunca brokkolilerin dokusunda yumuşamaya neden olduğu belirlenmiştir. Depolama süresince süzme ağırlık, net ağırlık, süzme ağırlığının net ağırlığa oranı, tepe boşluğu ve dolum oranı değerlerinde fazla bir değişim görülmemiştir. Depolama süresince askorbik asit oranında azalma olmuştur. Duyusal değerlendirme sonucunda her iki çeşidin de panelistler tarafından beğenildiği saptanmıştır.

Anahtar Kelimeler:

Brokoli, konserve, sitrik, askorbik

The Effects Of Canning Process On The Properties Of Marathon And Sultan Varieties Of Broccoli

In this study, the suitability of broccoli which cultivated within the scope of Southeastern Anatolia Project for canning was aimed. For this purpose, the effects of different boiling liquids and storage time on broccoli canned foods were investigated. Marathon and Sultan broccoli varieties were used as plant materials. The broccolies were boiled in cooking liquid including 0.1% (w/v) citric acid, 1.7% (w/v) salt and 0.1% (w/v) citric acid + 1.7% (w/v) salt. As the filling liquid, a solution containing 0.1% (w/v) citric acid and 1.7% (w/v) salt was used. The filled glass jars were autoclaved at 116°C for 25 minutes. The canned broccolies were stored at room temperature for 9 months and taken into analyses with 3 months increments. According to the results obtained, it was concluded that sterilization caused the formation of a soft texture in broccoli, throughout storage. However, the values of drained weight, net weight, ratio of drained weight to net weight, top space of jars as well as the rate of filling did not change significantly. During the storage, the rate of ascorbic acid has decreased. As a result of the sensory evaluation, both varieties were preferred by panelists.

Keywords:

Broccoli, canning, citric, ascorbic,

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