Kayısı çekirdeğinden farklı formlarda (akışkan, toz ve çözünebilir) kahve üretimi ve optimizasyonu
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Hacıhaliloğlu çeşidine ait kayısı çekirdeğinden hem bütün halde hem de soğuk presleme yöntemiyle pres keki elde edilerek akışkan, toz ve çözünebilir formda kahve üretim olanakları araştırılmıştır. Bütün haldeki kayısı çekirdeği ve pres keki kullanılarak kahve üretiminde optimum kavurma sıcaklığı ve süresinin belirlenmesinde Cevap Yüzey Yöntemi (Response Surface Methodology, RSM) kullanılmıştır. Yöntem ile belirlenen iki farklı sıcaklık değerinde toz ve akışkan formda kahveler üretilmiştir. Üretim süreci kapsamında çekirdek ve pres kekleri 176(±4) °C ve 165(±4) °C'de 10 dakika süresince kavrulmuş, ardından uygun öğütücüler kullanılarak akışkan ve toz kahve formuna getirilmiştir. Çözünebilir kahve üretimi ise toz ve akışkan kahvelerden dondurarak kurutma ve püskürtmeli kurutma yöntemleri kullanılarak gerçekleştirilmiştir. Kahve örneklerinde nem %0.76-3.30, su aktivitesi 0.079-0.213, yağ %3.53-53.32, protein %25.41-53.55, kül %2.61-9.70, amigdalin 167.70-559.24 mg/kg, akrilamid 1.46-7.28 mg/kg, HMF 2.98-15.60 mg/kg aralığında belirlenmiştir. Çözünebilir kahvelerde yığın yoğunluğu 0.184-0.250 g/cm3, sıkıştırılmış yığın yoğunluğu 0.377-0.220 g/cm3, Carr indeks %24.03-16.96, Housner ratio değerleri 1.32-1.20, çözünebilirlik oranı % 45.15-63.15 ve ıslanabilirlik değeri 5.33-84.67 s aralığında tespit edilmiştir. Ayrıca çözünebilir kahvelerde Ca, Mg, Na, K, Zn, Fe, Cu ve Al elementleri kantitatif olarak tayin edilmiştir. Bütün haldeki kayısı çekirdeğinden üretilen kahvelerde gerçekleştirilen uçucu bileşen analizinde toplam 105, pres kekinden üretilen kahvelerde 99 adet uçucu bileşen belirlenmiştir. Çalışma kapsamında hammadde türü, kavurma sıcaklığı ve üretim yönteminin nihai ürün özellikleri üzerindeki etkilerinin önemli olduğu tespit edilmiştir (P<0.05). Sonuç olarak, araştırma bulguları toz formda üretilen ürünlerin kullanım kolaylığı sağlamalarının yanı sıra ambalajlama, depolama ve pazarlama açısından akışkan formlara kıyasla daha avantajlı olduğunu ortaya koymuştur. Çözünebilir kahve üretimi açısından değerlendirildiğinde ise, pres kekinden dondurarak kurutma yöntemiyle elde edilen kahvelerin, ürün özelliklerinin daha üstün olduğu sonucuna varılmıştır.
In this study, the possibilities of producing liquid, powdered and soluble coffee from apricot kernels of the Hacıhaliloğlu variety were investigated, using both the whole kernel and the press cake obtained by cold pressing. The Response Surface Methodology (RSM) was used to determine the optimum roasting temperature and time for coffee production from whole apricot kernels and press cake. This method was used to produce coffees in powder and liquid form at two different temperatures. During the production process, the kernels and press cakes were roasted at 176(±4) °C and 165(±4) °C for 10 min and then ground with suitable grinders to obtain liquid and powdered coffee forms. Instant coffee was produced from powdered coffee and liquid coffee by freeze-drying and spray-drying methods. The following values were determined in the coffee samples: Moisture 0.76–3.30%, water activity 0.079–0.213, fat 3.53–53.32%, protein 25.41–53.55%, ash 2.61–9.70%, amygdalin 167.70–559.24 mg/kg, acrylamide 1.46–7.28 mg/kg and HMF 2.98–15.60 mg/kg. For the instant coffees, a bulk density was identified between 0.184–0.250 g/cm³, tapped bulk density 0.220–0.377 g/cm³, a Carr index 16.96–24.03 %, a Hausner ratio 1.20–1.32, a solubility ratio 45.15–63.15 % and a wettability within 5.33–84.67 s were determined. In addition, some minerals Ca, Mg, Na, K, Zn, Fe, Cu and Al were quantitatively determined in the instant coffee samples. When analysing the volatile compounds, a total of 105 and 99 volatile compounds were identified in the coffees produced from whole apricot kernels and in the coffees produced from press cake, respectively. The study found that the type of raw material, roasting temperature and manufacturing process had significant effects on the properties of the final product quality (P<0.05). As a result, the research results showed that powdered products are more advantageous than liquid forms in terms of packaging, storage and marketing, in addition to ease of use. With regard to the production of instant coffee, it was found that coffee from press cake obtained using the freeze-drying method has better and superior product quality.
In this study, the possibilities of producing liquid, powdered and soluble coffee from apricot kernels of the Hacıhaliloğlu variety were investigated, using both the whole kernel and the press cake obtained by cold pressing. The Response Surface Methodology (RSM) was used to determine the optimum roasting temperature and time for coffee production from whole apricot kernels and press cake. This method was used to produce coffees in powder and liquid form at two different temperatures. During the production process, the kernels and press cakes were roasted at 176(±4) °C and 165(±4) °C for 10 min and then ground with suitable grinders to obtain liquid and powdered coffee forms. Instant coffee was produced from powdered coffee and liquid coffee by freeze-drying and spray-drying methods. The following values were determined in the coffee samples: Moisture 0.76–3.30%, water activity 0.079–0.213, fat 3.53–53.32%, protein 25.41–53.55%, ash 2.61–9.70%, amygdalin 167.70–559.24 mg/kg, acrylamide 1.46–7.28 mg/kg and HMF 2.98–15.60 mg/kg. For the instant coffees, a bulk density was identified between 0.184–0.250 g/cm³, tapped bulk density 0.220–0.377 g/cm³, a Carr index 16.96–24.03 %, a Hausner ratio 1.20–1.32, a solubility ratio 45.15–63.15 % and a wettability within 5.33–84.67 s were determined. In addition, some minerals Ca, Mg, Na, K, Zn, Fe, Cu and Al were quantitatively determined in the instant coffee samples. When analysing the volatile compounds, a total of 105 and 99 volatile compounds were identified in the coffees produced from whole apricot kernels and in the coffees produced from press cake, respectively. The study found that the type of raw material, roasting temperature and manufacturing process had significant effects on the properties of the final product quality (P<0.05). As a result, the research results showed that powdered products are more advantageous than liquid forms in terms of packaging, storage and marketing, in addition to ease of use. With regard to the production of instant coffee, it was found that coffee from press cake obtained using the freeze-drying method has better and superior product quality.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
