Farklı ısıl işlem uygulamalarının soğanda Maillard reaksiyonu ürünlerinin oluşumuna etkisinin araştırılması
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Maillard ve karamelizasyon reaksiyonları, gıdaların farklı şekillerde işlenmesi sırasında en sık görülen reaksiyonlar olarak kabul edilmektedir. 5-Hidroksimetilfurfural (HMF) ve akrilamid gibi bu reaksiyonlar sırasında ortaya çıkan ve sağlığa olumsuz etkileri olduğu bilinen bileşikler ısıl işlem indikatörü olarak kabul edilmektedir. Bu tez kapsamında sarı, mor ve beyaz soğan örneklerine mikrodalga ısıtma (3, 5, 7 dk), fırınlama (20, 30, 40 dk) ve kızartma (3, 7, 9 dk) işlemleri uygulanmış ve HMF, 2-asetilfuran (2-AF), 2-furoik asit (2-FC), 5-metilfurfural (5-MF), furfural, akrilamid ve furozin oluşumu üzerine etkileri araştırılmıştır. Numunelerin kuersetin (Q), kuersetin 3,4'-diglikozit (QDG), kuersetin 4'-glikozit (QMG), şeker (sakkaroz, glukoz ve fruktoz) ve serbest amino asit (20 çeşit) içeriklerindeki değişimler de belirlenmiştir. Isıl işlem süresi arttıkça tüm örneklerde şeker ve amino asit içeriği azalmıştır. Hemen hemen tüm ısıl işlem görmüş numunelerde HMF ve akrilamid tespit edilmiş ve bu bileşiklerin miktarı ısıl işlem süresinin artışına paralel olarak artmıştır. Furfural, yüksek düzeyde fırınlanan ve mikrodalga uygulanan tüm numunelerde tespit edilirken, 5-MF ise bunların yalnızca bazılarında tespit edilmiştir. 2-AF ve 2-FC ise örneklerin hiçbirinde tespit edilememiştir. Furozin içeriği genel olarak ısıl işlem süresi arttıkça artış göstermesine rağmen, ısıl işlemlerin ileri aşamalarında azaldığı gözlenmiştir. Soğan örneklerinin Q, QDG ve QMG miktarlarının ısıl işlem düzeyine bağlı olarak arttığı ancak ileri düzeyde ısıl işlem ile Q, QDG ve QMG bir miktar azaldığı görülmüştür. Sonuç olarak, bu çalışma ile soğan örneklerinin pişirilmesi sırasında önemli miktarda ısıl işlem bulaşanının oluşabileceği gözlemlenmiştir. Soğan çeşidi ile birlikte ısıl işlemin tür ve süresinin, bu bileşiklerin mevcudiyetinde ve konsantrasyonunda etkili olduğu görülmüştür.
Maillard and caramelization reactions are considered to be the most common side reactions during the processing of foods in various ways. Compounds such as 5-hydroxymethylfurfural (HMF), acrylamide, which appear in the course of those reactions have negative effects on health, are recognized as heat treatment indicators. Within the scope of this thesis, microwave heating (3, 5, 7 min), baking (20, 30, 40 min) and frying (3, 7, 9 min) processes were applied to yellow, purple and white onion bulp samples and The formation of HMF, 2-acetylfuran (2-AF), 2-furoic acid (2-FC), 5-methylfurfural (5-MF), furfural, acrylamide and furosine was studied. The changes in the quercetin (Q), quercetin 3,4'-diglycoside (QDG), quercetin 4'-glycoside (QMG), sugar and free amino acid contents of the samples were also determined. As the heat treatment time increased, the sugar and amino acid content decreased in all samples. HMF and acrylamide were detected in almost all heat treated samples and the content of these compounds was increased with increase in the intensity of the heat treatment. Furfural was detected in all intensely heat-treated samples, while 5-MF was detected just in some of those samples. On the other hand 2-AF and 2-FC could not be detected in any of the samples. Although the furosine content generally increased as the heat treatment time increased, it was observed that it decreased during advance stages of the heat treatments. It was observed that the Q, QDG and QMG contents of onion samples increased as the heat treatment intensity increased, while the contents decreased with further heat treatment. As a result, with this study it was observed that significant amount of thermal process contaminant could be formed during onion bulb cooking. The type of the heat process and time along with onion cultivar are all effective in the presence and concentration of those compounds.
Maillard and caramelization reactions are considered to be the most common side reactions during the processing of foods in various ways. Compounds such as 5-hydroxymethylfurfural (HMF), acrylamide, which appear in the course of those reactions have negative effects on health, are recognized as heat treatment indicators. Within the scope of this thesis, microwave heating (3, 5, 7 min), baking (20, 30, 40 min) and frying (3, 7, 9 min) processes were applied to yellow, purple and white onion bulp samples and The formation of HMF, 2-acetylfuran (2-AF), 2-furoic acid (2-FC), 5-methylfurfural (5-MF), furfural, acrylamide and furosine was studied. The changes in the quercetin (Q), quercetin 3,4'-diglycoside (QDG), quercetin 4'-glycoside (QMG), sugar and free amino acid contents of the samples were also determined. As the heat treatment time increased, the sugar and amino acid content decreased in all samples. HMF and acrylamide were detected in almost all heat treated samples and the content of these compounds was increased with increase in the intensity of the heat treatment. Furfural was detected in all intensely heat-treated samples, while 5-MF was detected just in some of those samples. On the other hand 2-AF and 2-FC could not be detected in any of the samples. Although the furosine content generally increased as the heat treatment time increased, it was observed that it decreased during advance stages of the heat treatments. It was observed that the Q, QDG and QMG contents of onion samples increased as the heat treatment intensity increased, while the contents decreased with further heat treatment. As a result, with this study it was observed that significant amount of thermal process contaminant could be formed during onion bulb cooking. The type of the heat process and time along with onion cultivar are all effective in the presence and concentration of those compounds.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
