Farklı bileşimsel özelliklere sahip üzümlerden elde edilen pekmezlerin kalite kriterlerinin araştırılması
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Farklı üzümlerden elde edilen pekmezlerin bileşimsel özelliklerini belirlemek amacıyla iki aşamalı olarak yürütülen bu tez çalışmasının birinci aşamasında; farklı yörelerden elde edilen kuru üzümlerden endüstriyel boyutta 3 farklı üzüm pekmezi üretilip +4 °C, +25 °C ve +37 °C'de 6 ay süreyle depolanmıştır. Depolamanın 0, 1, 2, 3, 4, 5 ve 6. aylarında °briks, kül, HMF, tartarik asit, malik asit, glikoz ve fruktoz analizleri yapılmıştır. Depolama süre ve sıcaklığının pekmezlerde HMF miktarını arttırdığı, pH değerinde ise azalmaya sebep olduğu belirlenmiştir. Farklı üzümler kullanılarak üretilen pekmezlerde HMF miktarı bakımından anlamlı farklılıklar oluşturduğu belirlenmiştir. Pekmez örneklerinin kül ve °briks değerlerinde depolama boyunca belirgin değişimler görülmemiştir. Tez çalışmasının ikinci aşamasında, pH ve °briks değerleri aynı olacak şekilde 7'si taze ve 7'si de kuru üzümlerden elde edilen 14 farklı üzüm şırasına farklı sürelerde ısıl işlem uygulanarak HMF, furfural, glikoz, fruktoz, tartarik asit ve malik asit miktarlarındaki değişimler belirlenmiştir. Artan ısıl işlem süresi ile tartarik ve malik asit miktarları artarken, glikoz ve fruktoz miktarlarında düşüşler belirlenmiştir. Çalışmada ayrıca farklı miktarlarda tartarik asit, malik asit ve HMF içeren model sistemler oluşturularak HMF oluşumuna etkileri belirlenmiştir. Model sistemlerde pH ile oluşan HMF miktarı arasında negatif bir ilişki belirlenmiştir. Farklı oranlarda başlangıç HMF değerine sahip model sistemlerde, başlangıç HMF değerinin ısıl işlemle oluşan HMF miktarına olan etkisi incelenmiş ve başlangıç HMF değerinin HMF oluşumu üzerine belirgin bir etkisi olmadığı belirlenmiştir. ANAHTAR KELİMELER: Üzüm; organik asit; şeker; üzüm pekmezi; HMF
In the first phase of this thesis, which was carried out to reveal the differences of pekmez obtained from different grapes; 3 different grape pekmezes from dried grapes, obtained from different regions of the Turkey, were produced at industrial-scale and stored at the temperatures of +4, +25 and +37 °C for 6 months. °Brix, ash, HMF, tartaric acid, malic acid, glucose and fructose analyses were carried out at 0, 1, 2, 3, 4, 5 and 6 th months of the storage. It was determined that temperature and storage time caused a decrease in pH values and an increase in HMF values in the pekmez samples. Significant differences in the amount of HMF were observed in pekmez samples produced from different grapes. The ash and °brix values of the pekmez samples were not changed significantly during storage. In the second phase of the thesis, following the heat application, changes in the amounts of HMF, furfural, glucose, fructose, tartaric acid and malic acid were determined in 14 different grape musts obtained from 7 fresh and 7 dried grape varieties. With the increasing heat application time, the amounts of tartaric and malic acids increased, while the amounts of glucose and fructose decreased. To understand the dependence of HMF formation to compositional properties, different amounts of tartaric acid, malic acid and HMF containing model systems were established. A negative correlation between HMF and pH was found in these model systems. In the model system containing different amount of initial HMF, the effect of thermal treatment on the final HMF concentration was examined and it was determined that the initial HMF value had no significant effect on HMF formation. KEYWORDS: Grape; organic acid; sugar; grape pekmez; HMF
In the first phase of this thesis, which was carried out to reveal the differences of pekmez obtained from different grapes; 3 different grape pekmezes from dried grapes, obtained from different regions of the Turkey, were produced at industrial-scale and stored at the temperatures of +4, +25 and +37 °C for 6 months. °Brix, ash, HMF, tartaric acid, malic acid, glucose and fructose analyses were carried out at 0, 1, 2, 3, 4, 5 and 6 th months of the storage. It was determined that temperature and storage time caused a decrease in pH values and an increase in HMF values in the pekmez samples. Significant differences in the amount of HMF were observed in pekmez samples produced from different grapes. The ash and °brix values of the pekmez samples were not changed significantly during storage. In the second phase of the thesis, following the heat application, changes in the amounts of HMF, furfural, glucose, fructose, tartaric acid and malic acid were determined in 14 different grape musts obtained from 7 fresh and 7 dried grape varieties. With the increasing heat application time, the amounts of tartaric and malic acids increased, while the amounts of glucose and fructose decreased. To understand the dependence of HMF formation to compositional properties, different amounts of tartaric acid, malic acid and HMF containing model systems were established. A negative correlation between HMF and pH was found in these model systems. In the model system containing different amount of initial HMF, the effect of thermal treatment on the final HMF concentration was examined and it was determined that the initial HMF value had no significant effect on HMF formation. KEYWORDS: Grape; organic acid; sugar; grape pekmez; HMF
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
Kaynak
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Künye
Ayaz, Furkan (2018). Farklı bileşimsel özelliklere sahip üzümlerden elde edilen pekmezlerin kalite kriterlerinin araştırılması. Yayımlanmış Yüksek lisans tezi, İnönü Üniversitesi, Malatya.1-125
