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Kızartılmış bütün nohuttan çerez tipi yeni ürünlerin geliştirilmesi

Development of new snack type products from fried whole chickpeas

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  1. Tez No: 326645
  2. Yazar: SEDA BOZDEMİR
  3. Danışmanlar: DOÇ. DR. EMİN YILMAZ
  4. Tez Türü: Yüksek Lisans
  5. Konular: Gıda Mühendisliği, Food Engineering
  6. Anahtar Kelimeler: Chickpea (Cicer arietinum L.), snack, frying, new product, shelf life, nutrition, quality
  7. Yıl: 2013
  8. Dil: Türkçe
  9. Üniversite: Çanakkale Onsekiz Mart Üniversitesi
  10. Enstitü: Fen Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 77

Özet

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Özet (Çeviri)

The topic of this research was to develop new snack type foods prepared by deep frying technique from whole chickpeas which is a very nutritious legume. The physical, chemical, sensory properties and shelf life of the developed plain, red pepper and spice coated type products were studied.The ranges of the measurements within all the fried product groups are as following; chickpea seed width (10,69-10,83 mm), seed height (13,30-13,64 mm), moisture content (3,48-9,19%), water activity value (0,1833-0,5936), hardness (3243-4056 g), L value (42,01-65,79), a* value (10,56-19,24), b* value (30,80-42,20), free fatty acidity (0,2195-0,3467%), peroxide value (3,167-5,25 meqO2/kg), total phenolics (22,34-37,34 mg GA/100 g oil), antioxidant capacity (6,53-31,61 mmol Troloks/100 g chickpea), absorbed fat content (13,46-13,92%) and calorie value (453,17-488,49 kcal/100 g chickpea). In addition, hardness, crispness, taste, aroma and general preference of consumers were assassed by hedonic tests. Volatile components present in the products were measured by GC/MS technique, and volatiles providing oily, hazelnut, vegetable and fruity notes were determined.After three months storage, in general the most preferred type was plain group. Sensory results have clearly shown that there was no rancid taste or smell developed. Because of the higher moisture content measured in the bitter products, the loss of hardness during the storage was encountered. Spice coating has resulted with darker surface color development during frying of the products. This change was evaluated as loss of quality. On the other hand, since there was no rancidity or microbiological deterioration, xit can be concluded that under suitable conditions the shelf life can be extended beyond three months. The quality of the developed new products remained during three months of storage and all was preferred by the consumers. With a probable commercial production, the shelf life may be much extended by using nitrogen atmosphere or vacuum packaging technique. Since people with all ages usually like snack type foods, new products developed from higher protein quality legumes may add significantly to the solution of the malnutrition problem in the developing countries. In conclusion, it was evaluated from this study that, fried snack type products developed from whole chickpeas first time in this study may have a commercial value.

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