Toz kakaoda tağşiş saptama metodları üzerinde çalışmalar
Başlık çevirisi mevcut değil.
- Tez No: 774
- Danışmanlar: YRD. DOÇ. DR. MERAL GÖNÜL
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1987
- Dil: Türkçe
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 105
Özet
GZET Toz kakao, çok yaygın kullanımı ve sınırlı üretimi dolayısıyla pahalı bir gıda maddesidir. Bu nedenle toz kakaoya birçok madde ile tağşiş yapılmakta ve bunların tayini gıda kontrolunda çok önem taşamaktadır. Çalışmada toz kakaoda tağşiş unsuru olabilecek maddelerin varlığını belirleyebilecek nitel ve nicel analiz metadlarımn geliştirilmesi amaçlanmıştır. Araştırmada Gana tipi kakao çekirdeğinden elde edilmiş toz kakaolar; kakao kabuğu unu, keçiboynuzu unu, fındık kabuğu unu ve soya unu ile ayrı ayrı %10, %2D, %30, %kQ, %50, %60 oranlarında tağşiş edilmiştir. Toz kakao, tağşiş maddeleri ve tağşişli karışımların; al'ıaloid (teobromin, kafein, I ': toplam alkaloid), karbonhidrat (glikoz, fruktoz, sakaroz, toplam karbon hidrat), protein, amino asit, ham lif ve kül içerikleri saptanarak, tağşişi belirlemede bunlarla ilgili metadların etkinliği incelenmiştir. Alkaloid analizleri ile ortalama olarak toz kakaoda %2.24 teobromin, % 0.15 kafein, %2.39 toplam alkaloid, kakao kabuğu ununda %U. 80 teobromin, % D. DS kafein, % D. 86 toplam alkaloid, keçiboynuzu ununda % D. DD3 teobromin, % 0. 016 kafein ve %0.0
Özet (Çeviri)
SUMMARY Cacao powder is a valuable food commodity because of its wide use and limited production. Therefore, its adulteration by different substances is very common all over the market. This brings about the importance of detecting the adulteration of cocoa powder in food control systems. The object of the present study was to evaluate qualitative and quantitative methods for determining this adulteration. For this purpose, cocoa powders obtained from Gana type cocoa beans were spiked with different levels (56 10, %2D. 56 30. 56 40. 56 50. 56 60) of adulterants namely cocoa shell flour, carobbean flour, hazelnut shell flour and soybean flour. Adulteration was evaluated by analysing cocoa powder, adulterants and adulterated cocoa powders on the basis of alkaloid (theobromine, caffeine and total alkaloids), carbohydrate (glucose, fructose, sucrose and total carbohydrates), protein, amino acid, crude fiber and ash components, and the applicability of the meth'da related with these components were investigated. Mean levels of theobromine, caffeine and total alkaloids were 56 2.24, 560.15, 562.39 in cocoa powder, 560,60, 560.06, 560.86 in cocoa shell flour. %0. 003, 560.016 and % 0.019 in carobbean flour, respectively. Theobromine and caffeine has not been detected in hazelnut shell flour and soybean flour. The HPLC method which give rapid, accurate and repeatable results can be used for detecting the ratio of the adulterant in cocoa powder on the basis of theobromine and total alkaloid contents at 5695 and % 99 confidence levels. Hawever, caffeine content has no value in this respect. Mean levels of fructose were 56 0.09, %0.kk, 56 6.08 in cocoa powder, soybean flour and carobbean flour, respectively. Additionaly, carob bean flour contained 56 3.15 glucose, 5627.75 sucrose and 56 36.98 total carbohydrate. None of the above mentioned carbohydrates were detected in cocoa shell flour and hazelnut shell flour. The results of the carbohydrate analysis, obtained from cocoa-carob mixtures showed that the fructose, sucrose and total carbohydrate contents can be used for qualita tive determination of carobbean flour in cocoa powder. However, the quanti tative determination of carob should be made by using theobromine and total alkaloid determination methods.Mean levels af protein were % 28.06 in cocgb powder. % 15.99 in cacoa shell flour, %^.22 in carobbean flour, %7.15 in hazelnut shell flour and % 50.51 in soybean flour. The protein analysis of adulterated mixtures showed that protein content can be used for detecting sovHean flour in cocoa powder qualitatively and quantitatively at %95 and %99 confidence levels. The amino acid analyses showed that glutamic1 acid and proline contents can be used to verify the results of protein analyses in determining soybean flour and cocoa shell flour in cocoa powder, respectively. Mean levels of crude fiber were %7.90 in cocoa powder, % 19.70 in cocoa shell flour, %3.42 in carobbean flour, % 22.89 in hazelnut shell flour and %2.29 in soybean flour. Although the crude fiber analyses of adulter ated mixtures have shown that crude fibre content can be used for detecting cocoa shell flour or hazelnut shell flour in cocoa powder, the results of the method should be verified with the other methods used in this study. Mean levels of ash were %6.93 in cocoa powder, %8.01 in cocoa shell flour, %2.68 in carobbean flour, %2.43 in hazelnut shell flour and %5.89 in soybean flour. Ash analysis of adulterated mixtures showed that this method can not be used for quantitative determination of adulteration in cocoa powder, but it can be used for qualitative determination if it is combined with pH determination. As a result of sensory evaluation, the detectable level for the presence of an adulteration in cocoa powder was found to be % 10 for cocoa shell flour and soybean flour, %20 for carobbean flour and %30 for hazelnut shell flour. However, the quality and the quantity of the adulterants could not be assessed by the panelists.
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