SavedAdd your journal

Journals / Gıda / 2017 / Cilt: 42 - Sayı: 3

KEÇİBOYNUZU TOZU ÜRETİMİNDE KAVURMA PROSESİ SÜRESİNCE RENK DEĞİŞİMİ VE AĞIRLIK KAYBI

COLOUR CHANGE AND WEIGHT LOSS DURING THE ROASTING PROCESS FOR PRODUCTION OF CAROB POWDER

Aslı KULCAN ARSLAN
Mehmet TORUN
Hilal ŞAHİN NADEEM
Feramuz ÖZDEMİR
Ayhan TOPUZ
Journal
Gıda
Pages
252–260
Publication Date
2022-10-17
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The roasting time and temperature significantly (P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated.
📊
Key Findings & Data:The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated.
💡
Conclusion & Impact:The roasting time and temperature significantly (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The effect of different roasting times (0, 5, 10, 15, 20, 30, 45, 60, 75 and 90 min) and temperatures (135, 150 and 165 °C) on the weight loss and apparent colour change of carob powder was investigated. The roasting time and temperature significantly (P

Özet

Farkl> kavurma süreleri (0, 5, 10, 15, 20, 30, 45, 60, 75 ve 90 dakika) ve s>cakl>klar>n>n (135, 150 ve165°C) keçiboynuzu tozunun görünür renk de¤iflimi ve a¤>rl>k kayb> üzerine etkisi araflt>r>lm>flt>r.Kavurma süresi ve s>cakl>¤> örneklerin renk parametrelerinden olan L ve b de¤erleri ile a¤>rl>k kayb>n>önemli derecede (Pcakl>¤>n 135'den 165°C'ye artmas> ile toplam renk de¤ifliminde %60'l>k birart>fl görülmüfltür. Ayr>ca a¤>rl>k kayb> ve renk parametrelerindeki önemli de¤iflikliklerin üçboyutlu modellere uygunlu¤u test edilmifltir. Keçiboynuzu tozunun a¤>rl>k kayb> ve toplam renkde¤ifliminin tan>mlanmas>nda Gaussian modeli en uygun model olarak belirlenirken, paraboloidmodel ise renk parametrelerinden L de¤erindeki de¤iflim için en uygun model olarak belirlenmifltir.

🔖

Cite This Article

ARSLAN, A. K., TORUN, M., NADEEM, H. Ş., ÖZDEMİR, F., TOPUZ, A. (2022). KEÇİBOYNUZU TOZU ÜRETİMİNDE KAVURMA PROSESİ SÜRESİNCE RENK DEĞİŞİMİ VE AĞIRLIK KAYBI. Gıda, Cilt: 42 - Sayı: 3, 252–260. https://ajindex.com/articles/525266

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Santos M, Rodrigues A, Teixeira JA. 2005. Production of dextran and fructose from carob pod extract and cheese whey by Leuconostoc mesenteroides NRRL B512(f). Biochem Eng J, 25(1): 1-6
  2. Karkacier M, Artik N. 1995. Determination of physical properties, chemical composition and extraction condition of carob bean (Ceratonia siliqua L.). Food, 20(3): 131-136
  3. Karababa E, Coflkuner Y. 2013. Physical properties of carob bean (Ceratonia siliqua L.): An industrial gum yielding crop. Ind Crops Prod, 42: 440-446
  4. Gonçalves S, Romano A. 2005. Locust bean gum (LBG) as a gelling agent for plant tissue culture media. Sci Hortic (Amst), 106(1): 129-134
  5. Owen R, Haubner R, Hull W, Erben G, Spiegelhalder B, Bartsch H, Haber B. 2003. Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food Chem Toxicol, 41(12): 1727-1738
  6. Petit MD, Pinilla JM. 1995. Production and purification of a sugar syrup from carob pods. Lebensm-Wiss Technol, 28(1): 145-152
  7. Tetik N, Turhan I, Oziyci HR, Karhan M. 2011. Determination of d-pinitol in carob syrup. Int J Food Sci Nutr, 62(6): 572-576
  8. Tetik N, Yuksel E. 2014. Ultrasound-assisted extraction of D-pinitol from carob pods using Response Surface Methodology. Ultrason Sonochem, 21(2): 860-865
  9. Roseiro LB, Duarte LC, Oliveira DL, Roque R, Bernardo-Gil MG, Martins AI, Sepúlveda C, Almeida J, Meireles M, Gírio FM, Rauter AP. 2013. Supercritical, ultrasound and conventional extracts from carob (Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activity. Ind Crops Prod, 47: 132-138
  10. Roseiro LB, Tavares CS, Roseiro JC, Rauter AP. 2013. Antioxidants from aqueous decoction of carob pods biomass (Ceratonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis. Ind Crops Prod, 44: 119-126
  11. Turhan I, Tetik N, Aksu M, Karhan M, Certel M. 2006. Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.). J Food Process Eng, 29(5): 498-507
  12. Özcan M, M, Arslan D, Gökçalik H. 2007. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int J Food Sci Nutr, 58(8): 652-658
  13. Race D, Curtis A, Booth W. 1999. Carob agroforestry industry: an assessment of its potential for the low-medium rainfall Murray Valley region. Aust J Exp Agric Anim Husb, 39(3) 325-334 14. Yousif AK, Alghzawi H. 2000. Processing