Farklı stabilizasyon ve depolama sıcaklıklarının buğday ruşeym yağı oksidasyonuna etkisi
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Dosyalar
Tarih
2012-11-02
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı ruşeymde mevcut yağın ve rüşeymden elde edilen yağın stabilitesini farklı stabilizasyon sıcaklıkları ve farklı depolama sıcaklıklarında incelemektir. Temin edilen ruşeymler öncelikli olarak 3 farklı sıcaklıkta (100 oC, 130 oC ve 160 oC) stabilize edilerek 3 farklı örnek elde edilmiştir. Daha sonra her sıcaklık kendi içinde ikiye ayrılarak bir kısmı ruşeym şeklinde 0 oC, 25 oC ve 45 oC sıcaklıklarda depo edilmiştir. Diğer kısmının ise soğuk ekstraksiyonla yağı alınarak aynı sıcaklıklarda depolanmıştır (1, 7, 22, 37, 55, 80 ve 105 gün). Bu çalışmada örneklerin bazı kalite değişimlerini incelemek amacıyla asitlik, peroksit değeri analizleri uygulanmış ve yağ asitleri kompozisyonundaki değişim GC-MS ile belirlenmitir. Analiz sonuçlarına göre, 45 oC'de depolamanın uygun olmadığı ve depolama öncesi 160 oC uygulayarak stabilizasyon yapmanın gerekliliği ortaya çıkmış olup, depolamanın yağ olarak değil de, ruşeym olarak yapılmasının daha uygun olduğu anlaşılmıştır. Bu çalışma ile stabilizasyonun gerekliliği ve uygulanması gereken sıcaklık belirlenmiş olup, sıcak iklim bölgelerinde ruşeymin depolamasında soğutma ihtiyacının elzem olduğu ortaya çıkarılmıştır.
In this study, wheat germ oil and the oil present in wheat germ before extraction were evaluated for their stability by the change of some parameters as storage tempereture, storage time and roasting temperature. The samples were stabilized by roasting at 3 different temparatures (100 oC, 130 oC and 160 oC). Then these groups were divided in to two groups and while, the first was stored (0 oC, 25 oC and 45 oC) as wheat germ, the other group was also stored as oil, extracted from it. All samples were stored for 105 days, in total. Acidity and peroxide value analyses were applied to evaluate the quality changes by the storage period. GC-MS were used to determine the fatty acid profile of the samples. As a result, storing at 45 oC was not preferable in respect to others. 160 oC application as roasting temperature for stabilizing was detected to be the best one, and also the need of roasting was visualized. While storing, wheat germ was found to be more preferable in respect to oil of it. As a result, this study expresses the need of roasting before stoage and the stabilization might be applied. Refrigeration was found inevitable for the storage of wheat germ in warm climatic conditions.
In this study, wheat germ oil and the oil present in wheat germ before extraction were evaluated for their stability by the change of some parameters as storage tempereture, storage time and roasting temperature. The samples were stabilized by roasting at 3 different temparatures (100 oC, 130 oC and 160 oC). Then these groups were divided in to two groups and while, the first was stored (0 oC, 25 oC and 45 oC) as wheat germ, the other group was also stored as oil, extracted from it. All samples were stored for 105 days, in total. Acidity and peroxide value analyses were applied to evaluate the quality changes by the storage period. GC-MS were used to determine the fatty acid profile of the samples. As a result, storing at 45 oC was not preferable in respect to others. 160 oC application as roasting temperature for stabilizing was detected to be the best one, and also the need of roasting was visualized. While storing, wheat germ was found to be more preferable in respect to oil of it. As a result, this study expresses the need of roasting before stoage and the stabilization might be applied. Refrigeration was found inevitable for the storage of wheat germ in warm climatic conditions.
Açıklama
Anahtar Kelimeler
Depolama, Ruşeym, Ruşeym yağı, Stabilizasyon, Yağ asitleri, Fatty acid, Stability, Storage, Wheat germ, Wheat germ oil
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Ünaldı, Z. (2012). Farklı stabilizasyon ve depolama sıcaklıklarının buğday ruşeym yağı oksidasyonuna etkisi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
