Süs Elması (Malus floribunda) Suyu Konsantresinin Bazı Ürünlerde Renklendirici Olarak Kullanılabilirliği
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ülkemizde doğal olarak yetişen ve besin olarak tüketilebildiği halde ekonomik
açıdan kullanımı sınırlı olan süs elmasının (Malus floribunda) elma marmelatı, çilek marmelatı ve gül
lokumu ürünlerinde doğal renklendirici ve antosiyanin kaynağı olarak kullanılabilirliği araştırılmıştır. Süs
elması suyu 70 oBriks derecesine konsantre edilmiş ve üretim aşamasında elma ve çilek marmelatlarına
%2, gül lokumlarına ise %1.83 oranında ilave edilmiştir. Elma ve çilek marmelatları 9, 22 ve 35 oC’de,
gül lokumları ise 22, 28 ve 35 oC’de 6 ay depolanarak pH, titrasyon asitliği (TA), suda çözünür kuru
madde (SÇKM), reflektans renk, toplam fenolik madde (TFM), antioksidan aktivite ve toplam
monometrik antosiyanin (TMA) analizleri yapılmıştır. Monomerik antosiyanin miktarı sonucunda elde
edilen veriler kullanılarak depolama boyunca oluşan degradasyon kinetiğini tespit etmek için parametreler
(k, t1/2, Ea, Q10 ve z) hesaplanmıştır. Depolama boyunca örneklerin pH değerleri artış ve azalışlar
göstermiş, elma marmelatlarında 3.31-3.39, çilek marmelatlarında 3.36-3.46 ve gül lokumlarında ise
3.28-3.39 aralığında tespit edilmiştir. En yüksek TA değerleri çilek marmelatlarında, en düşük ise gül
lokumlarında elde edilmiştir. Elma ve çilek marmelatlarında depolama sıcaklığı ve süresinin artması ile
başlangıç değerlerine göre TA azalmış, gül lokumlarında ise genel anlamda önemli değişimler
görülmemiştir. Elma marmelatı ve gül lokumunda SÇKM değerleri depolama sıcaklık ve süresinin
artması ile artma, çilek marmelatında ise azalma eğiliminde olmuştur. Depolama sıcaklığı ve süresi
arttıkça, tüm örneklerin L*, a*, C* değerleri azalmış, h değerleri ise artmıştır. b* değerleri elma
marmelatı ve gül lokumunda depolama süresince genel olarak artmış, çilek marmelatlarında ise
azalmıştır. 6 ay depolama periyodu boyunca sıcaklık ve sürenin artması TFM, TMA ve antioksidan
aktivite değerlerinin önemli ölçüde azalmasına sebep olmuştur. TMA miktarındaki kayıplar 9, 22 ve 35
oC’de depolanan elma marmelatlarında sırasıyla %31.29, %51.92 ve %87.33; çilek marmelatlarında ise
%36.53, %70.74 ve %91.46 olarak saptanmıştır. Gül lokumlarının TMA kayıpları sırası ile 22 oC’de
%53.15 ve 28oC’de %80.12 olarak belirlenmiş, 35 oC’de 6 ay depolanan örneklerde ise antosiyanin
varlığı tespit edilememiştir. Kinetik verilere göre süs elması antosiyaninlerinin degradasyonu depolama
süresince incelenen tüm ortamlarda birinci dereceden reaksiyon kinetiğine göre gerçekleşmiştir. Sıcaklık
ve süre arttıkça, süs elması antosiyaninlerinin degradasyon hızları artış göstermiştir. 9, 22 ve 35 oC’de
depolanan elma marmelatlarında hız sabitleri sırası ile 2.1x10-3 gün-1
, 4.3x10-3 gün-1 ve 12.4x10-3 gün-1
iken çilek marmelatlarında bu değerler 2.6x10-3 gün-1
, 6.5x10-3 gün-1 ve 12.9x10-3 gün-1 olarak tespit
edilmiştir. Gül lokumlarında ise 22, 28 ve 35 oC’de depolama ile hız sabitleri 4.2x10-3 gün-1
, 8.7x10-3 gün1 ve 14.2x10-3 gün-1 olarak artmıştır. Elde edilen sonuçlara göre, süs elması suyu konsantresi ilavesi
seçilen ürünlere hem istenen düzeyde renk hem de fonksiyonel özellikler kazandırmış, fakat artan
depolama sıcaklığı ve süresi bu parametrelerde önemli oranlarda kayıplara neden olmuştur. Çalışmada
elde ettiğimiz veriler doğrultusunda üretilen marmelatların 9 oC’de, gül lokumlarının ise 22 oC’de
depolanması önerilmektedir.
In this study, crab apple (Malus floribunda), which grows naturally in our country and can be consumed as food, but has limited economic use, was used as research material. The use of crab apple as a natural colorant and anthocyanin source in apple marmalade, strawberry marmalade and rose delight products was investigated. Crab apple juice was concentrated to 70 oBrix and added 2% to apple and strawberry marmalades and 1.83% to rose delights during the production phase. After 6 months of storage for apple and strawberry marmalades at 9, 22 and 35 °C, and for rose delights at 22, 28 and 35 °C for 6 months, pH, titration acidity (TA), water soluble dry matter (SÇKM), reflectance color, total phenolic substance (TPS), antioxidant activity and total monometric anthocyanin (TMA) analyzes were performed. Parameters (k, t1/2, Ea, Q10 and z) were calculated to determine the degradation kinetics during storage using the data obtained as a result of the monomeric anthocyanin content. During storage, the pH values of the samples increased and decreased, and it was determined in the range of 3.31-3.39 in apple marmalades, in the range of 3.36-3.46 in strawberry marmalades and 3.28-3.39 in rose delights. The highest TA values were obtained in strawberry marmalades and the lowest in rose delights. With the increase in storage temperature and storage time in apple and strawberry marmalades, TA decreased compared to the initial values, but no significant changes were observed in rose delights. It was determined that with the increase of storage temperature and storage time in apple marmalade and rose delight, there was an increase in SÇKM values, while in strawberry marmalade they tended to decrease. Depending on the increase in storage temperature and time, L*, a*, C* values of all samples decreased and h values increased. While b* values generally increased during storage in apple marmalade and rose delight, this values decreased in strawberry marmalades. The increase in temperature and time during the 6 month storage period caused a significant decrease in TPS, TMA and antioxidant activity values. Losses in the amount of TMA were determined stored at 9, 22 and 35 °C as 31.29%, 51.92% and 87.33% in apple marmalades, and 36.53%, 70.74% and 91.46% in strawberry marmalades, respectively. TMA losses of rose delights were determined as 53.15% at 22 °C and 80.12% at 28 °C, respectively. The presence of anthocyanin could not be detected in the samples stored at 35 °C for 6 months. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics in all conditions studied during storage. It was determined that the degradation rates of crab apple anthocyanins increased depending on the increase in temperature and time. While the rate constants were determined 2.1x10-3 days-1, 4.3x10-3 days-1 and 12.4x10-3 days-1 for apple marmalades stored and 2.6x10-3 days-1, 6.5x10-3 day-1 and 12.9x10-3 day-1 for strawberry marmalades at 9, 22 and 35 °C, respectively. In rose delights, on the other hand, the rate constants increased as 4.2x10-3 days-1, 8.7x10-3 days-1 and 14.2x10-3 days-1 with storage at 22, 28 and 35 °C. According to the results obtained, the addition of crab apple juice concentrate added both desired color and functional properties to the selected products. However, increasing storage temperature and time caused significant losses in these parameters. In line with the data we obtained in the study, it is recommended to store the produced marmalades at 9 °C and the rose delights at 22 °C.
In this study, crab apple (Malus floribunda), which grows naturally in our country and can be consumed as food, but has limited economic use, was used as research material. The use of crab apple as a natural colorant and anthocyanin source in apple marmalade, strawberry marmalade and rose delight products was investigated. Crab apple juice was concentrated to 70 oBrix and added 2% to apple and strawberry marmalades and 1.83% to rose delights during the production phase. After 6 months of storage for apple and strawberry marmalades at 9, 22 and 35 °C, and for rose delights at 22, 28 and 35 °C for 6 months, pH, titration acidity (TA), water soluble dry matter (SÇKM), reflectance color, total phenolic substance (TPS), antioxidant activity and total monometric anthocyanin (TMA) analyzes were performed. Parameters (k, t1/2, Ea, Q10 and z) were calculated to determine the degradation kinetics during storage using the data obtained as a result of the monomeric anthocyanin content. During storage, the pH values of the samples increased and decreased, and it was determined in the range of 3.31-3.39 in apple marmalades, in the range of 3.36-3.46 in strawberry marmalades and 3.28-3.39 in rose delights. The highest TA values were obtained in strawberry marmalades and the lowest in rose delights. With the increase in storage temperature and storage time in apple and strawberry marmalades, TA decreased compared to the initial values, but no significant changes were observed in rose delights. It was determined that with the increase of storage temperature and storage time in apple marmalade and rose delight, there was an increase in SÇKM values, while in strawberry marmalade they tended to decrease. Depending on the increase in storage temperature and time, L*, a*, C* values of all samples decreased and h values increased. While b* values generally increased during storage in apple marmalade and rose delight, this values decreased in strawberry marmalades. The increase in temperature and time during the 6 month storage period caused a significant decrease in TPS, TMA and antioxidant activity values. Losses in the amount of TMA were determined stored at 9, 22 and 35 °C as 31.29%, 51.92% and 87.33% in apple marmalades, and 36.53%, 70.74% and 91.46% in strawberry marmalades, respectively. TMA losses of rose delights were determined as 53.15% at 22 °C and 80.12% at 28 °C, respectively. The presence of anthocyanin could not be detected in the samples stored at 35 °C for 6 months. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics in all conditions studied during storage. It was determined that the degradation rates of crab apple anthocyanins increased depending on the increase in temperature and time. While the rate constants were determined 2.1x10-3 days-1, 4.3x10-3 days-1 and 12.4x10-3 days-1 for apple marmalades stored and 2.6x10-3 days-1, 6.5x10-3 day-1 and 12.9x10-3 day-1 for strawberry marmalades at 9, 22 and 35 °C, respectively. In rose delights, on the other hand, the rate constants increased as 4.2x10-3 days-1, 8.7x10-3 days-1 and 14.2x10-3 days-1 with storage at 22, 28 and 35 °C. According to the results obtained, the addition of crab apple juice concentrate added both desired color and functional properties to the selected products. However, increasing storage temperature and time caused significant losses in these parameters. In line with the data we obtained in the study, it is recommended to store the produced marmalades at 9 °C and the rose delights at 22 °C.
Açıklama
Anahtar Kelimeler
Antosiyanin, çilek marmelatı, depolama, elma marmelatı, gül lokumu, renk, süs elması, Anthocyanin, apple marmalade, color, ornamental apple, rose delight, storage, strawberry marmalade
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Gülhan, A., (2022). Süs Elması (Malus floribunda) Suyu Konsantresinin Bazı Ürünlerde Renklendirici Olarak Kullanılabilirliği. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
