Cin Mısırında Tane İriliği ve Patlatma Metotlarının Patlama Performansına Etkisi
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, ülkemizde yaygın olarak kullanılan sekiz cin mısırı genotipi ve bunların farklı tane
iriliklerinin dört değişik yöntemle patlatılmasının patlama kalitesine etkilerini belirlemek amacıyla
yapılmıştır. Araştırmada deneme materyali olarak sekiz melez ve bir popülasyon kullanılmıştır.
Genotiplere ait ürünler, 2019 yılının vejetasyon döneminde Türkiye’nin değişik bölgelerinde
yetiştirilmiştir. Her bir çeşide ait ürünler değişik çapta elekler kullanılarak, 5 mm’den küçük, 5-6 mm
arası, 6 mm’den büyük ve kontrol olmak üzere dört gruba ayrılmıştır. Bu ürün grupları mikrodalga,
elektrikli patlatıcı, tencerede sade ve tencerede yağlı-tuzlu olmak üzere dört farklı yöntemle patlatılmıştır.
Çalışmada patlatmadan önce, her bir genotip ve bunlara ait tane iriliklerinin ham protein, yağ, nişasta ve
nem oranları ile hektolitre ağırlığı, bin tane ağırlığı ve 10 gramda tane sayısı; patlatmadan sonra da
patlama hacmi, patlamayan tane oranı ve patlamış tek tane hacmi belirlenmiştir. İstatistiki analizler
tesadüf parsellerinde faktöriyel deneme desenine göre yapılmıştır.
Araştırmada, incelenen tüm özellikler bakımından genotipler, tane irilikleri ve patlatma
yöntemleri arasında önemli farklar bulunmuştur. Patlama hacmi, 30.9 cm3
/g ile Baharcin çeşidinde, 29.9
cm
3
/g ile tencerede sade patlatma yönteminde ve 30.4 cm3
/g ile orta irilikdeki tanelerde (5-6 mm) en
yüksek; popülasyon (24.4 cm3
/g), elektrikli patlatıcı (26.3 cm3
/g) ve 5 mm’den küçük tanelerde (26.1
cm
3
/g) ise, en düşük bulunmuştur. Yedi melez genotipde de patlama hacmi popülasyondan daha yüksek
saptanmıştır. Patlamayan tane oranı %6.8 ile Zx10 çeşidinde, %7.1 ile tencerede sade yönteminde ve
%7.3 ile orta irilikteki tanelerde (5-6 mm) en düşük; Elacin çeşidinde (%10.3), mikrodalga yönteminde
(%11.6) ve 5 mm’den küçük tanelerde (%10.4) ise en yüksek bulunmuştur. Çalışmadan elde edilen
sonuçlara göre orta irilikte tanelere sahip melez çeşitlerin ürünlerinin, tencerede (sade ve yağlı-tuzlu)
patlatılması önerilebilir.
This study was carried out to determine the effects of popping eight popcorn genotypes widely used in our country and their different kernel sizes with four different popping methods on the popping quality. Seven commercial popcorn hybrids and one open-pollinated popcorn variety were used as trial material in the study. The products belonging to the genotypes were grown in different regions of Turkey in the vegetation period of 2019. Kernels belonging to each of the genotypes were separated into four groups by using sieves of different diameters, as smaller than 5 mm, between 5-6 mm, larger than 6 mm and control. Samples of each size fraction and the control sample of each genotype were popped with four different methods; microwave oven, electric popper, cooking pan with and without oil and salt. Before popping crude protein, oil, starch and moisture content test weight, thousand grain weight and the number of kernel per 10 gram of the samples of each genotype and their kernel sizes were determined. Also, popping volume, number of unpopped kernels and flake size of all samples were determined after popping . Statistical analyzes were made in the a completely randomized factorial trial desing. In the study, significant differences were found between genotypes, grain sizes and popping methods in terms of all the characteristics examined. The explosion volume was the highest in Baharcin variety with 30.9 cm3 /g, in cooking pan without oil and salt 29.9 cm3 /g and in medium-sized kernels (5-6 mm) with 30.4 cm3 /g; population (24.4 cm3 /g), electric popper (26.3 cm3 /g) and kernels smaller than 5 mm (26.1 cm3 /g) were the lowest. In all seven hybrid genotypes, the popping volume was higher than the population. The percentage of unpopped kernels was the lowest in Zx10 variety with 6.8%, in cooking pan without oil and salt with 7.1% and in medium-sized kernels (5-6 mm) with 7.3%; It was found the highest in Elacin cultivar (10.3%), microwave oven (11.6%) and smallest-sized fraction (10.4%). According to the results obtained from the study, it can be suggested that the kernels of hybrid varieties with medium-sized kernels be popped in a cooking pan with and without oil and salt.
This study was carried out to determine the effects of popping eight popcorn genotypes widely used in our country and their different kernel sizes with four different popping methods on the popping quality. Seven commercial popcorn hybrids and one open-pollinated popcorn variety were used as trial material in the study. The products belonging to the genotypes were grown in different regions of Turkey in the vegetation period of 2019. Kernels belonging to each of the genotypes were separated into four groups by using sieves of different diameters, as smaller than 5 mm, between 5-6 mm, larger than 6 mm and control. Samples of each size fraction and the control sample of each genotype were popped with four different methods; microwave oven, electric popper, cooking pan with and without oil and salt. Before popping crude protein, oil, starch and moisture content test weight, thousand grain weight and the number of kernel per 10 gram of the samples of each genotype and their kernel sizes were determined. Also, popping volume, number of unpopped kernels and flake size of all samples were determined after popping . Statistical analyzes were made in the a completely randomized factorial trial desing. In the study, significant differences were found between genotypes, grain sizes and popping methods in terms of all the characteristics examined. The explosion volume was the highest in Baharcin variety with 30.9 cm3 /g, in cooking pan without oil and salt 29.9 cm3 /g and in medium-sized kernels (5-6 mm) with 30.4 cm3 /g; population (24.4 cm3 /g), electric popper (26.3 cm3 /g) and kernels smaller than 5 mm (26.1 cm3 /g) were the lowest. In all seven hybrid genotypes, the popping volume was higher than the population. The percentage of unpopped kernels was the lowest in Zx10 variety with 6.8%, in cooking pan without oil and salt with 7.1% and in medium-sized kernels (5-6 mm) with 7.3%; It was found the highest in Elacin cultivar (10.3%), microwave oven (11.6%) and smallest-sized fraction (10.4%). According to the results obtained from the study, it can be suggested that the kernels of hybrid varieties with medium-sized kernels be popped in a cooking pan with and without oil and salt.
Açıklama
Anahtar Kelimeler
Cin mısırı, patlama hacmi, patlama kalitesi, patlatma yöntemi, tane iriliği, Popcorn, popping volume, popping quality, popping method, kernel size
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Dağlı, B., (2021). Cin Mısırında Tane İriliği ve Patlatma Metotlarının Patlama Performansına Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
