Kapari (Capparis spp) çiçek tomurcuklarının bileşimi ve salamura ürüne işlenmesi
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1996
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Heywood'in 1995 yılı Haziran ve Ağustos dönemlerinde toplanan üç farklı büyüklükteki (x ^ 8 mm, 8 < x £ 13 mm, x > 13 mm) çiçek tomurcuklarının fiziksel, kimyasal özellikleri ve mineral madde miktarları tespit edilmiştir. îki türün orta büyüklükteki Haziran tomurcuklan % 5, 10, 15 ve 20'lik salamuralarda, C. ovata 'nm ise üç boydan Haziran tomurcuklan % 15lik salamurada iki aylık fermentasyonla işlenmiştir. Fermentasyon, kimyasal ve mikrobiyolojik salamura analizleriyle izlen miştir. Türlerin iki dönemdeki salamura tomurcuklarında (8 < x < 13 mm) fiziksel, kimyasal özellikler ve mineral madde miktarları saptanmıştır. Türlerin Haziran dönemi orta boy tomurcuklarından işlenmiş fermente ürünlerin, % 10 ve 20'lik eski ve yeni salamuralarda belirli süre (180 gün) depolanabilmesi analizlerle izlenmiştir. C. spinosa tomurcuklan C. ovata'ya. göre daha serttir, en yüksek değer orta boy tomurcuklarda saptanmıştır. Kurumadde, ham protein, ham kül, toplam karotenoit ve nişasta değerleri tomurcuk büyüklüğü arttıkça azalmıştır. Türler iki dönemde de Na, K, P, Ca, Mg ve Mn bakımından zengindir. Fakat Mn, ağustos ürününde iki türde de azalmıştır. iü 5 ve kısmen % 10 olarak belirlenmiştir. Fermentasyon süresince koliform bakteri (KB) gelişmesi, bütün konsantrasyonlarda düşük bulunmuştur. Fermentasyon sonucu to- murcuklardaki ham protein, ham selüloz, indirgen şeker, nişasta, ham enerji ve C vita mini azalması daha fazladır. C. ovata'da. tomurcuk büyüklüğü arttıkça asitlik, LAB faaliyeti, tortu oluşumu ve sertlik azalmıştır. Salamura ürün için, diğerlerine göre C. ovata'mn küçük tomurcuklan renk ve lezzet bakımından avantajlıdır. Fakat tortu biri kiminin fazla olması ve kısmen de olsa yumuşaklığı dezavantajdır. İki türde de en uy gun fermentasyon süresi, tomurcukların rengi ve lezzeti, salamuranın asitliği, pH'sı ve LAB faaliyeti gözönüne alındığında, 40 ile 50 gün arasında değişmektedir. Salamura tomurcukların % 10 ve % 20'lik eski ve yeni salamuralarda belirli süre (180 gün) depolanması, bütün örneklerde ürün kalitesini korumuştur. Ancak, C. ovata salamura tomurcuk renginin açık olması, bileşence ve kendine has lezzet bakımından zenginliği, salamura ürün işlemeye uygun tür olduğunu göstermektedir. Fakat tortu birikiminin azlığı ve daha sert tekstür C. spinosa'yı üstün kılmaktadır. Üründe tortu gibi istenmeyen maddeler ve hoş olmayan kokular görülmediği için, ka parilerin en az % 10'luk yeni salamurada depolanması uygundur.
Physical and chemical properties and mineral contents of the flower buds at three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood harvested in June and August in 1995 crop season were determined. Middle sized buds of both species in June in brines contained 5, 10, 15 and 20 % salt, and three different size buds of C. ovata in June in brine contained 15 % salt were pickled for two months. Some chemical and microbiological analyses were made in brine during fermentation at ten days intervals. The chemical and physical properties and minerals of the fermented products (8 < x ^ 13 mm) of both species from two harvests were determined. Storage stability of the fermented products processed from June middle size buds of both species was followed with analyses at certain intervals in 10 and 20 % old or fresh brines for 180 days. C. spinosa buds had more hard texture, with most hardness values of middle sized ones. The dry matter, crude protein, crude ash, total carotenoids and starch values of species in both harvests decreased as bud size increased. The species had more contents of Na, K, P, Ca, Mg ve Mn in both harvests, but decreasing Mn in August Most suitable salt concentration for lactic acid bacteria (LAB) activity was 5 % and partly 10 %. Coliform bacteria at all concentration during fermentation have slowly grown. Decreases of crude protein, crude fiber, reducing sugars, starch, crude energy and ascorbic acid contents in pickled buds were more potent. Acidity, LAB activity, sedimentation and hardness decreased by increased bud size in C. ovata. Small buds of C. ovata to for pickling product had advantage for colour, flavour, composition and standardization, however with more sediment an partly softening. For both species, fermentation time was determined 40 to 50 days according to product flavour and odour, and acidity, pH and LAB activity in brine. The product quality was similarly kept with 10 % and 20 % old or fresh brines. During storage in fresh brine, no sediment and off-flavour were observed for both species. Fermented products might be stored in brine containing at least % 10 salt.
Physical and chemical properties and mineral contents of the flower buds at three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood harvested in June and August in 1995 crop season were determined. Middle sized buds of both species in June in brines contained 5, 10, 15 and 20 % salt, and three different size buds of C. ovata in June in brine contained 15 % salt were pickled for two months. Some chemical and microbiological analyses were made in brine during fermentation at ten days intervals. The chemical and physical properties and minerals of the fermented products (8 < x ^ 13 mm) of both species from two harvests were determined. Storage stability of the fermented products processed from June middle size buds of both species was followed with analyses at certain intervals in 10 and 20 % old or fresh brines for 180 days. C. spinosa buds had more hard texture, with most hardness values of middle sized ones. The dry matter, crude protein, crude ash, total carotenoids and starch values of species in both harvests decreased as bud size increased. The species had more contents of Na, K, P, Ca, Mg ve Mn in both harvests, but decreasing Mn in August Most suitable salt concentration for lactic acid bacteria (LAB) activity was 5 % and partly 10 %. Coliform bacteria at all concentration during fermentation have slowly grown. Decreases of crude protein, crude fiber, reducing sugars, starch, crude energy and ascorbic acid contents in pickled buds were more potent. Acidity, LAB activity, sedimentation and hardness decreased by increased bud size in C. ovata. Small buds of C. ovata to for pickling product had advantage for colour, flavour, composition and standardization, however with more sediment an partly softening. For both species, fermentation time was determined 40 to 50 days according to product flavour and odour, and acidity, pH and LAB activity in brine. The product quality was similarly kept with 10 % and 20 % old or fresh brines. During storage in fresh brine, no sediment and off-flavour were observed for both species. Fermented products might be stored in brine containing at least % 10 salt.
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Flower bud, Çiçek tomurcuğu, Brine, Salamura, Caper, Kapari, Capparis spp, Capparis spinosa L., Capparis ovata Desf., Tomurcuk büyüklüğü, Bud size, Pickling product, Salamura ürün
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Özcan, M. (1996). Kapari (Capparis spp) çiçek tomurcuklarının bileşimi ve salamura ürüne işlenmesi. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
