Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri

Ozet. Ulkemizde mantinin kurutulmasinda geleneksel sicak hava yontemleri kullanilmaktadir. Bu yontemler urunde kalite kayiplarina neden olmaktadir. Bu nedenle kurutma islemi icin geleneksel tekniklere alternatif yontemler arastirilmaktadir. Bu amacla kullanilabilecek olan bir teknik infrared (IR) kurutma prosesidir. Kurutma proseslerinde en onemli parametreler sicaklik ve sicakligin urun uzerine etkisidir. Sicakligin urun uzerine olumsuz etkisini gosterebilecek maddelerden biri hidroksimetil furfural (HMF) olusumudur. HMF enzimatik olmayan esmerlesme reaksiyon urunlerinden biridir. HMF miktari arttikca urunun besin degerinde dususler meydana gelmektedir. Arastirmada, bu olumsuzluklari onlemek amaciyla mantinin kurutulmasinda geleneksel yonteme alternatif olarak 250 W IR kurutma yontemi tek basina ve vakum kombinasyonu olarak uygulanmis, olusan HMF miktarlari ve urun duyusal ozellikleri arastirilmistir. Vakumla kombine edilmis 250 W IR kullanilarak kurutulan mantilarin HMF miktarlari geleneksel yonteme gore daha dusuk ve duyusal kaliteleri daha yuksek bulunmustur (P<0,01). Sonuc olarak, mantinin endustriyel uretiminde IR kurutma ve vakum uygulamasinin kombine kullanimi gibi farkli kurutma metotlarinin arastirilmasi gerektigi sonucuna varilmistir. Anahtar Kelimeler: Manti, HMF, infrared (IR) kurutma, vakum kurutma, duyusal kalite Abstract. Conventional hot-air drying methods are used in drying of manti (stuffed pasta) in Turkey. These methods cause quality losses in the product. Therefore search for alternative methods to the conventional drying has been underway. Infrared (IR) drying process is an alternative technique for this purpose. The most important parameters in the drying processes are drying temperature and its effects on the product. Hydroxymethyl furfural (HMF) formation is one of the indicators for illeffects of temperature on the product quality. HMF is one of the nonenzymatic browning reaction products. As the amount of HMF increases, the nutritional quality of the product decreases. In this study, IR drying (250 W), alone or in combination with vacuum application, was used in drying of manti as alternative to conventional hot-air drying, and HMF formation and sensory properties of the product were investigated. It was found that the levels of HMF were lower and the sensory qualities were higher in manti samples dried by 250 W IR-vacuum combination than those dried by the conventional method (P<0,01). It was concluded that different industrial drying methods for manti, such as IR and vacuum combinations, should be investigated. Keyword: Stuffed pasta (manti), HMF, infrared (IR) drying, vacuum drying, sensory quality