Chia tohumuna atmosferik plazma uygulamasının farklı metotlarla elde edilen müsilajın teknolojik özelliklerine olan etkisinin incelenmesi
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Dosyalar
Tarih
2022
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Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yapılan çalışmada chia tohumlarına 30 saniye, 1 dakika ve 2 dakika olmak üzere 3 farklı sürede atmosferik jet plazma uygulanmasının ardından tohumlardan sıcak ve soğuk ekstraksiyon olarak adlandırılan 2 farklı metotla müsilajlar elde edilmiştir. Plazma uygulamasının ardından tohumun ham kül, nem, ham protein, yağ, yağ asitleri kompozisyonu ve toplam diyet lifi analizleri gerçekleştirilmiş ve fizikokimyasal farklılıklar gözlemlenmiştir. Elde edilen müsilaj jellerinde ise Small Amplitude Oscillatory Shear (SAOS) ve Large Amplitude Oscillatory Shear (LAOS) analizleri ile reolojik analizler gerçekleştirilmiştir. Hem sıcak hem soğuk ekstraksiyonla üretilen müsilaj jellerinin SAOS analizlerinde vizkozitenin kontrol örneklerine göre arttığı ve artan kayma oranı ile azalan (shear thinning) akış davranış özelliği gösterdiği tespit edilmiştir. LAOS analizlerinde ise lineer viskoelastik bölgenin soğuk ekstraksiyon müsilajlarında daha uzun olduğu tespit edilmiş ve tüm örnekler için G' değeri düşük gerinim değerlerinde (%1,2) G'' değerinden yüksek olduğu görülmüştür. LAOS analizleri sonucu müsilajların yapısal farklılıklar içerdiği sonucuna varılmıştır. SAOS analizlerinde viskozite açısından en iyi sonuçları veren örnekte emülsifiye etme yeteneği, emülsiyon stabilitesi, su ve yağ tutma kapasiteleri tespit edilmiştir. Müsilajlarda plazmanın etkisinin araştırılması için FTIR ve SEM görüntüleme analizleri gerçekleştirilmiştir.
In this study, after the application of atmospheric jet plasma to chia seeds for 3 different times (30 seconds, 1 minute and 2 minutes), gums were obtained from the seeds by 2 different methods called hot and cold extraction. After the plasma application, ash, moisture, crude protein, oil, fatty acid composition and total dietary fiber analyzes of the seed were performed and physicochemical differences were observed. Rheological analyzes were carried out with Small Amplitude Oscillatory Shear (SAOS) and Large Amplitude Oscillatory Shear (LAOS) analyzes on the mucilage gels obtained. In SAOS analyzes of mucilage gels produced by both hot and cold extraction, it was determined that the viscosity increased compared to the control samples and showed shear thinning flow behavior with increasing shear rate. In LAOS analyzes, on the other hand, it was determined that the linear viscoelastic region was longer in cold extraction mucilages, and the G' value for all samples was higher than the G'' value at low strain values (1.2%). As a result of LAOS analysis, it was concluded that the mucilage samples contain structural differences. In the SAOS analysis, the emulsifying ability, emulsion stability, water and oil holding capacities were determined in the sample that gave the best results in terms of viscosity. FTIR and SEM imaging analyzes were performed to investigate the effect of plasma on the mucilage samples.
In this study, after the application of atmospheric jet plasma to chia seeds for 3 different times (30 seconds, 1 minute and 2 minutes), gums were obtained from the seeds by 2 different methods called hot and cold extraction. After the plasma application, ash, moisture, crude protein, oil, fatty acid composition and total dietary fiber analyzes of the seed were performed and physicochemical differences were observed. Rheological analyzes were carried out with Small Amplitude Oscillatory Shear (SAOS) and Large Amplitude Oscillatory Shear (LAOS) analyzes on the mucilage gels obtained. In SAOS analyzes of mucilage gels produced by both hot and cold extraction, it was determined that the viscosity increased compared to the control samples and showed shear thinning flow behavior with increasing shear rate. In LAOS analyzes, on the other hand, it was determined that the linear viscoelastic region was longer in cold extraction mucilages, and the G' value for all samples was higher than the G'' value at low strain values (1.2%). As a result of LAOS analysis, it was concluded that the mucilage samples contain structural differences. In the SAOS analysis, the emulsifying ability, emulsion stability, water and oil holding capacities were determined in the sample that gave the best results in terms of viscosity. FTIR and SEM imaging analyzes were performed to investigate the effect of plasma on the mucilage samples.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
