BERTİZ ÜZÜM PEKMEZİNİN ALAN EMİSYON TABANCALI–TARAMALI ELEKTRON MİKROSKOBU (AET-TEM) İLE YAPISAL İNCELEMESİ VE BİLEŞEN MODELLEMESİ İÇİN BİR BESİN TASARIM YÖNTEMİ GELİŞTİRİLMESİ
Öz
Bertiz kabarcığı üzüm pekmezi beslenme tasarımı modelleme yöntemi geliştirmek için, Alan Emisyon Tabancası – Taramalı Elektron Mikroskobu (FEG-SEM) kullanılarak yapı analizi ve kompozisyon modellemesi ile çalışılmıştır. Pekmez örneğinin yapısal görüntülerinde üniform statik, toprak-mineral benzeri ve kristal olmayan katı yüzeyler tespit edilmiştir. Karbon pik değerlerinin yüksek olması pekmezin şeker ve mineral bileşim modeli olduğunu göstermektedir. Üzüm pekmezinin sıvı konsantre hali oda sıcaklığında tamamen çözünmektedir. Gazlı pekmez çözeltileri kullanılarak hiçbir şeker katkısı içermeyen kafeinli Pekmez Kola, Pekmez Gazoz, ve limon aromalı Pekmez Limon meşrubatları hazırlanmıştır. Kafeinli Pekmez Kola, katkısız Pekmez Gazoz ve limon aromalı Pekmez Limon pekmez meşrubatları şeker katkısız gazlı pekmez çözeltileri kullanılarak hazırlanmıştır.
Anahtar Kelimeler
Beslenme tasarımı modelleme yöntemi geliştirme yapı incelemesi bileşen modellemesi Bertiz kabarcığı üzüm pekmezi Pekmez Cola Pekmez Gazoz Pekmez Limon Alan Emisyon Tabancalı – Taramalı Elektron Mikroskobu (AET-TEM)
Kaynakça
- Aliyazıcıoglu, R., Kolaylı S., Kara M., Yıldız O., Sarıkaya A.O., Cengiz S. & Er F. (2009). Determination of chemical, physical and biological characteristics of some pekmez (molasses) from Turkey. Asian Journal of Chemistry 21(3): 2215-2223.
- Alkoshab, O., Righetti T.L. & Dixon, A. R. (1988). Evaluation of DRIS for judging the nutritional status of pekmez. JASHS 113(4); 643-647.
- Alpaslan, M. & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses/tahin) (sesame paste blends). Journal of Food Engineering 54; 89-93.
- Batu, A. (1993). The importance of raisin and high concentrated fruit juice (pekmez) on human health and nutrition. Gida 18 (5); 303 -307.
- Batu, A. (2005). Production of liquid and white solid pekmez in turkey. Journal of Food Quality 28; 417-427. https://doi.org/10.1111/j.1745-4557.2005.00045.x.
- Demirci, S.K.M. (2006). Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods. Tekirdağ Ziraat Fakültesi Dergisi 3(1); 1–7.
- Kaya A., Ko, S. & Gunasekaran S. (2011). Viscosity and color change during in situ solidification of grape pekmez. Food and Bioprocess Technology 4(2); 241–246.
- Demirci, M. & Kayişoğlu S. (2006). Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods. Tekirdağ Ziraat Fakültesi Dergisi 3(1); 1-7. Retrieved from https://dergipark.org.tr/en/pub/jotaf/issue/19058/201574.
- Ermurat, Y., (2006). Pekmez çözeltilerinin karbonatlanması ve üzüm pekmezi alkolsüz içecekleri Pekmez Kola, Pekmez Gazoz, ve Pekmez Limon’un formulize edilmesi ve üretimi. Standard 45(536); 86-88.
- Öztürk, B.A. & Öner, M.D. (1999). Production and evaluation of yogurt with concentrated grape juice. Journal of Food Engineering 64(3); 530-532.
- Riddel, J.L. (1951). Vacuum pan operation in production of concentrated grape juice. Am. J. Enol. Vitic., 2: 177 Karababa, E. & Işıklı, N.D. (2005). Pekmez: A traditional concentrated fruit product. Food Reviews International 21; 357-366.
- Rezaei, M., Khaledabad, M.A., Kia, E.M. & Ghasempour, Z. (2020). Optimization of grape juice deacidification using mixture of adsorbents: A case study of pekmez. Food Sci Nutr 8; 2864–2874. https://doi.org/10.1002/fsn3.1586.
- Satıl, F. & Selvi, S. (2022). Traditional molasses production from different plants in Anatolia and its ethnobotanical features . Biological Diversity and Conservation , 15 (1) , 62-72 . https://doi.org10.46309/biodicon.2022.1068816.
- Spayd, S. & Bagge, E.J.A. (1996). Free amino acid composition of grape juice from 12 Vitis vinifera Cultivars in Washington. AJEV 47: 389 – 402.
- Tunç, M.T., Akdoğan, A., Baltacı, C., Kaya, Z. & Odabaş, H.İ. (2022). Production of grape pekmez by Ohmic heating-assisted vacuum evaporation. Food Sci Technol Int 28(1); 72-84. https://doi.org/10.1177/1082013221991616.
- Türkben, C., Suna, S., İzli, G., Uylaşer, V. & Demir, C. (2016). Physical and chemical properties of pekmez molasses produced with different grape cultivars. Journal of Agricultural Sciences 22; 339-348
- Yoğurtçu, H. & Kamışlı, F. (2006). Determination of rheological properties of some pekmez samples in Turkey, Journal of Food Engineering, 77(4); 1064-1068. https://doi.org/10.1016/j.jfoodeng.2005.08.036.
NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM)
Öz
Bertiz kabarcık (buble) grape pekmez nutrition design modeling method development was studied by structure analysis and composition modeling using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). A uniform static, soil-mineral like and non-crystal solid surface was detected in pekmez sample structural images. The high value of carbon (69.89%), oxygen (28.14%), phosphorus (0.69%) and potassium (1.28%) peak patterns indicated that the pekmez is a sugar and mineral composition model. Deficiency of purification and clarification were presented in the pekmez samples produced by traditional way, and less pure and clear pekmez product was detected in the structural images. However, the liquid concentrated form of these grape samples completely dissolved at room temperature. Pekmez soft drinks; Pekmez Cola including caffeine, Pekmez Gazoz with no additives and Pekmez Limon comprising lemon flavor were prepared using the carbonated pekmez solutions without any sugar additives.
Anahtar Kelimeler
Nutrition design method modeling development structure analysis composition modeling Bertiz grape pekmez Pekmez Cola Pekmez Gazoz Pekmez Limon Field Emission Gun – Scanning Electron Microscope (FEG-SEM)
Kaynakça
- Aliyazıcıoglu, R., Kolaylı S., Kara M., Yıldız O., Sarıkaya A.O., Cengiz S. & Er F. (2009). Determination of chemical, physical and biological characteristics of some pekmez (molasses) from Turkey. Asian Journal of Chemistry 21(3): 2215-2223.
- Alkoshab, O., Righetti T.L. & Dixon, A. R. (1988). Evaluation of DRIS for judging the nutritional status of pekmez. JASHS 113(4); 643-647.
- Alpaslan, M. & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses/tahin) (sesame paste blends). Journal of Food Engineering 54; 89-93.
- Batu, A. (1993). The importance of raisin and high concentrated fruit juice (pekmez) on human health and nutrition. Gida 18 (5); 303 -307.
- Batu, A. (2005). Production of liquid and white solid pekmez in turkey. Journal of Food Quality 28; 417-427. https://doi.org/10.1111/j.1745-4557.2005.00045.x.
- Demirci, S.K.M. (2006). Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods. Tekirdağ Ziraat Fakültesi Dergisi 3(1); 1–7.
- Kaya A., Ko, S. & Gunasekaran S. (2011). Viscosity and color change during in situ solidification of grape pekmez. Food and Bioprocess Technology 4(2); 241–246.
- Demirci, M. & Kayişoğlu S. (2006). Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods. Tekirdağ Ziraat Fakültesi Dergisi 3(1); 1-7. Retrieved from https://dergipark.org.tr/en/pub/jotaf/issue/19058/201574.
- Ermurat, Y., (2006). Pekmez çözeltilerinin karbonatlanması ve üzüm pekmezi alkolsüz içecekleri Pekmez Kola, Pekmez Gazoz, ve Pekmez Limon’un formulize edilmesi ve üretimi. Standard 45(536); 86-88.
- Öztürk, B.A. & Öner, M.D. (1999). Production and evaluation of yogurt with concentrated grape juice. Journal of Food Engineering 64(3); 530-532.
- Riddel, J.L. (1951). Vacuum pan operation in production of concentrated grape juice. Am. J. Enol. Vitic., 2: 177 Karababa, E. & Işıklı, N.D. (2005). Pekmez: A traditional concentrated fruit product. Food Reviews International 21; 357-366.
- Rezaei, M., Khaledabad, M.A., Kia, E.M. & Ghasempour, Z. (2020). Optimization of grape juice deacidification using mixture of adsorbents: A case study of pekmez. Food Sci Nutr 8; 2864–2874. https://doi.org/10.1002/fsn3.1586.
- Satıl, F. & Selvi, S. (2022). Traditional molasses production from different plants in Anatolia and its ethnobotanical features . Biological Diversity and Conservation , 15 (1) , 62-72 . https://doi.org10.46309/biodicon.2022.1068816.
- Spayd, S. & Bagge, E.J.A. (1996). Free amino acid composition of grape juice from 12 Vitis vinifera Cultivars in Washington. AJEV 47: 389 – 402.
- Tunç, M.T., Akdoğan, A., Baltacı, C., Kaya, Z. & Odabaş, H.İ. (2022). Production of grape pekmez by Ohmic heating-assisted vacuum evaporation. Food Sci Technol Int 28(1); 72-84. https://doi.org/10.1177/1082013221991616.
- Türkben, C., Suna, S., İzli, G., Uylaşer, V. & Demir, C. (2016). Physical and chemical properties of pekmez molasses produced with different grape cultivars. Journal of Agricultural Sciences 22; 339-348
- Yoğurtçu, H. & Kamışlı, F. (2006). Determination of rheological properties of some pekmez samples in Turkey, Journal of Food Engineering, 77(4); 1064-1068. https://doi.org/10.1016/j.jfoodeng.2005.08.036.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Kimya Mühendisliği |
| Bölüm | Kimya Mühendisliği |
| Yazarlar | |
| Yayımlanma Tarihi | 3 Aralık 2023 |
| Gönderilme Tarihi | 17 Mart 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 26 Sayı: 4 |
