Öz
Bir tür nuga olan manna bar, manna, glikoz şurubu, şeker, yumurta akı, kakule ve fıstık, ceviz veya badem ile yapılan tipik bir Irak-İran şekerlemesidir. Manna bar, Fransız nugası, İtalyan torrone ve İspanyol turrón ile benzer bir şekerlemedir, ancak farklı hammaddelerden ve farklı işlemlerden üretilir. Bu araştırmanın amacı, üretim sırasında manna barlarının kalitesine pişirme sıcaklığı, pişirme süresi ve karıştırma süresinin etkisini belirlemektir. Bu çalışmada yapılan analizler nem içeriği, pH değeri, renk ve dokusal özelliklerdir. Pişirme sıcaklığının 100 °C den 120 °C ye, pişirme süresinin 5 dakikadan 15 dakikaya ve karıştırma süresinin 10 dakikadan 30 dakikaya artmasının nem içeriğini % 15,58'den % 8,50'ye düşürdüğü, sertliği ise (p<0,05) 131,56 g'dan 856,16 g'a yükselttiği bulundu. Karıştırma süresi arttıkça esmerleşme indeksi ve pH değeri azalmıştır (p<0.05). Manna bar üretimini optimize etmek için tepki yüzeyi analizi yapıldı. Sonuçlar, 120°C'de 10.10 dakika pişirmenin ve 21.26 dakika karıştırmanın arzu edilirlik = 0.682 olarak en iyi koşul olduğunu göstermiştir. Bu çalışma, yüksek sıcaklık (120°C) ve uzun pişirme (15 dakika) ve karıştırmanın (30 dakika) manna barlarının fiziksel ve kimyasal özelliklerini iyileştirdiğini gösterdi.
Anahtar Kelimeler
Manna Manna Bar Tepki Yüzeyi Analizi Optimizasyon Pişirme ve karıştırma süreleri
Proje Numarası
-
Kaynakça
- Al Safi, M.A., Rashid, H.M., Afifi, F.U., & Talib, W.H. (2022). Gaz Alafi: Traditional dessert in the Middle East with anticancer, immunomodulatory, and antimicrobial activities. Frontiers in Nutrition. Sec. Nutritional Epidemiology. 9: e article: 900506.
- Bayram, M., & Bozkurt, H. (2007). The use of bulgur as a meat replacement: bulgur sucuk (a vegetarian dry fermented sausage). Journal of the Science of Food and Agriculture. 87:411-419.
- Bodenheimer, F.S. (1947). The manna of Sinai. The Biblical Archaeologist. 10:2-6.
- Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science. 73:344-350.
- Erkan, M.E., Vural, A., Baran, M.S., Güran, H.S., & Durmusoglu, H. (2014). Physico-chemical and microbiological properties of manna (gezo) samples collected from retailers in south-east of Turkey. Research on Crops. 15:902-906.
- Gunawan, M.I., & Barringer, S.A. (2000). Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. Journal of Food Processing and Preservation. 24:253-263.
- Harrison, S.G. (1950). Manna and its sources. Kew Bulletin. 5:407-417.
- Hojjati, M., Speziale, M., Vázquez-Araújo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2015a). Instrumental texture properties of Spanish Turrón, Italian Torrone and French Nougat. Journal of Food and Bioprocess Engineering. 1:21-29.
- Hojjati, M., Speziale, M., Noguera-Artiaga, L., & Carbonell-Barrachina, A.A. (2015b). Volatile Composision, Texture and Sensory Description of Gaz (Traditional Persian Confection). Journal of Texture Studies. 46:440-454.
- Jeffery, M,S. (2001). Grained and ungrained confections. Manufacturing Confectioners. 73:47-48.
- Lanza, A.T. (2005). Sicilian Manna: A Sweet Gift of Nature. Gastronomica. 5: 38-40.
- Leibowitz, J. (1944). Isolation of trehalose from desert manna. Biochemical Journal. 38:205.
- Mahmood, R.A. (2017). An investigation of changes in physical and chemical properties of manna during storage. M.Sc. Thesis in Food Engineering Gaziantep University.
- Marra, F., Lavorgna A., Incarnato, L., Malvano, F., & Albanese, D. (2023). Optimization of hazelnut spread based on total or partial substitution of palm oil. Foods. 12(16), 3122.
- Medina, M.B., Resnik, S.L., & Munitz, M.S. (2021). Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration. Food Chemistry. 352: 129364
- Sabry, Z.I., & Atallah, N.A. (1961). Identification of sugars in the manna of Northern Iraq. Nature. 190:915-916.
- Sadhu, T., Banerjee, I., Kumar S.L., & Chakrabarty, J. (2020). Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach. Journal of Food Process Engineering. 43:e13478.
- Saito, Y., Garza, T.J., & Horwitz, E.K. (1999). Foreign language reading anxiety. The Modern Language Journal. 83:202-218.
- Sdiq, S.J.M., & Saeed, M.W.M. (2019). Physicochemical study for manna (gazo) collected from different places of sulaimani governorate. Journal of Food Dairy Science. 10:423–426.
- Speziale, M., Vazquez-Araujo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2010a). Instrumental Texture of Torrone of Taurianova (Reggio Calabria, Southern Italy). Italian Journal Food Science. 22:441-448.
- Speziale, M., Vázquez-Araújo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2010b). Volatile composition and sensory analysis of Italian gianduja torrone. Journal of the Science of Food and Agriculture. 90:1605-1613.
- Tijskens, L.M.M., Schijvens, E.P.H.M., & Biekman, E.S.A. (2001). Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Science & Emerging Technologies. 2:303-313.
- Vázquez, L., Verdú, A., Miquel, A., Burló, F., & Carbonell-Barrachina, A.A. (2007). Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. European Food Research and Technology. 225:757-767.
- Vázquez-Araujo, L., Verdú, A., Mucia, R., Burló, F., & Carbonell-Barrachina, A.A. (2006). Instrumental texture of a typical Spanish confectionery Xixona Turron as affected by commercial category and manufacturing company. Journal of Texture Studies. 37:63
Öz
Manna bar, a kind of nougat, is a typical Iraqi-Iranian confectionary that is made by manna, glucose syrup, table sugar, egg white, cardamom and nuts (pistachio, walnuts, or almond). Manna bar is a similar confectionary with French nougat, Italian torrone, and Spanish turrón, but produced from different raw materials and different process. The aim of this research was to determine influence of cooking temperature, cooking time and mixing time on the quality of manna bars during the production. The analyses made in this study were moisture content, pH value, color and textural properties. It was found that increasing cooking temperature from 100°C to 120°C, cooking time from 5 min. to 15 min., and mixing time from 10 min to 30 min. decreased moisture content from 15.58 to 8.50 %, but increased (p<0.05) hardness from 131.56 to 856.16 g. Browning index and pH value decreased (p<0.05) by increasing mixing time. Response surface analysis was carried out to optimize the production of manna bar. It’s results showed that cooking at 120°C for 10.10 min and mixing of 21.26 min was the best condition as desirability = 0.682. This study showed that high temperature at 120°C and long cooking for 15 min., and mixing for 30 min. improved the physical and chemical properties of manna bars.
Anahtar Kelimeler
Manna Manna Bar Response Surface Analysis Optimization Cooking And Mixing Times
Destekleyen Kurum
-
Proje Numarası
-
Teşekkür
-
Kaynakça
- Al Safi, M.A., Rashid, H.M., Afifi, F.U., & Talib, W.H. (2022). Gaz Alafi: Traditional dessert in the Middle East with anticancer, immunomodulatory, and antimicrobial activities. Frontiers in Nutrition. Sec. Nutritional Epidemiology. 9: e article: 900506.
- Bayram, M., & Bozkurt, H. (2007). The use of bulgur as a meat replacement: bulgur sucuk (a vegetarian dry fermented sausage). Journal of the Science of Food and Agriculture. 87:411-419.
- Bodenheimer, F.S. (1947). The manna of Sinai. The Biblical Archaeologist. 10:2-6.
- Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science. 73:344-350.
- Erkan, M.E., Vural, A., Baran, M.S., Güran, H.S., & Durmusoglu, H. (2014). Physico-chemical and microbiological properties of manna (gezo) samples collected from retailers in south-east of Turkey. Research on Crops. 15:902-906.
- Gunawan, M.I., & Barringer, S.A. (2000). Green color degradation of blanched broccoli (Brassica oleracea) due to acid and microbial growth. Journal of Food Processing and Preservation. 24:253-263.
- Harrison, S.G. (1950). Manna and its sources. Kew Bulletin. 5:407-417.
- Hojjati, M., Speziale, M., Vázquez-Araújo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2015a). Instrumental texture properties of Spanish Turrón, Italian Torrone and French Nougat. Journal of Food and Bioprocess Engineering. 1:21-29.
- Hojjati, M., Speziale, M., Noguera-Artiaga, L., & Carbonell-Barrachina, A.A. (2015b). Volatile Composision, Texture and Sensory Description of Gaz (Traditional Persian Confection). Journal of Texture Studies. 46:440-454.
- Jeffery, M,S. (2001). Grained and ungrained confections. Manufacturing Confectioners. 73:47-48.
- Lanza, A.T. (2005). Sicilian Manna: A Sweet Gift of Nature. Gastronomica. 5: 38-40.
- Leibowitz, J. (1944). Isolation of trehalose from desert manna. Biochemical Journal. 38:205.
- Mahmood, R.A. (2017). An investigation of changes in physical and chemical properties of manna during storage. M.Sc. Thesis in Food Engineering Gaziantep University.
- Marra, F., Lavorgna A., Incarnato, L., Malvano, F., & Albanese, D. (2023). Optimization of hazelnut spread based on total or partial substitution of palm oil. Foods. 12(16), 3122.
- Medina, M.B., Resnik, S.L., & Munitz, M.S. (2021). Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration. Food Chemistry. 352: 129364
- Sabry, Z.I., & Atallah, N.A. (1961). Identification of sugars in the manna of Northern Iraq. Nature. 190:915-916.
- Sadhu, T., Banerjee, I., Kumar S.L., & Chakrabarty, J. (2020). Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach. Journal of Food Process Engineering. 43:e13478.
- Saito, Y., Garza, T.J., & Horwitz, E.K. (1999). Foreign language reading anxiety. The Modern Language Journal. 83:202-218.
- Sdiq, S.J.M., & Saeed, M.W.M. (2019). Physicochemical study for manna (gazo) collected from different places of sulaimani governorate. Journal of Food Dairy Science. 10:423–426.
- Speziale, M., Vazquez-Araujo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2010a). Instrumental Texture of Torrone of Taurianova (Reggio Calabria, Southern Italy). Italian Journal Food Science. 22:441-448.
- Speziale, M., Vázquez-Araújo, L., Mincione, A., & Carbonell-Barrachina, A.A. (2010b). Volatile composition and sensory analysis of Italian gianduja torrone. Journal of the Science of Food and Agriculture. 90:1605-1613.
- Tijskens, L.M.M., Schijvens, E.P.H.M., & Biekman, E.S.A. (2001). Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Science & Emerging Technologies. 2:303-313.
- Vázquez, L., Verdú, A., Miquel, A., Burló, F., & Carbonell-Barrachina, A.A. (2007). Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón. European Food Research and Technology. 225:757-767.
- Vázquez-Araujo, L., Verdú, A., Mucia, R., Burló, F., & Carbonell-Barrachina, A.A. (2006). Instrumental texture of a typical Spanish confectionery Xixona Turron as affected by commercial category and manufacturing company. Journal of Texture Studies. 37:63
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Proje Numarası | - |
| Erken Görünüm Tarihi | 25 Mart 2024 |
| Yayımlanma Tarihi | 25 Mart 2024 |
| Gönderilme Tarihi | 6 Temmuz 2023 |
| Yayımlandığı Sayı | Yıl 2024 Cilt: 28 Sayı: 1 |
Derginin Tarandığı İndeksler
Harran Tarım ve Gıda Bilimi Dergisi, Creative Commons Atıf –Gayrı Ticari 4.0 Uluslararası (CC BY-NC 4.0) Lisansı ile lisanslanmıştır.