Halka tatlı yapımında kullanılan yağlarda kızartma işleminin etkilerinin belirlenmesi
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Halka tatlı ülkemizde çok tercih edilen sokak tatlılarındandır. Hazırlanan hamur karışımının yağda kızartılmasıyla servise sunulan bir tatlıdır. Kızartma işlemi sırasında yağ kimyasal reaksiyonlardan geçer. Bunlar lipit hidrolizi, oksidasyon, polimerizasyon ve izomerizasyon gibi reaksiyonlardır. Bu reaksiyonlar, kızartma yağı kalitesini bozan zararlı bileşik üretir. Kızartma işlemi sonrasında yağ asitleri ve trans izomerleri oluşumu gerçekleşir. Trans yağ asitlerinin oluşum derecesinde; ortamın sıcaklığı ve hidrojen sağlığı, gazın basıncı ve dağılım derecesi, katalizör çeşidi aktifliği ve miktarı etkili olmaktadır. Bu araştırmada halka tatlı yapımında kullanılan kızartma yağlarının, kızartma işlemiyle beraber yağın değişen fiziksel özellikleri, kimyasal özellikleri ve trans yağ asitleri belirlenmiştir. Bu amaçla Adana ilinde 15 farklı halka tatlı üreticisinden kızartma öncesi ve sonrasına ait yağ örnekleri toplanmıştır. Elde edilen yağ örneklerinin fiziksel ve kimyasal özellikleri kalite açısından değerlendirilmiştir. Çalışma kapsamında yağların kırılma indisi, serbest yağ asidi, peroksit miktarı, renk analizi, sabunlaşma miktarı, iyot sayısı ve yağ asidi profilleri analiz edilmiştir. Analiz sonucunda kırılma indisi değeri 1.4735'den 1.4744'e, serbest yağ asidi miktarı 0.43 mg KOH/g yağ'dan 2.32 mg KOH/g yağ'a, peroksit miktarı 4.25 meq g O2/kg yağ'dan %6.52 meq g O2/kg yağ'a, sabunlaşma miktarı 193.52 mg KOH/g yağ'dan 256.90mg KOH/g yağ'a, b* değeri 10.53'den 33.21'e, c değeri 10.81'den 33.56'ya, trans yağ asidi olan elaidik asit miktarı %0.1969'dan %0.3109'a, linolelaidik asit miktarı %0.2724'den %0.2858'e düzenli olarak artmıştır. a* değeri -2,38'den -3,24'e, L* değeri 95,83'den 91.68'e, h değeri ise 102.82'den 98.64'e azalmıştır. Aynı zamanda iyot sayısı da 121.58'den 117.38'e azalmıştır. Yapılan çalışma sonrasında halka tatlıda yapılan kızartma işleminin yağ kalite değerlerinde belirgin bir azalmaya sebep olduğu belirlenmiştir. Bu dönüşümlerin insan sağlığına olumsuz etkileri vardır. Bu sebeple halka tatlı tüketiminin sınırlı tutulması önerilmektedir.
Halka dessert is one of the most preferred street desserts in our country. It is a dessert served by frying the prepared dough mixture in oil. During the deep-frying process, the oil goes through chemical reactions. These are reactions such as lipid hydrolysis, oxidation, polymerization and isomerization. These reactions produce harmful compound that degrades frying oil quality. After frying, fatty acids and trans isomers are formed. In the degree of formation of trans fatty acids; the temperature and hydrogen health of the environment, the pressure and distribution degree of the gas, the activity and amount of the catalyst type are effective. In this study, the physical and chemical properties and trans fatty acids of the frying oils used in making halka desserts, which change with the frying process, were determined. For this purpose, oil samples were collected before and after frying from 15 different halka dessert producers. The physical and chemical properties of the obtained oil samples were evaluated in terms of quality. Within the scope of the study, the refractive index, free fatty acid, peroxide amount, colour analysis, iodine analysis, saponification amount and fatty acid profiles of the oils were analysed. As a result of the analysis, the refractive index value increased from 1.4735 to 1.4744, the amount of free oil increased from 0.43 mg KOH/g oil to 2.32 mg KOH/g oil, the amount of peroxide increased from 4.25meq g O2/kg oil to 6.52 meq g O2/kg oil, the saponification amount increased from 193.52 mg KOH/g oil to 256.90 mg KOH/g oil, the b* value increased from 10.53, c value increased regularly from 10.81 to 33.56, the amount of elaidic acid, which is a trans fat, increased from %0.1969 to %0.3109, the amount of linolelaidic acid increased from %0.2724 to %0.2858, the a* value decreased from -2.38 to -3.24, L* value decreased from 95.83 to 91.68, and h value decreased from 102.82 to 98.64. At the same time, the iodine count decreased from 121.58 to 117.38. After the study, it was determined that the frying process in the halka dessert caused a significant decrease in the oil quality values. These transformations have negative effects on human health. For this reason, it is recommended to limit the consumption of halka dessert to the public.
Halka dessert is one of the most preferred street desserts in our country. It is a dessert served by frying the prepared dough mixture in oil. During the deep-frying process, the oil goes through chemical reactions. These are reactions such as lipid hydrolysis, oxidation, polymerization and isomerization. These reactions produce harmful compound that degrades frying oil quality. After frying, fatty acids and trans isomers are formed. In the degree of formation of trans fatty acids; the temperature and hydrogen health of the environment, the pressure and distribution degree of the gas, the activity and amount of the catalyst type are effective. In this study, the physical and chemical properties and trans fatty acids of the frying oils used in making halka desserts, which change with the frying process, were determined. For this purpose, oil samples were collected before and after frying from 15 different halka dessert producers. The physical and chemical properties of the obtained oil samples were evaluated in terms of quality. Within the scope of the study, the refractive index, free fatty acid, peroxide amount, colour analysis, iodine analysis, saponification amount and fatty acid profiles of the oils were analysed. As a result of the analysis, the refractive index value increased from 1.4735 to 1.4744, the amount of free oil increased from 0.43 mg KOH/g oil to 2.32 mg KOH/g oil, the amount of peroxide increased from 4.25meq g O2/kg oil to 6.52 meq g O2/kg oil, the saponification amount increased from 193.52 mg KOH/g oil to 256.90 mg KOH/g oil, the b* value increased from 10.53, c value increased regularly from 10.81 to 33.56, the amount of elaidic acid, which is a trans fat, increased from %0.1969 to %0.3109, the amount of linolelaidic acid increased from %0.2724 to %0.2858, the a* value decreased from -2.38 to -3.24, L* value decreased from 95.83 to 91.68, and h value decreased from 102.82 to 98.64. At the same time, the iodine count decreased from 121.58 to 117.38. After the study, it was determined that the frying process in the halka dessert caused a significant decrease in the oil quality values. These transformations have negative effects on human health. For this reason, it is recommended to limit the consumption of halka dessert to the public.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
