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Year 2019, Volume: 25 Issue: 1, 100 - 107, 13.03.2019
https://doi.org/10.15832/ankutbd.539010

Abstract

References

  • Referans 1. Anonymous 2014. Turkish Food Codex, Microbiological Criteria Communiqué. 2010/16
  • Referans 2. AOAC, 2012a. Certificate No. 081001 Tokyo 110-8736 Japan
  • Referans 3. AOAC, 2012b. Certificate No. 110402 Tokyo 110-8736 Japan
  • Referans 4. AOAC, 2012c. Certificate No. 3SAQ-042 Tokyo 110-8736 Japan
  • Referans 5. Aslan, N (2012). İnfrared Kurutma Yönteminin Kurutulmuş Mantı Kalitesi Üzerine Etkisi. Çanakkale: Master Thesis. Çanakkale On Sekiz Mart University Institute of Science and Technology Department of Food Engineering Çanakkale
  • Referans 6. Cayot N (2007). Sensory quality of traditional foods. . Food Chemistry 101:154-162
  • Referans 7. Erdogdu B & Halil Ibrahim E (2011). Effect of Ultraviolet and Far IR Radiation on Microbial Decontamination and Quality of Cumin Seed. Journal of Food Science 76(5):M284-M292
  • Referans 8. Farkas J 1990. Combination of Radiation with Mild Heat Treatment. In: Radiation and Combination Treatments. Conference. March 1-2, 1990. London
  • Referans 9. Gallegos-Infante JA. Rocha-Guzman NE. Gonzalez-Laredo RF. Ochoa-Martinez L.A. Corza N. Bello-Perez LA. Medina-Torres L & Peralta-Alvarez, L.E (2010). Quality of Spaghetti Pasta Containing Mexican Common Bean Flour (Phaseolus vulgaris L.). Food Chemistry 119:1544-1549
  • Referans 10. Gokmen S. Aydin MF. Kocabas A. Sayaslan A. Yetim H & Caglar A (2015). A Study on Quality Criteria of Commercial Stuffed Pasta (Manti), as Traditional Food. International Food Research Journal 22(5):2018-2024
  • Referans 11. Gokmen S. Aydin MF. Sayaslan A & Yetim H (2014). The effect of UV radiation on the Mycotoxin Content of Ravioli. International Conference on Computational and Experimental Science and Engineering (ICCESEN), 25-29 October 2014, Antalya-Turkey
  • Referans 12. Heldman DR & Lund DB (2007). Handbook of Food Engineering. p.220-250. CRC Press Book
  • Referans 13. İçier F & Yıldız H (2003). Elektriksel Yöntemlerin Gıdaların Kalite Özellikleri Üzerine Etkileri. Gıda 30(4): 255-260
  • Referans 14. Janero DR (1990). Malondialdehyde and Thiobarbituric Acid-Reactivity as Diagnostic Indices of Lipid Peroxidation and Peroxidative Tissue Injury. Free Radical Biology and Medicine 9 (6):515-540
  • Referans 15. Norusis MJ (1993). SPSS: SPSS for Windows, Base System User's Guide Release 6.0. SPSS Inc.
  • Referans 16. Pal S. Kyung Y & Song M (2007). Does The Antibacterial Activity of Silver Nanoparticles Depend on The Shape of The Nanoparticle. A Study of The Gram-Negative Bacterium Escherichia coli. Applied and Environmental Microbiology 73 (6), 1712-1720
  • Referans 17. Sakai N & Hanzawa T (1994). Applications and Advances in Far-IR Heating In Japan, Trends in Food Science Tecnology 5 (11), 357-362
  • Referans 18. Sharma GP & Verma PB (2005). Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices Journal of Food Engineering 67, 361-366
  • Referans 19. Singh M & Goswami TK (2003). Role of Feed Rate and Temperature in Attrition Grinding of Cumin Journal of Food Engineering 59, 285–290
  • Referans 20. Sitti S (2011). Effect of Vacuum and Modified Atmosphere Packaging on Some of the Quality Characteristics of Kayseri Manti Kayseri: Master Thesis Erciyes University Institute of Science and Technology Department of Food Engineering Kayseri
  • Referans 21. Uzunlu S (2011). Modified atmosphere packaging of manti with different gas compositions and its microbial and chemical composition variances during cold storage Adana PhD. Thesis Çukurova University Institute of Science and Technology Department of Food Engineering Denizli
  • Referans 22.Varlık C. Erkan N. Özden Ö. Mol S & Baygar T (2004). Su Ürünleri İşleme Teknolojisi İstanbul Üniversitesi Yayın No: 7 İstanbul

Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)

Year 2019, Volume: 25 Issue: 1, 100 - 107, 13.03.2019
https://doi.org/10.15832/ankutbd.539010

Abstract

Stuffed pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some cultural aspects of specific regions of countries. In addition to home-made traditional production, industrial production of manti has increased in recent years. Industrial production of manti using various techniques is likely to result in some risks or modifications in terms of its sensory and microbiological features. Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combined applications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, the samples were dried with 17 different IR, UV-C and vacuum drying combinations, including the traditional oven drying method. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituric acid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR drying method produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constant temperature (150 ºC) seems to be a promising drying method for the industrial manti production. In conclusion, it might be suggested that IR drying method can be an alternative to the conventional method in industrial manti production.

References

  • Referans 1. Anonymous 2014. Turkish Food Codex, Microbiological Criteria Communiqué. 2010/16
  • Referans 2. AOAC, 2012a. Certificate No. 081001 Tokyo 110-8736 Japan
  • Referans 3. AOAC, 2012b. Certificate No. 110402 Tokyo 110-8736 Japan
  • Referans 4. AOAC, 2012c. Certificate No. 3SAQ-042 Tokyo 110-8736 Japan
  • Referans 5. Aslan, N (2012). İnfrared Kurutma Yönteminin Kurutulmuş Mantı Kalitesi Üzerine Etkisi. Çanakkale: Master Thesis. Çanakkale On Sekiz Mart University Institute of Science and Technology Department of Food Engineering Çanakkale
  • Referans 6. Cayot N (2007). Sensory quality of traditional foods. . Food Chemistry 101:154-162
  • Referans 7. Erdogdu B & Halil Ibrahim E (2011). Effect of Ultraviolet and Far IR Radiation on Microbial Decontamination and Quality of Cumin Seed. Journal of Food Science 76(5):M284-M292
  • Referans 8. Farkas J 1990. Combination of Radiation with Mild Heat Treatment. In: Radiation and Combination Treatments. Conference. March 1-2, 1990. London
  • Referans 9. Gallegos-Infante JA. Rocha-Guzman NE. Gonzalez-Laredo RF. Ochoa-Martinez L.A. Corza N. Bello-Perez LA. Medina-Torres L & Peralta-Alvarez, L.E (2010). Quality of Spaghetti Pasta Containing Mexican Common Bean Flour (Phaseolus vulgaris L.). Food Chemistry 119:1544-1549
  • Referans 10. Gokmen S. Aydin MF. Kocabas A. Sayaslan A. Yetim H & Caglar A (2015). A Study on Quality Criteria of Commercial Stuffed Pasta (Manti), as Traditional Food. International Food Research Journal 22(5):2018-2024
  • Referans 11. Gokmen S. Aydin MF. Sayaslan A & Yetim H (2014). The effect of UV radiation on the Mycotoxin Content of Ravioli. International Conference on Computational and Experimental Science and Engineering (ICCESEN), 25-29 October 2014, Antalya-Turkey
  • Referans 12. Heldman DR & Lund DB (2007). Handbook of Food Engineering. p.220-250. CRC Press Book
  • Referans 13. İçier F & Yıldız H (2003). Elektriksel Yöntemlerin Gıdaların Kalite Özellikleri Üzerine Etkileri. Gıda 30(4): 255-260
  • Referans 14. Janero DR (1990). Malondialdehyde and Thiobarbituric Acid-Reactivity as Diagnostic Indices of Lipid Peroxidation and Peroxidative Tissue Injury. Free Radical Biology and Medicine 9 (6):515-540
  • Referans 15. Norusis MJ (1993). SPSS: SPSS for Windows, Base System User's Guide Release 6.0. SPSS Inc.
  • Referans 16. Pal S. Kyung Y & Song M (2007). Does The Antibacterial Activity of Silver Nanoparticles Depend on The Shape of The Nanoparticle. A Study of The Gram-Negative Bacterium Escherichia coli. Applied and Environmental Microbiology 73 (6), 1712-1720
  • Referans 17. Sakai N & Hanzawa T (1994). Applications and Advances in Far-IR Heating In Japan, Trends in Food Science Tecnology 5 (11), 357-362
  • Referans 18. Sharma GP & Verma PB (2005). Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices Journal of Food Engineering 67, 361-366
  • Referans 19. Singh M & Goswami TK (2003). Role of Feed Rate and Temperature in Attrition Grinding of Cumin Journal of Food Engineering 59, 285–290
  • Referans 20. Sitti S (2011). Effect of Vacuum and Modified Atmosphere Packaging on Some of the Quality Characteristics of Kayseri Manti Kayseri: Master Thesis Erciyes University Institute of Science and Technology Department of Food Engineering Kayseri
  • Referans 21. Uzunlu S (2011). Modified atmosphere packaging of manti with different gas compositions and its microbial and chemical composition variances during cold storage Adana PhD. Thesis Çukurova University Institute of Science and Technology Department of Food Engineering Denizli
  • Referans 22.Varlık C. Erkan N. Özden Ö. Mol S & Baygar T (2004). Su Ürünleri İşleme Teknolojisi İstanbul Üniversitesi Yayın No: 7 İstanbul
There are 22 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Suleyman Gökmen

Aytaç Kocabaş This is me

İbrahim Savran This is me

Abdulvahit Sayaslan This is me

Mehmet fatih Aydın This is me

Hasan Yetim This is me

Publication Date March 13, 2019
Submission Date December 27, 2017
Acceptance Date May 29, 2018
Published in Issue Year 2019 Volume: 25 Issue: 1

Cite

APA Gökmen, S., Kocabaş, A., Savran, İ., Sayaslan, A., et al. (2019). Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti). Journal of Agricultural Sciences, 25(1), 100-107. https://doi.org/10.15832/ankutbd.539010

Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).