Farklı Pişirme Tekniklerinin Havuç Dilimlerinin Bazı Kimyasal ve Biyoaktif Özellikleri Üzerine Etkisi (The Effect of Different Cooking Techniques on Some Chemical and Bioactive Properties of Carrot Slices)

Çağla ÖZER; Begüm TEPE

doi:10.21325/jotags.2019.491

Yazarlar

Çağla ÖZER
Begüm TEPE

DOI:

https://doi.org/10.21325/jotags.2019.491

Anahtar Kelimeler:

Antioksidan aktivite- Biyoaktif özelllikler- Havuç- Pişirme teknikleri- Sous vide

Öz

Isıl işlemlerin gıda bileşenleri, özellikle de vitaminler ve fenolik bileşikler üzerinde olumsuz etkisi olduğu bilinmektedir. Bununla birlikte, haşlama gibi geleneksel tekniklerden kaçınılarak bu bileşiklerdeki kayıplar azaltılabilmektedir. Havuç (Daucus carota), β-karoten ve fenolik bileşikler bakımından zengin olması nedeniyle antioksidan potansiyeli yüksek bir kök sebze olup, yaygın olarak tüketilmektedir. Bu çalışmada havuçlar haşlama, buhar ve sous vide teknikleri ile pişirilmiş olup, antioksidan aktiviteleri, toplam fenolik madde içerikleri ve β-karoten miktarları karşılaştırılmıştır. Çalışmanın sonucunda antioksidan aktivite ve toplam fenolik madde içeriği uygulanan tüm pişirme teknikleri ile azaldığı, β-karoten miktarının arttığı tespit edilmiştir. Antioksidan aktivite ve toplam fenolik madde içeriğinde en az kayıp buharda pişirilen örneklerde meydana gelmiştir. Haşlama ile karşılaştırıldığında, sous vide tekniği antioksidan aktivite ve toplam fenolik madde içeriğinde daha az azalmaya neden olmuştur. Diğer yandan, β-karoten miktarı pişirme ile artmış olup, en yüksek değer 20 dk haşlanan havuçlarda bulunmuştur.

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