Pleurotus ostreatus Mantarının Cips Üretiminde Kullanımı

Abstract

ÖzBu çalışmada atıştırmalık ürün sektöründe önde gelen cipsin istiridye mantarı tozu ile zenginleştirilmesi amaçlanmıştır. Üretimde kullanılacak hammaddelerin oranları ve pişirme parametreleri Yanıt Yüzey Yöntemi (YYY) esas alınarak denenmiştir. Üretilen cips örneklerinin, fizikokimyasal (kuru madde, kül, protein, su aktivitesi, yağ) ve duyusal analizleri sonuçlarına göre, mantar tozu oranı (MTO), kızartma süre ve sıcaklığı YYY ile optimize edilmiştir. Kızartılmış mantar cipsleri için optimum pişirme koşulları 180 °C, 155 sn ve %40 MTO olarak belirlenmiştir. Bu norm doğrultusunda kuru madde, kül, protein, su aktivitesi, yağ ve duyusal analiz sonuçları sırası ile; %99.10, %3.25, %15.10, 0.10, %19.02 ve 5.39 olarak saptanmıştır.Anahtar Kelimeler: İstiridye mantarı, Pleurotus ostreatus, Mantar tozu, Cips, Kızartma Use of Pleurotus ostreatus Mushroom in Chips Production AbstractIn this study, chips, a leading product in the snacks sector, enriched with mushroom powder were investigated. Experimental design was constructed on the basis of the ratios of ingredients used in the manufacture and cooking parameters including mushroom powder ratio, cooking time and temperature were optimized according to the results obtained in physicochemical and sensory analyses in the trial production using Response Surface Method (RSM). Optimum cooking conditions for mushroom chips were determined as 180 °C, 155 sec and 40% mushroom powder ratio. The dry matter, ash, protein, water activity, oil and the sensory evaluation results under optimal conditions were 99.10%, 3.25%, 15.10%, 0.10, 19.02% and 5.39 respectively.

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

“…(2021) determined that the dry matter content of freshly harvested Lactarius deliciosus mushroom species, known as ‘kanlıca’ in Turkish, was 12.22% and the pH value was 6.51. Doğan (2016) determined the dry matter content of fresh oyster mushrooms used as raw material to be 10.45% and pH value of 5.95. Roncero‐Ramos et al .…”

“…(2004) reported that the dry matter contents of fresh mushrooms of Agrocybe aegerita and P. eryngii species were 12.6% and 13.4%, respectively, and when subjected to a 10‐min grilling process, the dry matter contents of the mushrooms were reported as 15.4% and 17.9%, respectively. Doğan (2016) determined the dry matter content of fresh oyster mushrooms used as raw material to be 10.45% and emphasised the significant role of compost formulation in affecting the physical, chemical, and biochemical properties of mushrooms. In this context, El Sebaaly et al .…”

“…This situation is thought to be related to the prolonged contact of the samples with the water in the cooking environment. Doğan (2016) determined the pH value of fresh oyster mushrooms used as raw material as 5.95. Gül et al .…”

Cem Dergisi'nde Sunulan Alevilik Kavram, Kaynak ve Tarihi

“…Ali gibi baktıklarını ifade eder 352 . İzzettin Doğan, Atatürk'ün Alevi İslam anlayışını kabul edenler açısından büyük bir kurtarıcı olduğunu belirtir 353 . _____…”

Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

“…Pleurotus species have a great potential to produce novel value-added products (Wakchaure et al, 2010). The incorporation of dried cultivated P. ostreatus into processed foods such as wheat bread (Ndung'u et al, 2015;Oyetayo and Oyedeji, 2018), yoghurt (Pelaes et al, 2015), meatball (Süfer et al, 2016), and chips (Doğan et al, 2017) as an additive has been reported to enhance sensory, nutritional, nutraceutical or functional characteristics, in addition, the bioactive compound bioavailability of the products enriched with P. ostreatus was studied (Regula et al, 2016). In recent years, some dietary supplements derived from P. ostreatus have also been produced and these are commercially available in the market (Reis et al, 2017;Bulam et al, 2018;Üstün et al, 2018).…”