PÜSKÜRTMELİ KURUTMA YÖNTEMİ İLE ÇÖZÜNEBİLİR MENENGİÇ (Pistacia terebinthus) KAHVESİ ÜRETİMİ PRODUCTION OF INSTANT MENENGİÇ (Pistacia terebinthus) COFFEE BY SPRAY DRYING
Project no. 21127 · Status: Kapanmış (Yayın bekleniyor) · 2019
Summary
In this thesis study, it is aimed to produce instant menengiç coffee powder by spray drying method by using coffee produced from menengiç (Pistacia terebinthus) seeds that are roasted with different methods and to evaluate the results by comparing the physical, chemical and sensory properties of the coffee obtained as a result of this production. For this purpose, menengiç seeds are roasted up to the L* color values which is determined as a result of literature research and some preliminary tests. Microwave roasting at 350 W (40 min.), 500 W (30 min.) and 650 W (20 min.); infrared roasting at 900 W (40 min.) and 1000 W (30 min.) powers and conventional roasting at 150 oC (40 min.), 180 oC (30 min.) and 200 oC (20 min.) are carried out. Roasted menengiç seeds were examined and evaluated in terms of color, moisture and sensory properties. For the sensory analysis, menengiç coffees were prepared by using the seeds of menengiç roasted under different conditions with the traditional method. Because of the sensory evaluation, considering the general appreciation scores, the methods with the highest scores were selected for spray drying. For this reason, the study was continued with samples roasted at 650 W with microwave roasting method, 180 oC with conventional roasting method and 900 W with infrared roasting method. Then, the roasted samples were ground, cooked with water, and were kept in the refrigerator (4 oC, 72 hours). The liquid coffee phase was drawn from the rested mixture with an injector to obtain menengiç coffee free of seed and oil and 5% maltodextrin was added by weight and mixed in a magnetic stirrer. This mixture was fed for spray drying (160/100 °C inlet/outlet temperature, 392 kPa atomizer pressure, 1.54 m3 /min air flow rate, feed flow rate to adjust the desired outlet temperature). Color, moisture content, oBriks, oil content, solubility and wettability time, bulk density, tapped density, 14 flowability, stickiness, particle appearance, particle size and sensory analyzes were applied to the obtained instant menengiç powders and the data obtained were examined and evaluated. When the obtained instant menengiç powders are mixed with water, it has been observed that they give the color, taste and aroma to the water as in the commercial instant coffees sold in the market. When the moisture content values of the powders were examined, it was found that the moisture content values varied between 2.62±0.33 and 3.67±0.46% (p<0.05). Since the upper acceptable moisture limit of commercially produced powders is 5%, the moisture percentages of the obtained powders were found below this value. The solubility times of the samples varied between 32.67±11.05 and 44.29±19.54 seconds. Sensory evaluation of instant menengiç coffees was carried out by considering the criteria of color, odor, aroma, mouthfeel and general taste. As a result of the sensory evaluation, no significant difference was found between instant menengiç coffees produced under different conditions in terms of color, odor, aroma and mouthfeel (p>0.05). When the general taste scores were evaluated, it was determined that there was a significant difference (p<0.05) between the scores of the samples. The highest overall score (3.90±0.72) was the coffee of the powder, which was roasted in a microwave oven, grinded and then dried in a spray dryer, and the least general appreciation score (3.20±0.89) was the coffee of the powder, which was roasted with the conventional method, ground and then dried in a spray dryer. As a result, applying different roasting processes to menengiç seeds was effective in changing the physical, chemical and sensory properties of the samples. Within the scope of the thesis work, the production of instant menengiç coffee powder has been successfully carried out. With this study, it is possible to fill the existing gap with the findings in the literature regarding the effect of spray drying technique on the physical, chemical and sensory properties of instant menengiç coffee. Keywords: Pistacia terebinthus, menengiç, microwave oven roasting, conventional oven roasting, infrared roasting, spray drying, instant coffee