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

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dc.contributor.authorGökmen, Suleyman
dc.contributor.authorKocabaş, Aytaç
dc.contributor.authorSavran, İbrahim
dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorAydın, Mehmet Fatih
dc.contributor.authorYetim, Hasan
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-09-28T07:15:54Z
dc.date.available2021-09-28T07:15:54Z
dc.date.issued2019-03-13
dc.description.abstractStuffed 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.tr_TR
dc.identifier.endpage107tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue1tr_TR
dc.identifier.startpage100tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.539010tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74975
dc.identifier.volume25tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.539010tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectMantitr_TR
dc.subjectUV-Ctr_TR
dc.subjectVacuumtr_TR
dc.titleEffect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)tr_TR
dc.typeArticletr_TR

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