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

Authors : Suleyman Gökmen, Aytaç Kocabaş, İbrahim Savran, Abdulvahit Sayaslan, Mehmet fatih Aydın, Hasan Yetim

Pages : 100-107

Doi:10.15832/ankutbd.539010

View : 21 | Download : 11

Publication Date : 2019-03-13

Article Type : Research Paper

Abstract :Stuffed pasta insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(IR); and ultraviolet-C insert ignore into journalissuearticles values(UV-C); radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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.
Keywords : Manti, IR, UV C, Vacuum, Drying