Investigation of three-dimensional structure of pestil-köme produced by different cooking and drying techniques and examination of physical, chemical and biochemical properties

Gümüşhane province has an important market network due to its features such as specific to its locality formulation and Geographical Registration Certificate, although Pestil and Köme, which have high nutritional value due to the vitamins and minerals it contains, have been produced in our country for many years. Although this important market network, problems such as hardness formation, adhesion and cracking are encountered in the products depending on the cooking and drying processes. Oil-heated or steam-walled boilers can be used in industrial cooking operations. Due to the presence of different substances on the walls of the boilers, the total cooking times of the products will be different and therefore their properties will be different for both boilers. In our study was used for two different cooking techniques using steam-walled boiler used in industrial production of Pestil and Köme and oil-heated boiler used in the production of Pestil and Köme for academic purposes for the first time; three different drying techniques for each cooking techniques including glass greenhouse, oven and sun. Pestil and Köme production were made with the use of a single prescription in a selected company in Gümüşhane. Herle's cooking time was determined by following Brix. For 12 different products produced in total were made physical, chemical and biochemical analyses such as respectively total dry matter content, moisture content, total ash content, pH, titratable acidity, HMF, sugar, color, antimicrobial activity, antioxidant activity, enzyme activity, sensory evaluation. In addition, textural properties (penetration and tensile) of products with texturing device, three-dimensional structure and structural changes with scanning electron microscopy (SEM) were examined. When the analyses are evaluated statistically, it is observed that products cooked in oil-heated boiler had better results than those in the steam-walled boiler and that situation is seen to have an effect on the three-dimensional structure. It is seen that advantages to use the cooking method in the oil-heated boiler in its production, which is evaluated for the first time in the literature for pestil and köme both in terms of product properties and industrial terms, because of oil-heated boilers work at lower pressure, in terms of having less risk of danger, not causing corrosion, and lower cost compared to steam and water. Since the cooking techniques affect the general qualities more and primarily in pestil and köme products, It has been observed that the drying techniques and their effects on products varied according to the analyzes.