Farklı Yöntemlerle Pişirilen Araujıa Sericifera’nın (Ağaç bamya) Biyoaktif, Fizikokimyasal ve Duyusal Özellikleri Üzerindeki Etkilerinin Değerlendirilmesi: Çok Kriterli Karar Verme Analizi
DOI:
https://doi.org/10.24925/turjaf.v12i7.1144-1155.6517Anahtar Kelimeler:
Araujia sericifera- pişirme yöntemleri- çok kriterli karar verme teknikleri- biyoaktivite- duyusal analizÖzet
Ülkemizde ağaç bamya olarak bilinen Araujia sericifera Güney Amerika’ya özgü istilacı, yaprak dökmeyen ipeksi bir bitkidir. . Birçok sebze sahip olduğu biyoaktif bileşenleri ile sağlık üzerinde olumlu etkiler göstermektedir. Sebzelerin içermiş olduğu biyoaktif bileşenler pişirilme işlemi sırasında olumsuz etkilenmektedir. Çalışmada farklı pişirme tekniklerinin Araujia sericifera bitkisinin biyoaktif özellikleri üzerine etkisini belirlemek ve çok kriterli karar verme yöntemiyle en iyi biyoaktif özelliğe ve genel kabul edilebilirliğe sahip pişirme yöntemini tespit etmeyi amaçlamıştır. Farklı pişirme yöntemleri uygulanan ağaç bamya örneklerinin toplam fenolik madde miktarları 4,75-15,15 mg GAE/g aralığında değişim gösterirken sotelenmiş örneklerin diğer pişirme yöntemlerine göre daha yüksek fenolik madde içeriğine sahip olduğu tespit edilmiştir. Çok kriterli karar verme teknikleri sonuçlarına göre ağaç bamyayı pişirmek için yapılan soteleme yönteminin biyoaktivite ve genel kabul edilebilirlik açısından en iyi yöntem olduğu belirlenmiştir.
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