Abstract
Manti is a type of ravioli with a unique taste, which has been appreciated by many people in Turkey for years. In this study, two common types of manti samples (traditional Kayseri manti produced by wrapping dough sheets into small bags and triangular manti) were dried to make them microbiologically safe by lowering their water activities to a desired level of less than 0.6. Drying process was carried out in a conventional dryer at 60, 70 and 80 °C and the drying kinetics of manti samples was determined by the Page, Henderson and Pabis, Modified Page, Logarithmic and Newton models. The best-fit model for the drying characteristics of triangular manti was the Newton model at 60 and 70 °C while the Page and Modified Page models were the best at 80 °C. Moreover, Page/Modified Page, Newton and Page/Modified Page models were the best-fit models for traditional Kayseri manti at 60 °C, 70 °C and 80 °C, respectively. Faster drying rates were obtained for triangular manti, and the desired water activity value for this manti was reached at drying temperatures of 70 °C and 80 °C, and only at 80 °C for the traditional Kayseri manti. Drying rates increased by increasing temperature levels.
Highlights
Bakery products are an important group of foods made by the addition of various components to dough and widely consumed in many countries
Faster drying rates were obtained for triangular mantı, and the desired water activity value for this mantı was reached at drying temperatures of 70 °C and 80 °C, and only at 80 °C for the traditional Kayseri mantı
Results indicated that the water activity values of the triangular mantı samples reduced below to the desired value of 0.6 faster than those of the traditional Kayseri mantı samples due to the higher drying rates obtained in the former ones
Summary
Bakery products are an important group of foods made by the addition of various components to dough and widely consumed in many countries. Mantı is one of the traditional Turkish dishes included in this group containing meat and dough, which are generally preferred constituents by a wide range of consumers [1]. Mantı is sold as packed, unpacked, chilled, frozen or baked, and the main materials of this traditional product are wheat flour, water and eggs. Some types of mantı may contain other materials such as mashed potatoes, cheese, minced meat and spices. Mantı is prepared by filling these various materials into the rectangular or other kinds of shaped dough parts. Products similar to mantı include ravioli, tortellini and pelmeni, which are consumed in Italy and many countries around the world [2],[3]
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