Yer bademi posası katkılı erişte yapma olanaklarının araştırılması
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Türkiye'de geleneksel yöntemle üretilen erişteye, besinsel lif ve minerallerce zengin olan ve üretimi yeni yeni gelişen yer bademinin posasının unu, farklı oranlarda (%10, %20, %30) ilave edilerek erişte yapma olanakları araştırılmış ve erişteye fonksiyonel özelliklerin kazandırılması amaçlanmıştır. Ham maddelerin ve eriştelerin bazı fiziksel, kimyasal, toplam fenolik madde ve antioksidan özellikleri ile eriştelerde duyusal özellikler belirlenmiştir. Ham maddelerde (buğday unu ve yer bademi unu) sırasıyla nem değerleri %12.19 ve %7.92, kül değerleri %0.47 ve %1.33, protein değerleri %10.38 ve %4.79, yağ değerleri %1.42 ve %26.87, diyet lifi değerleri de %4.96 ve %27.39 olarak hesaplanmıştır. Üretilen eriştelerin de nem değerleri %8.68 ile %11.24 arasında, kül değerleri %0.61 ile %1.10 arasında, protein değerleri %15.49 ile %19.43 arasında, yağ değerleri %3.65 ile %10.24 arasında ve diyet lifi değerleri de %8.25 ile %17.34 arasında belirlenmiştir. Yer bademi unu ilavesi ile eriştelerde diyet lifi, kül ve yağ içeriklerinde artış olduğu gözlemlenmiştir. Ham maddelerde (buğday unu ve yer bademi unu) sırasıyla renk değerleri L* 95.40 ve 67.18, a* 0.57 ve 5.64, b* 9.31 ve 21.5, c* 9.33 ve 22.23, h 86.46 ve 75.3 olarak ölçülmüştür. Üretilen eriştelerin de renk değerleri L* 77.31 ile 89.39 arasında, a* 2.68 ile 3.39, b* 14.60 ile 15.30 arasında, c* 14.84 ile 15.68 arasında, h 77.48 ile 79.63 arasında ölçülmüştür. Yer bademi unu kullanımı eriştelerin L* (parlaklık) ve h (renk açısı) değerlerini düşürmüş fakat a* (kırmızılık), b* (sarılık) ve c* (renk doygunluğu) değerlerini genel olarak artırmıştır. Ham maddelerde (buğday unu ve yer bademi unu) sırasıyla toplam fenolik madde miktarları 73.23 µg GAE/g ve 107.98 µg GAE/g, DPPH (% inhibisyon) metodu ile antioksidan aktivite değerleri de %11.83 ve %39.75 olarak belirlenmiştir. Üretilen eriştelerin de toplam fenolik madde miktarları 74.74 µg GAE/g ile 87.32 µg GAE/g arasında, DPPH (% inhibisyon) metodu ile antioksidan aktivite değerleri de %12.57 ile %17.89 arasında olduğu belirlenmiştir. Eriştelerde ağırlık artışı değeri kontrol örneğinde %148.99 iken yer bademi ilavesine bağlı olarak bu oran artmış ve %201.38 değerine ulaşmıştır. Hacim artış değerleri incelendiğinde %221.89 ile %270.11 arasında değiştiği ve genel olarak bir artış olduğu görülmektedir (p<0.05). Kontrol örneğinde suya geçen kuru madde miktarı %3.97 gibi bir değerde iken %30 ikameli örnekte %12.43 gibi yüksek değerlere çıkmıştır. Artan yer bademi unu oranı ile birlikte suya geçen madde miktarının da arttığı tespit edilmiştir. Optimum pişme süresi incelendiğinde kontrol örneği 14.51 dk iken yer bademi unu ilave oranı arttıkça optimum pişme süresi azalmış ve %30 ikameli örnekte 6.52 dk olarak tespit edilmiştir. Pişmemiş eriştelerde renk, çatlaklık, yüzey düzgünlüğü, görünüş ve genel beğeni (tercih sırası) duyusalında en yüksek puanı kontrol örneği alırken en düşük puanı %30 yer bademi unu ilaveli erişteler almıştır. Pişmiş eriştelerde de renk, koku, tat, yapışkanlık, görünüş, ağız hissi (sertlik) ve genel beğeni (tercih sırası) duyusalında yüksek puanı kontrol örneği ile %10 ikameli örnek almıştır. En düşük puanı %30 ikameli örnek almıştır. Yer bademinin gıdaları zenginleştirmek amacıyla iyi bir polifenol kaynağı olabileceği, gıdaların besinsel özelliklerini iyileştirebileceği ve literatür araştırmalar sonucunda da insan sağlığına faydalı olabileceği görülmüştür.
In this study researched about dietary fibre and to the flour of the tiger nut which is rich in minerals and which is newly developed (10%, 20%, 30%) additional noodle making possibilities were researched. It is aimed to gain functional properties to noodles. Some physical, chemical, total phenol and antioxidant properties with sensory properties were determined in raw materials and noodle. Respectively humidity values are 12.19% and 7.92%, ash values 0.47% and 1.33%, protein values 10.38% and 4.79%, fat values as 1.42% and 26.87%, dietary fibre values as 4.96% and 27.39% are calculated in raw materials. The moisture values of the noodles produced are between 8.48% and 11.24% ash values between 0.61% and 1.10%, protein values between 15.49% and 19.43% between 3.65% and 10.24%, and dietary fibre values between 3.65% and 10.24%. It was determined between 17.34%. It has been observed in additional of tiger nut and nutritional fibre, and fat content. In raw materials (wheat flour and Tiger nut flour), colour values are L* 95.40 and 67.18, a* 0.57 and 5.64, b* 9.31 and 21.5, c* 9.33 and 22.23, h as 86.46 and 75.3 measured. The colour values of the noodles produced are L* between 77.31 and 89.39, a* between 2.68 and 3.39, b* between 14.60 and 15.30, c* between 14.84 and 15.68, h between 77.48. It was measured between 79.63. The use of Tiger nut flour values the L* (brightness) and h (colour angle) values of the noodles decreased a* (redness), b* (yellowness) and c* (colour saturation) values in general as increased. Total phenolic amounts had determined as 73.23 µg GAE/g and 107.98 µg GAE/g with DPPH (% inhibition) method and antioxidant activity amounts had determined as %11.83 and %39.75. Noodles are also total phenolic substance amounts between 74.74 µg GAE/g and 87.32 µg GAE/g, DPPH (% inhibition) The antioxidant activity values were found to be between 12.57% and 17.89% with the method determined. While the weight gain value in the noodles was 148.99% in the control sample, it was dependent on the addition of Tiger nut. As a result, this ratio increased and reached the value of 201.38%. When we look at it, it is seen that it varies between 221.89% and 270.11% and there is a general increase is seen to volume increase values. The amount of dry matter transferred to the water in the control sample was 3.97% value, while it increased to high values such as 12.43% in the 30% substituted sample. It was determined that the amount of substance passing into the water increased with the almond flour ratio. When looking at the optimum cooking time, the control sample is 14.51 minutes, while the Tiger nut flour As the addition rate increased, the optimum cooking time decreased and 6.52 min in the 30% substituted sample was detected. Colour, cracks, surface smoothness in uncooked noodles, control sample with the highest score on the sensory appearance and general taste (order of preference) while noodles with 30% Tiger nut flour added the lowest score. Baked color, odour, taste, stickiness, appearance, mouthfeel (hardness) and general taste in noodles. (order of preference) sensory received a control sample with a high score and a 10% substituted sample. It received the lowest score 30% substituted sample. Tiger nut can be a good source of polyphenols to enrich foods. It can be said that it can improve the nutritional properties of foods. As a result of literature researches, has been shown to be beneficial to human health.
In this study researched about dietary fibre and to the flour of the tiger nut which is rich in minerals and which is newly developed (10%, 20%, 30%) additional noodle making possibilities were researched. It is aimed to gain functional properties to noodles. Some physical, chemical, total phenol and antioxidant properties with sensory properties were determined in raw materials and noodle. Respectively humidity values are 12.19% and 7.92%, ash values 0.47% and 1.33%, protein values 10.38% and 4.79%, fat values as 1.42% and 26.87%, dietary fibre values as 4.96% and 27.39% are calculated in raw materials. The moisture values of the noodles produced are between 8.48% and 11.24% ash values between 0.61% and 1.10%, protein values between 15.49% and 19.43% between 3.65% and 10.24%, and dietary fibre values between 3.65% and 10.24%. It was determined between 17.34%. It has been observed in additional of tiger nut and nutritional fibre, and fat content. In raw materials (wheat flour and Tiger nut flour), colour values are L* 95.40 and 67.18, a* 0.57 and 5.64, b* 9.31 and 21.5, c* 9.33 and 22.23, h as 86.46 and 75.3 measured. The colour values of the noodles produced are L* between 77.31 and 89.39, a* between 2.68 and 3.39, b* between 14.60 and 15.30, c* between 14.84 and 15.68, h between 77.48. It was measured between 79.63. The use of Tiger nut flour values the L* (brightness) and h (colour angle) values of the noodles decreased a* (redness), b* (yellowness) and c* (colour saturation) values in general as increased. Total phenolic amounts had determined as 73.23 µg GAE/g and 107.98 µg GAE/g with DPPH (% inhibition) method and antioxidant activity amounts had determined as %11.83 and %39.75. Noodles are also total phenolic substance amounts between 74.74 µg GAE/g and 87.32 µg GAE/g, DPPH (% inhibition) The antioxidant activity values were found to be between 12.57% and 17.89% with the method determined. While the weight gain value in the noodles was 148.99% in the control sample, it was dependent on the addition of Tiger nut. As a result, this ratio increased and reached the value of 201.38%. When we look at it, it is seen that it varies between 221.89% and 270.11% and there is a general increase is seen to volume increase values. The amount of dry matter transferred to the water in the control sample was 3.97% value, while it increased to high values such as 12.43% in the 30% substituted sample. It was determined that the amount of substance passing into the water increased with the almond flour ratio. When looking at the optimum cooking time, the control sample is 14.51 minutes, while the Tiger nut flour As the addition rate increased, the optimum cooking time decreased and 6.52 min in the 30% substituted sample was detected. Colour, cracks, surface smoothness in uncooked noodles, control sample with the highest score on the sensory appearance and general taste (order of preference) while noodles with 30% Tiger nut flour added the lowest score. Baked color, odour, taste, stickiness, appearance, mouthfeel (hardness) and general taste in noodles. (order of preference) sensory received a control sample with a high score and a 10% substituted sample. It received the lowest score 30% substituted sample. Tiger nut can be a good source of polyphenols to enrich foods. It can be said that it can improve the nutritional properties of foods. As a result of literature researches, has been shown to be beneficial to human health.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
