Yer bademi katkılı bisküvi 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
Besin değeri oldukça yüksek olan yer bademi (Cyperus Esculentus L.) ülkemizde üretimi çok yeni olan yumrulu bir bitkidir. Bu çalışmada, bisküviye farklı oranlarda (%0, %10, %20, %30) yer bademi unu (YBU) ilave edilerek fonksiyonel özellik kazandırılmış; bisküvilerin fiziksel, kimyasal, tekstürel ve duyusal özellikleri belirlenmiştir. Bisküvilerde YBU ilavesi arttıkça bisküvilerin nem ve protein değerlerinde azalma meydana gelirken, yağ, diyet lif ve kül miktarlarında artış olmuştur. YBU oranının artması bisküvinin çap ve yayılma oranı değerlerinde artışa, kalınlık değerinde ise azalmaya neden olmuştur. Formülasyondaki YBU oranının artmasıyla bisküvi örneklerinin renginde koyulaşmanın arttığı, bununla orantılı olarak a* ve b* değerlerinde artış, L* değerinde ise azalma meydana geldiği görülmüştür. YBU oranının artışıyla birlikte bisküvi örneklerinin fenolik değerlerinde yükselme gözlemlenmiş, en düşük değer 720.68 ?g GAE/g ile kontrol örneğinde, en yüksek değer 808.14 ?g GAE/g ile %30 YBU konsantrasyonlu örnekte belirlenmiştir. YBU oranın artmasıyla birlikte örneklerdeki antioksidan değerlerinde artış (kontrol'de 29.73 mmol TE/100g, %10'da 35.34 mmol TE/100g, %20'de 44.73 mmol TE/100g, %30'da 49.00 mmol TE/100g) gözlemlenmiştir. Diyet lifi miktarı kontrol örneğinde en düşük (%5.87) bulunurken %20 YBU içeren bisküvi örneğinde ise en yüksek değer (%6.68) belirlenmiştir. Bisküvi formülasyonlarındaki YBU oranı arttıkça sertlik ve kırılganlık değerleri azalmıştır. Duyusal analiz sonuçlarına göre YBU oranı arttıkça bisküvilerin renk, tat ve kokusu olumlu anlamda gelişmiştir. Panelistlerin diğer örnekler arasından en çok beğendiği ve bu yönde puanlamasını yaptığı iki örnek %20 ve %30 YBU konsantrasyonlu bisküviler olmuştur.
Tiger nut (Cyperus Esculentus L.), which has a very high nutritional value, is a tuberous plant whose production is very new in our country. In this study, by adding tiger nut flour (TNF) at different rates (0%, 10%, 20%, 30%) to the biscuits, functional properties were added and at the same time, the physical, chemical, textural and sensory properties of the biscuits were specified. As the TNF addition increased, the moisture and protein values of the biscuits decreased, while the amount of fat, dietary fibre and ash increased. TNF caused an increase in the diameter and spreading rate values of the biscuit, and a decrease in the thickness value. It was observed that the darkening in the colour of the biscuit samples increased with the augmentation in the TNF ratio in the formulation. An increase in a* and b* values and a decrease in L* values were observed. It was observed that the phenolic values of the biscuit samples increased with the augmentation in the TNF ratio. The lowest value was specified with 720.68 ?g GAE/g in the control sample, the highest value was determined with 808.14 ?g GAE/g in the sample with 30% TNF concentration. It was observed that the antioxidant values in the samples increased (29.73 mmol TE/100g in control, 35.34 mmol TE/100g in 10%, 44.73 mmol TE/100g in 20%, 49.00 mmol TE/100g in 30%) with the increase in the amount of tiger nut flour in the biscuit formulations. The amount of dietary fibre was the lowest (5.87%) in the control sample, while the highest value (6.68%) was found in the biscuit sample containing 20% TNF. As the amount of tiger nut flour in the biscuit formulations increased, the hardness and fracturability values decreased. According to the results of the sensory analysis, the colour, taste and odour of the biscuits improved positively as the TNF ratio increased. Among the other samples, the two samples that the panellists liked the most and graded in this direction were the biscuits with 20% and 30% TNF concentration.
Tiger nut (Cyperus Esculentus L.), which has a very high nutritional value, is a tuberous plant whose production is very new in our country. In this study, by adding tiger nut flour (TNF) at different rates (0%, 10%, 20%, 30%) to the biscuits, functional properties were added and at the same time, the physical, chemical, textural and sensory properties of the biscuits were specified. As the TNF addition increased, the moisture and protein values of the biscuits decreased, while the amount of fat, dietary fibre and ash increased. TNF caused an increase in the diameter and spreading rate values of the biscuit, and a decrease in the thickness value. It was observed that the darkening in the colour of the biscuit samples increased with the augmentation in the TNF ratio in the formulation. An increase in a* and b* values and a decrease in L* values were observed. It was observed that the phenolic values of the biscuit samples increased with the augmentation in the TNF ratio. The lowest value was specified with 720.68 ?g GAE/g in the control sample, the highest value was determined with 808.14 ?g GAE/g in the sample with 30% TNF concentration. It was observed that the antioxidant values in the samples increased (29.73 mmol TE/100g in control, 35.34 mmol TE/100g in 10%, 44.73 mmol TE/100g in 20%, 49.00 mmol TE/100g in 30%) with the increase in the amount of tiger nut flour in the biscuit formulations. The amount of dietary fibre was the lowest (5.87%) in the control sample, while the highest value (6.68%) was found in the biscuit sample containing 20% TNF. As the amount of tiger nut flour in the biscuit formulations increased, the hardness and fracturability values decreased. According to the results of the sensory analysis, the colour, taste and odour of the biscuits improved positively as the TNF ratio increased. Among the other samples, the two samples that the panellists liked the most and graded in this direction were the biscuits with 20% and 30% TNF concentration.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
