Kinoa unu katkılı galeta üretim 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 araştırmada kinoa unu ilaveli fonksiyonel bir gıda ürünü potansiyelini araştırmak için bir ürün denemesi gerçekleştirilmiştir. Buğday ununa %10, %20, %30 kinoa unu ilaveli galeta ve kontrol galeta örneği olmak üzere 4 farklı galeta çeşidi üretilmiştir. Duyusal analiz sonucunda en çok beğenilen kinoa unu ilaveli galeta olan %10 kinoa unu ilaveli galetanın nem, kül, protein, yağ, karbonhidrat, enerji, L*,a*, b*, c*, h, toplam fenolik madde, antioksidan aktivite değerleri sırasıyla (%4.35, %1.43, %12.56, %5.48, %76.16, 379.89 kcal, 75.76, 8.80, 26.94, 28.53, 72.10, 115.7 µg GAE/g, 2.22 mmol/g) olarak hesaplanmıştır. Duyusal analiz sonucunda en çok beğenilen kinoa unu ilaveli galeta olan %10 kinoa unu ilaveli galetanın diyet lif oranı ise % 6.08 olarak hesaplanmıştır. Kinoa unu ikame edildikçe galetalardaki yağ miktarı, karbonhidrat oranı, enerji değeri, toplam fenolik madde, antioksidan aktivitesi, toplam diyet lif miktarı, kül miktarı ve nem içeriği artmış, sertlik azalmıştır. Galetaların çap, uzama ve yayılma oranında azalma meydana gelmiştir. Ürün içerisindeki kinoa unu miktarı arttıkça L* parlaklık ve h renk açısı değerleri azalırken, a* kırmızılık, b* sarılık, c* renk doygunluğu değerleri artmıştır. Kinoa unu ilavesi, hamurun reolojik özelliklerini önemli ölçüde etkilemiştir. Galeta formülasyonlarına kinoa ununun %20'ye varan oranlarda dahil edilmesi duyusal olarak kabul edilebilir bulunmuş, besleyici olarak değerli bir ürünün geliştirilme olasılığını ortaya koymuştur. Bu çalışma kimyasal bileşim bakımından, iyileştirilmiş beslenme özelliklerine sahip gıdaların hazırlanmasında değerli bir bileşen olarak kinoa ununun potansiyelini ortaya çıkarmıştır.
A product trial was carried out to explore the potential of a functional food product containing quinoa flour. To this end, four different types of breadsticks were produced, including the control sample as well as breadsticks containing 10%, 20%, and 30% quinoa flour in addition to wheat flour. As a result of the sensory analysis, moisture, ash, protein, fat, carbohydrate, energy, L*,a*, b*, c*, h, total phenolic substance, antioxidant activity values of the breadcrumbs with 10% quinoa flour added, which is the most popular breadcrumbs with quinoa flour respectively (4.35%, 1.43%, 12.56%, 5.48%, 76.16%, 379.89 kcal, 75.76, 8.80, 26.94, 28.53, 72.10, 115.7 µg GAE/g, 2.22 mmol/g). As a result of the sensory analysis, the dietary fibre ratio of the breadcrumbs with 10% quinoa flour added, which was the most popular, was calculated as 6.08%. The more quinoa flour was added, the mineral composition of the product increased due to the increases in the amount of fat, carbohydrate and energy value, total phenolic substance and antioxidant activity, total dietary fibre amount, and ash amount in the breadsticks, increased in the products, the moisture increased while hardness decreased. Decreases were observed in the diameter, elongation, and spreading rates. As the amount of quinoa flour in the product increased, L* brightness and h colour angle values decreased. As the quinoa rate increased, a* redness, b* yellowness, and c* colour saturation values increased. The addition of quinoa flour significantly affected the rheological properties of the dough. According to the results of the analysis conducted, water absorption value ranges from 61.8 to 64.56, and the water absorption in the flour increases as the rate of quinoa flour added increases. The addition of quinoa flour in the breadsticks formulations developed by rates up to 20% has been found to be sensorial acceptable and revealed the possibility of developing a nutritionally valuable product. This study demonstrates the potential of quinoa flour, which is deemed as a valuable ingredient in the development of food products that have enhanced nutritional properties, in terms of chemical composition and might contribute to the development of a range of bakery products with added nutritional value.
A product trial was carried out to explore the potential of a functional food product containing quinoa flour. To this end, four different types of breadsticks were produced, including the control sample as well as breadsticks containing 10%, 20%, and 30% quinoa flour in addition to wheat flour. As a result of the sensory analysis, moisture, ash, protein, fat, carbohydrate, energy, L*,a*, b*, c*, h, total phenolic substance, antioxidant activity values of the breadcrumbs with 10% quinoa flour added, which is the most popular breadcrumbs with quinoa flour respectively (4.35%, 1.43%, 12.56%, 5.48%, 76.16%, 379.89 kcal, 75.76, 8.80, 26.94, 28.53, 72.10, 115.7 µg GAE/g, 2.22 mmol/g). As a result of the sensory analysis, the dietary fibre ratio of the breadcrumbs with 10% quinoa flour added, which was the most popular, was calculated as 6.08%. The more quinoa flour was added, the mineral composition of the product increased due to the increases in the amount of fat, carbohydrate and energy value, total phenolic substance and antioxidant activity, total dietary fibre amount, and ash amount in the breadsticks, increased in the products, the moisture increased while hardness decreased. Decreases were observed in the diameter, elongation, and spreading rates. As the amount of quinoa flour in the product increased, L* brightness and h colour angle values decreased. As the quinoa rate increased, a* redness, b* yellowness, and c* colour saturation values increased. The addition of quinoa flour significantly affected the rheological properties of the dough. According to the results of the analysis conducted, water absorption value ranges from 61.8 to 64.56, and the water absorption in the flour increases as the rate of quinoa flour added increases. The addition of quinoa flour in the breadsticks formulations developed by rates up to 20% has been found to be sensorial acceptable and revealed the possibility of developing a nutritionally valuable product. This study demonstrates the potential of quinoa flour, which is deemed as a valuable ingredient in the development of food products that have enhanced nutritional properties, in terms of chemical composition and might contribute to the development of a range of bakery products with added nutritional value.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
