Bitkisel Süt İkamelerinden Yoğurt Eldesi ve Fonksiyonel Tarhana Yapımında Kullanımı
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, fındık, badem, yulaf, pirinç, nohut ve mercimekten bitkisel sütler elde edilerek, 6
farklı bitkisel kaynaklı yoğurt elde edilmiş, geleneksel bir ürünümüz olan tarhananın formülasyonunda %
0, 50 ve 100 oranlarında süzme yoğurt yerine ikame edilmiştir. Elde edilen tarhana örneklerinin fiziksel,
kimyasal, besinsel, fonksiyonel, ve duyusal özellikleri belirlenmiştir. Elde edilen bitkisel yoğurt
örneklerinin L* değerlerinin süzme yoğurda göre daha düşük, a* değerlerinin ise daha yüksek olduğu
belirlenmiş, en yüksek a* değeri mercimek yoğurdunda; en yüksek b* değeri ise nohut yoğurdunda tespit
edilmiştir. Bitkisel yoğurt örneklerinde süzme yoğurda kıyasla daha yüksek pH değerleri ölçülmüştür.
Bitkisel yoğurt örneklerinin süzme yoğurda kıyasla daha düşük protein, kalsiyum ve fosfor içerdiği
belirlenmiştir. Süzme yoğurt ve yulaf yoğurdu fitik asit miktarı bakımından diğer yoğurt örneklerine
kıyasla istatistiki olarak benzer ve en düşük değerler vermiştir. Fındık, badem, yulaf, pirinç ve nohut
yoğurdu süzme yoğurda kıyasla daha yüksek antioksidan aktivite değerleri vermiştir. Tarhana
örneklerinde fındık, badem ve yulaf yoğurdunun artan kullanım oranlarıyla beraber L* değerleri
azalırken; pirinç, nohut ve mercimek yoğurdunun artan kullanım oranlarıyla L* değerleri artmıştır.
Tarhana örneklerinde yoğurt ikame oranının artmasıyla a*, b* ve doygunluk indeksi değerleri azalmıştır.
Yoğurt ikame oranı arttıkça tarhanaların su absorbsiyon kapasitesi değerleri azalmış, yağ absorbsiyon
kapasitesi ve emülsiyon aktivitesi değerlerinde istatistiki olarak bir fark bulunmamış kontrol tarhana
örneği ile benzerlik gözlenmiştir. Tarhana örneklerinin pH değerleri 4.46 ile 4.84, nem değerleri %6.43
ile %10.29, kül değerleri %1.25 ile %1.96, protein değerleri %13.13 ile %18.05, yağ değerleri %0.66 ile
%6.26, karbondidrat değerleri %68.17 ile %74.63 ve enerji değerleri 356.62 kcal ile 393.10 kcal arasında
değişim göstermiştir. Tarhanaların toplam fenolik madde miktarı değerleri 3.71 (g GAE/kg) ile 17.34 (g
GAE/kg) arasında değişmekte olup en yüksek değerler fındık yoğurdu ilaveli tarhana örneklerinde tespit
edilmiştir. Antioksidan aktivite değerleri açısından fındık yoğurdu ilaveli tarhana örnekleri %45.14 ile en
yüksek değeri alırken, mercimek yoğurdu ilaveli tarhana örnekleri %24.82 ile en düşük değeri almıştır.
Tarhana formülasyonunda yoğurtların artan ikame oranı ile toplam fenolik madde, antioksidan aktivite ve
fitik asit değerleri artış göstermiştir. %100 bitkisel yoğurt kullanımını ile tarhana örneklerinin Fe, Mg ve
Zn miktarları artmış; Ca, K ve P miktarlarında düşüş kaydedilmiştir. K miktarı kontrol grubu tarhana
örneklerine kıyasla fındık, badem, nohut ve mercimek yoğurdu ilaveli tarhanalarda artmıştır. Duyusal
analiz sonuçlarına göre; genel beğeni açısından kontrol tarhana örneklerine göre fındık ve badem yoğurdu
ilaveli tarhanalar daha çok beğenilirken yulaf ve pirinç yoğurdu ilaveli tarhanalar daha az beğenilmiştir.
In this study, vegetable milks from hazelnuts, almonds, oats, rice, chickpeas and lentils were obtained and 6 different herbal yogurts were obtained, and it was substituted for strained yogurt in the formulation of tarhana, a traditional product of ours, at a ratio of 0, 50 and 100%. The physical, chemical, nutritional, functional and sensory properties of the obtained tarhana samples were determined. It was determined that the L* values of the herbal yogurt samples were obtained lower than the strained yogurt, the a values were higher and the highest a* value was in lentil yogurt; the highest b* value was determined in chickpea yoghurt. Higher pH values were measured in herbal yoghurt samples compared to strained yoghurt. It was determined that the herbal yoghurt samples contained lower protein, calcium and phosphorus compared to the strained yoghurt. Strained yoghurt and oat yoghurt gave statistically similar and lowest values compared to other yoghurt samples in terms of phytic acid content. Hazelnut, almond, oat, rice and chickpea yoghurt gave higher antioxidant activity values compared to strained yoghurt. In Tarhana samples, L* values decreased with the increasing usage rates of hazelnut, almond and oat yoghurt; L* values increased with increasing usage rates of rice, chickpea and lentil yoghurt. a*, b* and saturation index values decreased with the increase of yogurt substitution ratio in tarhana samples. As the yoghurt substitution rate increased, the water absorption capacity values of tarhanas decreased, and there was no statistical difference in the oil absorption capacity and emulsion activity values. Tarhana samples; pH values varied between 4.46-4.84, moisture values between 6.43% and 10.29%, ash values between 1.25% and 1.96%, protein values between 13.13% and 18.05%, fat values between 0.66% and 6.26%, carbondidrate values between 68.17% and 74.63%, and energy values of 356.62 kcal and 393.10 kcal. TFMM values of tarhanas ranged between 3.71 (g GAE/kg) and 17.34 (g GAE/kg), and the highest value was found in tarhana samples with hazelnut yogurt added. In terms of antioxidant activity values, tarhana samples with hazelnut yogurt added the highest value with 45.14%, while tarhana samples with lentil yogurt added the lowest value with 24.82%. Total phenolic substance, antioxidant activity and phytic acid values increased with increasing substitution rate of yoghurts in tarhana formulation. With the use of 100% herbal yoghurt, the Fe, Mg and Zn contents of the tarhana samples increased; Ca, K and P amounts decreased. The amount of K increased in tarhanas with hazelnut, almond, chickpea and lentil yoghurt added compared to the control group tarhana samples. According to the results of sensory analysis; In terms of general taste, tarhanas with hazelnut and almond yoghurt added were more popular than control tarhana samples, while tarhanas with oat and rice yoghurt added were less appreciated.
In this study, vegetable milks from hazelnuts, almonds, oats, rice, chickpeas and lentils were obtained and 6 different herbal yogurts were obtained, and it was substituted for strained yogurt in the formulation of tarhana, a traditional product of ours, at a ratio of 0, 50 and 100%. The physical, chemical, nutritional, functional and sensory properties of the obtained tarhana samples were determined. It was determined that the L* values of the herbal yogurt samples were obtained lower than the strained yogurt, the a values were higher and the highest a* value was in lentil yogurt; the highest b* value was determined in chickpea yoghurt. Higher pH values were measured in herbal yoghurt samples compared to strained yoghurt. It was determined that the herbal yoghurt samples contained lower protein, calcium and phosphorus compared to the strained yoghurt. Strained yoghurt and oat yoghurt gave statistically similar and lowest values compared to other yoghurt samples in terms of phytic acid content. Hazelnut, almond, oat, rice and chickpea yoghurt gave higher antioxidant activity values compared to strained yoghurt. In Tarhana samples, L* values decreased with the increasing usage rates of hazelnut, almond and oat yoghurt; L* values increased with increasing usage rates of rice, chickpea and lentil yoghurt. a*, b* and saturation index values decreased with the increase of yogurt substitution ratio in tarhana samples. As the yoghurt substitution rate increased, the water absorption capacity values of tarhanas decreased, and there was no statistical difference in the oil absorption capacity and emulsion activity values. Tarhana samples; pH values varied between 4.46-4.84, moisture values between 6.43% and 10.29%, ash values between 1.25% and 1.96%, protein values between 13.13% and 18.05%, fat values between 0.66% and 6.26%, carbondidrate values between 68.17% and 74.63%, and energy values of 356.62 kcal and 393.10 kcal. TFMM values of tarhanas ranged between 3.71 (g GAE/kg) and 17.34 (g GAE/kg), and the highest value was found in tarhana samples with hazelnut yogurt added. In terms of antioxidant activity values, tarhana samples with hazelnut yogurt added the highest value with 45.14%, while tarhana samples with lentil yogurt added the lowest value with 24.82%. Total phenolic substance, antioxidant activity and phytic acid values increased with increasing substitution rate of yoghurts in tarhana formulation. With the use of 100% herbal yoghurt, the Fe, Mg and Zn contents of the tarhana samples increased; Ca, K and P amounts decreased. The amount of K increased in tarhanas with hazelnut, almond, chickpea and lentil yoghurt added compared to the control group tarhana samples. According to the results of sensory analysis; In terms of general taste, tarhanas with hazelnut and almond yoghurt added were more popular than control tarhana samples, while tarhanas with oat and rice yoghurt added were less appreciated.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Bitkisel süt, Bitkisel yoğurt, Tarhana, Fındık, Badem, Nohut, Mercimek, Pirinç, Yulaf, Herbal milk, Herbal yogurt, Tarhana, Hazelnut, Almond, Chickpea, Lentil, Rice, Oat
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Arbağ, Esra. (2022). Bitkisel süt ikamelerinden yoğurt eldesi ve fonksiyonel tarhana yapımında kullanımı. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Moleküler Biyoloji ve Genetik Anabilim Dalı, Konya.
