Glutensiz tarhana üretimi üzerine araştırmalar
Yükleniyor...
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 çölyak hastaları için besinsel değeri artırılmış glutensiz tarhana üretimi
amaçlanmıştır. Çalışmanın ilk aşamasında tarhana formülasyonunda, buğday unu yerine mısır unu, pirinç
unu ve farklı baklagil unları (nohut, fasulye, mercimek, soya ve lüpen) kullanılmıştır. Çalışmada iki adet
kontrol tarhana üretilmiştir. Kontrol-1 (glutenli) olarak isimlendirilen tarhana buğday unundan, kontrol-2
(glutensiz) mısır unu: pirinç unu (50:50) karışımından hazırlanmıştır. Diğer glutensiz tarhana
formülasyonlarında baklagil unları, mısır unu:pirinç unu karışımı ile %0, 25, 50 ve 75 oranlarında yer
değiştirilmiştir. Bu aşama (5 x 4) x 2 faktöriyel deneme desenine göre yürütülmüştür. Çalışmanın ikinci
aşmasında, ilk aşamada teknolojik, besinsel ve duyusal olarak üstün tarhana özellikleri veren baklagil
unları kombinlenerek un paçalları hazırlanmış ve maya oranı %2.5 ve 5 olarak kullanılmıştır. Bu
aşamada (7 x 2) x 2 deneme desenine göre yürütülmüştür. Her iki aşamada üretilen tarhanaların bazı
fiziksel, kimyasal, fonksiyonel ve duyusal özellikleri belirlenmiştir. İlk aşamada, tarhanalarda artan
oranlarda baklagil unu kullanımıyla a* renk değeri, kül, protein, yağ, pH, fitik asit, toplam fenolik madde,
mineral madde (Ca, Cu, Fe, K, Mg, Mn, P ve Zn) miktarları ile yağ absorbsiyonu ve köpük kapasitesi
değerleri artarken, L*, b* ve viskozite değerleri düşmüştür. Soya unu ilaveli örneklerde en yüksek
ortalama protein (%30.50) ve toplam fenolik madde (2.32 mg GAE/g) miktarı belirlenmiş bunu lüpen unu
ilaveli tarhanaların ortalama protein (%24.50) ve toplam fenolik madde (2.24 mg GAE/g) miktarları takip
etmiştir. Tarhana üretiminde kullanılan hammaddelerde bulunan yüksek fitik asit (179-1958 mg/100g)
miktarı, tarhana fermentasyon prosesi ile azalmış ve tarhana örneklerinde 53-752 mg/100 g arasında fitik
asit belirlenmiştir. Mercimek unu kullanımı en yüksek ortalama viskozite ve köpük kapasitesi, soya unu
kullanımı ise en yüksek yağ absorbsiyonu değerlerinin elde edilmesini sağlamıştır. Çalışmanın ikinci
aşamasında, maya oranının %2.5’den %5’e çıkarılması, kül, protein, yağ, toplam fenolik madde, Ca, Cu,
Mg, P, K miktarlarını ve viskoziteyi artırırken, L*, b*, pH, fitik asit, yağ absorbsiyonu ve köpük
kapasitesi değerlerini azaltmıştır. Duyusal analiz sonuçlarına göre formülasyon-1 (%50 nohut unu+ %25
mercimek unu + %25 mısır unu: pirinç unu) kullanılarak üretilen tarhana örnekleri kontrol-1 ve kontrol-2
örnekleri ile birlikte en fazla beğenilen örnekler olmuştur. Sonuç olarak %5 maya kullanılarak hazırlanan
formülasyon-1 örneği, kontrol-1 ve kontrol-2 örneğinden yüksek, a*ve b* renk değerleri, kül, protein,
yağ, toplam fenolik madde, Ca, K, Zn miktarları ile kontrollere eşdeğer duyusal özellikler sergilemiştir.
In this study, it was aimed to produce gluten-free tarhana with increased nutritional value for celiac patients. In the first stage of the study, corn flour, rice flour and different legume flours (chickpea, common bean, lentil, soy and lupine) were used instead of wheat flour in the tarhana formulation. Two different control tarhana were produced in this study. Tarhana produced from wheat flour was called as control-1 (regular) and tarhana prepared from corn flour: rice flour mixture (50:50) called as control-2 (gluten-free). In other gluten-free tarhana formulations, legume flours were replaced with corn flour: rice flour mixture at 0, 25, 50 and 75% ratios. This stage was carried out according to the (5 x 4) x 2 factorial experimental design. In the second stage of the study, flour blends were prepared by combining of legume flours which found superior in terms of technological, nutritional and sensory in the first stage, and the yeast ratio was used as 2.5 and 5%. This stage was carried out according to the (7 x2) x 2 factorial experimental design. Some physical, chemical, functional and sensory properties of tarhana produced in both stages were determined. In the first stage, with the utilization of increasing amount of legume flour, color a*, ash, protein, fat, pH, phytic acid, total phenolic, mineral matter (Ca, Cu, Fe, K, Mg, Mn, P and Zn), oil absorption and foaming capacity values of tarhana samples increased but color L*, b* and viscosity values decreased. The highest mean protein (30.50%) and total phenolic content (2.32 mg GAE/g) amounts were determined in samples with soy flour addition, followed by mean protein (24.50%) and total phenolic content (2.24 mg GAE/g) amounts in tarhana with lupine flour addition. The high amount of phytic acid (179-1958 mg/100g) in the raw materials used in the production of tarhana decreased with the tarhana fermentation process, and phytic acid was determined between 53-752 mg/100 g in the tarhana samples. The use of lentil flour provided the highest average viscosity and foaming capacity, and the highest oil absorption value was obtained with the use of soy flour. In the second stage of the study, increasing the yeast ratio from 2.5% to 5% improved the ash, protein, fat and total phenolic, Ca, Cu, Mg, P, K contents and viscosity, but decreased the color L*, b*, pH, phytic acid, oil absorption and foam capacity values. According to the results of sensory analysis, tarhana samples produced using formulation-1 (50% chickpea flour + 25% lentil flour + 25% corn flour: rice flour) were the most liked samples together with control-1 and control-2 samples. As a result, formulation-1 sample prepared using 5% yeast had higher a* and b* color values, ash, protein, fat, total phenolic, Ca, K and Zn contents than control-1 and control-2 samples and also had equivalent sensory scores to control samples.
In this study, it was aimed to produce gluten-free tarhana with increased nutritional value for celiac patients. In the first stage of the study, corn flour, rice flour and different legume flours (chickpea, common bean, lentil, soy and lupine) were used instead of wheat flour in the tarhana formulation. Two different control tarhana were produced in this study. Tarhana produced from wheat flour was called as control-1 (regular) and tarhana prepared from corn flour: rice flour mixture (50:50) called as control-2 (gluten-free). In other gluten-free tarhana formulations, legume flours were replaced with corn flour: rice flour mixture at 0, 25, 50 and 75% ratios. This stage was carried out according to the (5 x 4) x 2 factorial experimental design. In the second stage of the study, flour blends were prepared by combining of legume flours which found superior in terms of technological, nutritional and sensory in the first stage, and the yeast ratio was used as 2.5 and 5%. This stage was carried out according to the (7 x2) x 2 factorial experimental design. Some physical, chemical, functional and sensory properties of tarhana produced in both stages were determined. In the first stage, with the utilization of increasing amount of legume flour, color a*, ash, protein, fat, pH, phytic acid, total phenolic, mineral matter (Ca, Cu, Fe, K, Mg, Mn, P and Zn), oil absorption and foaming capacity values of tarhana samples increased but color L*, b* and viscosity values decreased. The highest mean protein (30.50%) and total phenolic content (2.32 mg GAE/g) amounts were determined in samples with soy flour addition, followed by mean protein (24.50%) and total phenolic content (2.24 mg GAE/g) amounts in tarhana with lupine flour addition. The high amount of phytic acid (179-1958 mg/100g) in the raw materials used in the production of tarhana decreased with the tarhana fermentation process, and phytic acid was determined between 53-752 mg/100 g in the tarhana samples. The use of lentil flour provided the highest average viscosity and foaming capacity, and the highest oil absorption value was obtained with the use of soy flour. In the second stage of the study, increasing the yeast ratio from 2.5% to 5% improved the ash, protein, fat and total phenolic, Ca, Cu, Mg, P, K contents and viscosity, but decreased the color L*, b*, pH, phytic acid, oil absorption and foam capacity values. According to the results of sensory analysis, tarhana samples produced using formulation-1 (50% chickpea flour + 25% lentil flour + 25% corn flour: rice flour) were the most liked samples together with control-1 and control-2 samples. As a result, formulation-1 sample prepared using 5% yeast had higher a* and b* color values, ash, protein, fat, total phenolic, Ca, K and Zn contents than control-1 and control-2 samples and also had equivalent sensory scores to control samples.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Baklagil, Çölyak, Gluten, Maya, Tarhana, Legume, Celiac, Yeast
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Kılıç Keskin, H. (2022). Glutensiz tarhana üretimi üzerine araştırmalar. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Konya.
