Kokulu Kara Üzüm (Vitis Labrusca L.)Meyvesinin Farklı Tekniklerle Kurutularak Bisküvi Üretiminde 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
Kokulu kara üzüm (V. labrusca) Vitis cinsine ait bir üzüm çeşiti olup, kabuğu ve çekirdeğinde
yüksek miktarda vitamin, polifenol ve flavonoid bulunan, antioksidanlarca zengin fonksiyonel bir
meyvedir.Bu çalışmada; kokulu kara üzüm meyvesinin tepsili, mikrodalga ve vakum kutruma yöntemi
olmak üzere 3 farklı kurutma yöntemi ile kurutulup üzüm tozu elde edilmiş ve farklı oranlarda (%0, 10,
20 ve 30) buğday unu yerine ikame edilerek bisküvi üretiminde kullanılmıştır. Üretilen bisküvi
örneklerinin fiziksel ve tekstürel (renk, çap, kalınlık, yayılma oranı, sertlik ve kırılganlık), kimyasal (nem,
kül, protein, yağ, karbonhidrat ve enerji), besinsel (fenolik bileşik, flavonoid, antioksidan ve diyet lifi) ve
duyusal özellikleri incelenmiştir.
Elde edilen sonuçlara göre bisküvi örneklerinin en yüksek renk değerleri L*, a*, b*, SI ve Hue
angle için vakum kurutma tekniğinde elde edilmiştir. Örnekler de en yüksek kalınlık ve kırılabilirlik
tepsili kurutma tekniğinde, en yüksek yayılma oranları vakum kurutma tekniğinde elde edilmiştir ve farklı
kurutma tekniklerinin çap ve sertlik değerlerini etkilemediği belirtilmiştir. Örneklerin nem, kül, protein,
yağ, diyet lifi, karbonhidrat ve enerji değerlerinin farklı kurutma tekniklerinden etkilenmediği
belirlenmiştir. Örneklerin en yüksek su aktivitesi değeri tepsili kurutma tekniğinde elde edilirken, su
tutma kapasitesinin farklı kurutma tekniklerinden etkilenmediği tespit edilmiştir. Örneklerin en yüksek
fenolik madde, flavonoid ve antioksidan aktivite değerleri mikrodalga kurutma tekniğiyle elde edilmiştir.
Kokulu kara üzüm (V. labrusca) meyvesi tozu ikamesi ile bisküvi örneklerininL*,b*, doygunluk indeksi
ve ton açısıdeğerleri azalırken a* değeri artmıştır. Kokulu kara üzüm tozunun artması bisküvi
örneklerinin çap ve yayılma oranı değerlerini artırırken kalınlık ve kırılabilirlik değerlerini azaltmıştır.
Kontrol bisküvi örneği ile kıyaslandığında tüm kullanım oranları kül değerinde bir artış sağlamıştır.
Bisküvi örneklerinde en yüksek protein içeriği %30 kullanım oranı ile elde edilmiştir. Bisküvi
örneklerinin karbonhidrat, diyet lifi ve enerji değerleri, kokulu kara üzüm tozu kullanımı ile sırasıyla %
74.97-80.18, %3.35-8.50 ve 424.42-478.64 kkal/100g arasında değişim göstermiştir. Artan kullanım oranı
ile bisküvi örneklerinin su aktivitesi değerinde azalma gözlemlenmiştir. %30 kullanım oranı ile bisküvi
örneklerinin toplam fenolik madde miktarı flavonoid ve antioksidan aktivite değerinde sırasıyla 3.54 kat,
2.08 kat ve 4.23 kat bir artış belirlenmiştir. Kokulu kara üzüm tozundaki artış Ca ve K miktarının
artmasını sağlamıştır. Duyusal analiz sonuçları değerlendirildiğinde, kokulu kara üzüm tozu ilaveli
bisküvi örneklerinin renk, koku, görünüş ve sertlik değerleri üzerinde olumsuz bir etki göstermeksizin tat
skorlarında oran arttıkça bir azalma gözlemlenmiştir. Sonuç olarak, kokulu kara üzüm tozunun %20
oranına kadar bisküvi formülasyonunda kullanımının panelistler tarafından genel kabul edilebilir olduğu
belirlenmiştir.
Isabella grape (Vitislabrusca L) is a grape variety belonging to the genus Vitis, it is a functional fruit rich in antioxidants, with high amounts of vitamins, polyphenols and flavonoids in its peel and seed. In this study; Grape powder was obtained by drying the fragrant black grape fruit with three different drying methods: tray, microwave and vacuum drying method, and it was used in biscuit production by substituting wheat flour in different proportions (0, 10, 20 and 30).Physical and textural (color, diameter, thickness, spreading rate, hardness and brittleness), chemical (moisture, ash, protein, fat, carbohydrate and energy), nutritional (phenolic compound, flavonoid, antioxidant and dietary fiber) and sensory properties were examined. According to the results obtained, the highest color values of biscuit samples were obtained in vacuum drying technique for L*, a*, b*, SI and Hue angle. In the samples, the highest thickness and friability were obtained in the tray drying technique, the highest spreading rates were obtained in the vacuum drying technique, and it was stated that different drying techniques did not affect the diameter and hardness values. It was determined that the moisture, ash, protein, fat, dietary fiber, carbohydrate and energy values of the samples were not affected by different purification techniques. While the highest water activity value of the samples was obtained in the tray drying technique, it was determined that the water holding capacity was not affected by different drying techniques. The highest phenolic substance, flavonoid and antioxidant activity values of the samples were obtained by microwave drying technique. With the fragrant black grape (V. labrusca) fruit powder substitution, L*, b*, saturation index and hue angle values of biscuit samples decreased while a* value increased. The increase in fragrant black grape powder increased the diameter and spreading rate values of the biscuit samples, while decreasing the thickness and friability values. Compared to the control biscuit sample, all usage rates provided an increase in ash value. The highest protein content in biscuit samples was obtained with 30% usage rate. Carbohydrate, dietary fiber and energy values of biscuit samples varied between 74.97-80.18%, 3.35- 8.50% and 424.42-478.64 kcal/100g, respectively, with the use of fragrant black grape powder. It was observed that the water activity value of the biscuit samples decreased with the increasing usage rate. An increase of 3.54 times, 2.08 times and 4.23 times, respectively, in the total phenolic substance content, flavonoid and antioxidant activity values of the biscuit samples with 30% usage rate was determined. The increase in fragrant black grape powder increased the amount of Ca and K. When the sensory analysis results were evaluated, a decrease was observed in the taste scores of the biscuit samples with the addition of fragrant black grape powder, without having a negative effect on the color, odor, appearance and hardness values. As a result, it was determined that the use of fragrant black grape powder in biscuit formulation up to 20% was generally acceptable by the panelists. Keywords:Biscuit, Isabella grape (Vitis labrusca), microwave drying, tray drying, vacuum drying.
Isabella grape (Vitislabrusca L) is a grape variety belonging to the genus Vitis, it is a functional fruit rich in antioxidants, with high amounts of vitamins, polyphenols and flavonoids in its peel and seed. In this study; Grape powder was obtained by drying the fragrant black grape fruit with three different drying methods: tray, microwave and vacuum drying method, and it was used in biscuit production by substituting wheat flour in different proportions (0, 10, 20 and 30).Physical and textural (color, diameter, thickness, spreading rate, hardness and brittleness), chemical (moisture, ash, protein, fat, carbohydrate and energy), nutritional (phenolic compound, flavonoid, antioxidant and dietary fiber) and sensory properties were examined. According to the results obtained, the highest color values of biscuit samples were obtained in vacuum drying technique for L*, a*, b*, SI and Hue angle. In the samples, the highest thickness and friability were obtained in the tray drying technique, the highest spreading rates were obtained in the vacuum drying technique, and it was stated that different drying techniques did not affect the diameter and hardness values. It was determined that the moisture, ash, protein, fat, dietary fiber, carbohydrate and energy values of the samples were not affected by different purification techniques. While the highest water activity value of the samples was obtained in the tray drying technique, it was determined that the water holding capacity was not affected by different drying techniques. The highest phenolic substance, flavonoid and antioxidant activity values of the samples were obtained by microwave drying technique. With the fragrant black grape (V. labrusca) fruit powder substitution, L*, b*, saturation index and hue angle values of biscuit samples decreased while a* value increased. The increase in fragrant black grape powder increased the diameter and spreading rate values of the biscuit samples, while decreasing the thickness and friability values. Compared to the control biscuit sample, all usage rates provided an increase in ash value. The highest protein content in biscuit samples was obtained with 30% usage rate. Carbohydrate, dietary fiber and energy values of biscuit samples varied between 74.97-80.18%, 3.35- 8.50% and 424.42-478.64 kcal/100g, respectively, with the use of fragrant black grape powder. It was observed that the water activity value of the biscuit samples decreased with the increasing usage rate. An increase of 3.54 times, 2.08 times and 4.23 times, respectively, in the total phenolic substance content, flavonoid and antioxidant activity values of the biscuit samples with 30% usage rate was determined. The increase in fragrant black grape powder increased the amount of Ca and K. When the sensory analysis results were evaluated, a decrease was observed in the taste scores of the biscuit samples with the addition of fragrant black grape powder, without having a negative effect on the color, odor, appearance and hardness values. As a result, it was determined that the use of fragrant black grape powder in biscuit formulation up to 20% was generally acceptable by the panelists. Keywords:Biscuit, Isabella grape (Vitis labrusca), microwave drying, tray drying, vacuum drying.
Açıklama
Anahtar Kelimeler
Bisküvi, Kokulu kara üzüm (Vitis labrusca),, Mikrodalga kurutma, Tepsili kurutma, Vakum kurutma, Biscuit, Isabella grape (Vitis labrusca), Microwave drying, Tray drying, Vacuum drying
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Usta, T. (2022). Kokulu kara üzüm (vitis labrusca l.)meyvesinin farklı tekniklerle kurutularak bisküvi üretiminde kullanımı.
(Yayınlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Konya.
