Besleyici değeri yüksek glutensiz makarna üretiminde havuç ve nohut ununun kullanım imkanlarının araştırılması
Yükleniyor...
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada çölyak hastası bireyler için besinsel, duyusal ve teknolojik özellikleri geliştirilmiş glutensiz makarna üretimi amaçlanmıştır. Çalışmanın ilk aşamasında 2 farklı havuç çeşidi (turuncu ve siyah havuç) 3 farklı kurutma metodu (sıcak hava, mikrodalga ve dondurarak kurutma) ile kurutularak havuç unları elde edilmiştir. Elde edilen havuç unlarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Çalışmanın ikinci aşamasında, sıcak havada kurutma yöntemiyle elde edilen havuç unları glutensiz makarna formulasyonlarında mısır:pirinç unu paçalı (50:50) ile yer değiştirme esasına göre %0, 5, 10 ve 15; nohut unu ise %20 sabit oranda kullanılmıştır. Glutensiz makarnanın teknolojik özelliklerini geliştirmek üzere makarna örnekleri hazırlanırken guar gam (Gam) ilavesi, prejelatinizasyon (PG) ve PG+Gam kombinasyonu uygulamaları gerçekleştirilmiştir. Denemeler 2 farklı havuç unu çeşidi (HUÇ), 4 farklı havuç unu ilave oranı (HUİO) ve 3 farklı uygulama metodu ile (2x4x3)x2 faktöriyel deneme desenine göre 2 tekerrürlü olarak yürütülmüştür. Hazırlanan glutensiz makarnaların fiziksel (renk, pişirme özellikleri ve sıkılık), kimyasal (kül, protein, yağ, toplam besinsel lif (TBL), antioksidan aktivite, toplam fenolik madde (TFM), beta karoten, (β-karoten), toplam antosiyanin (TA), mineral madde) ve duyusal özellikleri belirlenmiştir. Siyah havuç unu kullanılarak hazırlanan glutensiz makarna örnekleri, turuncu havuç unu ile hazırlananlara göre daha yüksek TBL, Ca, K, Mg, P, TFM ile daha üstün besinsel özellikler gösterirken, makarna rengi ve suya geçen madde miktarı (SGMM) açısından daha düşük kalite özellikleri sergilemişlerdir. Makarna formülasyonunda artan HUİO makarnanın, kül, TBL, Ca, K, Mg, P, AA, TFM, β-karoten ve TA miktarlarının artmasına neden olmuştur. Aynı zamanda makarnanın fiziksel ve teknolojik özelliklerden yüzey koyuluğu, kırmızılığı, ağırlık artışı, hacim artışı ve SGMM değerlerini de önemli düzeyde (p<0.05) yükseltmiştir. Yüksek HUİO da artan SGMM miktarı PG ve PG+Gam uygulamaları ile düşürülürken, makarna sıkılığı da artmıştır. Duyusal analiz sonuçlarına göre; PG+Gam uygulaması ile turuncu ve siyah havuç unu ilaveli üretilen makarna örnekleri %10 HUİO kadar, kontrol makarnadan daha yüksek genel beğeni değerleri sergilemişlerdir.
In this study, it was aimed to produce gluten-free pasta with improved nutritional, sensory and technological properties for individuals with celiac disease. In the first stage of the study, 2 different types of carrots (orange and black carrots) were dried with 3 different drying methods (hot air, microwave and freeze drying) and carrot flours were obtained. Some physical and chemical properties of the obtained carrot flours were compared. In the second stage of the study, carrot flours obtained with hot air drying method were added into the gluten free pasta formulations at 0, 5, 10 and 15% ratios on the basis of replacement with corn:rice flour blend (50:50), and chickpea flour was added 20% constant ratio into all samples. In order to improve the technological properties of gluten-free pasta, guar gum (Gum) addition, pregelatinization (PG) and PG+Gum combination applications were used during pasta preparation. The trials were carried out in two replications according to the (2x4x3)x2 factorial design with two different types of carrot flour, four different carrot flour addition ratios and three different application methods. Physical (color, cooking properties and firmness), chemical (ash, protein, fat, total dietary fiber (TDF), antioxidant activity, total phenolic content (TPC), beta carotene, total anthocyanin (TA) and mineral matter) and sensory properties of the prepared pasta samples were determined. Gluten-free pasta samples prepared using black carrot flour showed superior nutritional properties with higher TDF, Ca, K, Mg, P and TPC than those prepared with orange carrot flour. However, they showed lower quality characteristics in terms of pasta color and cooking loss. Increased carrot flour addition rate in pasta formulation caused an increase in ash, TDF, Ca, K, Mg, P, AA, TPC, β-carotene and TA amounts. At the same time, it significantly (p<0.05) increased the surface darkness, redness, weight increase, volume increase and cooking loss values from the physical and technological properties of the pasta. Increasing cooking loss, which is increased with the addition of high carrot flour, has been reduced with PG and PG+Gam applications, while pasta firmness has also increased. According to sensory analysis results, orange and black carrot flour pasta samples produced with PG+Gam application showed higher overall quality values than control pasta up to 10% carrot flour addition ratio.
In this study, it was aimed to produce gluten-free pasta with improved nutritional, sensory and technological properties for individuals with celiac disease. In the first stage of the study, 2 different types of carrots (orange and black carrots) were dried with 3 different drying methods (hot air, microwave and freeze drying) and carrot flours were obtained. Some physical and chemical properties of the obtained carrot flours were compared. In the second stage of the study, carrot flours obtained with hot air drying method were added into the gluten free pasta formulations at 0, 5, 10 and 15% ratios on the basis of replacement with corn:rice flour blend (50:50), and chickpea flour was added 20% constant ratio into all samples. In order to improve the technological properties of gluten-free pasta, guar gum (Gum) addition, pregelatinization (PG) and PG+Gum combination applications were used during pasta preparation. The trials were carried out in two replications according to the (2x4x3)x2 factorial design with two different types of carrot flour, four different carrot flour addition ratios and three different application methods. Physical (color, cooking properties and firmness), chemical (ash, protein, fat, total dietary fiber (TDF), antioxidant activity, total phenolic content (TPC), beta carotene, total anthocyanin (TA) and mineral matter) and sensory properties of the prepared pasta samples were determined. Gluten-free pasta samples prepared using black carrot flour showed superior nutritional properties with higher TDF, Ca, K, Mg, P and TPC than those prepared with orange carrot flour. However, they showed lower quality characteristics in terms of pasta color and cooking loss. Increased carrot flour addition rate in pasta formulation caused an increase in ash, TDF, Ca, K, Mg, P, AA, TPC, β-carotene and TA amounts. At the same time, it significantly (p<0.05) increased the surface darkness, redness, weight increase, volume increase and cooking loss values from the physical and technological properties of the pasta. Increasing cooking loss, which is increased with the addition of high carrot flour, has been reduced with PG and PG+Gam applications, while pasta firmness has also increased. According to sensory analysis results, orange and black carrot flour pasta samples produced with PG+Gam application showed higher overall quality values than control pasta up to 10% carrot flour addition ratio.
Açıklama
Doktora Tezi
Anahtar Kelimeler
Çölyak, Glutensiz Makarna, Havuç, Prejelatinizasyon, Celiac, Gluten-Free Pasta, Carrot, Pregelatinization
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Arslan Bayrakcı, H. (2020). Besleyici değeri yüksek glutensiz makarna üretiminde havuç ve nohut ununun kullanım imkanlarının araştırılması. (Yayımlanmamış doktora tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
