Besinsel Lifler ve Yağ İkame Maddelerinin Kullanımı ile Enerjisi Kısıtlanmış Bisküvi Üretimi
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma besinsel lifler ve yağ ikame maddelerinin bisküvi formulasyonlarında un ve yağ
ikamesi olarak kullanımını amaçlamaktadır. Bu amaçla ilk olarak formulasyondaki un miktarı % 0-15-30-
45 oranında azaltarak farklı oranlarda (% 0-4-6-8) β-glukan, polidekstroz, dirençli nişasta, bezelye lifi ve
havuç lifi ilave edilmiştir. Tez çalışmasının ikinci aşamasında ise yağ miktarı % 0-15-30-45 oranında
azaltılarak farklı oranlarda (% 0-4-6-8) β-glukan, polidekstroz, dirençli nişasta, kazein ve gluten ilave
edilmiştir. Üretilen enerjisi azaltılmış bisküvi örneklerinin renk, tekstür, çap, kalınlık, yayılma oranı gibi
fiziksel; su aktivitesi, nem, kül, protein, yağ, karbonhidrat, mineral madde, gibi kimyasal ve besinsel lif,
toplam fenolik madde miktarı ve antioksidan aktivite gibi besinsel özellikleri ile duyusal özellikleri
incelenmiştir.
Un miktarı azaltılarak besinsel lif ilave edilmiş örneklerde en yüksek L* değeri havuç lifi ilave
edilmiş bisküvilerde bulunurken, en yüksek a*, b* değerleri ve buna bağlı olarak SI değerleri
polidekstroz ilaveli bisküvi örneklerinde tespit edilmiştir. Bezelye lifi ve polidekstroz ilavesi bisküvi
örneklerinin çap değerlerini diğer ikamelere göre daha fazla artırırken, en düşük sertlik değeri ise
polidekstroz ilaveli bisküvi örneklerinde belirlenmiştir. Dirençli nişasta ilaveli bisküvi örneklerinin en
yüksek su aktivitesi, nem ve kül değeri ile en düşük protein değerlerine sahip olduğu görülmüştür.
Besinsel lif ilavesindeki artışın bisüvi örneklerinin kül, karbonhidrat ve Ca miktarında artışa ve bunun
yanısıra protein ve yağ miktarında ise azalışa neden olduğu tespit edilmiştir. Havuç ve bezelye lifi ilaveli
bisküvilerin en yüksek besinsel lif değerlerine sahip olduğu görülmüştür. Duyusal analiz sonuçlarına göre
en yüksek gevreklik, tat ve koku değeri polidekstroz ilaveli bisküvi örneklerinden elde edilirken, renk
bakımından bezelye lifi ve polidekstroz ilaveli bisküviler tüketiciler tarafından daha çok beğenilmiştir.
Yağ miktarı azaltılarak yağ ikame maddesi ilave edilmiş bisküvilerin renk değerleri
incelendiğinde en yüksek L* değeri dirençli nişasta ilaveli bisküvilerde belirlenmiştir. En yüksek çap ve
en düşük sertlik değerine sahip bisküvilerin yine polidekstroz ilaveli bisküviler olduğu bulunmuştur. En
yüksek protein oranına sahip bisküvinin gluten ilaveli bisküviler olduğu tespit edilmiştir. Unu azaltılmış
bisküvilerde olduğu gibi yine en yüksek su aktivitesi ve nem miktarına dirençli nişasta ilaveli bisküvilerin
sahip olduğu bulunmuştur. Bisküvilere ilave edilen yağ ikame maddesi oranlarındaki artış kül ve protein
içeriklerini artırmıştır. β-glukan ve dirençli nişasta ilavelerinde besinsel lif miktarının yüksek olduğu
tespit edilmiştir. Yağ ikame maddelerindeki artış bisküvilerin mineral madde içeriklerinde artışa neden
olmuştur. Duyusal analiz sonuçları değerlendirildiğinde (renk, görünüş, gevreklik, tat, koku ve genel
beğeni) en yüksek beğeniyi polidekstroz ilaveli bisküviler almıştır.
This study was carried out in two stages by using dietary fibers and fat substitutes in biscuit formulations. Firstly, the amount of flour in the formulation was reduced in the aratio of 0-15-30-45% and different ratios of (0-4-6-8%) β-glucan, polydextrose, resistant starch, pea fiber and carrot fiber were added. Secondly, , the amount of fat was reduced by 0-15-30-45% and different proportions (0-4-6-8%) of β-glucan, polydextrose, resistant starch, casein and gluten were added. Physical properties such as color, texture, diameter, thickness, and spreading rate; chemical properties such as water activity, moisture, ash, protein, fat, carbohydrate and mineral substance; nutritional properties such as dietary fiber, total phenolic content and antioxidant activity and sensory properties of the produced energyreduced biscuit samples were analysed. While the amount of flour was reduced and the carrot fiber added samples were found in the biscuits with the highest L* value, the a* and b* values and accordingly the SI values were found in the biscuit samples with the highest polydextrose addition. While the pea fiber and polydextrose added biscuit samples increased the diameter values when compared other substitutes, the lowest hardness value was determined in the polydextrose added biscuit samples. It was observed that the resistant starch added biscuit samples had the highest water activity, moisture and ash content and the lowest protein content It has been observed that the increase in dietary fiber supplementationlead toincrease in the amount of ash, carbohydrate and Ca, and a decrease in the amount of protein and fat. It was observed that carrot and pea fiber-added biscuits had the highest nutritional fiber values. According to the results of the sensory analysis, the highestcrispness, taste and odor values were obtained from the biscuit samples with polydextrose, while the biscuits with polydextrose were more liked by the consumers after the pea fiberadded biscuits. When the color values of the biscuits with fat substitute the highest L* value was determined in the resistant starch added biscuits. It was found that the biscuits with the highest diameter and the lowest hardness value were detected in polydextrose added biscuits. As expected, it was observed that the biscuit with the highest protein content was determined in the biscuits with gluten added. It was found that; as with the biscuits with reduced flour, resistant starch added biscuits had the highest water activity and moisture content.The increase in the ratio of fat substitutes increased the ash and protein contents of biscuits. It was observed that the amount of dietary fiber was high in β-glucan and resistant starch containing formulations. The increase in fat substitutes caused an increase in the mineral content of the biscuits. When the results of sensory analysiswere evaluated (color, appearance, crispness, taste, odor and general taste), biscuits with polydextrose got the highest score.
This study was carried out in two stages by using dietary fibers and fat substitutes in biscuit formulations. Firstly, the amount of flour in the formulation was reduced in the aratio of 0-15-30-45% and different ratios of (0-4-6-8%) β-glucan, polydextrose, resistant starch, pea fiber and carrot fiber were added. Secondly, , the amount of fat was reduced by 0-15-30-45% and different proportions (0-4-6-8%) of β-glucan, polydextrose, resistant starch, casein and gluten were added. Physical properties such as color, texture, diameter, thickness, and spreading rate; chemical properties such as water activity, moisture, ash, protein, fat, carbohydrate and mineral substance; nutritional properties such as dietary fiber, total phenolic content and antioxidant activity and sensory properties of the produced energyreduced biscuit samples were analysed. While the amount of flour was reduced and the carrot fiber added samples were found in the biscuits with the highest L* value, the a* and b* values and accordingly the SI values were found in the biscuit samples with the highest polydextrose addition. While the pea fiber and polydextrose added biscuit samples increased the diameter values when compared other substitutes, the lowest hardness value was determined in the polydextrose added biscuit samples. It was observed that the resistant starch added biscuit samples had the highest water activity, moisture and ash content and the lowest protein content It has been observed that the increase in dietary fiber supplementationlead toincrease in the amount of ash, carbohydrate and Ca, and a decrease in the amount of protein and fat. It was observed that carrot and pea fiber-added biscuits had the highest nutritional fiber values. According to the results of the sensory analysis, the highestcrispness, taste and odor values were obtained from the biscuit samples with polydextrose, while the biscuits with polydextrose were more liked by the consumers after the pea fiberadded biscuits. When the color values of the biscuits with fat substitute the highest L* value was determined in the resistant starch added biscuits. It was found that the biscuits with the highest diameter and the lowest hardness value were detected in polydextrose added biscuits. As expected, it was observed that the biscuit with the highest protein content was determined in the biscuits with gluten added. It was found that; as with the biscuits with reduced flour, resistant starch added biscuits had the highest water activity and moisture content.The increase in the ratio of fat substitutes increased the ash and protein contents of biscuits. It was observed that the amount of dietary fiber was high in β-glucan and resistant starch containing formulations. The increase in fat substitutes caused an increase in the mineral content of the biscuits. When the results of sensory analysiswere evaluated (color, appearance, crispness, taste, odor and general taste), biscuits with polydextrose got the highest score.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Besinsel lif, bezelye lifi, bisküvi, dirençli nişasta, enerji, kazein, polidekstroz, yağ ikame maddesi, Biscuit, casein, dietary fiber, energy, oil substitute, pea fiber, polydextrose, resistant starch
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Uyar, M. (2021). Besinsel lifler ve yağ ikame maddelerinin kullanımı ile enerjisi kısıtlanmış bisküvi üretimi. (Yayınlanmamış Yüksek Lisans Tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
