Beyaz Ekmeğin Teknolojik, Besinsel ve Duyusal Özellikleri Üzerinde Diyet Lif Zenginleştirmesi Olarak Alabaş Kabuğu Tozunun Etkisi
DOI:
https://doi.org/10.24925/turjaf.v13i3.707-713.7548Anahtar Kelimeler:
Dietary fibre- Peel powder - White bread - By-products - GlutenÖzet
Yan ürünlerden elde edilen diyet liflerin (DL) ekmeğe eklenmesi, müşterilerin lif tüketimini artırırken aynı zamanda yan ürünlerden kaynaklanan atığı azaltmasını sağlamaktadır. Bu çalışma, beyaz ekmek örneklerine %0 ila %12 arasında değişen seviyelerde alabaş kabuğu tozu (AKT) eklenmesinin uygulanabilirliğini araştırmıştır. Beyaz ekmeklerin teknolojik ve besinsel özellikleri değerlendirilmiş ve duyusal analiz yapılmıştır. Örneklerin spesifik hacim değerleri 1,486 ila 1,861 mL/g arasında değişmiştir. Bulgular, AKT’nin %3'ten daha yüksek konsantrasyonlarda kullanıldığında beyaz ekmek örneklerinin özgül hacminin azaldığını göstermiştir. N4 (9%) kodlu örnek, ekmek örneklerine kıyasla hem kırıntıda hem de kabukta daha yüksek nem seviyeleri göstermiştir (p ˂0,05). Ekmek örneklerinin besinsel özelliklerinden; kül içeriği %0,573 ile %0,588 arasında, protein içeriği %6,460 ile %7,998 arasında, yağ içeriği %3,2 ile %4,2 arasında, toplam diyet lifi ,çeriği %0,25 ile %3,214 arasında, toplam karbonhidrat içeriği %51,963 ile %69,272 arasında ve enerji seviyeleri 211,7 ile 324,0 kcal arasında değişmiştir. N3 (%6) kodlu örnek panelistler tarafından onaylanmıştır, ancak daha fazla AKT içeren diğer örnekler beğenilmemiştir. SEM görüntüleri, N2, N3 ve N4 kodlu zenginleştirilmiş ekmek örneklerindeki gluten yapısının daha açık bir ağ oluşturan lifli bileşenlerden oluştuğunu göstermiştir. Çalışma sonuçları, yüksek miktarda AKT eklenen beyaz ekmek örneklerinin DL içeriğinin önemli düzeyde artabileceğini, ancak tüketicilerin yüksek lif içeren ekmek örneklerini beğenmediklerini göstermiştir. %6 oranında KPP kullanımı beyaz ekmeğin teknolojik, besinsel ve duyusal özelliklerini artırabilir.
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