Mikrodalga uygulamasının buğday, arpa ve çavdar unlarının nişasta özelliklerine etkisi
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında farklı nem düzeylerine yükseltilmiş buğday, arpa ve çavdar unları (%20, 25, 30, 35) mikrodalga işlemi ile %8 nem düzeyine kadar kurutulmuştur. Mikrodalga destekli hidrotermal işlem sonrasında unlarda renk, solvent tutma kapasitesi, hasarlı nişasta, dirençli nişasta, Mikro visko-amilograf ve tekstür analizleri yapılmıştır. Mikrodalga işlem sırasında; buğday, arpa ve çavdar unların nem içeriğinin artması ile bütün unların b*, kırmızılık ve ?E değerleri, solvent tutma kapasiteleri (su, laktik asit, sükroz ve sodyum karbonat), zedelenmiş nişasta oranı ve jelatinizasyon başlangıç sıcaklıklarında artma tespit edilmiştir (p<0,050). Nem içeriği %35 olan un örneklerinin hepsinde en yüksek solvent tutma kapasiteleri gözlemlenmiştir. Zedelenmiş nişasta analizi için kullanılan Megazyme ve SD-Matic metotlarında buğday ve arpa unu için benzer sonuçlar bulunmuş ancak çavdar unu için bulunan sonuçlar birbirinden farklı olmuştur. Buğday, arpa ve çavdar unlarında %35 nem içeriğinde işlem gören örneklerin en yüksek jelatinizasyon başlangıç sıcaklığına sahip olduğu tespit edilmiştir. Diğer yandan dirençli nişasta miktarı, L*, beyazlık ve breakdown viskozite değerleri ise azalmıştır (p<0,050). Arpa ununun dirençli nişasta içeriğindeki azalma buğday ve çavdar göre daha belirgin olmuştur. Her üç un tipi içinde %35 nem içeriğine sahip olan örnekler kontrol örneğine göre en düşük breakdown viskozite değerine sahiptir. Buğday ununda jel sertliği, maksimum ve setback viskozite değerleri artmasına karşılık, arpa ve çavdar unlarında bu değerler açısından azalma görülmüştür. Arpa ve çavdar unlarının setback viskozitelerindeki değişim istatistiksel olarak önemliyken buğday unu için önemsizdir. Buğday ve çavdar un örneklerinin jel sertlikleri ile final viskozitesi arasında pozitif yönlü korelasyon bulunmuştur.
In this thesis study, wheat, barley and rye flours (20, 25, 30, 35) raised to different moisture levels were dried up to 8% moisture level by microwave process. Color, solvent holding capacity, damaged starch, resistant starch, micro visco-amylograph and texture analyzes were made in flours after microwave assisted hydrothermal treatment. During microwave operation; It was determined that the b*, redness and ?E values, solvent holding capacity (water, lactic acid, sucrose and sodium carbonate), damaged starch ratio and gelatinization initial temperatures of all flours increased with the increase in moisture content of wheat, barley and rye flours (p<0.050) . The highest solvent holding capacities were observed in all flour samples with a moisture content of 35%. Similar results were found for wheat and barley flour in Megazyme and SD-Matic methods used for damaged starch analysis, but the results for rye flour were different from each other. It was determined that the samples treated at 35% moisture content in wheat, barley and rye flours had the highest gelatinization starting temperature. On the other hand, the amount of resistant starch, L*, whiteness and breakdown viscosity values decreased (p<0.050). The decrease in resistant starch content of barley flour was more pronounced than that of wheat and rye. Samples with 35% moisture content among all three flour types have the lowest breakdown viscosity value compared to the control sample. While gel hardness, maximum and setback viscosity values increased in wheat flour, a decrease was observed in barley and rye flours in terms of these values. While the change in setback viscosities of barley and rye flours is statistically significant, it is insignificant for wheat flour. A positive correlation was found between gel hardness and final viscosity of wheat and rye flour samples.
In this thesis study, wheat, barley and rye flours (20, 25, 30, 35) raised to different moisture levels were dried up to 8% moisture level by microwave process. Color, solvent holding capacity, damaged starch, resistant starch, micro visco-amylograph and texture analyzes were made in flours after microwave assisted hydrothermal treatment. During microwave operation; It was determined that the b*, redness and ?E values, solvent holding capacity (water, lactic acid, sucrose and sodium carbonate), damaged starch ratio and gelatinization initial temperatures of all flours increased with the increase in moisture content of wheat, barley and rye flours (p<0.050) . The highest solvent holding capacities were observed in all flour samples with a moisture content of 35%. Similar results were found for wheat and barley flour in Megazyme and SD-Matic methods used for damaged starch analysis, but the results for rye flour were different from each other. It was determined that the samples treated at 35% moisture content in wheat, barley and rye flours had the highest gelatinization starting temperature. On the other hand, the amount of resistant starch, L*, whiteness and breakdown viscosity values decreased (p<0.050). The decrease in resistant starch content of barley flour was more pronounced than that of wheat and rye. Samples with 35% moisture content among all three flour types have the lowest breakdown viscosity value compared to the control sample. While gel hardness, maximum and setback viscosity values increased in wheat flour, a decrease was observed in barley and rye flours in terms of these values. While the change in setback viscosities of barley and rye flours is statistically significant, it is insignificant for wheat flour. A positive correlation was found between gel hardness and final viscosity of wheat and rye flour samples.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
