Bazı baklagil kepeklerinin fonksiyonel ve bioaktif özellikleri üzerine ultrases destekli fraksiyonlama işleminin etkisi ve erişte üretiminde kullanım olanaklarının araştırılması
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında nişasta ve proteinin ayrılması esnasında uygulanan ultrases işleminin geriye kalan baklagil (bezelye (Pisum sativum), bakla (Vicia faba), yeşil ve kırmızı mercimek (Lens culinaris)) kepeklerinin fonksiyonel ve biyoaktif özellikleri üzerine etkisi ve baklagil kepeklerinin ülkemizde sevilerek tüketilen erişteye katılarak değerlendirilmesi araştırılmıştır. En yüksek ve en düşük toplam diyet lif içeriği sırasıyla bezelye ve bakla kepeklerinde tespit edilmiştir. Elde edilen kepeklerin fitik asit miktarı 1,37 ile 1,66 mg/g arasında değişmekte olup baklagil çeşidi ve ultrases koşullarının fitik asit miktarı üzerine etkisi istatistiksel olarak önemli bulunmamıştır (P>0,05). Bununla birlikte, baklagil kepeklerinin toplam fenolik madde, fenolik asit ve antioksidan aktivite değerlerinin oldukça düşük olduğu tespit edilmiştir. Ancak, mercimek kepekleri fenolik bileşenlerce diğer kepeklerden kısmen daha zengin bulunmuştur. Mercimek kepekleri için ultrases işlemi uygulanmış örneklerin toplam fenolik madde ve Troloks eşdeğeri antioksidan kapasite değerleri kontrol örneğine kıyasla daha düşük bulunmuş olup fenolik asit kompozisyonu değerlerinde ultrases koşullarına bağlı bir değişim gözlenmemiştir. Hamur işleme ve duyusal özellikler bakımından baklagil kepeklerinin erişteye en fazla %10,0 oranında katkılanabileceği tespit edilmiştir. Baklagil kepeği katkısının eriştelerin suda çözünmeyen ve toplam diyet lif miktarını önemli düzeyde arttırdığı, tekstürel ve renk karakteristiklerini değiştirdiği gözlenmiştir. Bununla birlikte, kepek katkısı genel olarak pişme süresinin uzamasına, hacim artışı, su absorpsiyonu ve pişme kaybının artmasına neden olmuştur. Tüketici testi genel kabul edilebilirlik sonuçlarına göre, bezelye kepeği katkısının %10,0 dozuna kadar uygulanabileceği tespit edilmiştir. Mineral madde miktarı açısından ise, kalsiyum en düşük kontrol örneğinde tespit edilmiş ve baklagil kepeği katkılı tüm erişte çeşitlerinde katkı dozu ile orantılı bir artış gözlenmiştir.
In this study, the effect of ultrasound treatment, which was applied to extract starch and protein from pulses (pea (Pisum sativum), faba bean (Vicia faba), green and red lentils (Lens culinaris)), on functional and bioactive properties of the remained bran fractions and substitution of these bran fractions in noodles were investigated. The highest and the lowest total dietary fiber contents were observed in pea and faba bean brans. Phytic acid content of the pulse brans was ranged between 1,37 and 1,66 mg/g. Neither the effect of pulse type nor the effect of ultrasound treatment was significant on phytic acid content of the pulse brans (P>0,05). Additionally, it was found that the content of total phenolics and phenolic acids also the antioxidant activity of pulse brans were notably low. Nevertheless, lentil brans were relatively higher sources of phenolic compounds than the other brans. Ultrasound treated samples gave lower Trolox equivalent antioxidant capacity and total phenolics results that did the control samples for lentil brans. However, no consistent trend was observed in phenolic acid composition results with regard to the ultrasound conditions. The highest pulse bran substitution rate was determined as 10,0% with regard to the dough handling and sensorial properties. It was observed that pulse bran substitution significantly increased the insoluble and total dietary fiber content of the noodles, as well as changed the textural and color characteristics. However, pulse bran substitution lead to prolonged cooking time and increase in volume, water absorption and cooking loss. According to the overall acceptability scores of the consumers, maximum substitution rate was determined as 10,0% for pea bran. However, control noodles got higher scores than did the faba bean bran substituted noodles for all substitution rates. Further, calcium content of the noodle inceased proportional to the substitution rate for all pulse brans.
In this study, the effect of ultrasound treatment, which was applied to extract starch and protein from pulses (pea (Pisum sativum), faba bean (Vicia faba), green and red lentils (Lens culinaris)), on functional and bioactive properties of the remained bran fractions and substitution of these bran fractions in noodles were investigated. The highest and the lowest total dietary fiber contents were observed in pea and faba bean brans. Phytic acid content of the pulse brans was ranged between 1,37 and 1,66 mg/g. Neither the effect of pulse type nor the effect of ultrasound treatment was significant on phytic acid content of the pulse brans (P>0,05). Additionally, it was found that the content of total phenolics and phenolic acids also the antioxidant activity of pulse brans were notably low. Nevertheless, lentil brans were relatively higher sources of phenolic compounds than the other brans. Ultrasound treated samples gave lower Trolox equivalent antioxidant capacity and total phenolics results that did the control samples for lentil brans. However, no consistent trend was observed in phenolic acid composition results with regard to the ultrasound conditions. The highest pulse bran substitution rate was determined as 10,0% with regard to the dough handling and sensorial properties. It was observed that pulse bran substitution significantly increased the insoluble and total dietary fiber content of the noodles, as well as changed the textural and color characteristics. However, pulse bran substitution lead to prolonged cooking time and increase in volume, water absorption and cooking loss. According to the overall acceptability scores of the consumers, maximum substitution rate was determined as 10,0% for pea bran. However, control noodles got higher scores than did the faba bean bran substituted noodles for all substitution rates. Further, calcium content of the noodle inceased proportional to the substitution rate for all pulse brans.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
