Kayısı çekirdeği ilavesinin eriştenin bazı kalite kriterlerine etkisi
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Dosyalar
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada kayısı işleme tesislerinde büyük miktarlarda yan ürün olarak ortaya çıkan ve besin maddelerince zengin olan kayısı çekirdeğinin eriştenin zenginleştirilmesi amacıyla kullanımı araştırılmıştır. Kayısı çekirdeği unu (KÇU) ağırlıkça %5, 10, 15 ve 20 oranlarında buğday unuyla yer değiştirilerek formülasyona ilave edilmiş, eriştenin bazı kimyasal, fiziksel, pişme ve duyusal özelliklerindeki değişimler incelenmiştir. Sonuçlar, KÇU ilaveli tüm eriştelerin ilavesiz erişteden daha yüksek protein, yağ ve kül içerdiğini göstermiştir. Renk analizi, L değerinin çiğ kontrol eriştesinde en yüksek olduğunu ve KÇU ilavesiyle L değerinin azaldığını, b değerininse çiğ eriştelerde KÇU seviyesi arttıkça arttığını göstermiştir. L değerinin %20 KÇU ilaveli kurutulmuş eriştede en düşük, %20 KÇU ilaveli pişirilmiş eriştede ise en yüksek olduğu belirlenmiştir. Kurutulmuş eriştelerin tekstürel özelliklerinden kırılma direncinin %10 ve %15 KÇU ilaveli eriştelerde daha yüksek olduğu belirlenmiştir. Pişirilmiş eriştelerin tekstür profili analizi (TPA)'nde, KÇU'nun sertlik, kırılma kuvveti, yapışkanlık kuvveti ve yapışkanlık parametreleri üzerinde istatistiksel olarak önemli etki göstermiştir. Eriştelerin optimum pişme süresi, KÇU ilavesiyle azalmıştır. Su absorbsiyonu kontrolde en yüksek, hacim artışı %20 KÇU ilaveli eriştede en düşük bulunmuştur. Tüm KÇU ilaveli eriştelerde pişme kaybının kontrol eriştesine kıyasla yüksek olduğu gözlenmiştir. Eriştelerin duyusal analizinde toplam kabul edilebilirlik bakımından en yüksek puanı kontrol eriştesi, en düşük puanı %20 KÇU ilaveli erişte almıştır. Bu araştırma bulgularına dayanarak, un esasına göre ağırlıkça %15 oranına kadar KÇU ilavesiyle fizikokimyasal ve duyusal nitelikler bakımından kabul edilebilir kalitede eriştelerin üretilebileceği dolayısıyla KÇU'nun erişteyi zenginleştirmede başarı ile kullanılabileceği sonucuna varılmıştır. ANAHTAR KELİMELER: Erişte, kayısı çekirdeği unu, zenginleştirme, erişte kalitesi i
In this study, usage for the purpose of enrichment of noodles of apricot kernel, a by-product obtained in excess amounts in apricot processing plants and nutrients? rich, was investigated. The changes of some chemical, physical, cooking and sensory attributes of noodles were examined by adding apricot kernel flour (AKF) to the formulation to substitute AKF with wheat flour in 5%, 10%, 15%, 20% weight basis. The results indicated that all of AKF added noodles contained more proteins, oils, and ashes than control. Color analysis revealed that L value of control noodle was the highest in raw noodles, and L value decreased with AKF addition, as parallel to increase in addition levels, b value increased. It was determined that L value was the lowest in 20% AKF added noodle in drieds and the highest in 20% AKF added noodle in cookeds. It was determined that breaking strength from dried noodles? textural properties, was highest in 10% and 15% AKF added noodles. In cooked noodles? texture profile analysis (TPA), AKF indicated a statistically significant effects on the parameters of hardness, fracture force, adhesive force and adhesiveness. Noodles? optimum cooking time decreased with AKF additive. It was found that water absorption was the highest in control, volume increase was the lowest in 20% AKF added noodle. It decreased gradually as AKF level increased. It was observed that cooking loss was higher than the control for all AKF added noodles. In noodles? sensory analysis, concerning total acceptability, control noodle had the highest score and 20% AKF added noodle had lowest score. Based on this study?s finds, it was concluded that acceptable noodles can be produced concerning physicochemical and sensory properties until 15% AKF addition in flour weight basis so AKF could successfully be used to enrich noodles. KEYWORDS: Noodle, apricot kernel flour, enrichment, noodle quality ii
In this study, usage for the purpose of enrichment of noodles of apricot kernel, a by-product obtained in excess amounts in apricot processing plants and nutrients? rich, was investigated. The changes of some chemical, physical, cooking and sensory attributes of noodles were examined by adding apricot kernel flour (AKF) to the formulation to substitute AKF with wheat flour in 5%, 10%, 15%, 20% weight basis. The results indicated that all of AKF added noodles contained more proteins, oils, and ashes than control. Color analysis revealed that L value of control noodle was the highest in raw noodles, and L value decreased with AKF addition, as parallel to increase in addition levels, b value increased. It was determined that L value was the lowest in 20% AKF added noodle in drieds and the highest in 20% AKF added noodle in cookeds. It was determined that breaking strength from dried noodles? textural properties, was highest in 10% and 15% AKF added noodles. In cooked noodles? texture profile analysis (TPA), AKF indicated a statistically significant effects on the parameters of hardness, fracture force, adhesive force and adhesiveness. Noodles? optimum cooking time decreased with AKF additive. It was found that water absorption was the highest in control, volume increase was the lowest in 20% AKF added noodle. It decreased gradually as AKF level increased. It was observed that cooking loss was higher than the control for all AKF added noodles. In noodles? sensory analysis, concerning total acceptability, control noodle had the highest score and 20% AKF added noodle had lowest score. Based on this study?s finds, it was concluded that acceptable noodles can be produced concerning physicochemical and sensory properties until 15% AKF addition in flour weight basis so AKF could successfully be used to enrich noodles. KEYWORDS: Noodle, apricot kernel flour, enrichment, noodle quality ii
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
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Künye
Eyidemir, E. (2006). Kayısı çekirdeği ilavesinin eriştenin bazı kalite kriterlerine etkisi. Yayımlanmış Yüksek lisans Tezi, İnönü Üniversitesi, Malatya.
