TY  - JOUR
TT  - TAM TANE BAKLAGİL UNLARININ KİMYASAL, FONKSİYONEL VE REOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ
AU  - Türksoy, Seçil
PY  - 2018
DA  - January
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 78
EP  - 89
VL  - 43
IS  - 1
KW  - Legume
KW  - dietary fiber
KW  - phytic acid
KW  - pasting properties
KW  - rheology
N2  - Zengin bir protein kaynağı olmaları sebebiyle günlükbeslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençlinişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiğide önemli oranda içermektedir. Bu çalışmada, Çorum İl’inde yetiştirilenbaklagillerden (nohut, fasulye, bezelye, kırmızı ve yeşil mercimek) elde edilenunların kimyasal (rutubet, kül), besinsel (protein, yağ, nişasta, lif) veantibesinsel (fitik asit) bileşimleri ile termal (Rapid Visco Analyser, RVA)özellikleri saptanmıştır. Ayrıca baklagillerin öğütülmesi ile elde edilen unlarbelirli oranlarda (%10, 15 ve 20) buğday ununa ilave edilerek elde edilenhamurların reolojik özellikleri belirlenmiştir. Baklagil unlarının toplam fitikasit miktarları 5.95 ile 11.77 mg/g değerleri arasında değişirken, toplambesinsel lif içerikleri ise %14.2 ile %24.4 değerleri arasında saptanmıştır.Farklı baklagil unlarının jelatinizasyon sıcaklıkları 63.7°C (nohut) ile78.6°C (fasulye) arasında değişmiştir. Farinogram parametreleriincelendiğinde, baklagil unlarının maksimum %15 oranında buğday ununakatılmasının reolojik özellikler bakımından optimum olduğu sonucunavarılmaktadır.
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UR  - https://dergipark.org.tr/en/pub/gida/issue//334881
L1  - https://dergipark.org.tr/en/download/article-file/395167
ER  -