TY  - JOUR
T1  - YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ
TT  - EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS
AU  - Nilüfer Erdil, Dilara
AU  - Topçu, Berna
AU  - Tacer Caba, Zeynep
PY  - 2019
DA  - January
DO  - 10.3153/FH19006
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 48
EP  - 63
VL  - 5
IS  - 1
LA  - tr
AB  - Sonyıllarda hububat ürünlerinin insan sağlığı için temel gıda maddeleriolmalarının çok ötesinde faydalar sağladığı anlaşılmıştır. Tüketimi buğdayagöre daha düşük olan yulaf (Avena sativaL.) son zamanlarda, antioksidan, anti-enflamatuar, hipoalerjenik veantikarsinojenik özellikleriyle dikkat çekmektedir. Ekmek, en önemli hububatürünü olmasının yanında, farklı hammaddelerin kullanımına uygun yapısı ilefonksiyonel bileşenlerin en fazla kullanım bulduğu ürünlerdendir. Bu çalışmada;ekmeklik buğday ununa %40 gibi yüksek bir oranda yulaf unu katılarak ekmeküretilmiştir. Üretimdeki yoğurma, fermentasyon ve pişirme aşamalarının fenolikbileşiklere ve antioksidan aktivite üzerine etkilerinin ve bu bileşiklerin buişlemler sırasında ne derece korunduğunun belirlenmesi amaçlanmıştır. Eldeedilen sonuçlara göre; toplam fenolik madde miktarının, yulaf ekmeğinde kontrolbuğday ekmeğine göre önemli düzeyde yüksek olduğu belirlenmiştir (sırasıyla 53.9±7.3 ve41.0 ±3.4 mg GAE/100g KM, p<0.05). Her iki ekmekçeşidinde de, fermentasyon işleminin fenolik bileşik içeriğini arttırdığı, pişirmeişleminin ise düşürdüğü görülmüştür. Pişirme sonrasında yulaf ekmeğindekitoplam flavonoid miktarı (529.9 ±114.7 mg RE/100g KM) kontrol ekmeğine göredaha yüksektir (452.9 ±74.3 mg RE/100g KM). Antioksidan aktivite sonuçlarınagöre ise söz konusu iki ekmek arasındaki fark önemli düzeyde bulunmamıştır(p>0.05).
KW  - Yulaf unu
KW  - Ekmek
KW  - Fenolik madde
KW  - Fermentasyon
KW  - Yoğurma
KW  - Pişirme
N2  - Recently, cereal products have been displayed toprovide health benefits far beyond being only staple foodstuffs. Oats (Avena sativa L.), which are consumedless than wheat, have recently attracted attention for their antioxidant,anti-inflammatory, hypoallergenic and anticarcinogenic properties. Bread is notonly the most significant, but also the most suitable cereal product forfunctional components incorporation, structurally. In this study; breads wereprepared by adding oat flour to bread wheat flour at a level as high as 40%. Itis aimed to determine the effects of mixing, fermentation and baking processeson phenolic compounds and antioxidant activity. According to the results, totalamount of phenolics was significantly higher in oat bread than the controlwheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectivelyp<0.05). In both types of bread, fermentation process increased the amountof phenolics while baking decreased. Total flavonoids content in oat breadafter baking (529.9 ±114.7 mg RE/100g dry matter) was higher than control bread(452.9 ±74.3 mg RE/100g dry matter). According to the antioxidant activityresults, difference between two different breads was not significant(p>0.05).
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UR  - https://doi.org/10.3153/FH19006
L1  - https://dergipark.org.tr/en/download/article-file/557517
ER  -