Yöresel Ekmeğin Antioksidan, Renk ve Duyusal Özelliklerine Depolamanın Etkisi

Year 2024, Volume: 24 Issue: 2, 341 - 349, 29.04.2024

Seda Yalçın

https://doi.org/10.35414/akufemubid.1253934

Abstract

Bu çalışmanın amacı, Türkiye'nin Afyonkarahisar ilinde ekşi hamur ve patates püresi içeren taş fırında pişirilen ekmeğin antioksidan, renk ve duyusal özelliklerine depolamanın etkisini değerlendirmektir. Ekşi hamur, ekmek yapımında maya olarak kullanılmıştır. Formülasyona %30 oranında patates püresi eklenmiştir. Ekmekler oda sıcaklığında (20°C) 1, 5 ve 10 gün süreyle polietilen poşet içinde depolanmıştır. Ekmek karakterizasyonu, renk, β-karoten, fenolikler, mineraller analiz edilmiş ve duyusal değerlendirme yapılmıştır. Ekmeğin kütlesi, boyu, genişliği, kabuk kalınlığı, toplam hacmi ve özgül hacminde azalma gözlenmiştir. Ekmeklerin β-karoten ve fenolik bileşenleri miktarı depolama süresinin artmasıyla azalmıştır. Depolama, ekmeklerin iç renginde değişikliğe neden olmuştur. Depolama istatistiksel olarak ekmeklerin kabuk rengi değerlerini etkilememiştir. Panelist puanlarına göre 1, 5 ve 10 gün depolanan tüm ekmeklerin istenilen kabuk rengine, iç dokuya, gözenekliliğe, aromaya ve genel kabule sahip olduğu sonucuna varılabilir.

Keywords

Patates, β-karoten, Ekmek, Ekşi hamur, Depolama

Project Number

18.KARİYER.163

Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread

Abstract

The aim of this study is to evaluate the effect of storage on antioxidant, color and sensory properties of bread, containing sourdough and potato puree, baked in stone oven in Afyonkarahisar which is city of Turkey. Sourdough was used as yeast for the production of bread. Potato puree was added to the formulation at the ratio of 30%. Breads were stored in sealed polyethylene bag at room temperature (20°C) for 1, 5 and 10 days. Bread characterization, color, β-carotene, phenolics, minerals were analyzed and a sensory evaluation was performed. Decrease in bread mass, height, width, crust thickness, total volume and specific volume were observed. β-carotene and phenolic compounds quantity of breads decreased with increasing of storage time. Storage caused a change in the crumb color of breads. Storage statistically didn’t affect the crust color values of breads. According to the panelist scores, it can be concluded that all breads stored 1, 5 and 10 days had a desired crust color, crumb texture, porosity, aroma and overall acceptance.

Keywords

Potato, β-carotene, Bread, Sourdough, Storage

Supporting Institution

AKU BAP

Project Number

18.KARİYER.163

Thanks

I wish to thank Afyon Kocatepe University Scientific Research Projects Coordination Unit for the financial support (Project No: 18.KARİYER.163).

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