Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması

Year 2024, , 342 - 350, 15.03.2024

Necla Özdemir Orhan , Zeynep Eroğlu

https://doi.org/10.34248/bsengineering.1410249

Abstract

Günümüzde, gıdaların duyusal kalite ve fonksiyonel özelliklerini geliştirmek için yoğun bir şekilde çalışılmaktadır. Katı yağlar, yapısında yüksek oranda doymuş yağ asitleri içermesi nedeniyle sağlık açısından sorun oluşturabilmektedir ve bu nedenle gıdalarda katı yağ yerine kullanılabilecek ikame maddeleri geliştirilmektedir. Bu çalışmada, kraker yapımında katı yağ ikame maddesi olarak çörekotu yağı oleojeli (ÇOYO) kullanılmış olup, krakerin fiziksel, duyusal ve tekstürel özelliklerinde meydana gelen değişimler incelenmiştir. Kraker yapımında kullanılan shortening oranı % 0, % 50 ve % 100 olacak şekilde ÇOYO ile değiştirilerek, sırasıyla, Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker formülasyonları hazırlanmıştır. Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker örneklerinin nem değerleri sırası ile % 3.61, % 4.11 ve % 4.66 olarak bulunmuştur. En yüksek su aktivitesi değeri %100 ÇOYO-krakere (0,2315) ait olup bunu % 50 ÇOYO-kraker (0,1920) takip etmiştir. Bileşiminde ÇOYO bulunan krakerlerin L* değerlerinin azaldığı ve a* değerlerinin arttığı görülmüştür. En yüksek sertlik değeri (2396,90 g kuvvet) Kontrol-krakere ait iken en düşük sertlik değeri (1170,45 g kuvvet) %100 ÇOYO-krakere aittir (P<0,05). Formülasyonunda ÇOYO kullanılan krakerler duyusal analizde lezzet açısından daha çok beğenilmiştir (P<0,05). Genel beğeni açısından %100 ÇOYO-kraker örneği (7,18) en yüksek skoru alırken Kontrol-kraker örneği (6,55) en düşük skoru almıştır. Bu sonuçlar ÇOYO’nun kraker gibi ürünlerde kullanım potansiyelinin oldukça yüksek olduğunu göstermektedir.

Keywords

Çörek otu yağı, Oleojel, Katı yağ ikame maddesi, Kraker

Evaluation of the Potential Use of Black Cumin Oil Oleogel as a Solid Fat Alternative in Cracker Production

Abstract

Nowadays, intensive studies have been carried out to improve the sensory, quality, and functional properties of foods. Fats raise question marks about health due to their high content of saturated fatty acids and therefore fat substitutes that can be used instead of fats have been developed. In this study, black cumin oil oleogel (BCOO) was used as a fat replacer in cracker production, and the changes in the physical, sensory, and textural properties of the cracker were investigated. The Control-cracker, 50%-cracker and 100%-cracker formulations were prepared by replacing shortening with BCOO at 0%, 50%, and 100% levels, respectively. The moisture content of the Control-cracker, 50% BCOO-cracker, and 100% BCOO-cracker was 3.61%, 4.11%, and 4.66%, respectively. The highest water activity belonged to the 100% BCOO-cracker (0.2315), followed by the 50% BCOO-cracker (0.1920). It was observed that L* value decreased and a* value increased in oleogel incorporated crackers (P<0.05). The highest hardness value (2396.90 g) belonged to the Control-cracker, the lowest (1170.45 g) belonged to the 100% BCOO-cracker (P<0.05). As for sensory analysis, the crackers incorporated with oleogels were shown to be the most preferable in terms of taste. The 100% BCOO-cracker had the highest score (7.18) while the Control-cracker had the lowest (6.55) for general acceptability. These results show that BCOO has a high potential for use in bakery products such as cracker.

Keywords

Black cumin oil, Oleogel, Fat replacer, Cracker

Supporting Institution

Destekleyen kurum bulunmamaktadır.

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