Fındık Unu ve Zarı Eklenmiş Cipslerin Besinsel, Tekstürel, Renk ve Duyusal Özellikleri: Pişirme Koşulları ve İkame Seviyelerinin Etkileri

Abstract

Bu çalışma, buğday cipslerinin besin değerini, fındık unu ve fındık zarı ekleyerek artırmayı amaçlamıştır. Cipsler, buğday unuyla (kontrol), buğday ununun kısmen fındık unuyla (HF) veya fındık unu ve fındık zarı karışımıyla (HFS), %20, %30 ve %40 konsantrasyonlarında kısmen ikame edilmesinin ardından, 180, 200 ve 220 °C'de farklı sürelerde pişirilmesi ile üretilmiştir. HF/HFS ilavesinin, çiğ hamurların bazı fizikokimyasal özellikleri ile cipslerin nem içeriği, ağırlık kaybı, renk özellikleri, tekstürel ve duyusal özellikleri üzerindeki etkileri çalışılmıştır. HF/HFS ilavesi, protein, yağ, kül ve mineral içeriklerinde artış sağlamıştır. Pişirme koşulları ve ikame seviyesi cips kalitesini önemli derecede etkilemiştir. HF/HFS ilavesi, pişirme sırasında daha yüksek ağırlık kaybına, daha koyu ve kırmızımsı-kahverengi bir görünüme, ayrıca daha yumuşak ve daha gevrek bir yapıya karşılık gelen daha düşük kırılma kuvveti ve kırılma deformasyonu değerlerine yol açmıştır. Pearson korelasyonu ve temel bileşen analizi ile enstrümantal ve duyusal özellikler arasında anlamlı ilişkiler belirlenmiştir.

Keywords

• Fındık unu
• fındık zarı
• cips
• temel bileşen analizi
• tekstür
• duyusal analiz

Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

Abstract

This study aimed to improve wheat chips' nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour (control) and with partial substitution of wheat flour by hazelnut flour (HF) or hazelnut flour plus hazelnut skin (HFS) at 20, 30, and 40% concentrations, then baked at 180, 200, and 220 °C for various durations. The effects of HF/HFS addition on raw dough's physicochemical properties, as well as chips' moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HF/HFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HF/HFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearson's correlation and principal component analysis.

Keywords

• Hazelnut flour
• hazelnut skin
• chips
• principal component analysis
• texture
• sensory analysis

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