FERMENTE TAHIL BENZERİ ÜRÜNLERİN BİSKÜVİNİN FİZİKSEL, BESİNSEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada; bisküvinin besinsel değerinin artırılması ve kalite özelliklerinin belirlenmesi amacıyla; bisküvi üretiminde kullanılan buğday unu, %20 oranında ham ve fermente edilmiş tahıl benzeri ürün (TBÜ; karabuğday, kinoa ve amarant) unları ile ikame edilmiştir. TBÜ unlarının bisküvi örneklerinin fiziksel, tekstürel ve duyusal özellikleri ile fitik asit, toplam fenolik madde ve antioksidan aktivitesi üzerine etkileri incelenmiştir. Fermente un içeren bisküvilerin fitik asit içeriği ham un içeren örneklere göre daha düşük bulunmuş, ham karabuğday (%35.36) ve kinoa (%31.36) unları bisküvilerde en yüksek antioksidan aktivite değerlerini sağlamıştır. TBÜ unlarının ilavesi bisküvi örneklerinin çap ve kalınlık değerleri üzerinde önemli (P >0.05) bir etkide bulunmamış, fermente TBÜ unu kullanımı ham unlara göre bisküvi sertliğini artırmıştır. %100 buğday unu içeren bisküvi örneğine en yakın genel beğeni puanları ham ve fermente karabuğday unu içeren bisküvilerde belirlenmiştir. Elde edilen sonuçlar, %20 oranında TBÜ unu kullanımının teknolojik kaliteyi önemli derecede etkilemeden fonksiyonel bisküvi üretimine imkân verdiğini göstermiştir.

Keywords

• Karabuğday
• kinoa
• amarant
• fermentasyon
• bisküvi

EFFECT OF FERMENTED PSEUDOCEREALS ON PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF COOKIE

Abstract

In this study, wheat flour used in cookie production was substituted with raw and fermented pseudocereal (buckwheat, quinoa and amaranth) flours at 20% level to enhance nutritional value and to determine quality characteristics. Effect of pseudocereal flours on physical, textural and sensory properties, and phytic acid, total phenolic content and antioxidant activity of cookies was studied. Phytic acid content of cookies containing fermented flours was lower than samples containing raw flours, raw buckwheat (35.36%) and quinoa (31.36%) flours provided the highest antioxidant activity in cookies. Addition of pseudocereal flours had no significant (P >0.05) effect on diameter and thickness of cookies, use of fermented pseudocereal flours increased hardness of cookies compared to raw flours. Cookies containing raw and fermented buckwheat flours revealed the closest overall acceptability scores to 100% wheat flour cookie. The results demonstrated that use of 20% pseudocereal flour allows functional cookie production without considerably affecting technological quality.

Keywords

• Buckwheat
• quinoa
• amaranth
• fermentation
• cookie

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