BİTKİSEL LİF-BÜTİRİK ASİT ESTERLERİNİN ÜRETİMİ VE KEK FORMÜLASYONUNDA EMÜLGATÖR OLARAK KULLANIMI

Abstract

Sunulan bu çalışmada, nispeten kısa ve ince lifler içeren bir buğday kepeğinden, ıslak öğütme tekniği kullanılarak selüloz içeriği yüksek lifler elde edilmiş ve sonrasında bütirik asit ile beş farklı derecede esterleştirilmiştir. Bu esterleştirme işlemi ile farklı oranlarda hidrofilik ve lipofilik gruplara sahip bitkisel lif-bütirik asit esterleri üretilmiştir. Elde edilen bu ürünlerin karakterizasyonu için esterleşme derecesi, su tutma kapasitesi, FTIR (Fourier Dönüşümlü Kızılötesi Spektroskopi), SEM (Taramalı Elektron Mikroskopi) ve TGA (Termogravimetrik Analiz) analizleri gerçekleştirilmiştir. Ürünlerin karakterizasyonu tamamlandıktan sonra, bu bitkisel lif-bütirik asit esterleri emülgatör olarak kullanılması amacıyla kek formülasyonuna eklenmiştir. Kek örneklerinin renk, kurumadde içeriği ve tekstürel özellikleri incelenmiştir. Yapılan analizler sonucunda, tüm örneklerin renk değerleri ve kuru madde içerikleri kontrol örneğine benzer bulunmuştur. Ancak, tekstürel analizlerde sertlik, gamlılık ve çiğnenebilirlik değerlerinde hafif bir azalma gözlemlenmiştir.

Keywords

• Bitkisel lif-bütirik asit esteri
• emülgatör
• kek

PRODUCTION OF PLANT-BASED FIBER-BUTYRIC ACID ESTERS AND THEIR USE AS EMULSIFIER IN CAKE FORMULATION

Abstract

In this study, fibers with high cellulose content were obtained from a wheat bran containing relatively short and fine fibers by wet milling technique and then esterified with butyric acid at five different degrees. With this esterification process, plant fiber-butyric acid esters with different ratios of hydrophilic and lipophilic groups were produced. For the characterization of these products, esterification degree, water holding capacity, FTIR (Fourier Transform Infrared Spectroscopy), SEM (Scanning Electron Microscopy) and TGA (Thermogravimetric Analysis) analyses were performed. After the characterization of the products was completed, these plant fiber-butyric acid esters were added to the cake formulation to be used as emulsifiers. Color, dry matter content and textural properties of the cake samples were analyzed. As a result of the analyses, color values and dry matter contents of all samples were similar to the control sample. However, a slight decrease in hardness, gumminess and chewiness values was observed in textural analysis.

Keywords

• Plant-based fiber-butyric acid ester
• emulsifier
• cake

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