FARKLI ANTİOKSİDAN KAYNAKLARININ GLUTENSİZ KRAKERİN BAZI FİZİKSEL, FONKSİYONEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada, glutensiz krakerlerin fonksiyonel özelliklerini geliştirmek amacıyla çörek otu, nar çekirdeği, yeşil çay ve keten tohumu gibi antioksidan kaynakları kullanılmıştır. Kontrol krakerler, 40:40:20 oranında pirinç, mısır ve nohut unundan üretilmiştir. Diğer krakerlerde bu karışım, %2, 4 ve 6 oranlarında farklı antioksidan kaynakları ile değiştirilmiştir. Fiziksel (renk, çap, kalınlık, yayılma oranı), fonksiyonel (antioksidan aktivite, serbest, bağlı ve toplam fenolik madde miktarı) ve duyusal özellikler belirlenmiştir. Yeşil çay ikameli krakerler, tüm analiz yöntemlerinde (DPPH, FRAP, CUPRAC) en yüksek antioksidan aktivite değerini göstermiştir. %4 ve 6 oranında antioksidan kaynağı kullanımı, krakerlerin antioksidan aktivite miktarlarını artırmıştır. Tüm antioksidan kaynakları krakerlerin fenolik madde miktarları ve antioksidan aktivite değerlerinin artmasını sağlarken, yeşil çay fonksiyonel özelliklerin geliştirilmesinde en etkili antioksidan kaynağı olarak belirlenmiştir.

Keywords

• antioksidan aktivite
• glutensiz kraker
• fenolik madde
• çörek otu
• nar çekirdeği
• yeşil çay ve keten tohumu

EFFECT OF DIFFERENT ANTIOXIDANT SOURCES ON SOME PHYSICAL, FUNCTIONAL AND SENSORY PROPERTIES OF GLUTEN-FREE CRACKERS

Abstract

In this study, antioxidant sources such as black cumin, pomegranate seed, green tea, and flaxseed were used to enhance the functional properties of gluten-free crackers. The control crackers were produced from a mixture of rice flour, corn flour, and chickpea flour in a ratio of 40:40:20. In other cracker samples, this mixture was replaced with different antioxidant sources at levels of 2%, 4%, and 6%. Physical (color, diameter, thickness, and spread ratio), functional (antioxidant activity, free, bound, and total phenolic content), and sensory properties were determined. The green tea-substituted cracker samples exhibited the highest antioxidant activity values across all analytical methods (DPPH, FRAP, and CUPRAC). The use of antioxidants at 4% and 6% levels significantly increased the antioxidant activity of the crackers. While all antioxidant sources contributed to the increase in phenolic content and antioxidant activity values, green tea was identified as the most effective antioxidant source for enhancing functional properties.

Keywords

• Antioxidant activity
• gluten-free-cracker
• phenolic substance
• black cumin
• pomegranate seed
• green tea and flaxseed

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