ÇEŞİTLİ FIRINCILIK ÜRÜNLERİNİN HİDROKSİMETİLFURFURAL İÇERİĞİ, ANTİOKSİDAN AKTİVİTESİ VE KOLORİMETRİK ÖZELLİKLERİ ARASINDAKİ İLİŞKİLER

Abstract

Çalışmanın amacı çeşitli fırıncılık ürünlerinin hidroksimetilfurfural (HMF) içeriği, antioksidan aktivite ve renk özellikleri (L*, a*, b* ve 100-L*)  arasındaki ilişkinin araştırılmasıdır. Bu amaçla, on sekiz fırıncılık ürünü, ürün formülasyonuna ve işleme koşullarına göre ekmek, çörek, bisküvi ve kraker olarak dört gruba ayrılmış ve özellikleri incelenmiştir. Sonuçlar istatistiksel olarak değerlendirilmiştir. Fırıncılık ürünlerinin ürün formülasyonu ve işlenme koşullarının, HMF, renk özellikleri ve antioksidan aktivite üzerinde etkili olduğu tespit edilmiştir. HMF ve antioksidan aktivite arasında korelasyon bulunamamasına rağmen, HMF ve 100-L * arasındaki korelasyon istatistiksel olarak anlamlı bulunmuştur (p <0.05). Örneklerin HMF değerleri 2.59 ve 165.28 mg/kg, esmerleşme indeksleri (100-L*) ise 23.1 ile 42.9 arasında değişim göstermiştir. Çalışma sonucu “esmerleşme indeksi (100-L*) değerinin, esmerleşme reaksiyonu ve HMF oluşumunun kantitatif tespitinde indirekt bir yaklaşım olarak kullanılabileceği tespit edilmiştir. 

Keywords

• Fırıncılık ürünleri,Maillard reaksiyonu,Antioksidan aktivite,HMF

THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS

Abstract

The aim of this study was to evaluate the relations between hydroxymethylfurfural (HMF) content, colorimetric properties (L*, a*, b* and 100-L*) and antioxidant activities of various bakery products. For this purpose, eighteen bakery products were divided four groups according to their product formulation and processing conditions, as breads, scones, biscuits and crackers and their properties were examined. The results were evaluated as statistically. The product formulation and processing conditions of bakery products effected on HMF, color properties and antioxidant activity. While the correlation between HMF and antioxidant activity was not found, the correlation between HMF and 100-L* was determined statistically significant (P <0.05).  HMF values of samples ranged between 2.59 and 165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and 42.9. According to results, the ‘browning index (100-L*) value can be used as an indirect approach for evaluation of browning reactions and HMF formation together. 

Keywords

• Bakery products,Maillard reaction,Antioxidant activity,HMF

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