EFFECTS OF DEPYHTINIZED CEREAL BRANS AND ENZYMES ON PHYSICAL AND SENSORY QUALITY OF PASTA

Abstract

In this research, cereal brans (rice, rye, wheat and oat) were depyhtinized by two different methods (phytase enzyme and malt flour) and used in pasta formulation (at 20% level) with different enzyme applications (xylanase and transglutaminase). Cereal brans decreased the brightness value of pasta compared to the control samples (P<0.05). The highest weight, volume increase and the lowest cooking loss values were obtained by the application of transglutaminase+xylanase enzyme in pasta samples. The use of cereal bran decreased firmness value of pasta samples. According to the sensory analysis results, pasta samples containing rice bran had lower appearance and taste scores than other varieties. Oat and wheat bran pasta samples were more appreciated by the panelists. 

Keywords

• Pasta,dephytinization,bran,cereal,enzyme

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Abstract

Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P<0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.

Keywords

• Makarna,defitinizasyon,kepek,tahıl,enzim

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