FARKLI BOYUTLARDA KİNOA KEPEK UNU KULLANIMININ BİSKÜVİLERİN FİZİKSEL, DUYUSAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Kinoa, mükemmel besin değeri nedeniyle insan diyeti için oldukça önemlidir. Ancak, kinoanın teknolojik uygulamaları, glutensiz yapısı nedeniyle daha az ilgi görmüştür. Ayrıca kinoa yan ürünü olan kinoa kepeği esas olarak hayvan yemi olarak kullanılsa da insan sağlığı üzerinde olumlu etkisi olan potansiyel bir diyet lifi kaynağıdır. Bu çalışmada farklı boyutlarda kinoa kepek unu kullanımının bisküvilerin fiziksel, tekstürel ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla, kinoa kepekleri değirmende 5 farklı boyutta öğütülmüş ve buğday unundan yapılmış bisküvilere %25 oranında eklenmiştir. Elde edilen sonuçlara göre kinoa kepek ununun boyutları küçüldükçe örneklerin kuru madde oranı artış göstermiştir. Yine kepek unu boyutlarının küçülmesi ile bisküvilerin dış parlaklık değerlerinde artış gözlenmiştir. Bisküvilerin tekstür ve duyusal özelliklerinde kinoa eklenmesi sonucunda azalış belirlenmiştir. Bu çalışma farklı boyutlardaki kinoa kepek unu ile zenginleştirilen bisküvilerin özelliklerinde meydana gelen değişimleri ortaya koymuştur.

Keywords

• Kinoa
• bisküvi
• tekstürel özellikler
• zenginleştirme

THE EFFECT OF DIFFERENT SIZED QUINOA BRAN FLOUR USAGE ON THE PHYSICAL, SENSORY AND TEXTURAL PROPERTIES OF BISCUITS

Abstract

Quinoa is unique for a human diet due to its excellent nutritional value. However, technological applications of quinoa have received less attention because of its gluten-free nature. In addition, although quinoa bran which is by-product of quinoa flour is used mainly as animal feed, it is a potential source of dietary fiber that has a positive effect on human health. In this study, it was aimed to investigate the effects of quinoa bran flour with different particle sizes on physical, textural and sensory properties of biscuits. For this purpose, quinoa bran flours were milled to 5 different particle sizes and added to the wheat flour biscuit at a constant level (25% of wheat flour). According to the results, the dry matter contents of the samples increased as the particle size of the quinoa bran flour decreased. Similarly, an increase in the color values of the biscuit was observed depending on the bran particle size. The textural and sensory characteristics of biscuit samples were decreased. This study reveals the changes in the properties of biscuits enriched with different sized quinoa bran flour.

Keywords

• Quinoa
• biscuit
• textural properties
• enrichment

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