YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ

Year 2021, , 367 - 375, 23.03.2021

Hümeyra Çetin Sultan Arslan Tontul , Nihat Akın

https://doi.org/10.15237/gida.GD20135

Cited By: 4

Abstract

Bu çalışmada yer elması (Helianthus tuberosus) tozunun (YET), ekşi hamur fermantasyonu sırasında laktik asit bakterilerinin (LAB) fermentatif aktivitesi üzerine etkileri araştırılmıştır. Ekşi hamur fermantasyon ortamına, %15 oranına kadar YET ikamesinin LAB sayısını arttırdığı ancak bu oranın üzerinde herhangi bir etkisinin olmadığı belirlenmiştir. Fermantasyon süresi boyunca örneklerin ortalama LAB sayısı 6.77 log kob/g değerinden 9.15 log kob/g değerine ulaşmıştır. Ekşi hamur örneklerinin pH değeri 48 saatlik süre içerisinde tüm örneklerde ortalama olarak 6.26 değerinden 3.88 değerine azalmış ve YET ilavesinin asitliği baskılayıcı bir rol oynadığı tespit edilmiştir. Titrasyon asitliği değeri, fermantasyon süresi boyunca artarak ortalama %0.24 değerinden %0.85 değerine yükselmiş ve en yüksek titrasyon asitliği değeri %15 YET ilave edilmiş ekşi hamur fermantasyon ortamında elde edilmiştir. En yüksek indirgen şeker içeriği ise 136.38 g/kg değeri ile %20 YET içeren örneklerde tespit edilmiş olup fermantasyon süresi örneklerin indirgen şeker içeriğinde istatistiksel olarak önemli bir değişime neden olmamıştır.

Keywords

yer elması tozu, laktik asit bakterileri, ekşi hamur, fermentasyon

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırmalar Kurumu

Project Number

119O134

Thanks

Bu araştırmaya verdikleri destek nedeniyle Türkiye Bilimsel ve Teknolojik Araştırmalar Kurumu’na (Proje no: 119O134) ve bakteri kültürlerinin teminini sağlayan Doç. Dr. Enes Dertli’ye teşekkür ederiz.

THE EFFECT OF JERUSALEM ARTICHOKE POWDER INCORPARATION ON SOURDOUGH FERMENTATION

Abstract

In this study, the effect of Jerusalem artichoke (Helianthus tuberosus) powder (JAP) on the fermentative activity of lactic acid bacteria (LAB) in sourdough fermentation was researched. The enrichment of sourdough fermentation medium with 15% JAP led to increase total LAB count, but over this level, there was insignificant effect. The total average LAB count of samples increased from 6.77 to 9.15 log CFU/g during fermentation period. The mean pH value of samples decreased from 6.26 to 3.88 as average, and it was also determined that JAP utilization suppressed the acidity. Titration acidity value increased from 0.24% to 0.85% during fermentation, and the highest value was recorded in sourdough containing 15% JAP. Additionally, the highest reducing sugar content was detected in 20% JAP containing samples to be 136.38 g/kg, and fermentation period had insignificant effect on reducing sugar content of samples.

Keywords

Jerusalem artichoke powder, sourdough, lactic acid bacteria, fermentation

Project Number

119O134

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