TAHIL BARLARININ FARKLI BİYOPOLİMERLER İLE YENİLEBİLİR KAPLANMASI: DEPOLAMA SÜRESİNCE FİZİKSEL VE KİMYASAL ÖZELLİKLER ÜZERİNE ETKİSİ

Year 2020, Volume 45, Issue 5, 1019 - 1029, 19.08.2020

Vildan EYİZ İsmail TONTUL Selman TÜRKER

https://doi.org/10.15237/gida.GD20029

Cited By: 1

Abstract

Bu çalışmada tahıl barlarının depolanması sırasında, değişiklikleri önlemek için 3 farklı biyopolimer ile kaplanmıştır. Sodyum aljinat (SA), karboksimetil selüloz (KMS) ve peynir altı suyu protein izolatı (PASP) kullanılarak yenilebilir kaplamanın barların kimyasal özellikleri üzerinde çok az etkisi olmuştur. Kaplanmış barların nem içeriğinin, kontrol numunelerinden önemli ölçüde daha yüksek olduğu bulunmuştur. Bu durum uygulama sırasında nem difüzyonu ve depolama sırasında nem kaybının önlenmesi ile açıklanmıştır. Depolama sırasında barların tekstürel özelliklerinin korunması açısından en etkili kaplama SA olmuştur. Öte yandan, tahıl barı örneklerinin KMS ile kaplanması, renk ve tekstürel özelliklerinde bazı istenmeyen değişikliklere neden olmuştur. Üç kaplama malzemesinin hepsi kontrole göre daha yüksek toplam fenolik içeriği sağlamıştır. Çalışmanın sonucu olarak, ürünün fiziksel ve kimyasal stabilitesini arttırmak için tahıl barları için yenilebilir kaplama olarak SA kullanılması tavsiye edilmektedir.

Keywords

Tahıl barı, yenilebilir kaplama, depolama, tekstürel özellikler, kimyasal özellikler

EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE

Abstract

Cereal bars were coated with three different biopolymers to prevent the changes during storage. The edible coating using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) had little effect on chemical properties of the bars. The moisture content of coated bars was found to be significantly higher than that of control samples because of moisture diffusion during treatments and prevention of moisture loss during storage. SA was the most effective coating materials in terms of preservation of the textural properties. On the other hand, coating cereal bars with CMC caused some undesirable changes in the color and textural properties of the bars. All three coating materials provided higher content of total phenolics compared to control. As a result of the study, it is recommended to use of SA as an edible coating for cereal bars to increase the physical and chemical stability of the product.

Keywords

cereal bar, edible coating, storage, textural properties, chemical properties

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