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TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ

Year 2021, Volume: 46 Issue: 1, 53 - 68, 11.12.2020
https://doi.org/10.15237/gida.GD20085

Abstract

Bu çalışmada, besinsel lif içeriği diğer bazı lif kaynaklarına göre daha yüksek olan arpanın makarna yapımında kullanım olanağı araştırılmıştır. İrmiğe tam arpa unu, değişik oranlarda (% 0, 10, 20, 30, 40 ve 50) katılmak suretiyle spagetti tipinde makarna üretilmiştir. Spagetti örnekleri bazı besinsel ve kalite özellikleri bakımından değerlendirilmiştir. Elde edilen sonuçlara göre; arpa unu ilavesi, spagetti örneklerinin protein ve kül miktarlarını kontrole göre artırmıştır. Renk özellikleri kontrole göre düşük bulunmuştur. İrmiğe arpa unu katılması ile örneklerin tüm tekstür özellikleri olumsuz etkilenmiştir. Spagetti örnekleri duyusal değerlendirmede kontrole göre daha düşük puanlar almıştır. Arpa unu katkılı spagetti örnekleri fonksiyonel bileşenler (toplam besinsel lif, β-glukan, fitik asit) bakımından fitik asit hariç kontrolden daha üstün bulunmuştur. Ayrıca örnekler element içeriği bakımından da kontrolden oldukça yüksek değerlere sahip olmuşlardır.

Supporting Institution

Harran Üniversitesi

Project Number

852

Thanks

HArran Üniversitesi Rektörlüğü'ne ve BAP birimine desteklerinden dolayı teşekkür ederiz.

References

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DETERMINATION OF NUTRITIONAL, TEXTURAL AND COOKING PROPERTIES OF SPAGHETTI PASTA ENRICHED WITH WHOLE BARLEY FLOUR

Year 2021, Volume: 46 Issue: 1, 53 - 68, 11.12.2020
https://doi.org/10.15237/gida.GD20085

Abstract

In this study, the possibility of using barley, which contains a higher dietary fiber than some other dietary fiber sources in pasta making, was investigated. Spaghetti type pasta was produced by adding whole barley flour to semolina at different ratios (0, 10, 20, 30, 40, and 50%). Spaghetti samples were analyzed for some nutritional and quality properties. According to the results; addition of barley flour increased the protein and ash content of spaghetti samples compared to control. Color properties of spaghetti samples prepared with barley flour were lower than control. Texture properties of samples were negatively affected by adding barley flour. Sensory evaluation of spaghetti samples scored lower than control. Spaghetti samples with barley flour were superior in terms of functional properties (total dietary fiber, β-glucan, phytic acid) than control except phytic acid. In addition, samples had quite high values in terms of mineral matter content compared to control.

Project Number

852

References

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  • Aktan, B., Atlı, A., Tuncer, T., 1993. Makarnanın pişme kalitesinin tesbitinde kullanılan yöntemler arasındaki ilişkiler üzerine bir araştırma. Makarnalık Buğday ve Mamülleri Simpozyumu, 30 Kasım-3 Aralık, Ankara, Türkiye, s. 330-334
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  • Anonymous, (2002a). Türk gıda kodeksi. Makarna tebliği (2002/20). Tarım ve Köyişleri Bakanlığı. 5 Mart 2002 tarih ve 24686 sayılı Resmi Gazete, Ankara.
  • Anonymous, (2002b). Türk gıda kodeksi. İrmik tebliği (2002/21). Tarım ve Köyişleri Bakanlığı. 5 Mart 2002 tarih ve 24686 sayılı Resmi Gazete, Ankara.
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  • Baik, B.K., Ullrich, S.E. (2008). Barley for food: Characteristics improvement and renewed interest. J Cereal Sci, 48(2): 233-242. doi:10.1016/j.jcs.2008.02.002
  • Bashir, K., Aeri, V., Masoodi, L. (2012). Phiycchemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. IOSR Journal of Environmental Science, Toxicology and Food Technology, 1(5): 34-39. ISSN: 2319-2402, ISBN: 2319-2399
  • Basman, A., Koksel, H., Atli, A. (2006). Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. Eur Food Res Technol, 223(4): 547-551. doi:10.1007/s00217-005-0235-3
  • Bergman, C.J., Gualberto, D.G., Weber, C.W. (1994). Development of a high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna Unguiculata L. Walp) cooking quality, color and sensory evaluation. Cereal Chem, 71(6): 523-527.
  • Bourne, M.C. (1978). Texture profile analysis. Food Technol, 32(7): 62–66
  • Brennan, C.S., Cleary, L.J. (2005). The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients. J Cereal Sci, 42(1): 1-13. doi:10.1016/j.jcs.2005.01.002
  • Chillo, S., Laverse, J., Falcone, P.M., Protopapa, A., Del Nobile, M.A. (2008a). Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. J Cereal Sci, 47(2): 144-152. doi:10.1016/j.jcs.2007.03.004
  • Chillo, S., Laverse, J., Falcone, P.M., Del Nobile, M.A. (2008b). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. J Food Eng, 84(1): 101-107. doi:10.1016/j.jfoodeng.2007.04.022
  • Cleary, L., Brennan, C. (2006). The influence of a (1-3)(1-4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int J Food Sci Technol, 41(8): 910-918. doi:10.1111/j.1365-2621.2005.01141.x
  • Coşkun, Y., İlkan, A., Köten, M., Coşkun, A. (2010). Güneydoğu Anadolu Bölgesinde yetiştirilen farklı makarnalık buğday çeşitlerinin kalite yönünden değerlendirilmesinde b ve b* renk değerlerinin kullanılabilirliğinin incelenmesi. HR.Ü.Z.F.Dergisi, 14(3): 25-29.
  • Cubadda, R. (1989). Current research and future needs in durum wheat chemistry and technology. Cereal Foods World, 34(2): 206-209.
  • Dai, F., Wang, J., Zhang, S., Xu, Z., Zhang, G. (2007). Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley. Food Chem, 105(2): 606-611. doi:10.1016/j.foodchem.2007.04.019
  • De Paula, R., Abdel-Aal, E.-S. M., Messia, M. C., Rabalski, I., Marconi, E. (2017). Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta. J Cereal Sci, 75: 124-131. doi:10.1016/j.jcs.2017.03.030
  • D’Egidio, M.G., Nardi, S. (1996). Textural measurement of cooked spaghetti. Pasta and Noodle Technology: Edited by James E. Kruger, Robert B. Matsuo and Joel W. Dick. AACC St. Paul Minnesota, U.S.A: AACC Inc., pp. 133-157
  • D'Egidio, M.G., DeStefanis, E., Fortini, S., Galterio, G., Nardi, S., Sgrulletta, D., Bozzini, A. (1982). Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World, 27(8): 367-368. ISSN: 0146-6283
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There are 68 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Mehmet Köten 0000-0002-8232-8610

Ayhan Atlı 0000-0003-4207-6671

Project Number 852
Publication Date December 11, 2020
Published in Issue Year 2021 Volume: 46 Issue: 1

Cite

APA Köten, M., & Atlı, A. (2020). TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 46(1), 53-68. https://doi.org/10.15237/gida.GD20085
AMA Köten M, Atlı A. TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. December 2020;46(1):53-68. doi:10.15237/gida.GD20085
Chicago Köten, Mehmet, and Ayhan Atlı. “TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46, no. 1 (December 2020): 53-68. https://doi.org/10.15237/gida.GD20085.
EndNote Köten M, Atlı A (December 1, 2020) TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 46 1 53–68.
IEEE M. Köten and A. Atlı, “TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 46, no. 1, pp. 53–68, 2020, doi: 10.15237/gida.GD20085.
ISNAD Köten, Mehmet - Atlı, Ayhan. “TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 46/1 (December 2020), 53-68. https://doi.org/10.15237/gida.GD20085.
JAMA Köten M, Atlı A. TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2020;46:53–68.
MLA Köten, Mehmet and Ayhan Atlı. “TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 46, no. 1, 2020, pp. 53-68, doi:10.15237/gida.GD20085.
Vancouver Köten M, Atlı A. TAM ARPA UNU İLE ZENGİNLEŞTİRİLMİŞ SPAGETTİ MAKARNANIN BESİNSEL, TEKSTÜREL VE PİŞME ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2020;46(1):53-68.

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