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

Year 2021, Volume: 46 Issue: 1, 53 - 68, 11.12.2020

Mehmet Köten , Ayhan Atlı

https://doi.org/10.15237/gida.GD20085

Cited By: 1

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.

Keywords

Makarna, spagetti kalitesi, arpa, besinsel lif, fitik asit

Supporting Institution

Harran Üniversitesi

Project Number

852

Thanks

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

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

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.

Keywords

Pasta, spaghetti quality, barley, dietary fiber, phytic acid

Project Number

852

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