YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ

Hümeyra Çetin; Sultan Arslan Tontul; Nihat Akın

doi:10.15237/gida.GD20135

Research Article

YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ

Year 2021, Volume: 46 Issue: 2, 367 - 375, 23.03.2021

Hümeyra Çetin Sultan Arslan Tontul Nihat Akın

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

Cited By: 3

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.

References

AACC. (2000). Method 54-21.01, Method 54-10.01, Method 74-10.02, Method 44-19.01, Method 10-05.01. In). Minnesota, USA: American Association of Cereal Chemists, Inc, St.
Ai, J., Li, A.L., Su, B.X., Meng, X.C. (2015). Multi-cereal beverage fermented by Lactobacillus helveticus and Saccharomyces cerevisiae. J Food Sci, 80(6): 1259-1265, doi: 10.1111/1750-3841.12859
Barta, J., Patkai, GY. (2007). Chemical composition and storability of Jerusalem artichoke tubers. Acta Alimentaria, 36 (2): 257–267, doi: doi.org/10.1556/aalim.36.2007.2.13
Bartkiene, E., Schleining, G., Rekstyte, T., Krungleviciute, V., Juodeikiene, G., Vaiciulyte-Funk, L., Maknickiene, Z. (2013). Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality. Int J Food Sci Technol, 48: 2613-2620, doi: 10.1111/ijfs.12257
Cankurtaran, T., Ceylan, H., Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. J Food Process Preserv, 44:e14826, doi: 10.1111/jfpp.14826
Cetin-Babaoglu, H., Arslan-Tontul, S., Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci, doi: 10.1016/j.jcs.2020.103000
Cieslik, E., Gebusia, A., Florkiewicz, A., Mickowska, B. (2011). The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety. Acta Sci Pol Technol Aliment, 10(4): 433-441.
Clement, H., Prost, C., Chiron, H., Ducasse, M. B., Della Valle, G., Courcoux, P., Onno, B., (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Res Int, 106: 974-981, doi: 10.1016/j.foodres.2018.01.053
Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J. (2000). Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agr Food Chem, 48: 3044-3051, doi: 10.1021/jf990853e
De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trend Food Sci Technol, 16: 43–56, doi: 10.1016/j.tifs.2004.02.012
Dimitrovski, D., Velickova, E., Dimitrovska, M., Langerholc, T., Winkelhausen, E. (2016). Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26. J Food Sci Technol, 53(1):766–774, doi: 10.1007/s13197-015-2064-0
Elgün, A., Ertugay, Z. (2002). Tahıl işleme teknolojisi. Atatürk Üniversitesi Yayınları, 411.
Gaglio, R., Alfonzo, A., Barbera, M., Franciosi, E., Francesca, N., Moschetti, G., Settanni, L. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food Microbiol, 86: 103349, doi: 10.1016/j.fm.2019.103349
Garcia-Amezquita, L.E., Tejada-Ortigoza, V., Serna-Saldivar, S.O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients. Food Bioprocess Technol, 11: 1439-1463, doi: 10.1007/s11947-018-2117-2
Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Cri Rev Food Sci Nutr, 58(7): 1152-1164, doi: 10.1080/10408398.2016.1244153
Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M., Hanhineva, K. (2018). Metabolic profiling of sourdough fermented wheat and rye bread. Sci Rep, 8:1-11, doi: 10.1038/s41598-018-24149-w
Marti, A., Torri, L., Casiraghi, M.C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., Pagani, M.A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. Food Sci Technol, 59: 1100-1106, doi: 10.1016/j.lwt.2014.06.039
Morris, C., Morris, G.A. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem, 133: 237-248, doi: 0.1016/j.foodchem.2012.01.027
Nutter, J., Fritz, R., Saiz, A. I., Iurlina, M. O. (2017). Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. Food Sci Technol, 77: 119-125, doi: 10.1016/j.lwt.2016.11.040
Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A. (2012). Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophiles. Food Sci Technol, 47(2): 358-363, doi: 10.1016/j.lwt.2012.01.031
Radovanovic, A.M., Milovanovic, O.Z., Kipic, M.Z., Ninkovic, M.B., Cupara, S.M. (2014). Characterization of Bread Enriched with Jerusalem Artichoke Powder Content. J Food Nutr Res, 12: 895-898, doi: :10.12691/jfnr-2-12-6
Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemicaland nutritional characteristics of wheat germ. Food Chem, 119: 1079–1089, doi: 10.1016/j.foodchem.2009.08.016
Rubel, I.A., Perez, E.E., Manrique, G.D., Genovese, D.B. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3:21-29, doi: 10.1016/j.foostr.2014.11.001
Saa, D. T., Silvestro, R. D., Dinelli, G., Gianotti, A. (2018). Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Food Sci Technol, 83: 26-32, doi: 10.1016/j.lwt.2017.04.071
Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing. Food Bioprocess Technol, 11(2): 242-270, doi: 10.1007/s11947-017-1968-2
Sirbu, A., Arghire, C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. J Cereal Sci, 75: 220-227, doi: 10.1016/j.jcs.2017.03.029
Sterr, Y., Weiss, A., Schmidt, H. (2009). Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol, 136: 75-82, doi: 10.1016/j.ijfoodmicro.2009.09.006
Terzic, S., Atlagic, J. (2009). Nitrogen and sugar content variability in tubers of Jerusalem artichoke (Helianthus tuberosus). Genetika, 41: 289 -295, doi: 10.2298/GENSR0903289T
Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. Food Sci Technol, 56: 508-516, doi: 10.1016/j.lwt.2013.12.005

THE EFFECT OF JERUSALEM ARTICHOKE POWDER INCORPARATION ON SOURDOUGH FERMENTATION

Year 2021, Volume: 46 Issue: 2, 367 - 375, 23.03.2021

Hümeyra Çetin Sultan Arslan Tontul Nihat Akın

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

Cited By: 3

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

References

AACC. (2000). Method 54-21.01, Method 54-10.01, Method 74-10.02, Method 44-19.01, Method 10-05.01. In). Minnesota, USA: American Association of Cereal Chemists, Inc, St.
Ai, J., Li, A.L., Su, B.X., Meng, X.C. (2015). Multi-cereal beverage fermented by Lactobacillus helveticus and Saccharomyces cerevisiae. J Food Sci, 80(6): 1259-1265, doi: 10.1111/1750-3841.12859
Barta, J., Patkai, GY. (2007). Chemical composition and storability of Jerusalem artichoke tubers. Acta Alimentaria, 36 (2): 257–267, doi: doi.org/10.1556/aalim.36.2007.2.13
Bartkiene, E., Schleining, G., Rekstyte, T., Krungleviciute, V., Juodeikiene, G., Vaiciulyte-Funk, L., Maknickiene, Z. (2013). Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality. Int J Food Sci Technol, 48: 2613-2620, doi: 10.1111/ijfs.12257
Cankurtaran, T., Ceylan, H., Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. J Food Process Preserv, 44:e14826, doi: 10.1111/jfpp.14826
Cetin-Babaoglu, H., Arslan-Tontul, S., Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci, doi: 10.1016/j.jcs.2020.103000
Cieslik, E., Gebusia, A., Florkiewicz, A., Mickowska, B. (2011). The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety. Acta Sci Pol Technol Aliment, 10(4): 433-441.
Clement, H., Prost, C., Chiron, H., Ducasse, M. B., Della Valle, G., Courcoux, P., Onno, B., (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Res Int, 106: 974-981, doi: 10.1016/j.foodres.2018.01.053
Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J. (2000). Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agr Food Chem, 48: 3044-3051, doi: 10.1021/jf990853e
De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trend Food Sci Technol, 16: 43–56, doi: 10.1016/j.tifs.2004.02.012
Dimitrovski, D., Velickova, E., Dimitrovska, M., Langerholc, T., Winkelhausen, E. (2016). Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26. J Food Sci Technol, 53(1):766–774, doi: 10.1007/s13197-015-2064-0
Elgün, A., Ertugay, Z. (2002). Tahıl işleme teknolojisi. Atatürk Üniversitesi Yayınları, 411.
Gaglio, R., Alfonzo, A., Barbera, M., Franciosi, E., Francesca, N., Moschetti, G., Settanni, L. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food Microbiol, 86: 103349, doi: 10.1016/j.fm.2019.103349
Garcia-Amezquita, L.E., Tejada-Ortigoza, V., Serna-Saldivar, S.O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients. Food Bioprocess Technol, 11: 1439-1463, doi: 10.1007/s11947-018-2117-2
Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Cri Rev Food Sci Nutr, 58(7): 1152-1164, doi: 10.1080/10408398.2016.1244153
Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M., Hanhineva, K. (2018). Metabolic profiling of sourdough fermented wheat and rye bread. Sci Rep, 8:1-11, doi: 10.1038/s41598-018-24149-w
Marti, A., Torri, L., Casiraghi, M.C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., Pagani, M.A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. Food Sci Technol, 59: 1100-1106, doi: 10.1016/j.lwt.2014.06.039
Morris, C., Morris, G.A. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem, 133: 237-248, doi: 0.1016/j.foodchem.2012.01.027
Nutter, J., Fritz, R., Saiz, A. I., Iurlina, M. O. (2017). Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. Food Sci Technol, 77: 119-125, doi: 10.1016/j.lwt.2016.11.040
Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A. (2012). Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophiles. Food Sci Technol, 47(2): 358-363, doi: 10.1016/j.lwt.2012.01.031
Radovanovic, A.M., Milovanovic, O.Z., Kipic, M.Z., Ninkovic, M.B., Cupara, S.M. (2014). Characterization of Bread Enriched with Jerusalem Artichoke Powder Content. J Food Nutr Res, 12: 895-898, doi: :10.12691/jfnr-2-12-6
Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemicaland nutritional characteristics of wheat germ. Food Chem, 119: 1079–1089, doi: 10.1016/j.foodchem.2009.08.016
Rubel, I.A., Perez, E.E., Manrique, G.D., Genovese, D.B. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3:21-29, doi: 10.1016/j.foostr.2014.11.001
Saa, D. T., Silvestro, R. D., Dinelli, G., Gianotti, A. (2018). Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Food Sci Technol, 83: 26-32, doi: 10.1016/j.lwt.2017.04.071
Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing. Food Bioprocess Technol, 11(2): 242-270, doi: 10.1007/s11947-017-1968-2
Sirbu, A., Arghire, C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. J Cereal Sci, 75: 220-227, doi: 10.1016/j.jcs.2017.03.029
Sterr, Y., Weiss, A., Schmidt, H. (2009). Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol, 136: 75-82, doi: 10.1016/j.ijfoodmicro.2009.09.006
Terzic, S., Atlagic, J. (2009). Nitrogen and sugar content variability in tubers of Jerusalem artichoke (Helianthus tuberosus). Genetika, 41: 289 -295, doi: 10.2298/GENSR0903289T
Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. Food Sci Technol, 56: 508-516, doi: 10.1016/j.lwt.2013.12.005

There are 29 citations in total.

Details

Primary Language	Turkish
Subjects	Food Engineering
Journal Section	Articles
Authors	Hümeyra Çetin This is me 0000-0001-9115-6470 Sultan Arslan Tontul 0000-0003-1557-7948 Nihat Akın 0000-0002-0966-1126
Project Number	119O134
Publication Date	March 23, 2021
Published in Issue	Year 2021 Volume: 46 Issue: 2

Cite

APA	Çetin, H., Arslan Tontul, S., & Akın, N. (2021). YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. Gıda, 46(2), 367-375. https://doi.org/10.15237/gida.GD20135
AMA	Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. The Journal of Food. March 2021;46(2):367-375. doi:10.15237/gida.GD20135
Chicago	Çetin, Hümeyra, Sultan Arslan Tontul, and Nihat Akın. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda 46, no. 2 (March 2021): 367-75. https://doi.org/10.15237/gida.GD20135.
EndNote	Çetin H, Arslan Tontul S, Akın N (March 1, 2021) YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. Gıda 46 2 367–375.
IEEE	H. Çetin, S. Arslan Tontul, and N. Akın, “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”, The Journal of Food, vol. 46, no. 2, pp. 367–375, 2021, doi: 10.15237/gida.GD20135.
ISNAD	Çetin, Hümeyra et al. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda 46/2 (March 2021), 367-375. https://doi.org/10.15237/gida.GD20135.
JAMA	Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. The Journal of Food. 2021;46:367–375.
MLA	Çetin, Hümeyra et al. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda, vol. 46, no. 2, 2021, pp. 367-75, doi:10.15237/gida.GD20135.
Vancouver	Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. The Journal of Food. 2021;46(2):367-75.