EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES THE USAGE OF HIBISCUS AND POPPY IN BREAD

Year 2021, Volume: 46 Issue: 5, 1270 - 1278, 05.08.2021

İlyas Çelik , Ali Göncü

https://doi.org/10.15237/gida.GD21075

Cited By: 3

Abstract

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chroma, hue values of the dough decreased by usage of hibiscus extract, while the a value was increasing. It was determined as the lowest pH was 4.13; L 39.23; b 5.08; chroma was 6.55, hue angle was 54.65 and the highest a value was 7.20. Counts of total mesophilic aerobic bacteria and yeast/mold were found lower in dough with hibiscus extract. Hibiscus extract application gave the lowest specific volume value (2.15 mL/g). In terms of hardness, gumminess and chewiness, the highest values were obtained in hibiscus bread as 24.96 N, 16.13 N and 147.86 mj, respectively. Sensory properties scored of the breads were lower than the control bread.

Keywords

Hibiscus, Poppy, Dough, Bread, Texture

HİBİSKUS (Hibiscus sabdariffa L.) VE GELİNCİK (Papaver rhoeas L.) EKSTRAKTLARININ EKMEK HAMURU VE EKMEK ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Abstract

Bu araştırma ile Hibiskus (Hibiscus sabdariffa L.) ve Gelincik (Papaver rhoeas L.) ekstraktlarının ekmek hamuru ve ekmeğin bazı kimyasal, fiziksel, mikrobiyolojik ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Araştırma sonuçlarına göre, hibiskus ekstraktı hamurların pH, L, b, kroma, hue açısı değerlerini düşürücü; a değerini ise artırıcı etkide bulunmuştur. En düşük pH 4.13; L 39.23; b 5.08; kroma 6.55 ve hue açısı 54.65 olarak, en yüksek a değeri ise 7.20 olarak belirlenmiştir. Hibiskus ekstraktlı hamurlarda toplam mezofilik aerobik bakteri ile maya ve küf sayısı düşük bulunmuştur. En düşük değerler sırasıyla, 7.09 ve 6.16 log kob/g olarak belirlenmiştir. Ekmeklerde en düşük spesifik hacim değerini (2.15 mL/g) hibiskus ekstraktı uygulaması vermiştir. Tekstürel özelliklerden sertlik, sakızımsılık ve çiğnenebilirlik değerlerinde hibiskus ekmeğinden diğer ekmeklere göre istatistiksel açıdan farklı sonuçlar alınmıştır. En yüksek değerler sırasıyla, 24.96 N, 16.13 N ve 147.86 mj olarak elde edilmiştir. Ekstraktlı ekmeklerin duyusal skorları kontrol ekmeklerine göre daha düşük belirlenmiştir.

Keywords

Hibiskus, Gelincik, Hamur, Ekmek, Tekstür

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