PRODUCTION OF BRAN-BASED, EDIBLE COMPONENT-CONTAINING AND BIODEGRADABLE PLATES

Year 2025, Volume: 50 Issue: 5, 798 - 808, 15.10.2025

Buket Cetiner

https://doi.org/10.15237/gida.GD25046

Abstract

The aim of this study was to investigate the potential use of wheat bran in producing plates containing biodegradable and edible components as an alternative to plastic plates. Eleven plate (T) samples were produced by adding different proportions of corn starch (MN; 0–100%) to wheat bran (BK). As bran content in plates decreased, hardness initially increased; however, a decrease was observed in samples T8(BK:MN; 30:70), T9(20:80), T10(10:90), and T11(0:100) (P<0.05). According to the leakage test results, the longest duration was observed in T5 and T6, containing 60% and 50% bran, respectively. Evaluation of the hardness, leakage values, and physical structures of plates showed that the T6, with 50% bran content, had optimum properties. The ash and protein contents of T6 sample were determined as 3.72% and 8.63%, respectively, indicating a nutritious composition. The widespread use of environmentally friendly and sustainable raw materials, like wheat bran, in production of plates instead of plastic has a great importance for environmental protection.

Keywords

Plate , disposable , edible , bran , sustainable

KEPEK BAZLI, YENİLEBİLİR BİLEŞENLER İÇEREN VE BİYOLOJİK OLARAK PARÇALANABİLİR TABAK ÜRETİMİ

Abstract

Çalışmanın amacı, plastik tabaklara alternatif olarak biyolojik olarak parçalanabilir ve yenilebilir bileşenler içeren tabaklar üretmek amacı ile buğday kepeğinin kullanım olanaklarını araştırmaktır. Buğday kepeğine (BK) farklı oranlarda mısır nişastası (MN; %0-100) ilave edilerek 11 adet tabak (T) örneği üretilmiştir. Tabak örneklerindeki kepek oranı azaldıkça sertlik değerinde önce artış görülmüş olup T8 (BK:MN; 30:70), T9 (20:80), T10 (10:90) ve T11 (0:100) tabak örneklerinde düşüş tespit edilmiştir (P<0.05). Tabakların sızıntı testi sonuçlarına göre, en uzun süre ise %60 ve %50 kepek içeren T5 ve T6 tabak örneklerinde tespit edilmiştir. Tabak örneklerinin sertlik ve sızıntı değerleri ile fiziksel yapıları incelendiğinde %50 kepek içeriğine sahip T6 tabak örneğinin optimum özelliklere sahip olduğu belirlenmiştir. T6 tabak örneğinin kül ve protein oranları sırasıyla %3.72 ve %8.63 olarak tespit edilmiş olup ilgili bileşenler besleyici yapı sağlamaktadır. Plastik yerine buğday kepeği gibi doğa dostu ve sürdürülebilir ham maddeler kullanılarak üretilen tabak vb. ürünlerin yaygınlaşması çevrenin korunması adına büyük önem taşımaktadır.

Keywords

Tabak , tek kullanımlık , yenilebilir , kepek , sürdürülebilir

Thanks

Yazar, çalışmayı destekleyen Tarla Bitkileri Merkez Araştırma Enstitüsü’ne teşekkür eder.

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