Karabuğday ununun Fatayer’in (zahter karışımlı börek) kalite özelliklerine etkisi

Year 2023, , 489 - 498, 27.12.2023

Ali Yıldırım , Zana Karaboğa , Firuze Amasyalı

https://doi.org/10.29050/harranziraat.1338053

Abstract

Bu çalışmada, Suriye'de geleneksel olarak üretilen ve üst dolgu malzemesi olarak kahvaltılık Zahter karışımını içeren bir fırın ürünü olan Fatayer'in karabuğday unu kullanımının bazı kalite özelliklerine etkisi araştırılmıştır. Fatayer fizikokimyasal, tekstürel ve duyusal kalite özellikleri üzerine farklı oranlarda karabuğday ununun etkisi incelenmiştir. Çalışmada karabuğday unu oranları % (g/g) 0, 30, 50, 70 ve 100 5 farklı Fatayer çeşidi üretilmiştir. Kontrol olarak % 100 (g/g) buğday unu ile üretilen Fatayer hamuru kullanılmıştır. Fatayerlerde karabuğday oranı arttıkça nem oranı ve ağırlık kaybı sırasıyla 17.16'dan % (k.m.) 14.74'e ve % (g/g) 26.61'den 14.92'ye düşerken, yağ oranı ise % (k.m.) 18.66'dan 20.17'ye artmıştır. Karabuğday unu oranının artması Fatayeryerlerde çap (mm) ve kalınlık (mm) değerlerini düşürmüştür. Karabuğday unu oranının artmasının sertlik, esneklik, sakızımsılık, çiğnenebilirlik ve elastikiyet gibi yapısal değerlerinde artışa, yapışkanlık değerlerinde ise azalmaya neden olduğu gözlemlenmiştir. Fatayerlerin görünüş, şekil, renk, sertlik/yumuşaklık, tat, koku, kırılganlık, iç yapı, çiğnenebilirlik ve genel kabul edilebilirlik gibi duyusal puanları sırasıyla 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 40-7.60, 3.30-8.40 ve 3.00-7.66 aralıklarında tespit edilmiştir. Örneklerin

Keywords

Karabuğday, Fatayer, Zahterli börek, Kalite

Influence of buckwheat flour on the quality characteristics of Fatayer (pastry with zahter mixture)

Abstract

In this study, the effect of the use of buckwheat flour on some quality characteristics of Fatayer which is a bakery product containing breakfast Zahter mixture as a top filling material and traditionally produced in Syria was investigated. The effect of buckwheat flour in different proportions on the physicochemical, textural, and sensory quality characteristics of Fatayer was investigated. In the study, 5 different types of Fatayers were produced with buckwheat flour ratios of 0, 30, 50, 70 and 100 % (g/g). The Fatayer produced with 100 % (g/g) wheat flour was used as a control. As the buckwheat content of Fatayers increased, the moisture content decreased from 26.61 to 14.92 % (w.b.), the fat content increased from 18.66 to 20.17 % (d.b.), and the weight loss decreased from 17.16 to 14.74 % (g/g) . The increase in the buckwheat flour ratio decreased the diameter (mm) and thickness (mm) of the Fatayers. It was observed that the increase in the buckwheat flour ratio causes an increase in hardness, flexibility, gumminess, chewiness and elasticity values, and a decrease in stickiness values. The sensory appearance, shape, color, hardness/softness, taste, smell, fragility, internal structure, chewiness and general acceptability scores of the pastries were detected in the ranges of 2.50-7.50, 2.30-7.70, 2.5-7.70, 2.30-8.40, 2.40-7.80, 4.30-7.30, 4.00-6.80, 3.40-7.60, 3.30-8.40 and 3.00-7.66, respectively. Considering the sensory properties of the samples, it was seen that the addition of 30% buckwheat flour was close to the control sample in terms of general acceptability. Considering the optimum chemical, physical, textural and sensory properties, it has been revealed that up to 50 % (g/g) Buckwheat flour can be used in the Fatayer formula.

Keywords

Buckwheat, Fatayer, Zahter pastry, quality

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