Bezelye (Pisum sativum) protein tozu ile üretilen vejetaryen makarnanın fizikokimyasal ve duyusal özellikleri

Year 2024, , 267 - 279, 21.06.2024

Sena Nur Doğan , İlkay Yılmaz

https://doi.org/10.29050/harranziraat.1382823

Abstract

Kuru baklagiller bitkisel bazlı beslenmede protein kaynağı olarak sıklıkla tercih edilmektedir. Bu çalışmada bezelye protein tozu ilavesiyle “bezelye makarnası” üretimi amaçlanmıştır. Örneklerde nem, kül, protein tayini ile ağırlık kaybı, hacim, pişme süresi özellikleri incelenmiştir. Ayrıca üretilen bezelyeli makarnanın duyusal özellikleri ve bireylerin tokluk hissine etkisi de araştırılarak sonuçlar değerlendirilmiştir. Tüm duyusal analizlerde %10 bezelye protein tozu içeren makarna örneği 8 farklı kriter arasından en beğenilen çeşit olmuştur. Tüketicilerin %10 bezelye protein tozu içeren makarna tüketimlerinin kontrol makarna tüketimi ile karşılaştırılmasında tokluk hislerinin daha uzun sürdüğü görülmüştür.

Keywords

Vejetaryen makarna, bezelye protein tozu, duyusal değerlendirme, pişme özellikleri

Ethical Statement

All participants included in the study were informed and their consent was taken before filling out the questionnaire. In the study, which was approved by the ethics committee numbered E-62310886-302.14.05-97460,

Supporting Institution

yok

Project Number

yok

Thanks

The authors thank all the participants who devoted their time to participate in this study. We are grateful for their helpful and sincere cooperation and for their warm acceptance of the work.

Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Abstract

Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of "pea pasta" with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals' satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10% pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10% pea protein powder compared to the control pasta consumption.

Keywords

Vegetarian pasta, pea protein powder, sensory evaluation, cooking properties

Project Number

yok

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