Farklı formülasyonlarda üretilen buğday bazlı tahıl ekmeklerinin antioksidan kapasitelerinin ve duyusal özelliklerinin kapsamlı bir değerlendirmesi

Year 2025, Volume: 29 Issue: 1, 105 - 117

Nesibe Arslan Burnaz , Müge Hendek Ertop , Cemalettin Baltacı

https://doi.org/10.29050/harranziraat.1399957

Abstract

Bu çalışmada, Türkiye'de marketlerde satışa sunulan ve sıklıkla tüketilen bazı buğday bazlı tahıllı ekmek türlerinin fizikokimyasal, duyusal ve antioksidan özelliklerinin araştırılması amaçlamıştır. Ev tipi ekmek yapma makinesi yardımıyla ekmek çeşitleri üretilmiş olup, kontrol olarak %100 beyaz buğday unu ekmeği (WB) kullanılmıştır. Duyusal değerlendirmeler dokuz noktalı hedonik ölçek yöntemi kullanılarak belirlenmiştir. Toplam fenolik madde içerikleri Folin-Ciocalteau yöntemi kullanılarak belirlenmiştir. Antioksidan kapasiteleri ABTS, DPPH ve FRAP testleri kullanılarak belirlendi. Ayrıca, ekmek çeşitlerinin özelliklerini ayırt etmek için tüm veriler temel bileşenler analizi (PCA) kullanılarak değerlendirilmiştir. Tam buğday ekmeği en yüksek antioksidan potansiyelleri (ABTS için 200.00µM TEAC, DPPH için 147.50µM TEAC, FRAP için 116.94µM TEAC) ve en yüksek fenolik içeriği (64.30mg GAE/100g DW) göstermiş, ancak genel olarak düşük kabul edilebilirlik puanına (6.00/9.00) sahip olduğu saptanmıştır. Sonuç olarak, farklı tahıl unlarının ilavesi üretilen ekmeklerin antioksidan, duyusal ve fiziksel özelliklerini etkilemiştir (p<0.05). Ekmek formülasyonuna eklenen farklı tahıl unları, tüm ekmeklerin antioksidan özelliklerini olumlu yönde etkilemiş; ancak yalnızca buğday kepeği ve yulaf unu ilavesi ekmek türlerinin genel duyusal kabul edilebilirliğini olumlu yönde etkilemiştir. Böylelikle bu çalışma ile bireyler, mikrobesinler açısından çok fakir olan WB yerine önemli mikrobesinler içeren farklı tahıl unlarıyla zenginleştirilmiş ekmek çeşitlerini tüketme konusunda bilinçlendirilmiş olacaktır. Çalışma ayrıca bu ekmeklerin ev tipi ekmek yapma makinesinde üretilmesi konusunda da bireylere kolaylık sağlamaktadır. Bu çalışma, WB’den daha az tüketilen ekmek türlerinin fonksiyonel özelliklerine ilişkin çeşitli verileri ortaya koymaktadır.

Keywords

Antioksidan aktivite, Tahıllar, Ekmek, Duyusal değerlendirme, PCA

Ethical Statement

Gümüşhane Üniversitesi

Supporting Institution

Gümüşhane Üniversitesi

Project Number

13.A0114.02.2

Thanks

Gümüşhane Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

A comprehensive assessment of the antioxidant capacity and sensory properties of wheat-based cereal breads produced in different formulations

Abstract

In this study, it was aimed to investigate the physicochemical, sensory and antioxidant properties of some wheat-based cereal bread types that are offered for sale and frequently consumed in the markets in Turkey. Bread types were produced with the help of a home-type bread-making machine, and 100% white wheat flour bread (WB) was used as a control. Sensory evaluations were determined by using the nine-point hedonic scale method. Total phenolic contents were determined by using Folin-Ciocalteau’s method. Antioxidant capacities were determined by using ABTS, DPPH, and FRAP assays. Besides, all data were evaluated by using principal component analysis (PCA) to discriminate the properties of bread types. Whole-wheat bread showed the highest antioxidant potentials (200.00µM TEAC for ABTS, 147.50µM TEAC for DPPH, 116.94µM TEAC for FRAP) and the highest amount of phenolic content (64.30mg GAE/100gDW), but a low overall acceptability score (6.00/9.00). As a result, the addition of wheat-based cereal flours affected the antioxidant, sensory, and physical properties of the produced breads (p<0.05). Different cereal flours added to the bread formulation positively affected the antioxidant properties of all breads, but only wheat bran and oat flour addition positively affected the overall sensory acceptability of the bread types. Hereby this study, individuals will be made aware of consuming bread types enriched with different cereal flours including important micronutrients instead of WB which is so poor in micronutrients. The study also provides convenience to individuals in the production of these breads in a home-type bread-making machine. This study reveals the various data for functional properties of bread types that are consumed less than WB.

Keywords

Antioxidant activity, Cereals, Bread, Sensory evaluation, PCA

Ethical Statement

Gümüşhane University

Supporting Institution

Gümüşhane University

Project Number

13.A0114.02.2

Thanks

Gümüşhane University Scientific Research Fund

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