MISIR PÜSKÜLÜ TOZU İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ ERİŞTE ÜRETİMİ

Year 2023, , 693 - 707, 28.06.2023

Eylem Odabaş , Hülya Çakmak

https://doi.org/10.21923/jesd.1225197

Cited By: 1

Abstract

Besinsel lifler, yüksek oranda nişasta dışı polisakkaritlerden oluşmakta olup, çözünmez fraksiyonları kolesterolü düşürmeye yardımcı olurken, çözünür fraksiyonları sindirim sistemi sağlığının korunmasına yardımcı olur. Glutensiz ürünlerde besinsel lif içeriğinin çoğunlukla nişasta kullanımına bağlı olarak düşük olduğu görülmektedir. Bu çalışmada, %60 oranında ısıl işlem görmüş (ISU) veya ısıl işlem görmemiş (SU) sarı mercimek unu ile pirinç unu ve patates nişastası içeren yüksek protein içeriğine sahip glutensiz eriştelere, %0.5-1.-2.5-5. (toplam un karışımı temelinde) oranlarda mısır püskülü tozu (MT) eklenerek üretilen glutensiz eriştelerin besinsel lif içeriği artırılmak istenmiştir.
SMT (ısıl işlem görmemiş mercimek unundan üretilen) eriştelerinde MT’nin artan oranlarda ilavesi kül içeriğinde önemli bir fark yaratmazken (p>0.05), ISMT (ısıl işlem görmüş mercimek unundan üretilen) eriştelerinde MT’nin %5 kullanılması kül içeriğinde kontrol örneğine kıyasla önemli düzeyde artışa yol açmıştır (p<0.05). SMT ve ISMT eriştelerinde artan oranda MT ile toplam besinsel lif (TBL) içeriği önemli düzeyde artmıştır (p<0.05). Ayrıca MT ile zenginleştirilen ISU eriştelerinin, SU eriştelerine göre daha yüksek TBL içeriğine sahip olduğu belirlenmiştir. MT ile zenginleştirilen glutensiz erişte örneklerinde, MT’nin artan oranlarda ilavesi, SMT eriştelerinde pişme kaybının azalmasını sağlarken, ISMT eriştelerinde artışa neden olmuştur (p<0.05). Ayrıca SMT ve ISMT eriştelerinde MT’nin artışı pişme süresinin uzamasına yol açarken, parlaklık ve sarılık değerini önemli düzeyde azaltmıştır (p<0.05).

Keywords

Mısır Püskülü, Sarı Mercimek Unu, Glutensiz Erişte, Besinsel Lif

Supporting Institution

Hitit Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

MUH19004.21.004 ve MUH19001.20.008

Thanks

Bu çalışma Hitit Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından MUH19004.21.004 ve MUH19001.20.008 numaralı projeler kapsamında desteklenmiştir.

PRODUCTION of GLUTEN-FREE NOODLES ENRICHED with CORN SILK POWDER

Abstract

Dietary fiber is composed of high levels of non-starch polysaccharides, and their insoluble fractions decreases blood cholesterol whereas soluble fractions help to improve gastrointestinal health. Depending on using starch-based flours in gluten-free products, they might have low dietary fiber content as it was stated in the literature. In this study, gluten-free noodles having 60% of raw (SU) or heat-treated yellow lentil flour (ISU) were enriched with increasing amounts of corn silk powder (MT) (0.5, 1, 2.5, and 5%, on total flour basis), for improving the total dietary fiber contents of the noodles.
The ash content of gluten-free noodles with SU did not significantly increased depending on the increasing levels of MT (p>0.05), whereas 5% MT added noodle produced from ISU had significantly higher ash compared to the control sample (p<0.05). Besides, increasing levels of MT for both noodles had an increasing trend in the total dietary fiber (TBL) amount (p<0.05). It has also determined that ISU noodles had comparably higher TBL than SU noodles. Enrichment with MT decreased the cooking loss of SU noodles, but increased in ISU noodles (p<0.05). Also, increasing the level of MT extended the cooking period, while decreasing the brightness and yellowness values for both noodle types (p<0.05).

Keywords

Corn Silk, Yellow Lentil Flour, Gluten-Free Noodle, Dietary Fiber

Project Number

MUH19004.21.004 ve MUH19001.20.008

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