j. inst. sci. and tech. Journal of the Institute of Science and Technology 2536-4618 Igdir University 10.21597/jist.439033 Food Engineering Gıda Mühendisliği Usage Possibilities of Carob (Ceratonia siliqua L.) Flour in Producing of Chicken Meatballs Keçiboynuzu (Ceratonia siliqua L.) Ununun Tavuk Köfte Üretiminde Kullanım Olanakları https://orcid.org/0000-0002-5222-1775 Kılıncçeker Osman ADIYAMAN ÜNİVERSİTESİ https://orcid.org/0000-0001-8779-4349 Karahan Ali Mücahit ADIYAMAN ÜNİVERSİTESİ 06 01 2019 9 2 862 869 06 29 2018 12 15 2018 Copyright © 2011, Journal of the Institute of Science and Technology 2011 Journal of the Institute of Science and Technology

In this study, mixtures at different ratios of carob flour and breadcrumbs were added in chicken meatballs at level of 5% and their effects on some properties were investigated. Color values of raw samples were determined whereas yield, diameter reduction, color values, moisture retention ratios, fat absorption ratios and sensory properties of fried meatballs at 175 oC for 5 min were established. In the end of the study, it was observed that carob flour increased the a value of raw samples. However, it increased the yield and moisture retention ratios whereas showed that it may be an alternative material in low ratios for sensory properties. Based on the results, it was understood that carob flour: breadcrums mixtures can be recommended at 1:2 and 2:1 ratios in chicken meatballs.

Bu çalışmada keçiboynuzu unu ve galeta unundan farklı oranlarda hazırlanan karışımların %5 seviyesinde tavuk köftelere ilavelerinin bazı özellikler üzerine etkileri araştırılmıştır. Kızartılmamış örneklerde renk değerleri belirlenirken, 175 oC’de 5 d kızartılan köftelerde verim, çap azalması, renk değerleri, nem tutma oranları, yağ emme oranları ve duyusal özellikler saptanmıştır. Çalışma sonunda keçiboynuzu ununun kızartılmamış örneklerde kırmızılık (a) değerini artırdığı gözlenmiştir. Ayrıca kızartılan örneklerde verim ve nem tutma oranlarını artırmış, duyusal değerlerde ise düşük oranlarda kullanımlarında alternatif bir malzeme olabileceğini göstermiştir. Bütün sonuçlara bağlı olarak, tavuk köftelere 1:2 ve 2:1 oranlarında keçiboynuzu unu:galeta unu karışımlarının tavsiye edilebileceği anlaşılmıştır.

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