Bazı Tahıl ve Tahıl Benzeri Unların Yenilebilir Film ve Kaplama Potansiyellerinin Belirlenmesi

Abstract

Yenilebilir filmler ve kaplamalar, gıdaların yüzeyine ince tabaka halinde uygulanan ve gıdaları dış ortamdan koruyan ve polisakkarit ve/veya protein kullanılarak ya da bitkisel kaynaklı unlar kullanılarak hazırlanan materyallerdir. Bu çalışmada, yerel satıcılardan temin edilen buğday, mısır, chia, tef, karabuğday ve kinoa unlarının protein, nişasta, nem değerleriyle su absorbsiyon oranları incelenmiş ve bu unların yenilebilir film ve kaplama olarak kullanılma potansiyelleri belirlenmiştir. Unların protein oranlarının %6.40-19.64; nişasta oranlarının %2.87-71.63 arasında değiştiği belirlenmiştir. Unların partikül büyüklükleri varyasyon göstermiş ve en ince partiküle sahip unun buğday unu, en yüksek partikül büyüklüğüne sahip unun chia unu olduğu saptanmıştır. Su absorbsiyon değerleri chia unu için en yüksek (%404.03), buğday unu için en düşük (%5.15) olarak belirlenmiştir. Çalışma sonucunda bu unların kimyasal ve fiziksel özellikler açısından yenilebilir kaplama formülünde kullanılabileceği sonucuna varılmıştır.

Keywords

• Kaplama
• un
• yenilebilir film

Determination of Edible Film and Coating Potentials of Some Cereal and Pseudocereal Flours

Abstract

Edible films and coatings are materials which are applied to the surface of foods in a thin layer and which protects the food from the external environment. They are prepared by using polysaccharide and/or protein or by using flours of vegetable origin. In this study, protein, starch, moisture and water absorption ratios of wheat, corn, chia, teff, buckwheat and quinoa flours obtained from local market were investigated and their potential for use as an edible films and coatings were determined. The protein content of flour was 6.40-19.64%; starch ratios were found to be 2.87-71.63. Particle sizes of the flours showed variation and it was found that the flour with the finest particles was wheat flour and the flour with the highest particle size was chia flour. Water absorption values were highest for chia flour (404.03%) and lowest for wheat flour (65.15%). As a result of this study, it was concluded that these flours can be used in edible coating formula in terms of chemical and physical properties.

Keywords

• Coating
• edible films
• flour

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