Yeni Geliştirilmiş Tam Tahıl Çerezinin Kahvaltıya Alternatif Olma Potansiyelinin Araştırılması

Year 2023, Volume: 13 Issue: 4, 1595 - 1603, 15.12.2023

Seher Serın , Betül Bay Yılmaz

https://doi.org/10.31466/kfbd.1324003

Abstract

Bu çalışmada en az işlem uygulanarak doğala en yakın şekilde üretilen tam tahıl çerezinin, pratik kahvaltıya bir alternatif olma potansiyeli araştırılmıştır. Bu kapsamda üretilen tam tahıl çerezi ile piyasadan temin edilen tam tahıllı kahvaltılık gevreğinin besinsel ve duyusal özellikleri karşılaştırılmıştır. Yulaf, çavdar ve karabuğdaydan oluşan tam tahıl çerezi; yulaf ve çavdar 180 °C’de 17 dakika ve karabuğday taneleri ise 180 °C’de 10 dakika kavrularak elde edilmiştir. Her iki örnekte besinsel özellikleri belirlemek için genel bileşim analizleri yapılmıştır. Duyusal özelliklerini belirlemek için tam tahıllı kahvaltılık gevrek ile tam tahıl çerezinde duyusal analiz yapılmıştır. Besinsel analiz sonuçlarına göre tam tahıl çerezinin, tam tahıllı kahvaltılık gevreğe göre besinsel açıdan daha zengin bir alternatif olduğu görülmüştür. Özellikle tam tahıl çerezinin, klasik tam tahıllı kahvaltılık gevreğe göre daha yüksek toplam diyet lifi içeriğine sahip olduğu belirlenmiştir. Duyusal açıdan ise dış görünüş, renk, çıtırlık ve tat parametrelerinden gevreğe göre daha düşük puan almış olsa da, doyuruculuk ve genel beğeni parametrelerinden istatistiksel açıdan kahvaltılık gevrekle aynı puanı almıştır. Elde edilen bu sonuçlara göre kahvaltıya bir alternatif olabileceği gibi, yeni geliştirilmiş tam tahıl çerezinin diyetetik bir ara öğün olarak rahatlıkla kullanılabileceğini göstermiştir.

Keywords

Tahıl, diyet lifi, sağlıklı beslenme, kahvaltı alışkanlıkları

Thanks

Mersin Üniversitesi Girişim Limanına imkanlarını kullanmamıza izin verdiği için teşekkür ederiz.

Investigation of the Potential of a New Developed Whole Grain Cereal Product as an Alternative to Breakfast

Abstract

In this study, the potential of the least processed whole grain cereal to be an alternative to practical breakfast was investigated. In this context, the nutritional and sensory properties of whole grain cereal and commercially purchased whole grain breakfast cereals were compared. Whole grain cereal consisting of oat, rye and buckwheat was obtained by roasting oat and rye at 180 °C for 17 minutes and buckwheat grains at 180 °C for 10 minutes. General composition analyzes were performed to determine the nutritional properties of both samples. A scoring test was performed on whole-grain breakfast cereal and whole-grain cereal to determine sensory analysis properties. According to the results of the nutritional analysis, it was seen that the whole grain cereal is a more nutritional alternative to the whole grain breakfast cereal. Especially, it was determined that the whole grain cereal product has a higher total dietary fiber content than the classic whole grain breakfast cereal. In terms of sensory aspects, altough it received lower scores than whole grain breakfast cereal in appearance, color, crispness and taste parameters, it statistically received the same score as whole grain breakfast cereal in satiety and general taste parameters. According to these results, it can be an alternative to breakfast and the newly developed whole grain cereal can be easily used as a dietetic product.

Keywords

Cereal, dietary fiber, healthy diet, breakfast habits

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