Çörekotu Posasının Atıştırmalık Kraker Model Ürünü Üzerine Etkisi: Besinsel, Biyoaktif Nitelikleri ve Teknolojik Kalitesi

Abstract

Her yaştan tüketiciler tarafından yaygın olarak tüketilen kraker gibi tahıl bazlı atıştırmalıklar besinsel açıdan oldukça zayıftır. Bu yüzden kraker gibi ürünleri yan ürünlerle zenginleştirmek, model gıda ürünlerinin besinsel ve teknolojik özelliklerini iyileştirmek oldukça önemlidir. Bu nedenle, bu çalışmanın amacı çörekotu yan ürünü olan çörekotu posasının hem besinsel, biyoaktif, antimikrobiyal özelliklerini belirlemek hem de çörekotu posasını kraker ürünlerinde kullanarak besinsel, fiziksel ve teknolojik profilini araştırmaktır. Bu amaçla, çörekotu posası farklı konsantrasyonlarda (%1, %3 ve %5) kraker ürünlerine ikame edilmiş ve kalite parametreleri üzerine etkileri incelenmiştir. Kraker ürününe çörekotu posası ilavesi yağ ve kül içeriklerinde önemli değişiklikler yaratmıştır. Kraker örnekleri çörekotu posası ile zenginleştirildiğinde kontrol örneklerine kıyasla toplam fenolik içeriği değişmezken, antioksidan değerlerinin önemli ölçüde azaldığı bulunmuştur. Çörekotu posası ilavesi ayrıca kraker örneklerinin renk ve dokusal özelliklerini de iyileştirmiştir. Ancak bu çalışmalardaki etkinliğin daha fazla açığa çıkarılması için çörekotu posası oranının optimizasyonu gibi çalışmalara ihtiyaç duyulduğu belirtilebilir.

Keywords

• Çörekotu posası
• Kraker
• Biyoaktif özellikler
• Dokusal ve duyusal nitelik

Effect of Black Cumin Pulp on Snack Cracker Model Product: Nutritional, Bioactive Qualities and Technological Quality

Abstract

Cereal-based snacks like crackers, widely consumed by consumers of all ages, are nutritionally quite poor. Therefore, enriching products like crackers with by-products and improving the nutritional and technological properties of model food products is crucial. For this reason, the aim of this study is to determine the nutritional, bioactive, and antimicrobial properties of black cumin seed pulp, a by-product of black cumin seeds, and to investigate its nutritional, physical, and technological profile by using black cumin seed pulp in cracker products. For this purpose, black cumin pulp was substituted into cracker products at different concentrations (1%, 3% and 5%) and its effects on quality parameters were investigated. Adding black cumin seed pulp to the cracker product resulted in significant changes in fat and ash content. When cracker samples were enriched with black cumin seed pulp, while the total phenolic content remained unchanged compared to control samples, antioxidant values were found to decrease significantly. The addition of black cumin seed pulp also improved the color and textural properties of the cracker samples. However, it should be noted that further studies, such as optimizing the black cumin seed pulp ratio, are needed to further reveal the effectiveness observed in these studies.

Keywords

• Black cumin seed pulp
• Cracker
• Bioactive properties
• Textural and sensory qualities

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