Ekmek kadayıfı formülasyonunun ruşeym katkısı ve farklı fermantasyon yöntemleriyle geliştirilmesi

Year 2025, Volume: 14 Issue: 1, 1 - 1

Kübra Aktaş , Zeliha Fidan

https://doi.org/10.28948/ngumuh.1560845

Abstract

Bu çalışmada ekmek kadayıfının fonksiyonel özelliklerinin geliştirilmesi amaçlanmıştır. Bu amaçla buğday ununun %30'u buğday ruşeymi ile yer değiştirmiş ve örnekler aktif kuru maya, ekşi maya ve nohut mayasını içeren 3 farklı yöntemle fermente edilmiştir. Nihai örneklerde bazı fiziksel, kimyasal ve duyusal özellikler incelenmiştir. Nohut mayasının kullanımı kül içeriğini, antioksidan aktiviteyi ve toplam fenolik madde miktarını arttırmıştır. Ruşeym içeren örneklerde fitik asit miktarı daha yüksek değerlere ulaşmış ancak ekşi maya ve nohut mayası ilavesi hem ruşeymli hem de ruşeymsiz örneklerde fitik asit içeriğini azaltmıştır. Diğer taraftan, örneklerin mineral miktarları ise (Ca, K, Fe, Zn) ruşeym ile birlikte artış göstermiştir. Duyusal analiz sonuçları incelendiğinde, ruşeym kullanımının ekmek kadayıfı örneklerinde herhangi bir olumsuz etkisinin olmadığı ve aktif kuru maya ilaveli örneklerin ekşi maya ve nohut mayası ilaveli örneklere göre genel kabul edilebilirlik puanlarının daha yüksek olduğu görülmüştür.

Keywords

Ekmek kadayıfı, Nohut mayası, Fitik asit, Ekşi maya, Ruşeym

Improvement of bread kadayıf formulation with wheat germ addition and different fermentation methods

Abstract

In this study, it was aimed to improve the functional properties of bread kadayıf. For this purpose, 30% of the wheat flour was replaced with wheat germ, and the samples were fermented in 3 different methods including active dry yeast, sourdough and chickpea yeast. Selected physical, chemical and sensorial properties were examined in the final samples. The use of chickpea yeast increased ash content, antioxidant activity, and total phenolic content. The amount of phytic acid reached higher values in the samples with wheat germ, but sourdough and chickpea yeast addition decreased phytic acid content both in the samples with and without germ. On the other hand, the mineral amounts of the samples (Ca, K, Fe, Zn) increased with wheat germ. When the sensory analysis results were examined, it was seen that the use of wheat germ did not have any negative effects on the bread kadayıf samples and active dry yeast added samples had higher overall acceptability scores compared to sourdough and chickpea yeast.

Keywords

Bread kadayıf, chickpea yeast, sourdough, wheat germ

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