Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri

Year 2017, Volume: 23 Issue: 7, 926 - 932, 27.12.2017

Fatma Işık Cansu Topkaya

Abstract

Çalışmada
domates salçası üretim atığı olan domates çekirdeğinin krakerlerde kullanılabilirliği
araştırılmıştır. Böylece birçok aktif gıda bileşeni bakımından zengin olduğu
ifade edilen domates çekirdeğinin insan beslenmesine dahil olma potansiyelinin
belirlenmesine çalışılmıştır. Araştırmada kontrol grubunun haricindeki
krakerlerin üretiminde buğday ununa %2, %4 ve %6 oranlarında domates çekirdeği
tozu ilave edilmiştir. Çalışmada, domates çekirdeği tozu ilavesiyle krakerlerin
protein, yağ, kül, çözünür, çözünmeyen ve toplam diyet lifi, mineral madde
oranları (Mg, Ca, K, P, Mn, Fe), toplam fenolik madde içerikleri ile
antioksidan aktivite değerlerinde önemli artışların (p<0.05) olduğu tespit
edilmiştir. Domates çekirdeği ilave edilen krakerlerin L ve a değerlerinin
kontrol krakerden farklı (p<0.05), b değerlerinin ise benzer (p>0.05)
olduğu saptanmıştır. Duyusal değerlendirmede tüm krakerlerin renk, koku ve çıtırlık
özellikleri benzer bulunmuştur. Ancak, %6 domates çekirdeği ilave edilen
krakerlerin lezzet ve genel beğeni puanlarında önemli (p < 0.05) düşüş
olduğu tespit edilmiştir.

Keywords

Kraker, domates çekirdeği, diyet lifi, fenolik madde, mineral

Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed

Abstract

In
this study, the potential use of tomato paste waste material tomato seed in
crackers was studied. Thus, it was studied to determine the usability of tomato
seeds which were known as rich in active food ingredients in human nutrition.
During the production of cracker, wheat flour was partially (2%, 4% and 6%)
substituted with tomato seed meal. In the study, it was found that substitution
of tomato seed meal into wheat flour caused a significant (p<0.05) increase
in protein, oil, ash, soluble, insoluble and total dietary fiber contents,
minerals

(Mg, Ca, K, P, Mn, Fe), total phenolics and antioxidant capacity values.
Cracker samples having tomato seed had significantly different (p<0.05) L
and a values, and similar (p>0.05) b values with control crackers. Color,
flavor and crispiness values of all crackers were similar in sensory
evaluation. But crackers having 6% of tomato seed meal received significantly
(p<0.05) lower scores in flavor and overall acceptability.

Keywords

Cracker, tomato seed, dietary fiber, phenolics, mineral

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