Research Article
BibTex RIS Cite

Buğday Ruseymi ve Fitaz İlavesiyle Besin Değeri Yüksek Yoğurt Üretimi

Year 2003, Volume: 17 Issue: 32, 57 - 63, 25.12.2003

Abstract

Bu arastirmada besin degeri yüksek bugday ruseymi katkisi ile yogurdun zenginlestirilmesi amaçlanmistir. Ruseym örnekleri
ham tadin uzaklasmasi için 250° C de 15 dakika kavrulmustur. Ruseym ilavesi kurumadde, kül, protein ile toplam ve
HCl asitte çözünebilen Ca, Mg, Zn, Fe ve P degerlerini arttirmistir. Fitaz ilaveli örneklerde HCl asitte çözünebilen mineral
madde degeri hem fitaz ilavesizlerden hem de kontrolden daha yüksek bulunmustur (P<0.01). Fitazin fitik asidi parçalayarak
çözünebilen mineral madde degerini arttirdigi görülmüstür. Ruseym ilaveli yogurtlarda toplam bakteri ve laktik asit bakterilerinin
sayisi da kontrol grubuna göre daha yüksek çikmistir.Ilave edilen ruseymler normal yogurdun duyusal özelliklerini
olumsuz yönde etkilemistir. Bugday ruseymi ve fitaz ilaveli yogurtlar Ca, Mg, Zn, Fe ve P un iyi bir kaynagidir.

Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition

Year 2003, Volume: 17 Issue: 32, 57 - 63, 25.12.2003

Abstract

In this study, germs added in yoghurts for increasig of nutrient value. The germ samples were toasted at 250° C for 15
minutes to remove the raw taste prior to addition. Total solids, ash, protein, and total and HCl-soluble mineral (Ca, Mg, Zn,
Fe and P) concentrations were increased by the addition of the germ. The HCl-soluble mineral content of phytasesupplemented
samples were higher than control yogurts and the yogurts without phytase (P<0.01). The additiron of phytase
increased mineral solubility in addition to presumably lowering the phyhtic acid content. The total microorganisms and
lactic acid bacteria in germ-added into yogurts were the higher than that of the control sample. The germs had negatively
affected the organopleptic characteristics. Wheat germ-supplemented yoghurts constituted a good source of Ca, Mg, Zn, Fe
and P.

There are 0 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Research Article
Authors

Serpil Yalçınkaya This is me

Ahmet Ayar This is me

Adem Elgün This is me

Publication Date December 25, 2003
Submission Date January 1, 2003
Published in Issue Year 2003 Volume: 17 Issue: 32

Cite

EndNote Yalçınkaya S, Ayar A, Elgün A (December 1, 2003) Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition. Selcuk Journal of Agriculture and Food Sciences 17 32 57–63.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).