Diyabetikler İçin Geliştirilen Farklı Pataşu Hamurlarının Duyusal Özelliklerinin Belirlenmesi

Abstract

Giriş ve Çalışmanın Amacı: Bu çalışmada, pastacılıkta birçok ürünün yapımında kullanılan pataşu hamurunun farklı unlar kullanılarak diyabet hastalarının tüketimine uygun hale getirilmesi amaçlanmıştır. Kavramsal/Kuramsal Çerçeve: Vücudun yeterli insülin üretememesinin kanda glikoz seviyesinin yükselmesine neden olan diyabet, günümüzde milyonlarca insanın karşı karşıya kaldığı önemli bir metabolik hastalıktır. Diyabet hastalarının büyük çoğunluğunu ‘’Tip 2 diyabet’’ hastalar oluşturur. Tip 2 diyabet hastalığının oluşması ve seyri beslenme tarzı ile yakından ilişkilidir. Yöntem: Kinoa, nohut, tam buğday ve siyez unları kullanılarak diyabet hastalarının tüketebileceği 4 farklı formda pataşu hamuru hazırlanmıştır. Hazırlanmış hamurlardan yapılan ürünlerin duyusal analizi eğitimli panelistler tarafından gerçekleştirilmiş ve panelistlerin pataşuları beğenme düzeyleri belirlenmiştir. Bulgular: Eğitimli panelistlerin hazırlanmış olan ürünlerin görünümü, dokusu, lezzeti, kokusu ve tekrar tüketme eğilimine verdiği puanlar analiz edildiğinde; S1 (kinoa), S2 (siyez) ve S3 (tam buğday) olarak kodlanan unlarla yapılan hamurların toplam puanları S4 (nohut) olarak kodlanan hamurun toplam puanından daha yüksek bulunmuştur (p<0,05). Sonuç: Çalışmada kullanılan un çeşitleri (glisemik indeksi düşük) ile diyabet hastalarının da tüketebileceği, yüksek beğenilirlik puanına sahip ürünlerin üretilebileceği görülmektedir. Böylelikle, farklı tatlı ve tuzlu pastacılık ürünleri, özel tüketim alışkanlıklarına yönelik formlarda hazırlanarak tüketime sunulabilecektir.

Keywords

• Pataşu
• Un
• Pastacılık
• Glisemik İndeks
• Diyabet

Determination of Sensory Properties of Different Pate a Choux Doughs Developed for Diabetics

Abstract

The Purpose of the Study: In this study, it is aimed to make the patasu dough, which is used in the production of many products in pastry, suitable for the consumption of diabetic patients by using different flours. Literature Review/Background: Diabetes is an important metabolic disease faced by millions of people today, as the body's inability to produce sufficient insulin causes an increase in glucose levels in the blood. The majority of diabetes patients are "Type 2 diabetes". The occurrence and course of Type 2 diabetes is closely related to the diet. Method: Four different patasu dough forms that can be consumed by diabetic patients was prepared using quinoa, chickpea, whole wheat and siyez flours. The sensory analysis of the products made from the prepared dough was carried out by trained panelists and the level of appreciation of the panelists for patasu was determined. Results: When the scores given by the trained panelists to the appearance, texture, taste, smell and the tendency to consume again the prepared products are analyzed; it is found that the total scores of the dough made with the flours coded as S1 (quinoa), S2 (einkorn) and S3 (whole wheat) was higher than the total scores of the dough made with the flour coded as S4 (chickpea) (p <0.05). Conclusion: It is seen that by using suitable flour types (low glycemic index), products with high appreciation scores can be produced, which can be consumed by diabetic patients. Thus, different sweet and savory pastry products can be prepared and presented to consumption in forms for special consumption habits.

Keywords

• Pate a choux
• Flour
• Pastry
• Glycemic Index
• Diabetes

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