Buğday Değirmenciliği Yan Ürünü Olan Buğday Rüşeymi ile Zenginleştirilmiş Kazan Simidinin Üretimi ve Kalitesinin Değerlendirilmesi

Abstract

Buğday değirmenciliği sürecinin yüksek besin değerine sahip bir yan ürünü olan buğday rüşeymi (WG), haşlanmış simidin (BS) fonksiyonel özelliklerini geliştirmek amacıyla kullanılmıştır. BS, susamla kaplanmış, geleneksel Türk halkası şeklinde bir unlu mamuldür. WG’nin önemli ölçüde acılaşma (ransidite) riski nedeniyle kullanım alanı sınırlıdır; bu risk ısıl işlem uygulanarak azaltılmıştır. Isıl işlemle stabilize edilmiş buğday rüşeymi unu (HSWGF), buğday ununun yerine dört farklı oranda (%0, %10, %20 ve %30) ikame edilerek BS üretiminde kullanılmıştır. BS’ler kimyasal, fiziksel, tekstürel ve duyusal özellikler açısından değerlendirilmiştir. HSWGF ikame oranı arttıkça BS’nin nem, kül, protein, diyet lifi miktarları ve ağırlığında artış gözlenmiştir. BS’nin duvar kalınlığı ve yüksekliği %20’ye kadar ikame oranında artmış, bu orandan sonra ise azalma göstermiştir. HSWGF ikame oranı arttıkça BS’nin kırmızılık değeri anlamlı şekilde yükselmiş, parlaklık değeri ise azalmıştır. Ayrıca, HSWGF kullanımı BS’nin sertlik değerlerinde belirgin bir artışa yol açmıştır. Duyusal analizler, %20 HSWGF ikamesiyle üretilen BS’nin daha yüksek kabul gördüğünü ortaya koymuştur. Çalışma, buğday ununun %20’sine kadar HSWGF ikame edilerek hem fonksiyonel özellikleri geliştirilmiş hem de teknolojik ve duyusal açıdan kabul edilebilir özelliklere sahip BS üretilebileceğini göstermiştir.

Keywords

• fonksiyonel gıda
• ısı stabilizasyonu
• gelenesel ürün
• unlu mamuller

Evaluation Of Production And Quality Of Boiled Simit Enriched With Wheat Germ A By Product Of Wheat Milling

Abstract

Wheat germ (WG), a high-nutrient by-product of the wheat milling process, was used to enhance the functional properties of the boiled simit (BS). BS is a traditional Turkish ring-shaped bakery product covered with sesame seeds. WG has limited utility due to an important risk of rancidity, which was minimized with the application of heat treatment. Heat stabilized wheat germ flour (HSWGF) was substituted with wheat flour at four different ratios (0%, 10%, 20% and 30%) and used in BS production. BS’s were evaluated based on their chemical, physical, textural, and sensory characteristics. The moisture, ash, protein, and dietary fibre levels and weight of the BS’s rose proportionally as the HSWGF replacement ratio increased. The wall thickness and height of the BS’s increased up to the 20% substitution level of HSWGF and then decreased. When the rate of HSWGF supplementation increased, the redness exhibited a significant increase, while the brightness value indicated a decline. Furthermore, the substitution of HSWGF resulted in a notable increment in the hardness measurements of the BS’s. Sensory analysis found BS's with 20% HSWGF replacement to be more favourably accepted. The study concluded that by replacing up to 20% of wheat flour with HSWGF, it is possible to produce a BS that has enhanced functional characteristics while maintaining acceptable technological and sensory attributes.

Keywords

• Functioal food
• Heat-stabilization
• traditional
• Bakery

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