Chlorella vulgaris mikroalg ilavesiyle zenginleştirilmiş erişte üretimi

Year 2024, , 345 - 355, 18.09.2024

Hatice Sıçramaz , Gülşah Karabulut , Semanur Yıldız

https://doi.org/10.20289/zfdergi.1414830

Abstract

Amaç: Bu çalışma Chlorella vulgaris ilaveli erişte formülasyonu geliştirmeyi ve mikroalg ilavesinin eriştenin besinsel, fizikokimyasal ve duyusal özellikleri üzerindeki etkilerini incelemeyi amaçlamaktır.
Materyal ve Yöntem: Erişteye mikroalg ilavesinin kalite ve besinsel özelliklere etkisinin incelenmesi için, sade erişteye C. vulgaris mikroalgi %0.5 ve %2 konsantrasyonlarında eklenmiştir. Eriştenin besinsel bileşenleri (protein ve biyoaktif bileşik içeriği), pişirme özellikleri, sertliği ve duyusal özellikleri analiz edilmiştir. Pişirme özellikleri belirlenirken, makarna için önerilen uluslararası yöntemler uygulanmıştır.
Araştırma Bulguları: Sade eriştede (kontrol grubu), %0.38 antioksidan aktivite ve 3.1 mg GAE/100 g kuru ağırlık fenolik içeriği belirlenmiştir. C. vulgaris eklenerek hazırlanan %0.5 ve %2 konsantrasyonlarındaki erişte örneklerinde ise antioksidan aktivite sırasıyla %12 ve %60 oranında artmış ve toplam fenolik madde içeriği sırasıyla 64.0 ve 76.3 mg GAE/100 g kuru ağırlık olarak saptanmıştır. Mikroalg ilavesiyle pişirme kayıplarında artış görülürken, ağırlık ve hacim parametrelerinde önemli bir değişiklik olmamıştır. Bununla birlikte, sade eriştenin protein içeriği, %2 mikroalg takviyesiyle %13 oranında artış göstermiştir. Eriştenin sertliği de mikroalg ilavesiyle artmıştır.
Sonuç: Bu çalışma, C. vulgaris'in eklenmesinin sadece sade eriştenin kalitesini korumakla kalmayıp aynı zamanda biyoaktif bileşiklerle zenginleştirdiğini göstermektedir. Gelecek çalışmalar mikrobiyolojik ve toksikolojik incelemeleri içermeli ve ticarileştirilmesi için potansiyel kullanım alanları göz önünde bulundurulmalıdır.

Keywords

Chlorella vulgaris, erişte, kalite özellikleri, mikroalg, zenginleştirme

Production of erişte enriched with the addition of Chlorella vulgaris microalgae

Abstract

Objective: This study aims to develop Chlorella vulgaris added erişte formulation and examine the effects of microalgae addition on the nutritional, physicochemical, and sensory properties of erişte.
Material and Methods: To examine the effect of microalgae addition on the quality and nutritional properties of erişte, C. vulgaris microalgae were added to plain product at concentrations of 0.5% and 2%. The nutritional components (protein and bioactive compound content), cooking properties, hardness, and sensory characteristics of the erişte were analyzed. International methods recommended for pasta were used to determine cooking properties.
Results: In the control group (plain erişte), 0.38% antioxidant activity and 3.1 mg GAE/100 g dry weight of phenolic content were determined. In erişte samples prepared by adding C. vulgaris at concentrations of 0.5% and 2%, antioxidant activity increased by 12% and 60% respectively; and the total phenolic content was determined as 64.0 and 76.3 mg GAE/100 g dry weight respectively. The addition of microalgae has caused an increase in cooking losses, but there has been no significant change in weight and volume parameters. The protein content of plain erişte has increased by 13% with the addition of 2% microalgae. The hardness of the erişte has also increased with the addition of microalgae.
Conclusion: This study demonstrates that the addition of C. vulgaris not only preserves the quality of plain erişte but also enriches it with bioactive compounds. Future studies should include microbiological and toxicological examinations and consider potential areas of use for commercialization.

Keywords

Chlorella vulgaris, erişte, kalite özellikleri, mikroalg, zenginleştirme

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