TY  - JOUR
T1  - KARPUZ ÇEKİRDEĞİ UNU İKAMELİ BESLEYİCİ BİSKÜVİ ÜRETİMİ
TT  - PRODUCTION OF NUTRITIONAL COOKIES WITH WATERMELON SEED FLOUR SUBSTITUTION
AU  - Köten, Mehmet
PY  - 2024
DA  - April
DO  - 10.15237/gida.GD23113
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 284
EP  - 298
VL  - 49
IS  - 2
LA  - tr
AB  - Bu çalışmada, karpuz çekirdeği ununun bisküvi üretiminde kullanım olanağı araştırılmıştır. Bu amaçla un haline getirilmiş karpuz çekirdekleri, bisküvi formülasyonuna 6 farklı oranda (% 0, 10, 20, 30, 40 ve 50) buğday unu ile ikame edilerek bisküvi üretiminde kullanılmıştır. Bisküvi formülasyonuna karpuz çekirdeği unu ikamesi ile bisküvi örneklerinin kül, protein, yağ, toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içeriklerinin arttığı tespit edilmiştir. %50 karpuz çekirdeği unu ikameli örneklerde toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içerikleri sırasıyla %18.58, 76.83 mg/kg, %25.42 ve 3.09 mg/g şeklinde bulunmuştur. Karpuz çekirdeği unu ikamesi ile bisküvilerin L*, b* ve a* renk değerleri ile tekstür özelliklerinden sertlik ve kırılganlık değerlerinin azaldığı belirlenmiştir. Ayrıca, karpuz çekirdeği unu ikameli bisküvi örneklerinde kalınlık değerlerinin azaldığı, çap değerinin ve yayılma oranının arttığı bulunmuştur. Duyusal analiz sonucunda; genel kabul edilebilirlik bakımından en fazla beğeniyi %10 karpuz çekirdeği unu ikameli örneğin aldığı görülmüştür.
KW  - Karpuz Çekirdeği
KW  - 
KW  - Bisküvi
KW  - 
KW  - Fonksiyonel Gıda
KW  - Besinsel lif
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UR  - https://doi.org/10.15237/gida.GD23113
L1  - https://dergipark.org.tr/tr/download/article-file/3353855
ER  -