TY  - JOUR
TT  - Bitkisel Liflerin Tavuk Köftelerde Bazı Fiziksel ve Duyusal Özellikler Üzerine Etkileri
AU  - Kılınççeker, Osman
PY  - 2016
DA  - December
JF  - Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi
JO  - YYUFBED
PB  - Van Yüzüncü Yıl Üniversitesi
WT  - DergiPark
SN  - 1300-5413
SP  - 68
EP  - 74
VL  - 21
IS  - 2
N2  - Bu çalışmada, tavuk köftelere %5 oranında bezelye, buğday, yulaf, limon ve elma lifi ilavesinin ürünün bazı fiziksel ve duyusal nitelikleri üzerindeki etkisi araştırılmıştır. Hazırlanan çiğ köftelerde renk değeri ölçülmüş, 175oC’de 5 d kızartılan köftelerde ise kızartma sonrası verim, renk ve bazı duyusal özellikler saptanmıştır. Genel olarak, liflerin tavuk köftelerinde kaliteyi artırabileceği tespit edilmiştir. Çiğ örneklerde renk değerleri kontrole göre daha kırmızımsı-sarı çıkmışlardır. Kızartılan köftelerde ise lif ilavesiyle kızartma sonrası verim değeri, renk ve duyusal niteliklerin iyileştiği gözlenmiştir. Sonuçlara göre, tavuk köftelerinde bezelye, buğday, yulaf ve elma lifi kullanmanın limon lifi kullanılan örneğe ve kontrol örneğine göre daha avantajlı olduğu belirlenmiştir.
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UR  - https://dergipark.org.tr/tr/pub/yyufbed/issue//289782
L1  - https://dergipark.org.tr/tr/download/article-file/273249
ER  -