Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 116 - 124 2020-06-27

Tuzlu Bisküvi Üretiminde Kurutulmuş Alabalık Eti Tozu Kullanımı
Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production

Nazlı SAVLAK [1]


Çocuklarda yetersiz beslenme mevcut küresel bir sorundur. Tahıllardan hazırlanan bisküvi, çocuklar için lezzetli bir atıştırmalıktır. Bununla birlikte, protein içeriği düşüktür. Bu nedenle, artan protein içeriğine sahip daha sağlıklı bisküviler geliştirmek araştırmacılar ve üreticiler için büyük önem taşımaktadır. Bu çalışmada, kurutulmuş alabalık eti tozu bisküvi formulasyonunda protein kaynağı olarak kullanılmıştır. Tuzlu bisküviler, buğday ununun kurutulmuş alabalık eti tozu (%0, 5, 10 ve 15) ile ikame edilmesiyle hazırlanmış ve fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Alabalık eti tozu ikamesi ile bisküvi ağırlığı ve kalınlığı azalmış, yayılma oranı artmıştır. Alabalık eti tozu ikameli bisküvilerde yayılma oranı %14.20–14.58 arasında değişirken, kontrol bisküvisinde %13.03’tür. Bisküvilerin kül ve protein içeriği sırasıyla %11.46–25.69 ve %28.05 – 84.58 aralığında artmıştır. %15 kurutulmuş alabalık eti tozu ikame edilen tuzlu bisküvilerde karbonhidrat içeriği %12.86’ya kadar azalmıştır. Alabalık eti tozu içeren bisküvilerin protein içeriği %8.72–12.57, kül içeriği %3.21–3.62, karbonhidrat içeriği %62.90–68.90 arasında değişmekte olup kontrol bisküvisine kıyasla (sırasıyla %6.81, %2.88, %72.19) kül ve protein oranı yüksek karbonhidrat oranı düşük bisküviler elde edilmiştir. %10 ve %15 alabalık eti tozu ikameli bisküvilerin kırılma mukavemeti azalmıştır. Duyusal analizler, %10 ve %15 alabalık eti tozu ikameli bisküvilerin panelistler tarafından daha fazla beğenildiğini göstermiştir. Sonuç olarak, %10 ve %15 kurutulmuş alabalık eti tozunun dahil edilmesi, artan protein, gelişen tekstürel özellikler ve kabul edilebilir duyusal özelliklere sahip tuzlu bisküviler sağlayabilir ve avlama sonrası balık kayıpları ve çocukların yetersiz beslenme problemlerinin çözülmesine katkıda bulunabilir.
Malnutrition in children is a current global concern. Biscuit, prepared with a variety of cereals, is a delicious snack for children; however, its protein content may be low. Therefore, developing healthier biscuits with an increased protein content is of great interest to biscuit manufacturers. In this study, dried (Rainbow) trout flesh powder was utilized as a protein source in biscuit formulation. Salty biscuits were prepared by the substitution of wheat flour with dried trout flesh powder at a level of 0, 5, 10 and 15% and evaluated in terms of their physical, chemical and sensory properties. Biscuit weight and thickness decreased, spread ratio increased with dried trout flesh powder substitution. Spread ratio ranged between 14.20 and 14.58% in dried trout flesh powder substituted biscuits whereas it was 13.03% in control biscuit. Ash and protein content of the biscuits increased in the range of 11.46–25.69% and 28.05–84.58%, respectively. Carbohydrate content of biscuits decreased up to 12.86% by 15% dried trout flesh powder substitution. Salty biscuits with increased protein (8.72–12.57%) and ash content (3.21–3.62%), as well as decreased carbohydrates (62.90–68.90%) in comparison to control biscuit (6.81, 2.88 and 72.19%, respectively) were maintained. Breaking strength also decreased in 10 and 15% dried trout flesh powder substituted biscuits. Sensorial analysis showed that 10 and 15% dried trout flesh powder substituted biscuits were more appreciated by the panelists. In conclusion, the incorporation of 10 and 15% dried trout flesh powder into biscuit formulation could provide salty biscuits with increased protein content, improved textural properties, acceptable sensory attributes and could contribute to solving problems of post harvest fish losses as well as children’s malnutrition.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0002-5139-4105
Yazar: Nazlı SAVLAK (Sorumlu Yazar)
Kurum: Manisa Celal Bayar University, Faculty of Engineering, Department of Food Engineering
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @araştırma makalesi { akademik-gida758807, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {116 - 124}, doi = {10.24323/akademik-gida.758807}, title = {Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production}, key = {cite}, author = {Savlak, Nazlı} }
APA Savlak, N . (2020). Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production . Akademik Gıda , 18 (2) , 116-124 . DOI: 10.24323/akademik-gida.758807
MLA Savlak, N . "Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production" . Akademik Gıda 18 (2020 ): 116-124 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758807>
Chicago Savlak, N . "Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production". Akademik Gıda 18 (2020 ): 116-124
RIS TY - JOUR T1 - Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production AU - Nazlı Savlak Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758807 DO - 10.24323/akademik-gida.758807 T2 - Akademik Gıda JF - Journal JO - JOR SP - 116 EP - 124 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758807 UR - https://doi.org/10.24323/akademik-gida.758807 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production %A Nazlı Savlak %T Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758807 %U 10.24323/akademik-gida.758807
ISNAD Savlak, Nazlı . "Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production". Akademik Gıda 18 / 2 (Haziran 2020): 116-124 . https://doi.org/10.24323/akademik-gida.758807
AMA Savlak N . Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda. 2020; 18(2): 116-124.
Vancouver Savlak N . Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda. 2020; 18(2): 116-124.