Diyet Lifi Kaynağı Olarak Kabak (Cucurbita pepo L.) Posası Unu: Kimyasal, Fizikokimyasal ve Teknolojik Özellikler

Yıl 2024, Cilt: 22 Sayı: 1, 14 - 22, 29.03.2024

Nesimi Aktaş , Kamil Emre Gerçekaslan

https://doi.org/10.24323/akademik-gida.1460957

Öz

Araştırmada, çekirdekleri için kullanılan kabağın atıklarından elde edilen kabak posası ununun (PPF) karakteristik özellikleri belirlenmiştir. Çekirdekleri çıkarılmış kabukları soyulmuş olan kabakların posa kısımları bu amaç için kullanılmıştır. Kabak posası ununun kompozisyonu, toplam diyet lifi (TDF), çözünmez diyet lifi (IDF), çözünebilir diyet lifi (SDF), mineral madde içeriği, amino asit içeriği, β-karoten içeriği, pH, renk, camsı geçiş sıcaklığı (Tg), su tutma kapasitesi (WHC), yağ tutma kapasitesi (OHC), şişme kapasitesi (SC), emülsiyon stabilitesi (ES) ve emülsiyon aktivite (EA) değerleri tespit edilmiştir. PPF’nin düşük lipid (%0.72±0.06), yüksek kül (%8.34±0.19) içeriğine sahip olduğu belirlenmiştir. pH, Tg, TDF, IDF, SDF, WHC, OHC ve SC değerleri sırasıyla 5.61±0.01, 19.19±1.86°C, %26.13±0.17, %19.82±0.18, %6.31±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g olarak belirlenmiştir. Kabak posası ununun glutamik asit, glisin ve aspartik asit bakımından zengin bir kaynak olduğu ve majör elementlerden potasyum, minör elementlerden ise demiri yüksek seviyede içerdiği tespit edilmiştir.

Anahtar Kelimeler

Kabak posası unu, Diyet lifi, Camsı geçiş sıcaklığı, Amino asit, Su-yağ tutma kapasitesi

Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties

Öz

In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined. The pulp parts of the de-seeded and peeled pumpkins were used for this purpose. Proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), mineral content, amino acid content, β-carotene content, pH, color, glass transition temperature (Tg), water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), emulsion stability (ES) and emulsion activity (EA) values of PPF were determined. PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%). The pH, Tg, TDF, IDF, SDF, WHC, OHC and SC values are 5.61±0.01, 19.19±1.86°C, 26.13±0.17%, 19.82±0%, 6.31%±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g, respectively. PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.

Anahtar Kelimeler

Pumpkin pulp flour, Dietary fiber, Glass transition temperature, Amino acid, Water-oil holding capacity

Kaynakça

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