Termiye Unuyla Zenginleştirilmiş Kandil Simidi: Geleneksel Lezzetlere Yenilikçi Bir Dokunuş

Öz

Bu çalışmada, geleneksel Türk mutfağının önemli bir unsuru olan kandil simidinin besin değerinin ve fonksiyonel özelliklerinin artırılması amaçlanmıştır. Bu doğrultuda buğday unu ile yer değiştirme esasına göre %5, %10 ve %15 (Kontrol: 100:0, TU5: 95:5, TU10: 90:10, TU15: 85:15) oranında termiye unu (TU) ile zenginleştirilmiş kandil simidi örnekleri üretilmiştir. Üretilen simit örnekleri fizikokimyasal ve duyusal analizlere tabi tutulmuştur. Araştırma bulguları, termiye unu ilavesinin kandil simidinin fizikokimyasal özelliklerini olumlu yönde etkilediğini göstermiştir. Termiye ununun ürün sertliğini azalttığı, kırılganlığı artırdığı ve bu sayede tüketicilerin gevrek ve çıtır doku beklentilerini karşıladığı belirlenmiştir. Renk analizi sonuçlarına göre, termiye ununun doğal rengi ürünlerde hafif koyulaşmaya neden olsa da bu durumun tüketici algısını olumsuz etkilemediği görülmüştür. Duyusal analizlerde, TU5 (%5 termiye unu ikamesi) örneği, lezzet, doku ve genel kabul edilebilirlik açısından en yüksek puanı alarak “iyi” olarak değerlendirilmiştir. TU10 (%10) ve TU15 (%15) örnekleri ise “ortanın üstü” düzeyde kabul edilmiştir. Sonuç olarak, termiye ununun kandil simidinde besin değeri artırıcı bir bileşen olarak başarıyla kullanılabileceği ve geleneksel tariflerde yenilikçi uygulamalara olanak tanıyabileceği ortaya konmuştur. Yüksek protein ve lif içeriğiyle termiye unu, sağlıklı ve fonksiyonel gıda üretiminde önemli bir potansiyel taşımaktadır.

Anahtar Kelimeler

• Termiye unu
• kandil simidi
• geleneksel ürün
• fonksiyonel gıda

Kandil Simidi Enriched with Lupine Flour: An Innovative Touch to Traditional Flavors

Öz

The objective of this study was to enhance the nutritional value and functional properties of kandil simidi, a significant component of traditional Turkish cuisine. To this end, samples were produced with varying proportions of lupine flour (LF) substituted with wheat flour, ranging from 5% to 15% (Control: 100:0, LF5: 95:5, LF10: 90:10, LF15: 85:15). Subsequently, the samples were subjected to a comprehensive array of physicochemical and sensory analyses. The study's findings indicated that the incorporation of lupine flour had a favorable impact on the physicochemical characteristics of kandil simidi. It was ascertained that lupine flour led to a reduction in product hardness, an increase in brittleness, and consequently, met the consumers' expectations for a crispy and crunchy texture. According to the results of the color analysis, while the natural color of lupine flour caused a slight darkening of the products, this did not have a negative effect on consumer perception. In the sensory analysis, the sample containing 5% lupine flour substitute (LF5) received the highest score in terms of flavor, texture, and overall acceptability, indicating its favorable sensory profile. The samples containing 10% (LF10) and 15% (LF15) lupine flour were classified as "above average". Consequently, it has been demonstrated that lupin flour can be successfully used as a nutrient-enhancing component in kandil simidi and can enable innovative applications in traditional recipes. With its high protein and fiber content, lupin flour has an important potential in healthy and functional food production.

Anahtar Kelimeler

• Lupine flour
• kandil simidi
• traditional food
• fonctional food

Kaynakça

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