FARKLI ORANLARDA TAM BUĞDAY VE KARA BUĞDAY UNU İLE ÜRETİLEN TARHANALARIN BAZI KALİTE ÖZELLİKLERİ

Yıl 2020, Cilt: 45 Sayı: 3, 421 - 432, 15.06.2020

Oktay Tomar , Abdullah Çağlar , Gökhan Akarca

https://doi.org/10.15237/gida.GD19152

Cited By: 3

https://izlik.org/JA64LH44HX

Öz

Bu çalışmada; karabuğday ununun değişik oranlarda tarhanaya ilavesi ile elde edilen ürünün fiziksel, kimyasal ve duyusal özelliklerinin incelenmesi amaçlanmıştır. Karabuğday un oranı arttıkça parlaklık (L*) değerinin yaş tarhana örneklerinde arttığı, ancak kuru tarhana örneklerinde azaldığı (P <0.05), kırmızılık (a*) değerlerinin yaş örneklerde azaldığı, kuru örneklerde arttığı, sarılık (b*) değerlerin ise; yaş örneklerde daha yüksek iken kurutmayla birlikte azaldığı belirlenmiştir (P <0.05). Karabuğday ilavesi ile viskozite değerlerinin azalmasına karşın protein ve kül miktarının önemli derecede arttığı kaydedilmiştir (P <0.05). En yüksek viskozite değerine 935 cP ile kurutulmuş kontrol örneği sahipken, en yüksek protein, kül miktarı, DPPH serbest radikal giderme aktivitesi ve toplam fenolik madde miktarlarına sırasıyla %15.83, %3.56, 161.82 (mg Teq/g) ve 14.00 (mg GAE/g) ile %100 karabuğday unu kullanılmış örneklerde olduğu belirlenmiştir. Örnekler arasında en yüksek genel beğeni puanına 5.00 ve 7.55 ile sırasıyla %25 tam buğday ve %75 karabuğday unu ilavesi ile üretilen örneklerin aldığı belirlenmiştir (P <0.05).

Anahtar Kelimeler

Tam buğday , karabuğday , tarhana , çölyak , kalite

QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR

https://izlik.org/JA64LH44HX

Öz

This study aimed to investigate physical, chemical and sensory properties of tarhana, produced by adding buckwheat flour with different ratios. Lightness (L*) value increased in wet samples according to the ratio of buckwheat flour increased, whereas it decreased in dry samples (P<0.05). Redness (a*) values decreased in wet samples whereas increased in dry samples. Yellowness (b*) values were higher in wet samples however it decreased with drying process (P<0.05). Buckwheat addition decreased viscosity values whereas protein and ash values increased significantly (P<0.05). The highest viscosity value was determined in dried control sample with 935cP, while the highest protein, ash, DPPH free radical scavenging activity and total phenolic content values were 15.83%, 3.56%, 161.82 (mg Teq/g) and 14.00 (mg GAE/g) respectively, detected in samples containing 100% buckwheat flour. The highest overall sensory evaluation scores were 5.00 and 7.55 determined in samples containing 25% whole wheat and 75% buckwheat flour (P<0.05), respectively.

Anahtar Kelimeler

Whole wheat , buckwheat , tarhana , celiac , quality

Kaynakça

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