KESTANE UNU KATKISININ ERİŞTENİN BESLEYİCİ VE KALİTE ÖZELLİKLERİNE ETKİSİNİN ARAŞTIRILMASI

Yıl 2020, , 1061 - 1072, 12.10.2020

Dilek Dülger Altıner , Merve Mete

https://doi.org/10.15237/gida.GD20083

Cited By: 1

Öz

Bu çalışmada, erişte üretiminde kestane unu (CNF) % 5, 10, 20, 30 ve % 40 (w/w) katkı oranlarında buğday unu ile ikame olacak şekilde ilave edilmiştir. Kestane unu katkılı eriştelerin fizikokimyasal, pişme ve duyusal özellikleri tespit edilmiştir. CNF katkı miktarı arttıkça eriştelerin toplam diyet lif ve kül miktarları artmış ve kalori değerleri kontrol örneğine göre azalmıştır. Eriştelerde CNF katkısının artışı ile makarnaların L* ve b* değerinde azalma ile renkte koyulaşma, a* değerinde ise artış görülmüştür. CNF katkısı eriştelerde suya geçen madde değerinde artışa, hacim ve ağırlık artışı değerinde azalmaya neden olmuştur. Duyusal analiz sonuçlarına göre genel beğeni puanları açısından kontrol örneği ve en yakın puanı alan %10 CNF katkılı erişte örneği en yüksek puanları almıştır. Bu çalışma besleyici ve fonksiyonel özelliklerin geliştirilmesinde eriştede ve diğer tahıl ürünlerinde kestane unu katkısının kullanılabileceğini ve fonksiyonel gıda pazarına katkı sağlayacağını göstermektedir.

Anahtar Kelimeler

Erişte, kestane unu, toplam diyet lif, fonksiyonel gıda, duyusal

AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE

Öz

Chestnut flour (CNF) was added as a substitute for wheat flour in the ratios of 5%, 10%, 20%, 30% and 40% (w/w) to noodle. The physiochemical, cooking and sensory properties of the CNF -added noodles were determined. The total dietary fiber and ash contents of the noodles increased with increasing CNF, while the calorie values decreased compared with control. Decreasing L* and b* values, darkening color and increasing a* values were observed with increasing CNF addition. The CNF addition caused increased cooking loss and decreased volume expansion and weight gain in noodles. According to the sensory analysis, the control sample had the highest overall appreciation score, followed by the 10% CNF-added noodle sample. The results of the study showed that chestnut flour can be added to improve the nutritional and functional properties of noodle and other grain products and use of chestnut flour can contribute to the functional food market.

Anahtar Kelimeler

Noodle, chestnut flour, total dietary fiber, functional food, sensory

Kaynakça

• AACC (1999). Approved Methods of American Association of Cereal Chemists International, St. Paul, MN, USA.
• AACC (2000). AACC (American Association of Cereal Chemists) 2000. Approved Methods of the AACC, 10th ed. Metotlar: 30-25, 02-31, 56.81B, 66-50. The Association: St. Paul, MN.
• Adegunwa, M.O., Bakare, H.A., Akinola, O.F. (2012). Enrichment of noodles with soy flour and carrot powder. NIFOJ, 30(1): 74– 81, https://doi.org/10.1016/S0189-7241(15)30016-3.
• Akanbi, T.O, Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties. International Food Research Journal, 18(4): 1283-1287.
• Alexgender M, Masih D and Sonkar C. (2018). Effect of apple pomace on nutritional quality of gluten-free flour blend based cracker. Journal of Pharmacognosy and Phytochemistry, 7(4): 2472-2475.
• Anonymous (2003). FAO, Food energy - methods of analysis and conversion factors. Report of a technical workshop. FAO Food and Nutrition Paper No. 77, Rome.
• AOAC (1990). Official methods of analysis of association of official analytical chemists (AOAC), Washington, DC, USA.
• AOAC (2007). Total dietary fibre contents assay. Official Methods of Analysis of Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
• Arshad, M.U., Anjum, F.M., Zahoor, T. (2007). Nutritional assessment of cookie ssupplemented with defatted wheat germ. Food Chemistry, 102: 123-128. DOI: 10.1016/j.foodchem.2006.04.040
• Aydın, E. (2009). Yulaf katkısının eriştenin kalite kriterlerine etkisi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bursa, Türkiye, 72 s.
• Aydın, E., Göçmen D. (2014). Balkabağı (Cucurbita moschata) unu katkısının bisküvinin antioksidan aktivite ve besinsel kalitesine etkileri. Uludağ Üniversitesi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Ana Bilim Dalı Doktora Tezi, Bursa, Türkiye.
• Bhattacharya, M., Zee, S.Y., Corke, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76(6): 861–867. DOI: 10.1094/CCHEM.1999.76.6.861
• Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60(4): 70-80.
• Borges, O., Gonçalves, B., Carvalho, J.M., Correia, P., Silva, A.P. (2008). Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chemistry, 106: 976-984. Cemeroğlu, B (2013). Gıda Analizleri. Bizim Grup Basımevi. 3rd ed. ISBN:978-605-63419-3-9. 1-40.
• Contreras-Rodríguez, O., Mata, F., Verdejo-Román, J., Ramírez-Bernabé, R., Moreno, D., Vilar-López, R., Soriano-Mas, C., Verdejo‐García, A. (2020). Neural-based valuation of functional foods among lean and obese individuals. Nutrition Research. In Press, Journal Pre-proo https://doi.org/10.1016/j.nutres.2020.03.006.
• Dall’Asta, C., Cirlini, M., Morini, E., Rinaldi, M., Ganino, T., Chiavaro, E. (2013). Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. LWT-Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie), 53(1): 233-239. https://doi.org/10.1016/j.lwt.2013.02.025
• Demir, B. (2008). Nohut ununun geleneksel erişte ve kuskus üretiminde kullanım imkanları üzerine bir araştırma, Selçuk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Konya, 77 s.
• Demirkesen, I., Mert, B., Sumnu, G., Şahin, S. (2010). Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering, 101(3): 329-336. https://doi.org/10.1016/j.jfoodeng.2010.07.017
• Domínguez Díaz, L., Fernández-Ruiz, V., Cámara, M. 2019. The frontier between nutrition and pharma: The international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr., 60(10): 1738‐1746. doi:10.1080/10408398.2019.1592107
• Dokić, L., Nikolić, I., Šoronja–Simović, D., Pajin, B., Juul, N. (2014). Sensory Characterization of Cookies with Chestnut Flour, International Scholarly and Scientific Research & Innovation 8(5): 416-419, https://doi.org/10.1111/jfpp.12887.
• Dong, M., An, J., Wang, L., Fan, X., Lv, M., Zhu, Y., Chang, Y., Meng, D., Yang, Q., Fu, Y. (2020). Development of fermented chestnut with Bacillus natto: Functional and sensory properties. Food Research İnternational, 130, 108941, https://doi.org/10.1016/j.foodres.2019.108941
• Dülger, D., Şahan, Y. (2011). Diyet lifinin özellikleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157. ttps://dergipark.org.tr/tr/pub/ziraatuludag/issue/16758/174242
• Eyidemir, E. (2006). Kayısı çekirdeği ilavesinin eriştenin bazı kalite kriterlerine etkisi. İnönü Üniversitesi Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Malatya, Türkiye.
• Fu, B. X. (2008). Asian noodles: History, classification, raw materials, and processing. Food Research International, 41(9): 888–902. https://doi.org/10.1016/j.foodres.2007.11.007
• ICC (1992). International Association for Cereal Chemistry. ICC Standard No:114/1, 115/1.
• Güvendi, Ö. (2011). Besinsel lif ve antioksidanca zengin tahıllardan geleneksel yöntem ile erişte üretimi, Abant İzzet Baysal Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bolu, Türkiye.
• Izydorczyk, M.S, Lagasse, S.L., Hatcher, D.W., Dexter, J.E., Rossnagel, B.G. (2004). The enrichment of asian noodles with fiber-rich fractions derived from roller milling of hull-less barley, J. Sci. Food Agric., 85: 2094–2104. DOI: 10.1002/jsfa.2242.
• İnkaya, A.N. (2008). Bisküvi üretiminde kestane kullanım olanaklarının araştırılması. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Bölümü, Bursa, Türkiye.
• Kong, S., Kim, D.J.., Oh, S.K, Choi, I.S., Jeong, H.S., Lee, J. (2012). Black rice bran as an ingredient in noodles: chemical and functional evaluation. Journal of Food Science, 77(3): C303-C307. DOI: 10.1111/j.1750-3841.2011.02590.x
• Köten, M., Ünsa, S. (2014). Türkiye’de üretilen makarnaların bazı kimyasal bileşimlerinin ve pişme kalitelerinin belirlenmesi. GIDA, 39(1): 33-40. Retrieved from https://dergipark.org.tr/tr/pub/gida/issue/6960/92813
• Liu, S., Li, Y., Obadi, M., Jiang, Y., Chen, Z., Jiang, S., Xu, B. (2019). Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content. Journal of Cereal Science, 89: 102794, https://doi.org/10.1016/j.jcs.2019.102794
• Maqsood, S., Adiamo, O.Q., Ahmad, M., Mudgil, P. (2019). Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food Chemistry, 308: 125522. DOI: 10.1016/j.foodchem.2019.125522.
• Moreira, R.H., Chenlo, F., Torres, M.D. (2012). Effect of shortenings on the rheology of gluten‐free doughs: study of chestnut flour with chia flour, olive and sunflower oils. Journal of Texture Studies, 43: 375-383. doi:10.1111/j.1745-4603.2012.00348.x
• Öncel, E. (2017). Erişte üretiminde farklı oran ve kombinasyonlarda karabuğday, amarant ve kinoa unlarının kullanım imkanları. Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Konya, Türkiye
• Paciulli, M., Rinaldi, M., Cavazza, A., Ganino, T., Rodolfi, M., Chiancone, B., Chiavaro, E. (2018). Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology, 98: 451-457. https://doi.org/10.1016/j.lwt.2020.109303
• Padalino, L., Conte ,A., Lecce, L., Likyova, D., Sicari, V., Pellicano, T.M., Poiana, M., Del Nobile, M.A. (2017). Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre. Czech J. Food Sci., 35: 48–56. https://doi.org/10.17221/171/2016-CJFS
• Pereira-Lorenzo, S., Ramos-Cabrer, A.M., Dia´ z- Herna´ ndez, M.B., Ciordia-Ara, M.,Rı´os-Mesa, D. (2006). Chemical composition of chestnut cultivar from Spain. Scientia Horticulturae 107: 306–314. https://doi.org/10.1016/j.scienta.2005.08.008.
• Prasad, K.N., Bondy, S.C. (2019). Dietary fibers and their fermented short-chain fatty acids in prevention of human diseases. Bioactive Carbohydrates and Dietary Fibre, 17: 100170. https://doi.org/10.1016/j.bcdf.2018.09.001
• Rani, S., Singh, R., Kamble, D.B., Upadhyay, A., Kaur, B. (2019). Structural and quality evaluation of soy enriched functional noodles. Food Bioscience, 32: 100465. https://doi.org/10.1016/j.fbio.2019.100465
• Rekha, M., Chauhan, A.S., Prabhasankar, P., Ramteke, R.S., Rao, G.V. (2013). Influence of vegetable purees on quality attributes of pastas made from bread wheat (T. aestivum). CyTA - Journal of Food, 11: 142 - 149. https://doi.org/10.1080/19476337.2012.708881
• Ribeiro, R.S., Pinho, M., Falcão-Cunha, L., Freire, J.P. (2013). The use of chestnuts (Castanea sativa Mill.) as a source of resistant starch in the diet of the weaned piglet. Animal Feed Science and Technology, 182(1-4): 111-120. https://doi.org/10.1016/j.anifeedsci.2013.04.009
• Ritthiruangdej, P., Parnbankled, S., Donchedee, S., Wongsagonsup, R. (2011). Physical , chemical , textural and sensory properties of dried wheat noodles supplemented with unripe banana flour. Kasetsart J. (Nat. Sci.), 45: 500 - 509.
• Rombouts, I., Jansens, K.J., Lagrain, B., Delcour, J.A., Zhu, K. (2014). The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. Journal of Cereal Science, 60(3): 507-513. https://doi.org/10.1016/j.jcs.2014.09.003
• Sacchetti, G., Pinnavaia, G.G., Guidolin, E., Dalla-Rosa, M., (2004). Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International, 37: 527–534. https://doi.org/10.1016/j.foodres.2003.11.009
• Sartor, C., Dini, F., Marinoni, D.T., Mellano, M.G., Beccaro, G.L., Alma, A., Quacchia, A., Botta, R. (2015). Impact of the Asian wasp Dryocosmus kuriphilus (Yasumatsu) on cultivated chestnut: Yield loss and cultivar susceptibility. Scientia Horticulturae, 197: 454-460. https://doi.org/10.1016/j.scienta.2015.10.004.
• Seferoğlu, B. (2012). Çölyak hastalarına yönelik kestane unu ve glutensiz unlarla hazırlanan ekmek, kek ve bisküvi çeşitlerinin duyusal analiz ile değerlendirilmesi. Hacettepe Üniversitesi Sağlık Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, Türkiye, 209 s.
• Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance--a review. Appetite, 51(3): 456–467. https://doi.org/10.1016/j.appet.2008.05.060.
• Šoronja-Simović, D., Pajin, B., Šubarić, D., Dokić, L., Šereš, Z., Nikolić, I. (2016). Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour. Journal of Food Processing and Preservation, 41(1): e12887. doi:10.1111/jfpp.12887
• Şahan Y., Göçmen, D., Cansev A., Çelik G., Aydın E., Dündar A., Dülger D., Kaplan H., Kılcı A., Gücer Ş. (2015). Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.). Journal of Applied Botany and Food Quality, 88: 34 – 41. DOI: 10.5073/JABFQ.2015.088.007
• Ugarčić-Hardi, Ž., Jukić, M., Koceva Komlenić, D., Sabo, M., Hardi J. (2007). Quality parameters of noodles made with various supplements. Czech J. Food Sci., 25: 151–157. DOI: 10.17221/742-CJFS.
• Vasconcelos, M.C., Bennett, R.N., Rosa, E., Ferreira-Cardoso, J.V. (2010). Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. Journal of the Science of Food and Agriculture, 90(10): 1578-1589. DOI: 10.1002/jsfa.4016.
• Vitali, D., Dragojević, I. V., Śebećić, B. (2009). Effect of incorporation of integral raw material and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114: 1462-1469. https://doi.org/10.1016/j.foodchem.2008.11.032
• Wandee, Y., Dudsadee, U., Santhanee, P., Chureerat, P.,Vilai, R., Nuanchawee, W. (2014). Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel. International Journal of Food Science and Technology, 49: 2348–2355. https://doi.org/10.1111/ijfs.12554
• Yüksel, F., Akdoğan, H.B., Çağlar, S. (2018). Keten tohumu ile zenginleştirilmiş eriştelerin fizikokimyasal, duyusal, pişme özellikleri ve yağ asidi kompozisyonun belirlenmesi. GIDA, 43(2): 222-230. doi: 10.15237/gida.GD17051