ÇEŞİTLİ FIRINCILIK ÜRÜNLERİNİN HİDROKSİMETİLFURFURAL İÇERİĞİ, ANTİOKSİDAN AKTİVİTESİ VE KOLORİMETRİK ÖZELLİKLERİ ARASINDAKİ İLİŞKİLER

Yıl 2017, Cilt: 42 Sayı: 6, 834 - 843, 15.12.2017

Müge Hendek Ertop , Sevim Beyza Öztürk Sarıkaya

Öz

Çalışmanın amacı çeşitli fırıncılık ürünlerinin
hidroksimetilfurfural (HMF) içeriği, antioksidan aktivite ve renk özellikleri (L*,
a*, b* ve 100-L*)  arasındaki
ilişkinin araştırılmasıdır. Bu amaçla, on sekiz fırıncılık ürünü, ürün
formülasyonuna ve işleme koşullarına göre ekmek, çörek, bisküvi ve kraker
olarak dört gruba ayrılmış ve özellikleri incelenmiştir. Sonuçlar istatistiksel
olarak değerlendirilmiştir. Fırıncılık ürünlerinin ürün formülasyonu ve işlenme
koşullarının, HMF, renk özellikleri ve antioksidan aktivite üzerinde etkili
olduğu tespit edilmiştir. HMF ve antioksidan aktivite arasında korelasyon
bulunamamasına rağmen, HMF ve 100-L * arasındaki korelasyon
istatistiksel olarak anlamlı bulunmuştur (p <0.05). Örneklerin HMF
değerleri 2.59 ve 165.28 mg/kg, esmerleşme indeksleri (100-L*) ise 23.1
ile 42.9 arasında değişim göstermiştir. Çalışma sonucu “esmerleşme indeksi
(100-L*) değerinin, esmerleşme reaksiyonu ve HMF oluşumunun kantitatif
tespitinde indirekt bir yaklaşım olarak kullanılabileceği tespit edilmiştir. 

Anahtar Kelimeler

Fırıncılık ürünleri, Maillard reaksiyonu, Antioksidan aktivite, HMF

THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS

Öz

The aim of this study was to
evaluate the relations between hydroxymethylfurfural (HMF) content,
colorimetric properties (L*, a*, b* and 100-L*) and antioxidant
activities of various bakery products. For this purpose, eighteen bakery
products were divided four groups according to their product formulation and
processing conditions, as breads, scones, biscuits and crackers and their
properties were examined. The results were evaluated as statistically. The
product formulation and processing conditions of bakery products effected on
HMF, color properties and antioxidant activity. While the correlation between
HMF and antioxidant activity was not found, the correlation between HMF and 100-L*
was determined statistically significant (P <0.05).  HMF values of samples ranged between 2.59 and
165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and
42.9. According to results, the ‘browning index (100-L*) value can be
used as an indirect approach for evaluation of browning reactions and HMF formation
together. 

Anahtar Kelimeler

Bakery products, Maillard reaction, Antioxidant activity, HMF

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