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YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ

Yıl 2021, Cilt: 46 Sayı: 2, 367 - 375, 23.03.2021
https://doi.org/10.15237/gida.GD20135

Öz

Bu çalışmada yer elması (Helianthus tuberosus) tozunun (YET), ekşi hamur fermantasyonu sırasında laktik asit bakterilerinin (LAB) fermentatif aktivitesi üzerine etkileri araştırılmıştır. Ekşi hamur fermantasyon ortamına, %15 oranına kadar YET ikamesinin LAB sayısını arttırdığı ancak bu oranın üzerinde herhangi bir etkisinin olmadığı belirlenmiştir. Fermantasyon süresi boyunca örneklerin ortalama LAB sayısı 6.77 log kob/g değerinden 9.15 log kob/g değerine ulaşmıştır. Ekşi hamur örneklerinin pH değeri 48 saatlik süre içerisinde tüm örneklerde ortalama olarak 6.26 değerinden 3.88 değerine azalmış ve YET ilavesinin asitliği baskılayıcı bir rol oynadığı tespit edilmiştir. Titrasyon asitliği değeri, fermantasyon süresi boyunca artarak ortalama %0.24 değerinden %0.85 değerine yükselmiş ve en yüksek titrasyon asitliği değeri %15 YET ilave edilmiş ekşi hamur fermantasyon ortamında elde edilmiştir. En yüksek indirgen şeker içeriği ise 136.38 g/kg değeri ile %20 YET içeren örneklerde tespit edilmiş olup fermantasyon süresi örneklerin indirgen şeker içeriğinde istatistiksel olarak önemli bir değişime neden olmamıştır.

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırmalar Kurumu

Proje Numarası

119O134

Teşekkür

Bu araştırmaya verdikleri destek nedeniyle Türkiye Bilimsel ve Teknolojik Araştırmalar Kurumu’na (Proje no: 119O134) ve bakteri kültürlerinin teminini sağlayan Doç. Dr. Enes Dertli’ye teşekkür ederiz.

Kaynakça

  • AACC. (2000). Method 54-21.01, Method 54-10.01, Method 74-10.02, Method 44-19.01, Method 10-05.01. In). Minnesota, USA: American Association of Cereal Chemists, Inc, St.
  • Ai, J., Li, A.L., Su, B.X., Meng, X.C. (2015). Multi-cereal beverage fermented by Lactobacillus helveticus and Saccharomyces cerevisiae. J Food Sci, 80(6): 1259-1265, doi: 10.1111/1750-3841.12859
  • Barta, J., Patkai, GY. (2007). Chemical composition and storability of Jerusalem artichoke tubers. Acta Alimentaria, 36 (2): 257–267, doi: doi.org/10.1556/aalim.36.2007.2.13
  • Bartkiene, E., Schleining, G., Rekstyte, T., Krungleviciute, V., Juodeikiene, G., Vaiciulyte-Funk, L., Maknickiene, Z. (2013). Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality. Int J Food Sci Technol, 48: 2613-2620, doi: 10.1111/ijfs.12257
  • Cankurtaran, T., Ceylan, H., Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. J Food Process Preserv, 44:e14826, doi: 10.1111/jfpp.14826
  • Cetin-Babaoglu, H., Arslan-Tontul, S., Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci, doi: 10.1016/j.jcs.2020.103000
  • Cieslik, E., Gebusia, A., Florkiewicz, A., Mickowska, B. (2011). The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety. Acta Sci Pol Technol Aliment, 10(4): 433-441.
  • Clement, H., Prost, C., Chiron, H., Ducasse, M. B., Della Valle, G., Courcoux, P., Onno, B., (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Res Int, 106: 974-981, doi: 10.1016/j.foodres.2018.01.053
  • Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J. (2000). Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agr Food Chem, 48: 3044-3051, doi: 10.1021/jf990853e
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trend Food Sci Technol, 16: 43–56, doi: 10.1016/j.tifs.2004.02.012
  • Dimitrovski, D., Velickova, E., Dimitrovska, M., Langerholc, T., Winkelhausen, E. (2016). Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26. J Food Sci Technol, 53(1):766–774, doi: 10.1007/s13197-015-2064-0
  • Elgün, A., Ertugay, Z. (2002). Tahıl işleme teknolojisi. Atatürk Üniversitesi Yayınları, 411.
  • Gaglio, R., Alfonzo, A., Barbera, M., Franciosi, E., Francesca, N., Moschetti, G., Settanni, L. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food Microbiol, 86: 103349, doi: 10.1016/j.fm.2019.103349
  • Garcia-Amezquita, L.E., Tejada-Ortigoza, V., Serna-Saldivar, S.O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients. Food Bioprocess Technol, 11: 1439-1463, doi: 10.1007/s11947-018-2117-2
  • Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Cri Rev Food Sci Nutr, 58(7): 1152-1164, doi: 10.1080/10408398.2016.1244153
  • Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M., Hanhineva, K. (2018). Metabolic profiling of sourdough fermented wheat and rye bread. Sci Rep, 8:1-11, doi: 10.1038/s41598-018-24149-w
  • Marti, A., Torri, L., Casiraghi, M.C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., Pagani, M.A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. Food Sci Technol, 59: 1100-1106, doi: 10.1016/j.lwt.2014.06.039
  • Morris, C., Morris, G.A. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem, 133: 237-248, doi: 0.1016/j.foodchem.2012.01.027
  • Nutter, J., Fritz, R., Saiz, A. I., Iurlina, M. O. (2017). Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. Food Sci Technol, 77: 119-125, doi: 10.1016/j.lwt.2016.11.040
  • Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A. (2012). Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophiles. Food Sci Technol, 47(2): 358-363, doi: 10.1016/j.lwt.2012.01.031
  • Radovanovic, A.M., Milovanovic, O.Z., Kipic, M.Z., Ninkovic, M.B., Cupara, S.M. (2014). Characterization of Bread Enriched with Jerusalem Artichoke Powder Content. J Food Nutr Res, 12: 895-898, doi: :10.12691/jfnr-2-12-6
  • Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemicaland nutritional characteristics of wheat germ. Food Chem, 119: 1079–1089, doi: 10.1016/j.foodchem.2009.08.016
  • Rubel, I.A., Perez, E.E., Manrique, G.D., Genovese, D.B. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3:21-29, doi: 10.1016/j.foostr.2014.11.001
  • Saa, D. T., Silvestro, R. D., Dinelli, G., Gianotti, A. (2018). Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Food Sci Technol, 83: 26-32, doi: 10.1016/j.lwt.2017.04.071
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing. Food Bioprocess Technol, 11(2): 242-270, doi: 10.1007/s11947-017-1968-2
  • Sirbu, A., Arghire, C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. J Cereal Sci, 75: 220-227, doi: 10.1016/j.jcs.2017.03.029
  • Sterr, Y., Weiss, A., Schmidt, H. (2009). Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol, 136: 75-82, doi: 10.1016/j.ijfoodmicro.2009.09.006
  • Terzic, S., Atlagic, J. (2009). Nitrogen and sugar content variability in tubers of Jerusalem artichoke (Helianthus tuberosus). Genetika, 41: 289 -295, doi: 10.2298/GENSR0903289T
  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. Food Sci Technol, 56: 508-516, doi: 10.1016/j.lwt.2013.12.005

THE EFFECT OF JERUSALEM ARTICHOKE POWDER INCORPARATION ON SOURDOUGH FERMENTATION

Yıl 2021, Cilt: 46 Sayı: 2, 367 - 375, 23.03.2021
https://doi.org/10.15237/gida.GD20135

Öz

In this study, the effect of Jerusalem artichoke (Helianthus tuberosus) powder (JAP) on the fermentative activity of lactic acid bacteria (LAB) in sourdough fermentation was researched. The enrichment of sourdough fermentation medium with 15% JAP led to increase total LAB count, but over this level, there was insignificant effect. The total average LAB count of samples increased from 6.77 to 9.15 log CFU/g during fermentation period. The mean pH value of samples decreased from 6.26 to 3.88 as average, and it was also determined that JAP utilization suppressed the acidity. Titration acidity value increased from 0.24% to 0.85% during fermentation, and the highest value was recorded in sourdough containing 15% JAP. Additionally, the highest reducing sugar content was detected in 20% JAP containing samples to be 136.38 g/kg, and fermentation period had insignificant effect on reducing sugar content of samples.

Proje Numarası

119O134

Kaynakça

  • AACC. (2000). Method 54-21.01, Method 54-10.01, Method 74-10.02, Method 44-19.01, Method 10-05.01. In). Minnesota, USA: American Association of Cereal Chemists, Inc, St.
  • Ai, J., Li, A.L., Su, B.X., Meng, X.C. (2015). Multi-cereal beverage fermented by Lactobacillus helveticus and Saccharomyces cerevisiae. J Food Sci, 80(6): 1259-1265, doi: 10.1111/1750-3841.12859
  • Barta, J., Patkai, GY. (2007). Chemical composition and storability of Jerusalem artichoke tubers. Acta Alimentaria, 36 (2): 257–267, doi: doi.org/10.1556/aalim.36.2007.2.13
  • Bartkiene, E., Schleining, G., Rekstyte, T., Krungleviciute, V., Juodeikiene, G., Vaiciulyte-Funk, L., Maknickiene, Z. (2013). Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality. Int J Food Sci Technol, 48: 2613-2620, doi: 10.1111/ijfs.12257
  • Cankurtaran, T., Ceylan, H., Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. J Food Process Preserv, 44:e14826, doi: 10.1111/jfpp.14826
  • Cetin-Babaoglu, H., Arslan-Tontul, S., Akın, N. (2020). Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci, doi: 10.1016/j.jcs.2020.103000
  • Cieslik, E., Gebusia, A., Florkiewicz, A., Mickowska, B. (2011). The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety. Acta Sci Pol Technol Aliment, 10(4): 433-441.
  • Clement, H., Prost, C., Chiron, H., Ducasse, M. B., Della Valle, G., Courcoux, P., Onno, B., (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Res Int, 106: 974-981, doi: 10.1016/j.foodres.2018.01.053
  • Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J. (2000). Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agr Food Chem, 48: 3044-3051, doi: 10.1021/jf990853e
  • De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trend Food Sci Technol, 16: 43–56, doi: 10.1016/j.tifs.2004.02.012
  • Dimitrovski, D., Velickova, E., Dimitrovska, M., Langerholc, T., Winkelhausen, E. (2016). Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26. J Food Sci Technol, 53(1):766–774, doi: 10.1007/s13197-015-2064-0
  • Elgün, A., Ertugay, Z. (2002). Tahıl işleme teknolojisi. Atatürk Üniversitesi Yayınları, 411.
  • Gaglio, R., Alfonzo, A., Barbera, M., Franciosi, E., Francesca, N., Moschetti, G., Settanni, L. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food Microbiol, 86: 103349, doi: 10.1016/j.fm.2019.103349
  • Garcia-Amezquita, L.E., Tejada-Ortigoza, V., Serna-Saldivar, S.O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients. Food Bioprocess Technol, 11: 1439-1463, doi: 10.1007/s11947-018-2117-2
  • Heitmann, M., Zannini, E., Arendt, E. (2018). Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Cri Rev Food Sci Nutr, 58(7): 1152-1164, doi: 10.1080/10408398.2016.1244153
  • Koistinen, V. M., Mattila, O., Katina, K., Poutanen, K., Aura, A. M., Hanhineva, K. (2018). Metabolic profiling of sourdough fermented wheat and rye bread. Sci Rep, 8:1-11, doi: 10.1038/s41598-018-24149-w
  • Marti, A., Torri, L., Casiraghi, M.C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., Pagani, M.A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. Food Sci Technol, 59: 1100-1106, doi: 10.1016/j.lwt.2014.06.039
  • Morris, C., Morris, G.A. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem, 133: 237-248, doi: 0.1016/j.foodchem.2012.01.027
  • Nutter, J., Fritz, R., Saiz, A. I., Iurlina, M. O. (2017). Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. Food Sci Technol, 77: 119-125, doi: 10.1016/j.lwt.2016.11.040
  • Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A. (2012). Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophiles. Food Sci Technol, 47(2): 358-363, doi: 10.1016/j.lwt.2012.01.031
  • Radovanovic, A.M., Milovanovic, O.Z., Kipic, M.Z., Ninkovic, M.B., Cupara, S.M. (2014). Characterization of Bread Enriched with Jerusalem Artichoke Powder Content. J Food Nutr Res, 12: 895-898, doi: :10.12691/jfnr-2-12-6
  • Rizzello, C. G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemicaland nutritional characteristics of wheat germ. Food Chem, 119: 1079–1089, doi: 10.1016/j.foodchem.2009.08.016
  • Rubel, I.A., Perez, E.E., Manrique, G.D., Genovese, D.B. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3:21-29, doi: 10.1016/j.foostr.2014.11.001
  • Saa, D. T., Silvestro, R. D., Dinelli, G., Gianotti, A. (2018). Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Food Sci Technol, 83: 26-32, doi: 10.1016/j.lwt.2017.04.071
  • Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing. Food Bioprocess Technol, 11(2): 242-270, doi: 10.1007/s11947-017-1968-2
  • Sirbu, A., Arghire, C. (2017). Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. J Cereal Sci, 75: 220-227, doi: 10.1016/j.jcs.2017.03.029
  • Sterr, Y., Weiss, A., Schmidt, H. (2009). Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol, 136: 75-82, doi: 10.1016/j.ijfoodmicro.2009.09.006
  • Terzic, S., Atlagic, J. (2009). Nitrogen and sugar content variability in tubers of Jerusalem artichoke (Helianthus tuberosus). Genetika, 41: 289 -295, doi: 10.2298/GENSR0903289T
  • Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S. (2014). Effect of sourdough at different concentrations on quality and shelf life of bread. Food Sci Technol, 56: 508-516, doi: 10.1016/j.lwt.2013.12.005
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Hümeyra Çetin Bu kişi benim 0000-0001-9115-6470

Sultan Arslan Tontul 0000-0003-1557-7948

Nihat Akın 0000-0002-0966-1126

Proje Numarası 119O134
Yayımlanma Tarihi 23 Mart 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 2

Kaynak Göster

APA Çetin, H., Arslan Tontul, S., & Akın, N. (2021). YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. Gıda, 46(2), 367-375. https://doi.org/10.15237/gida.GD20135
AMA Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. GIDA. Mart 2021;46(2):367-375. doi:10.15237/gida.GD20135
Chicago Çetin, Hümeyra, Sultan Arslan Tontul, ve Nihat Akın. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda 46, sy. 2 (Mart 2021): 367-75. https://doi.org/10.15237/gida.GD20135.
EndNote Çetin H, Arslan Tontul S, Akın N (01 Mart 2021) YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. Gıda 46 2 367–375.
IEEE H. Çetin, S. Arslan Tontul, ve N. Akın, “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”, GIDA, c. 46, sy. 2, ss. 367–375, 2021, doi: 10.15237/gida.GD20135.
ISNAD Çetin, Hümeyra vd. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda 46/2 (Mart 2021), 367-375. https://doi.org/10.15237/gida.GD20135.
JAMA Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. GIDA. 2021;46:367–375.
MLA Çetin, Hümeyra vd. “YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ”. Gıda, c. 46, sy. 2, 2021, ss. 367-75, doi:10.15237/gida.GD20135.
Vancouver Çetin H, Arslan Tontul S, Akın N. YER ELMASI TOZU İLAVESİNİN EKŞİ HAMUR FERMANTASYONU ÜZERİNE ETKİSİ. GIDA. 2021;46(2):367-75.

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