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Determination of some Chemical Properties of Kumru: A Traditional Fermented Cereal Food (in English)

Yıl 2012, Cilt: 37 Sayı: 6, 309 - 315, 01.12.2012

Öz

The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Kumru is a traditional fermented cereal food made with flour and chickpea yeast. The aim of the present study was to investigate some chemical properties of kumru. Ten samples of kumru supplied from different manufacturers in Izmir were analyzed for the first time to determine total dry matter content, total ash content, salt content and mineral content. Total ash content of samples changed from 0.69 to 1.94 g/100 g. Total dry matter content of samples changed from 63.36 to 69.71 g/100 g. Salt content of samples changed from 0.73 to 1.64 g/100 g. Cd content of samples changed from 0.01 to 0.02 mg/kg. Pb content of samples changed from non-detectable levels to 0.018 mg/kg. Cu content of samples changed from 1.71 to 10.7 mg/kg. Zn content of samples changed from 5.73 to 13.18 mg/kg. Ca content of samples changed from 236 to 396 mg/kg. P content of samples changed from 1027 to 1410 mg/kg. Statistically significant differences were obtained between total dry matter contents, total ash contents and salt contents of kumru samples (P < 0.05).

Kaynakça

  • Barrett F. 1975. Role of bread in international nutrition. Cereal Food World 20: 323.
  • Cauvain SP. 2004. How much more bread research do we need. Getreidetechnologie 58: 364-366.
  • Shelton DR, Lee WJ. 2000. Cereal carbohydrates. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, pp. 385-416.
  • Mariotti F, Pueyo ME, Tome D, Berot S, Benamouzig R, Mahe S. 2001. The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. J Nutr 131: 1706-1713.
  • Mariotti F, Pueyo ME, Tome D, Mahe S. 2002. The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically N-15-labelled proteins. Brit J Nutr 87: 315-323.
  • Morens C, Bos C, Pueyo ME, Benamouzig R, Gausseres N, Luengo C, Tome D, Gaudichon C. 2003. Increasing habitual protein intake accentuates differences in postprandial dietary nitrogen utilization between protein sources in humans. J Nutr133: 2733-2740.
  • Klopfenstein CF. 2000. Nutritional quality of cereal-based foods. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, pp. 705-724.
  • Hopkins DT. 1981. Effects of variations in protein digestibility. In: Bodwell, C.E., Atkins, J.S., Hopkins, D.T. (Eds.), Protein Quality in Humans: Assessment and In vitro Estimation. AVI Publishing Co, Westport, pp. 169-193.
  • FAO/WHO 1991. Protein quality evaluation report of a joint FAO/WHO expert consultation. Food and Agriculture Organization, Rome.
  • Ruibal-Mendieta NL, Rozenberg R, Delacroix DL, Petitjean G, Dekeyser A, Baccelli C, Marques C, Delzenne NM, Meurens M, Habib-Jiwan JL, Quetin-Leclercq J. 2004. Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysis. J Agr Food 52: 4802-4807.
  • Bock MA. 2000. Minor constituents of cereals. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, 479-504.
  • Kent NL. 1975. Chemical composition of cereals. Technology of Cereals with Special Reference to Wheat, second ed. Pergamon Press Ltd., Oxford, New York, pp. 43-73.
  • Dewettinck K, Van Bockstaele F, Kuhne B, Van de Walle D, Courtens TM, Gellynck X. 2008. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci 48: 243-257.
  • Slavin JL, Jacobs D, Marquart L. 2001. Grain processing and nutrition. Crit Rev Biotech 21: 49- 66.
  • Skrbic B, Filipcev B. 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chem 108: 119-129.
  • Tamer CE, Kumral A, Asan M, Sahin I. 2007. Chemical compositions of traditional tarhana having different formulations. J Food Process Pres 31 (1): 116-126.
  • Alpözen E, Güven G, Üren A. 2009. Three Traditional Bakery Foods Specific to Izmir; Izmir Gevreği, Kumru and Boyoz. 2ndTraditional Foods Conference Book (27-29 May 2009, Van), pp 920-923. [Izmir’in 3 geleneksel fırın ürünü; Izmir gevreği, kumru ve boyoz, 2. Geleneksel Gıdalar Sempozyumu Kitabı (27-29 Mayıs 2009, Van) in Turkish].
  • El SN. 1999. Determination of glycemic index for some bread. Food Chem 67: 67-69.
  • Sıkılı OH. 2003. Investigation of microbiological and flavour characteristics of chickpea sweet dough. Ph. D. thesis, Ege University, Food Engineering Department, pp 39-41, Izmir, Turkey. 20. Özdestan Ö, Alpözen E, Güven G, Üren A. 2012. Monitoring of biogenic amines in kumru: A traditional fermented cereal food. Int J Food Prop DOI:10.1080/10942912.2010.511754, Available online: 07 Apr 2011 [In press].
  • Güven G, Üren A. 2010. Determination of acrylamide level of kumru and boyoz. Master thesis, Ege University, Food Engineering Department, Izmir, Turkey, 66 p.
  • Ibanoğlu S, Ibanoğlu E, Ainsworth P. 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chem 64: 103-106.
  • Mohr Method. 1981. Pearsons chemical analysis of foods (8th ed.) (p. 13). England: Longman Scientific & Technical.
  • EPA (United States, Environmental Protection Agency) Method 3052 Microwave assisted acid digestion of siliceous and organically based matrices, http://www.caslab.com/EPA-Methods/ PDF/EPA-Method-3052.pdf, 20 pages (Revised 1996).
  • EPA Method 6010-C: Trace elements in solution by ICP AES. Official Name: Inductively Coupled Plasma - Atomic Emission Spectroscopy (ICP-AES), November 2000 (3rdrevision), 34 pages, http://www.caslab.com/EPA-Methods/PDF/EPA- Method-6010-C.pdf
  • Iskander FY, Davis KR. 1992. Mineral and trace element contents in bread. Food Chem 45 (4): 269-277.
  • Demirözü B, Saldamlı I, Gürsel B, Uçak A, Cetinyökü F, Yüzbaflı N. 2003. Determination of some metals which are important for food quality in bread. J Cereal Sci 37 (2): 171-177.
  • Baysal A, Keçecioğlu S, Arslan P, Yücecan S, Pekcan G, Güneyli U, Birer S, Sağlam F, Yurttagül M, Çehreli R. 1991. Composition of nutrients, 3. Press, Ankara. 53 p.
  • Welch RM, Graham RD. 2004. Breeding for micronutrients in staple food crops from a human nutrition perspective. J Exp Bot 55: 353-364.

Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)

Yıl 2012, Cilt: 37 Sayı: 6, 309 - 315, 01.12.2012

Öz

Hububat tüketiminin tüm dünyada oldukça yaygın olması, hububat ürünlerine uluslar arası beslenmede önemli bir konum sağlamaktadır. Kumru geleneksel fermente bir gıda olup, un ve nohut mayası ile yapılmaktadır. Bu çalışmada, İzmir’deki farklı üreticilerden temin edilen 10 farklı kumru örneğinin toplam kuru madde içeriği, toplam kül içeriği, tuz içeriği ve mineral içeriği belirlenmiştir. Toplam kül içeriği 0.69 ile 1.94 g/100 g arasında bulunmuştur. Toplam kuru madde içeriği 63.36 ile 69.71 g/100 g arasında bulunmuştur. Örneklerin tuz içeriği 0.73 ile 1.64 g/100 g arasında bulunmuştur. Örneklerin Cd içeriği 0.01 ile 0.02 mg/kg arasında bulunmuştur. Örneklerin Pb içeriği tespit edilemeyen düzeylerden 0.018 mg/kg’a kadar değişen konsantrasyonlarda bulunmuştur. Örneklerin Cu içeriği 1.71 ile 10.7 mg/kg arasında bulunmuştur. Örneklerin Zn içeriği 5.73 ile 13.18 mg/kg arasında bulunmuştur. Örneklerin Ca içeriği 236 ile 396 mg/kg arasında bulunmuştur. Örneklerin P içeriği 1027 ile 1410 mg/kg arasında bulunmuştur. Kumru örneklerinin toplam kuru madde içerikleri, toplam kül içerikleri ve tuz içerikleri arasında istatistiksel olarak anlamlı farklılıklar tespit edilmiştir (P < 0.05).

Kaynakça

  • Barrett F. 1975. Role of bread in international nutrition. Cereal Food World 20: 323.
  • Cauvain SP. 2004. How much more bread research do we need. Getreidetechnologie 58: 364-366.
  • Shelton DR, Lee WJ. 2000. Cereal carbohydrates. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, pp. 385-416.
  • Mariotti F, Pueyo ME, Tome D, Berot S, Benamouzig R, Mahe S. 2001. The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. J Nutr 131: 1706-1713.
  • Mariotti F, Pueyo ME, Tome D, Mahe S. 2002. The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically N-15-labelled proteins. Brit J Nutr 87: 315-323.
  • Morens C, Bos C, Pueyo ME, Benamouzig R, Gausseres N, Luengo C, Tome D, Gaudichon C. 2003. Increasing habitual protein intake accentuates differences in postprandial dietary nitrogen utilization between protein sources in humans. J Nutr133: 2733-2740.
  • Klopfenstein CF. 2000. Nutritional quality of cereal-based foods. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, pp. 705-724.
  • Hopkins DT. 1981. Effects of variations in protein digestibility. In: Bodwell, C.E., Atkins, J.S., Hopkins, D.T. (Eds.), Protein Quality in Humans: Assessment and In vitro Estimation. AVI Publishing Co, Westport, pp. 169-193.
  • FAO/WHO 1991. Protein quality evaluation report of a joint FAO/WHO expert consultation. Food and Agriculture Organization, Rome.
  • Ruibal-Mendieta NL, Rozenberg R, Delacroix DL, Petitjean G, Dekeyser A, Baccelli C, Marques C, Delzenne NM, Meurens M, Habib-Jiwan JL, Quetin-Leclercq J. 2004. Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysis. J Agr Food 52: 4802-4807.
  • Bock MA. 2000. Minor constituents of cereals. In: Kulp, K., Ponte Jr., J.G. (Eds.), Handbook of Cereal Science and Technology, second ed. Marcel Dekker Inc., New York, 479-504.
  • Kent NL. 1975. Chemical composition of cereals. Technology of Cereals with Special Reference to Wheat, second ed. Pergamon Press Ltd., Oxford, New York, pp. 43-73.
  • Dewettinck K, Van Bockstaele F, Kuhne B, Van de Walle D, Courtens TM, Gellynck X. 2008. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci 48: 243-257.
  • Slavin JL, Jacobs D, Marquart L. 2001. Grain processing and nutrition. Crit Rev Biotech 21: 49- 66.
  • Skrbic B, Filipcev B. 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chem 108: 119-129.
  • Tamer CE, Kumral A, Asan M, Sahin I. 2007. Chemical compositions of traditional tarhana having different formulations. J Food Process Pres 31 (1): 116-126.
  • Alpözen E, Güven G, Üren A. 2009. Three Traditional Bakery Foods Specific to Izmir; Izmir Gevreği, Kumru and Boyoz. 2ndTraditional Foods Conference Book (27-29 May 2009, Van), pp 920-923. [Izmir’in 3 geleneksel fırın ürünü; Izmir gevreği, kumru ve boyoz, 2. Geleneksel Gıdalar Sempozyumu Kitabı (27-29 Mayıs 2009, Van) in Turkish].
  • El SN. 1999. Determination of glycemic index for some bread. Food Chem 67: 67-69.
  • Sıkılı OH. 2003. Investigation of microbiological and flavour characteristics of chickpea sweet dough. Ph. D. thesis, Ege University, Food Engineering Department, pp 39-41, Izmir, Turkey. 20. Özdestan Ö, Alpözen E, Güven G, Üren A. 2012. Monitoring of biogenic amines in kumru: A traditional fermented cereal food. Int J Food Prop DOI:10.1080/10942912.2010.511754, Available online: 07 Apr 2011 [In press].
  • Güven G, Üren A. 2010. Determination of acrylamide level of kumru and boyoz. Master thesis, Ege University, Food Engineering Department, Izmir, Turkey, 66 p.
  • Ibanoğlu S, Ibanoğlu E, Ainsworth P. 1999. Effect of different ingredients on the fermentation activity in tarhana. Food Chem 64: 103-106.
  • Mohr Method. 1981. Pearsons chemical analysis of foods (8th ed.) (p. 13). England: Longman Scientific & Technical.
  • EPA (United States, Environmental Protection Agency) Method 3052 Microwave assisted acid digestion of siliceous and organically based matrices, http://www.caslab.com/EPA-Methods/ PDF/EPA-Method-3052.pdf, 20 pages (Revised 1996).
  • EPA Method 6010-C: Trace elements in solution by ICP AES. Official Name: Inductively Coupled Plasma - Atomic Emission Spectroscopy (ICP-AES), November 2000 (3rdrevision), 34 pages, http://www.caslab.com/EPA-Methods/PDF/EPA- Method-6010-C.pdf
  • Iskander FY, Davis KR. 1992. Mineral and trace element contents in bread. Food Chem 45 (4): 269-277.
  • Demirözü B, Saldamlı I, Gürsel B, Uçak A, Cetinyökü F, Yüzbaflı N. 2003. Determination of some metals which are important for food quality in bread. J Cereal Sci 37 (2): 171-177.
  • Baysal A, Keçecioğlu S, Arslan P, Yücecan S, Pekcan G, Güneyli U, Birer S, Sağlam F, Yurttagül M, Çehreli R. 1991. Composition of nutrients, 3. Press, Ankara. 53 p.
  • Welch RM, Graham RD. 2004. Breeding for micronutrients in staple food crops from a human nutrition perspective. J Exp Bot 55: 353-364.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Özgül Özdestan Bu kişi benim

Gönül Güven Bu kişi benim

Esra Alpözen Bu kişi benim

İsmail Gövercin Bu kişi benim

Ali Üren Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 6

Kaynak Göster

APA Özdestan, Ö. ., Güven, G. ., Alpözen, E. ., Gövercin, İ. ., vd. (2012). Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce). Gıda, 37(6), 309-315.
AMA Özdestan Ö, Güven G, Alpözen E, Gövercin İ, Üren A. Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce). GIDA. Aralık 2012;37(6):309-315.
Chicago Özdestan, Özgül, Gönül Güven, Esra Alpözen, İsmail Gövercin, ve Ali Üren. “Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)”. Gıda 37, sy. 6 (Aralık 2012): 309-15.
EndNote Özdestan Ö, Güven G, Alpözen E, Gövercin İ, Üren A (01 Aralık 2012) Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce). Gıda 37 6 309–315.
IEEE Ö. . Özdestan, G. . Güven, E. . Alpözen, İ. . Gövercin, ve A. . Üren, “Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)”, GIDA, c. 37, sy. 6, ss. 309–315, 2012.
ISNAD Özdestan, Özgül vd. “Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)”. Gıda 37/6 (Aralık 2012), 309-315.
JAMA Özdestan Ö, Güven G, Alpözen E, Gövercin İ, Üren A. Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce). GIDA. 2012;37:309–315.
MLA Özdestan, Özgül vd. “Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)”. Gıda, c. 37, sy. 6, 2012, ss. 309-15.
Vancouver Özdestan Ö, Güven G, Alpözen E, Gövercin İ, Üren A. Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce). GIDA. 2012;37(6):309-15.

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