ENZİM UYGULAMASININ GIDA ENDÜSTRİSİNDE GOFRETLERİN YAPISI ÜZERİNDEKİ ETKİSİNİN İNCELENMESİ

Yıl 2024, Cilt: 49 Sayı: 5, 946 - 959, 10.10.2024

Fatmanur Poyraz Ekinci , Nagihan Elkuş , Dilek Şener

https://doi.org/10.15237/gida.GD24056

Öz

Çalışmanın amacı proteaz, amilaz, hemiselülaz ve ksilanazdan oluşan 13 farklı enzimin gofret hamur ve plakasına olan etkisinin incelenmesi ve etkili olan enzim kombinasyonunun belirlenmesidir. Bu amaçla üreticinin talimatlarına göre belirlenen dozlarda denenen ticari proteaz, amilaz, hemiselülaz ve ksilanaz enzimleri gofret hamuruna uygulanmış ve akış davranışları incelenmiştir. Daha sonrasında pişirilerek gofret plakası haline getirilen hamurların su aktivitesi, nem (%), ağırlık kaybı (%), renk parametreleri (L*, a*, b*), sertlik (g) ve duyusal analizleri gerçekleştirilmiştir. Gofret hamurlarının akış davranışları ve karakterizasyon parametreleri değerlendirildiğinde Proteaz 4, Hemiselülaz 2, Ksilanaz 2 enzimleri kombinasyon olarak denenmek üzere seçilmiştir. Denenen kombinasyonlar arasından 80 ppm Ksilanaz 2 + 300 ppm Proteaz 4 enzim grubu içeren gofret hamuru akış davranışı, gofret plakası ise gevrekliği ve kahverengi- karamel rengi dolayısıyla endüstride kullanılmak üzere potansiyel göstermektedir.

Anahtar Kelimeler

Gofret yaprağı, enzim, proteaz, amilaz, hemiselülaz, ksilinaz

Destekleyen Kurum

Elvan Gıda San. ve Tic. A.Ş.

INVESTIGATION OF THE EFFECT OF ENZYME APPLICATION ON THE STRUCTURE OF WAFERS IN THE FOOD INDUSTRY

Öz

The study aimed to assess the impact of 13 different enzymes, including protease, amylase, hemicellulase, and xylanase, on wafer dough and sheets, aiming to identify the most effective enzyme combination. Commercial protease, amylase, hemicellulase, and xylanase enzymes were applied to wafer dough following manufacturer instructions, and their flow behaviors were analyzed. Subsequently, the doughs were baked into wafer sheets, and various parameters such as water activity (aw), moisture content (%), weight loss (%), color parameters (L*, a*, b*), hardness (g), and sensory attributes were evaluated. Protease 4, Hemicellulase 2, and Xylanase 2 enzymes were selected for combination testing based on the analysis of flow behavior and characterization parameters of the wafer doughs. Among the tested combinations, the wafer dough containing 80 ppm Xylanase 2 + 300 ppm Protease 4 enzyme group exhibited promising potential for industrial applications due to its favorable flow behavior, while the resulting wafer sheets demonstrated desirable crispness and a brown-caramel color, suggesting suitability for commercial use.

Anahtar Kelimeler

Wafer sheet, enzyme, protease, amylase, hemicellulase, xylanase

Kaynakça

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