Farklı sebze ve meyve formülasyonları ve çikolata kaplamasının yulaf bazlı barların fiziksel, tekstürel ve duyusal özelliklerine etkisi: Kemometrik yaklaşım

Öz

Amaç: Bu çalışmanın amacı, sebze (brokoli, ıspanak ve karalahana, kereviz, karnabahar, brüksel lahanası) ve meyve (elma, portakal, hurma) bileşenleri kullanılarak yulaf bazlı fonksiyonel bar formülasyonları geliştirmek ve bu barlara uygulanan çikolata kaplamasının (bitter ve beyaz) ürünlerin tekstürel, renk ve duyusal özelliklerine etkilerini çok değişkenli istatistiksel [Temel Bileşen Analizi (PCA) ve Hiyerarşik Kümeleme Analizi (HCA)] yöntemlerle incelemektir. Materyal ve yöntem: Yeşil ve beyaz sebzeler ile meyve bileşenleri kullanılarak altı farklı yulaf bazlı bar formülasyonu hazırlanmıştır. Barlar pişirme yöntemiyle (150˚C-25 dk.) üretilmiş, ardından benmari usulü eritilmiş bitter ve beyaz çikolata içerisinde 20 sn. süre ile bekletildikten sonra 10 sn. süzülmesi için beklenerek kaplanmıştır. Ürünlerde renk (L*, a*, b*, C* ve h°), kahverengileşme indeksi (KI) ve beyazlık indeksi (BI), tekstür profil (sertlik) analizleri gerçekleştirilmiş ve duyusal değerlendirme (görünüm, tat, aroma, genel beğeni) yapılmıştır. Elde edilen veriler PCA ve HCA analizleriyle değerlendirilmiştir. Tartışma ve sonuç: Elde edilen bulgulara göre çikolata kaplaması, barların renk ve tekstür özellikleri üzerinde anlamlı farklılıklar oluşturmuştur (p<0,05). L* değerlerinde azalma, a* ve b* değerlerinde artış gözlenmiş; bu durum yüzey parlaklığı ve renk doygunluğunun arttığını göstermiştir. Sertlik artışı, çikolata tabakasının koruyucu etkisiyle ilişkilendirilmiştir. Duyusal analizlerde beyaz çikolata kaplaması tat ve genel beğeni puanlarını artırırken, bitter çikolata daha dengeli bir tat profili sağlamıştır. PCA ve HCA sonuçları, numunelerin kaplama tipine göre belirgin şekilde ayrıldığını ortaya koymuştur. Sonuç olarak, çikolata kaplamasının sebze-meyve bazlı fonksiyonel barlarda hem duyusal özellikleri geliştirme hem de kalite iyileştirme açısından etkili bir strateji olduğu belirlenmiştir.

Anahtar Kelimeler

• fonksiyonel atıştırmalık
• renk
• tekstür
• duyusal analiz
• kemometrik teknikler

Effects of different vegetable and fruit formulations and chocolate coating on the physical, textural, and sensory properties of oat-based bars: A chemometric approach

Öz

Objective: The aim of this study was to develop oat-based functional bar formulations enriched with vegetable (broccoli, spinach, kale, celery, cauliflower, Brussels sprouts) and fruit (apple, orange, date) components and to investigate the effects of chocolate coating (dark and white) on the textural, color, and sensory properties of the products using multivariate statistical methods [Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)]. Materials and methods: Six different oat-based bar formulations were prepared using green and white vegetable and fruit ingredients. The bars were baked at 150°C for 25 min, then coated by dipping into dark or white chocolate melted using a bain-marie method for 20 s, followed by draining for 10 s. Color parameters (L*, a*, b*, C* and h°), browning index (KI), whiteness index (BI), texture profile (hardness) analysis, and sensory evaluation (appearance, taste, aroma, general acceptability) were performed. The data were analyzed using PCA and HCA. Results and conclusion: The findings revealed that chocolate coating resulted in significant variations in the color and texture properties of the bars (p<0.05). A decrease in L* values and an increase in a* and b* values were observed, indicating enhanced surface brightness and color saturation. The rise in hardness was associated with the protective effect of the chocolate coating. Based on sensory evaluation white chocolate coating improved taste and general acceptability of the bars, whereas dark chocolate provided a more balanced flavour profile. PCA and HCA results showed a clear classification of samples based on coating type. Overall, chocolate coating proved to be an effective approach for enhancing sensory appeal as well as improving the overall quality of vegetable- and fruit-based functional bars.

Anahtar Kelimeler

• functional snack; color; texture; sensory analysis; chemometric techniques

Kaynakça

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