Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum

Öz

Bu çalışmada geleneksel ekşi hamurlardan izole edilmiş Lactiplantibacillus plantarum starteri kullanılarak ekşi hamur ekmekleri yapılmıştır. Bu çalışmanın ana amacı, yeşil çay tozu ekstraktlarının (%0,25, %0,50, %0,75 ve %1,0) Lactiplantibacillus plantarum ekşi mayalı ekmek üzerindeki etkisi olmuştur. Hamurların dinamik reolojik özelliği belirlenmiştir. Ekmek üretimi gerçekleştirildi ve daha sonra tekstür analizi, spesifik hacim, renk analizi, DPPH ve toplam fenolik analizi yapılmıştır. Viskoelastik özelliklerin belirlenmesi amacıyla frekans tarama testi kullanılmıştır. Lb. plantarum suşu kullanılarak hazırlanmış tüm hamurlarda G' ˃ G'' olmuştur. G' ˃ G'' olması tüm ekşi hamurların elastik özellik sergilediği söylenebilir. Yeşil çay tozu ekstraktlarını içeren ekşi hamur ekmeklerinin sertlik değerlerinin kontrol ekmeği ile kıyaslandığında düşük olduğu görülmüştür. Ekmeklerin sertlik diğerleri 161.9-267.6 g arasında değişim göstermiştir. En düşük sertlik değerine % 0.75 konsantrasyonda yeşil çay tozu ekstraktı içeren ekmek olmuştur. Ekmeklerde yeşil çay tozu ekstraktı konsantrasyonu arttıkça spesifik hacimlerinin arttığı gözlemlenmiştir. Spesifik hacimler değerleri konsantrasyonların (0.25,0.50,0.75,1.0 ve kontrol) sırasına paralel olarak 3.39,3.80,3.95,5.21 ve 4.45 (mL g-1) olmuştur. Ekmeklerin renk analizinde yeşil çay tozu ekstraktının oranı arttıkça koyuluğun arttığı kaydedilmiştir. Çalışmamızda bir diğer önemli parametre DPPH ve toplam fenolik analizi olmaktadır. Ekmeklerin DPPH değerleri 0.54 mmol g-1'den 1.46 mmol g-1'e değişmiştir. Ekşi hamur ekmeklerinde yeşil çay tozu ekstraktının konsantrasyonu arttıkça antioksidan değerinde artış olmuştur. %1.0 yeşil çay tozu ekstresi içeren ekşi mayalı ekmek en yüksek antioksidan değerine sahipken, kontrol ekmeği (0.54) en düşük değere sahip olmuştur. Toplam fenolik değerleri ise gallik asit cinsinden verilmiştir. Yeşil çay tozu ekstraktı ile yapılan ekşi hamur ekmeklerinin toplam fenolik içeriği (TPC) 10.67'den 104.65'e ug g-1 değişmiştir. Sonuçlarda yeşil çay tozu ekstraktlarının konsantrasyonu arttıkça toplam fenolik oranı artmıştır. DPPH ile Toplam fenolik arasında doğrusal bir ilişki bulunmuştur. Sonuç olarak, yeşil çay tozu ekstraktlarının ekşi mayalı ekmeklerin kalitesini artırdığı söylenebilir.

Anahtar Kelimeler

• Lb. plantarum
• Yeşil çay tozu ekstraktı
• Ekşi hamur ekmeği
• Antioksidan aktivite
• Reoloji

Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum

Öz

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of this study was the effect of green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on Lactiplantibacillus plantarum added sourdough bread. The dynamic rheological properties of the doughs were determined. Bread production was carried out and then texture analysis, specific volume, color analysis, DPPH and total phenolic analysis were performed. Frequency scanning test was used to determine viscoelastic properties. G' ˃ G'' was found in all doughs prepared using Lb. plantarum strain. The fact that G' ˃ G'' indicated that all sourdoughs exhibited elastic properties. It was observed that the hardness values of sourdough breads containing green tea powder extracts were lower compared to the control bread. The hardness of the other breads varied between 161.9-267.6 g. Bread containing green tea powder extract at 0.75% concentration had the lowest hardness value. It was observed that the specific volumes of the breads increased as the green tea powder extract concentration increased. The specific volumes values for the concentrations (0.25,0.50.0.75,1.0 and control) were 3.39,3.80,3.95,5.21 and 4.45 (mL g-1), respectively. In the color analysis of the breads, it was noted that as the ratio of green tea powder extract increased, the density increased. Another important parameter in our study is DPPH and total phenolic analysis. DPPH values of breads changed from 0.54 mmol g-1 to 1.46 mmol g-1. The antioxidant value increased as the concentration of green tea powder extract increased in sourdough breads. Sourdough bread containing 1.0% green tea powder extract had the highest antioxidant value, while control bread (0.54) had the lowest value. The total phenolic content (TPC) of sourdough breads made with green tea powder extract varied from 10.67 to 104.65 ug g-1. In the results, as the concentration of green tea powder extracts increased, the total phenolic content increased. A linear relationship between DPPH and total phenolic content was found. As a result, it can be said that green tea powder extracts improve the quality of sourdough breads.

Anahtar Kelimeler

• Green tea powder extract
• Lb. plantarum
• Sourdough bread
• Antioxidant activity
• Rheology

Kaynakça

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