Arı Poleni ile Zenginleştirilmiş Noodle Üretimi: Fırında Kurutma ve Kızartma Yöntemlerinin Kimyasal, Fonksiyonel ve Duyusal Özellikler Üzerine Etkisi

Öz

Bu çalışmada, arı poleninin noodle formülasyonlarında fonksiyonel bir bileşen olarak kullanılabilirliği ve farklı kurutma yöntemlerinin ürün kalitesi üzerindeki etkileri araştırılmıştır. Temel formülasyonda buğday unu kullanılan noodle hamuruna kuru madde üzerinden %0 (kontrol), %5, %10, %15 ve %20 düzeylerinde arı poleni ilave edilmiş; elde edilen noodle kekleri fırında kurutma ve derin yağda kızartma yöntemleriyle proses edilmiştir. Ürünlerde nem, protein, yağ ve toplam diyet lifi tayini ile yaklaşık bileşim belirlenmiş; toplam fenolik madde içeriği (TPC) ve antioksidan kapasite (DPPH) ölçümleriyle arı poleni ilavesinin fonksiyonel özelliklere etkisi değerlendirilmiştir. Ayrıca renk (L*, a*, b*), tekstür profil analizi (sertlik, esneklik, çiğnenebilirlik), pişme özellikleri (pişme süresi, pişme kaybı, su alma oranı) ve kızartılmış örneklerde yağ oksidasyonu (peroksit sayısı, TBARS) incelenmiştir. Duyusal değerlendirme, 9 puanlı hedonik skala kullanılarak renk, koku, tat, tekstür ve genel beğeni parametreleri üzerinden gerçekleştirilmiştir. Arı poleni ilavesi, noodle ürünlerinin protein, diyet lifi, toplam fenolik madde içeriği ve antioksidan kapasitesini anlamlı düzeyde artırmış; ancak %20 ikame düzeyinde renk koyulaşması, artan sertlik ve hafif bitkisel tat algısı nedeniyle duyusal kabulde kısmi azalma gözlenmiştir. Fırında kurutulmuş noodle’lar kızartılmış örneklere kıyasla daha düşük yağ içeriği ve daha yüksek fenolik bileşik düzeyleri sergilerken, kızartılmış ürünler gevreklik ve aroma bakımından daha yüksek duyusal beğeni almıştır. Genel olarak, %10–15 arı poleni ikame seviyesi, kimyasal ve fonksiyonel zenginleşme ile duyusal kabul arasında dengeli bir kombinasyon sunmuştur. Bu bulgular, arı poleninin fonksiyonel bileşen olarak noodle sistemlerine teknolojik açıdan entegre edilebilir olduğunu ve ürün kalitesini çok boyutlu olarak iyileştirme potansiyeli taşıdığını ortaya koymaktadır. Ayrıca kurutma yönteminin seçimi, hedeflenen besinsel değer, raf stabilitesi ve tüketici beklentilerine bağlı olarak stratejik bir optimizasyon parametresi olarak değerlendirilmelidir. Gelecekte yapılacak çalışmalarda, arı poleninin biyoyararlanımı, raf ömrü stabilitesi, depolama süresince oksidatif değişimleri ve farklı tüketici segmentlerindeki kabul düzeyleri detaylı olarak incelenmelidir.

Anahtar Kelimeler

• Arı poleni
• Noodle
• Fırında kurutma
• Kızartma
• Antioksidan kapasite
• Tekstürel özellikler
• Fonksiyonel gıdalar

Destekleyen Kurum

Erişler Gıda San. ve Tic. A.Ş.

Etik Beyan

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Production of Bee Pollen-Enriched Noodles: The Effect of Oven-Drying and Frying Methods on Chemical, Functional and Sensory Properties

Öz

This study investigated the feasibility of using bee pollen as a functional ingredient in noodle formulations and the effects of different drying methods on product quality. Bee pollen was added to noodle dough made with wheat flour in the basic formulation at levels of 0% (control), 5%, 10%, 15%, and 20% based on dry matter; the resulting noodle cakes were processed using oven drying and deep-frying methods. The approximate composition of the products was determined by measuring moisture, protein, fat, and total dietary fiber; the effect of bee pollen addition on functional properties was evaluated by measuring total phenolic content (TPC) and antioxidant capacity (DPPH). In addition, color (L*, a*, b*), texture profile analysis (hardness, flexibility, chewability), cooking properties (cooking time, cooking loss, water absorption rate), and oil oxidation (peroxide value, TBARS) in fried samples were examined. Sensory evaluation was performed using a 9-point hedonic scale based on color, odor, taste, texture, and overall liking parameters. The addition of bee pollen significantly increased the protein, dietary fiber, total phenolic content, and antioxidant capacity of noodle products; however, at a 20% substitution level, a slight decrease in sensory acceptance was observed due to darkening of color, increased hardness, and a slight perception of a vegetal taste. Oven-dried noodles exhibited lower fat content and higher phenolic compound levels compared to fried samples, while fried products received higher sensory appreciation in terms of crispness and aroma. Overall, a 10–15% bee pollen substitution level offered a balanced combination of chemical and functional enrichment with sensory acceptance. These findings demonstrate that bee pollen can be technologically integrated into noodle systems as a functional ingredient and has the potential to improve product quality in multiple dimensions. Furthermore, the selection of the drying method should be considered a strategic optimization parameter based on the targeted nutritional value, shelf stability, and consumer expectations. Future studies should examine in detail the bioavailability of bee pollen, shelf life stability, oxidative changes during storage, and acceptance levels among different consumer segments.

Anahtar Kelimeler

• Bee pollen
• Noodle
• Oven drying
• Frying
• Antioxidant capacity
• Textural properties
• Functional foods

Destekleyen Kurum

Erisler Food Industry and Trade Inc

Etik Beyan

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Kaynakça

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