Karbon Kaynağı Olarak Atık Ekmeklerin Kullanılmasıyla Elde Edilen Ksantan Gamların Teknolojik Özellikleri ve Model Gıda Olarak Pudingteki Performansı

Yıl 2019, , 402 - 411, 30.09.2019

Demet Apaydın , Ahmet Şükrü Demirci , İbrahim Palabıyık , Mustafa Mirik , Tuncay Gümüş

https://doi.org/10.33462/jotaf.582721

Cited By: 3

Öz

Atık ekmekleri değerlendirmek ve toplam ürün
maliyetini azaltmak için karbon kaynağı olarak atık ekmek hidrolizatının
kullanılmasıyla çeşitli Xanthomonas türleri
tarafından üretilen ksantan gamların sulu çözeltilerinin teknolojik özellikleri
incenlenmiş ve ticari ksantan gam ile karşılaştırılmıştır. E      n yüksek su tutma kapasitesi ticari
ksantan gamda tespit edilirken, yağ tutma kapasitesinin X. campestris DSM 19000 and X.
axonopodis pv. begoniae tarafından
üretilen gamlarda ticari gamdan daha yüksek olduğu saptanmıştır. Üretilen
gamlarla puding örnekleri hazırlanmıştır ve Ostwald de Waele modeline göre
pudinglerin davranışı başarıyla tanımlanmıştır. En yüksek K değeri gam ilave
edilmeyen örneklerde 161.2
Pa.sⁿ olarak elde edilmiş olup bunu sırasıyla X. axonopodis pv.begoniae
ve X. hortorum pv.pelargonii tarafından üretilen gamların
ilave edildiği örnekler 139.3 Pa.sⁿ ve 133.2 Pa.sⁿ
değerleri ile takip etmiştir. n değerleri 0,12 ile 0,49 arasında değişmiş olup
gam ilavesi ile artmıştır. Sonuç olarak 
bu çalışma, X.
axonopodispv. begoniae ve X.
hortorum pv. pelargonii izolatları tarafından,
substrat olarak atık
ekmeğin kullanılmasıyla üretilen gamlarla hazırlanan puding
örneklerinin açısal frekansa ve kayma hızına daha dayanıklı olduğu ve bu
örneklerin daha sağlam bir jel yapısına sahip olduğunu göstermiştir.

Anahtar Kelimeler

ksantan, atık ekmek, Xanthomonas türleri, viskozite, puding, teknolojik özellikler

Proje Numarası

TOVAG-114O429

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food

Öz

Technological properties of aqueous solutions of
xanthan gums produced by various Xanthomonas
species using waste bread (WB) hydrolyzate as a carbon source to reduce the
overall product cost and to utilize waste bread were investigated
and compared with commercial xanthan gum. While the highest water
holding capacity was detected in the commercial xanthan gum, oil holding
capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the
gums obtained and Ostwald de Waele model was successfully described the
behavior. The highest K value were obtained by the sample without gum addition as 161.2 Pa.sⁿ,
this was followed by the sample with the gum from X. axonopodis pv.begoniae
with 139.3 Pa.sⁿ and X.
hortorum pv.pelargonii with 133.2
Pa.sⁿ . n values varied between 0.12 and 0.49 and increased with the
addition of the gum. Therefore,
this study showed that the
pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were
found to be more resistant to shear rate and angular frequency and had a more
robust gel structure. 

Anahtar Kelimeler

xanthan, waste bread, Xanthomonas species, viscosity, pudding, technological properties

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TUBITAK)

Proje Numarası

TOVAG-114O429

Teşekkür

We thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-114O429).

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