Buğday Ruseymi ve Fitaz İlavesiyle Besin Değeri Yüksek Yoğurt Üretimi

Yıl 2003, Cilt: 17 Sayı: 32, 57 - 63, 25.12.2003

Serpil Yalçınkaya Ahmet Ayar Adem Elgün

Öz

Bu arastirmada besin degeri yüksek bugday ruseymi katkisi ile yogurdun zenginlestirilmesi amaçlanmistir. Ruseym örnekleri
ham tadin uzaklasmasi için 250° C de 15 dakika kavrulmustur. Ruseym ilavesi kurumadde, kül, protein ile toplam ve
HCl asitte çözünebilen Ca, Mg, Zn, Fe ve P degerlerini arttirmistir. Fitaz ilaveli örneklerde HCl asitte çözünebilen mineral
madde degeri hem fitaz ilavesizlerden hem de kontrolden daha yüksek bulunmustur (P<0.01). Fitazin fitik asidi parçalayarak
çözünebilen mineral madde degerini arttirdigi görülmüstür. Ruseym ilaveli yogurtlarda toplam bakteri ve laktik asit bakterilerinin
sayisi da kontrol grubuna göre daha yüksek çikmistir.Ilave edilen ruseymler normal yogurdun duyusal özelliklerini
olumsuz yönde etkilemistir. Bugday ruseymi ve fitaz ilaveli yogurtlar Ca, Mg, Zn, Fe ve P un iyi bir kaynagidir.

Anahtar Kelimeler

Yogurt, bugday ruseymi, fitaz, besin degeri

Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition

Öz

In this study, germs added in yoghurts for increasig of nutrient value. The germ samples were toasted at 250° C for 15
minutes to remove the raw taste prior to addition. Total solids, ash, protein, and total and HCl-soluble mineral (Ca, Mg, Zn,
Fe and P) concentrations were increased by the addition of the germ. The HCl-soluble mineral content of phytasesupplemented
samples were higher than control yogurts and the yogurts without phytase (P<0.01). The additiron of phytase
increased mineral solubility in addition to presumably lowering the phyhtic acid content. The total microorganisms and
lactic acid bacteria in germ-added into yogurts were the higher than that of the control sample. The germs had negatively
affected the organopleptic characteristics. Wheat germ-supplemented yoghurts constituted a good source of Ca, Mg, Zn, Fe
and P.

Anahtar Kelimeler

Yogurt, wheat germ, phytase, nutritional value