Yağı azaltılmış bisküvi üretimi
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Date
2018-05-10
Authors
Çiftçi, Sevgi
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, karbonhidrat bazlı yağ ikamesi olarak kestane ve keçiboynuzu unları şortening ile yer değiştirme esasına göre %25 ve %50 (ağırlık / ağırlık) oranlarında kullanılmıştır. Yüksek lif içeriğine sahip olan kestane ve keçiboynuzu unu kullanarak, bisküvide yağının azaltılmasından kaynaklanan kalite kayıplarının giderilmesi, amaçlanmıştır. Kontrol örneği ise kestane unu ve keçiboynuzu unu ilave edilmeksizin sadece %100 şortening kullanılarak üretilmiştir. Kestane ve keçiboynuzu unu oranlarının artışı ile bisküvilerin nem içerikleri artmıştır. Kestane unu ve keçiboynuzu ununun artışına paralel olarak, bisküvilerin toplam diyet lif miktarlarında önemli düzeyde (p≤0.05) artış gözlenmiştir. Kestane unu ve keçiboynuzu unu katkılı bisküvilerin, çapları ve yayılma oranları, kontrole göre azalırken, kalınlıkları önemsiz düzeyde (p≤0.05) artmıştır. Bisküvilere ilave edilen kestane unu ve keçiboynuzu unu oranının artmasıyla, kontrole göre bisküvilerin sertliklerinde artış, parlaklığında ise azalma meydana gelmiştir. Sonuç olarak, şortening miktarının % 25 ve % 50'ye kadar düşürüldüğü formülasyonlarda, KU ve KBU ilavelerinin, önemli ölçüde kalite kaybı olmaksızın, kabul edilebilir duyusal özelliklere sahip bisküvi eldesi sağladığı belirlenmiştir. Karbonhidrat bazlı yağ ikame maddesi olarak kestane ve keçiboynuzu ununun, başta unlu mamuller olmak üzere, çeşitli gıda maddelerinde kullanılma imkanının, yüksek olduğu ve böylece fonksiyonel gıda pazarına katkı sağlayacağı söylenebilir.
In this study, shortening content in a cookie formulation was reduced at 25 and 50% and replaced with chestnut flour and carob flour as carbohydrate-based fat replacers. It is aimed to eliminate the quality losses of cookie caused by reducing the shortening using chestnut and carob flours with high fiber content. The control sample was prerared using 100% shortening without chestnut and carob flours. As the chestnut flour and carob flour ratios increased, the moisture content of the cookies increased. A significant increase (p≤0.05) in the total dietary fiber contents of cookies was observed with the increase of chestnut and carob flours in the formulation. While the diameter and spreading ratios of the cookies with chestnut and carob flours decreased compared to the control, their thickness increased insignificantly (p≤0.05). As the ratio of chestnut and carob flours increased, hardness of the cookies increased and brightness decreased, compared to the control. As a result, in the cookies, where the amount of shortening was reduced as high as 25 and 50%, it was determined that the KU and KBU additions provide cookies with acceptable sensory properties without significant loss of quality. It can be said that chestnut and carob flours as carbohydrate-based fat replacers can be used in various foodstuffs, especially bakery products, so that they will contribute to the functional food market.
In this study, shortening content in a cookie formulation was reduced at 25 and 50% and replaced with chestnut flour and carob flour as carbohydrate-based fat replacers. It is aimed to eliminate the quality losses of cookie caused by reducing the shortening using chestnut and carob flours with high fiber content. The control sample was prerared using 100% shortening without chestnut and carob flours. As the chestnut flour and carob flour ratios increased, the moisture content of the cookies increased. A significant increase (p≤0.05) in the total dietary fiber contents of cookies was observed with the increase of chestnut and carob flours in the formulation. While the diameter and spreading ratios of the cookies with chestnut and carob flours decreased compared to the control, their thickness increased insignificantly (p≤0.05). As the ratio of chestnut and carob flours increased, hardness of the cookies increased and brightness decreased, compared to the control. As a result, in the cookies, where the amount of shortening was reduced as high as 25 and 50%, it was determined that the KU and KBU additions provide cookies with acceptable sensory properties without significant loss of quality. It can be said that chestnut and carob flours as carbohydrate-based fat replacers can be used in various foodstuffs, especially bakery products, so that they will contribute to the functional food market.
Description
Keywords
Bisküvi, Keçiboynuzu unu, Kestane unu, Yağ ikamesİ, Cookie, Chesnut flour, Carob flour, Fat replacer
Citation
Çiftçi, S. (2018). Yağı azaltılmış bisküvi üretimi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.