Glutensiz granola üretimi ve zerdaçal (Curcuma longa L.) ve mahlep (Prunus mahaleb L.) ilavesinin antioksidan özelliklere etkisi
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Date
2019-01-29
Authors
Güngör, Gizem
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu tez çalışmasında, i) çölyak hastalarının tüketimlerine uygun, glutensiz granola formülasyonlarının geliştirilmesi, ii) zerdeçal ve mahlep ilavesiyle, fonksiyonel özelliklerin arttırılması ve iii) böylece fonksiyonel özelliklere sahip, glutensiz fonksiyonel bir granola ile kahvaltılık tahıl alternatifi kazandırılması hedeflenmiştir. Bu amaçla, granola formülünde, yulaf yerine pirinç patlağı kullanılmıştır. Ayrıca ön denemelerle belirlenen oranlarda (% 2.5 ve 5) zerdeçal ve mahlep tozu ayrı ayrı ve kombinasyon şeklinde ilave edilmiştir. Zerdeçal ve mahlep ilavelerinin, glutensiz granolanın fiziksel özelliklerine, toplam fenolik madde ve antioksidan aktivite gibi fonksiyonel özelliklerine ve duyusal kalitesi üzerine etkisi araştırılmıştır. Zerdeçal oranı artıkça, granolaların renkleri, kontrole göre daha sarımsı olmuştur. Mahlep ilavesi ise renkte koyulaşmaya neden olmuştur. Mahlep ve zerdeçal katkıları, granola örneklerinin fenolik madde miktarlarını, kontrole göre yükseltmiştir. Katkı oranı arttıkça, fenolik madde içerikleri de, doğrusal bir şekilde artmıştır. %2.5 ve %5 oranında zerdeçal ve mahlep katkısı ile üretilen granolaların, tüm duyusal analiz parametrelerinden, 5.00 ve üzeri puan aldığı ve kabul edilebilir niteliklere sahip olduğu gözlenmiştir. Sonuç olarak; zerdeçal ve mahlep ilaveleri ile çölyak hastaları için yeni, fonksiyonel kahvaltılık tahıl alternatifleri üretilmiştir. Yüksek fenolik madde içeriğine ve antioksidan aktiviteye sahip olan bu glutensiz granolaların, fonksiyonel ve glutensiz ürünler pazarına katkıda bulunacağı düşünülmektedir.
In this thesis, it is aimed i) to develop gluten free granola formulations suitable for consumption of celiac patients, ii) to increase the functional properties by the addition of turmeric and mahaleb powder, and iii) to give a new alternative product to breakfast cereals with a gluten free functional granola. For this purpose, in the granola formula, puffed rice is used instead of oat. In addition, turmeric and mahaleb powder were added separately and in combination at the rates determined by preliminary trials (2.5% and 5%). The effects of turmeric and mahaleb powder on the physical characteristics, functional properties such as phenolic content and antioxidant activity, and sensory quality of gluten free granola were investigated. As the ratio of turmeric increased, the colors of the granolas were more yellowish than the control. The addition of mahaleb caused a darkening of the color. Mahaleb and turmeric additives increased the phenolic contents of granola samples compared to control. As the contribution ratio increased, the phenolic content increased in a linear manner. It was observed that the granolas produced with the supplementation of turmeric and mahaleb powders received scores of 5 and above from all sensorial parameters and had acceptable qualities. As a result; new functional breakfast cereal alternatives with the addition of turmeric and mahaleb powders were produced for celiac patients. It is thought that these gluten-free granolas having high phenolic content and antioxidant activity will contribute to the market of functional and gluten-free products.
In this thesis, it is aimed i) to develop gluten free granola formulations suitable for consumption of celiac patients, ii) to increase the functional properties by the addition of turmeric and mahaleb powder, and iii) to give a new alternative product to breakfast cereals with a gluten free functional granola. For this purpose, in the granola formula, puffed rice is used instead of oat. In addition, turmeric and mahaleb powder were added separately and in combination at the rates determined by preliminary trials (2.5% and 5%). The effects of turmeric and mahaleb powder on the physical characteristics, functional properties such as phenolic content and antioxidant activity, and sensory quality of gluten free granola were investigated. As the ratio of turmeric increased, the colors of the granolas were more yellowish than the control. The addition of mahaleb caused a darkening of the color. Mahaleb and turmeric additives increased the phenolic contents of granola samples compared to control. As the contribution ratio increased, the phenolic content increased in a linear manner. It was observed that the granolas produced with the supplementation of turmeric and mahaleb powders received scores of 5 and above from all sensorial parameters and had acceptable qualities. As a result; new functional breakfast cereal alternatives with the addition of turmeric and mahaleb powders were produced for celiac patients. It is thought that these gluten-free granolas having high phenolic content and antioxidant activity will contribute to the market of functional and gluten-free products.
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Keywords
Granola, Glutensiz, Zerdeçal, Mahlep, Pirinç patlağı, Gluten-free, Turmeric, Mahaleb, Puffed rice
Citation
Güngör, G. (2019). Glutensiz granola üretimi ve zerdaçal (Curcuma longa L.) ve mahlep (Prunus mahaleb L.) ilavesinin antioksidan özelliklere etkisi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi. Fen Bilimleri Enstitüsü.