Glutensiz bisküvi üretiminde badem unu ve stevya kullanımı
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Date
2019-02-25
Authors
Yıldız, Elif
Journal Title
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Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu tez çalışması kapsamında çölyak ve çölyak dışı gluten duyarlılığı olan hastaların tüketimlerine uygun, buğday unu içeriği yerine pirinç unu (PU) kullanılarak ve pirinç ununun % 10, 20, 30 oranlarında badem unu (BAU) ile; sakaroz içeriği 25 ve 50 (% eşdeğer tatlılık bazında) oranlarında, stevya ile ikame edilerek glutensiz ve enerjisi azaltılmış bisküvi üretilmiştir. Üretimde kullanılan PU ve BAU'nun nem, kül, toplam protein, toplam ham yağ, toplam diyet lifi ve gluten içeriği belirlenmiştir. Üretimi yapılan bisküvilerin; kimyasal özellikleri (% nem, kül, toplam protein, toplam yağ, toplam diyet lifi ve gluten içeriği), renk özellikleri (L*, a*, b* değerleri), pişme özellikleri (kalınlık ve çap ölçümü, bisküvi yayılma oranı, tekstürel sertlik) ve duyusal özellikleri (Renk, koku, gevreklik/ağızda dağılma, dişe yapışma, tat ve genel beğeni açısından) belirlenmiştir. Bisküvi üretiminde kullanılan BAU nem içeriği PU'na göre daha düşük; toplam kül, ham protein, ham yağ ve toplam diyet lifi içerikleri daha yüksek bulunmuştur. Her iki unda da gluten (gliadin) içeriğine rastlanmamıştır. Üretilen bisküvi örneklerinin nem içeriği BAU ve stevya artışı ile azalmıştır. Bunu yanısıra, kül, toplam protein, toplam yağ ve toplam diyet lifi içerikleri ise artmaktadır. Hammaddelerde olduğu gibi bisküvilerde de gluten (gliadin) içeriğine rastlanmamıştır. Bisküvi fiziksel özellikleri değerlendirildiğinde, BAU içeriği arttıkça, bisküvi kalınlığı artarken, çapı azalmıştır. Stevya ilavesi ise; çap, kalınlık ve yayılma oranında azalmaya sebep olmuştur. Bisküvi renk değerleri incelendiğinde ise, BAU ilavesi ile doğrusal olarak, L* ve b* değerleri artarken; a* değerleri azalmıştır. Stevya ilavesi ile BAU'nda olduğu gibi L* ve b* değerleri artarken; a* değerleri azalmıştır. Duyusal değerlendirme sonucuna göre, BAU artışı ile panelistlerin beğeni artış göstermiştir. Stevyanın tadı, panelistlerce, sakarozun alışılmış tadından farklı bulunmuştur. % 100 sakaroz ve % 100 PU içeren örnek en beğenilen örnek olmuş, BAU ilaveli bisküviler PU ilaveli bisküvilerden daha fazla beğenilmiştir. Sonuç olarak; bisküvi formulasyonlarında, pirinç ununa ilave olarak badem unu kullanılması, glutensiz ürünlerin tüketici beğenisini azaltan olumsuz duyusal özelliklerinin giderilmesini ve kabul edilebilir niteliklerde ürün eldesini sağlayabilmektedir.
Within the scope of this thesis was producing gluten-free and energy-reduced biscuits appropriate for consumption of patients with celiac and gluten-sensitive gluten, by using rice wheat flour instead of wheat flour and replacing rice flour with almond flour (10, 20, 30 % levels); substitution sucrose content with stevia 25 and 50 % (equivalent to equivalent sweetness). Moisture, ash, total protein, total crude oil, total dietary fiber and gluten content of rice flour and almond flour used in biscuit production were determined. Chemical properties (% humidity, ash, total protein, total crude fat total dietary fiber and gluten content), color properties (L*, a*, b* values), baking properties (thickness and diameter measurement, biscuit propagation rate, textural hardness) and sensory properties (In terms of color, odor, friability/distribution in the mouth, adherence to teeth, taste and general taste) of produced biscuits were evaluated. % moisture content of almond flour used in biscuit production is lower than rice flour, while total ash, crude protein, crude fat and total dietary fiber contents were higher. There was no gluten (gliadin) content in either flour. The moisture content of the biscuit samples was decreased with the higher levesl of almond flour and stevia. In addition, ash, total protein, total fat and total dietary fiber contents were increase. Gluten (gliadin) content was not found in biscuits as in rice and almond flours. When the physical properties of biscuits were evaluated, as the almond flour content increased, biscuit thickness increased and diameter decreased. With addition of stevia powder; diameter, thickness and spread rate were decreased. According to color measurements; L * and b * values increased linearly with almond flour addition; a * values were decreased and stevia addition show the same effect. According to the results of sensory evaluation, increasing levels of almond flour showed higher points. The taste of stevia was found different from the usual taste of sucrose by panellists, the sample with 100 % saccharose and 100% almond flour was the most liked sample. As a result; In biscuit formulations, the use of almond flour in addition to rice flour can eliminate the negative sensory properties of gluten-free products which reduce consumer appreciation and provide acceptable product yields.
Within the scope of this thesis was producing gluten-free and energy-reduced biscuits appropriate for consumption of patients with celiac and gluten-sensitive gluten, by using rice wheat flour instead of wheat flour and replacing rice flour with almond flour (10, 20, 30 % levels); substitution sucrose content with stevia 25 and 50 % (equivalent to equivalent sweetness). Moisture, ash, total protein, total crude oil, total dietary fiber and gluten content of rice flour and almond flour used in biscuit production were determined. Chemical properties (% humidity, ash, total protein, total crude fat total dietary fiber and gluten content), color properties (L*, a*, b* values), baking properties (thickness and diameter measurement, biscuit propagation rate, textural hardness) and sensory properties (In terms of color, odor, friability/distribution in the mouth, adherence to teeth, taste and general taste) of produced biscuits were evaluated. % moisture content of almond flour used in biscuit production is lower than rice flour, while total ash, crude protein, crude fat and total dietary fiber contents were higher. There was no gluten (gliadin) content in either flour. The moisture content of the biscuit samples was decreased with the higher levesl of almond flour and stevia. In addition, ash, total protein, total fat and total dietary fiber contents were increase. Gluten (gliadin) content was not found in biscuits as in rice and almond flours. When the physical properties of biscuits were evaluated, as the almond flour content increased, biscuit thickness increased and diameter decreased. With addition of stevia powder; diameter, thickness and spread rate were decreased. According to color measurements; L * and b * values increased linearly with almond flour addition; a * values were decreased and stevia addition show the same effect. According to the results of sensory evaluation, increasing levels of almond flour showed higher points. The taste of stevia was found different from the usual taste of sucrose by panellists, the sample with 100 % saccharose and 100% almond flour was the most liked sample. As a result; In biscuit formulations, the use of almond flour in addition to rice flour can eliminate the negative sensory properties of gluten-free products which reduce consumer appreciation and provide acceptable product yields.
Description
Keywords
Bisküvi, Badem unu, Stevya, Çölyak, Gluten, Cookie, Stevia, Gluten, Cceliac, Almond flour
Citation
Yıldız, E. (2019). Glutensiz bisküvi üretiminde badem unu ve stevya kullanımı. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.