Investigation of the Potential Usage of Pomegranate Seed Flour in the Beef Patties

Sığır eti köftelerinde nar çekirdeğinin kullanım potansiyelini belirlemek amacıyla nar çekirdeği ununun (NÇ; %0, 1, 2, 3), sığır eti köftelerinin fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Köfteler, sığır eti, sığır et yağı ve baharatlar kullanılarak elde yapılmıştır. Köftelerin pişirilmesinde elektrikli ızgara türü bir ısıtıcı kullanılmıştır. Çiğ sığır eti köftelerinde, makro gıda bileşenlerinin oranları, pH ve enstrümental renk değerleri belirlenmiştir. Pişmiş köftelerde ise, makro gıda bileşenlerinin oranları, pH, çap küçülmesi, pişirme verimi ve duyusal analizler yapılmıştır. Çiğ köftelerde NÇ oranının artması, nem, L ve b değerlerinin azalmasına neden olmuştur. Ayrıca, NÇ ilavesi pişmiş köftelerin nem değerlerini düşürürken, çap küçülmesini kısmen engellemiştir. Bununla birlikte, NÇ ilavesi sığır eti köftelerinin duyusal özellikleri üzerinde önemli bir farklılığa neden olmamıştır

Sığır Eti Köftelerinde Nar Çekirdeği Ununun Kullanım Potansiyelinin Araştırılması

In order to determine the potential usage of pomegranate seeds in the beef patties, the effects of pomegranate seed flour (PSF; 0, 1, 2, 3%) on the physical, chemical, and sensory properties of beef patties were investigated. Patties were prepared using beef, beef fat, and spices. They were produced as handmade. Raw beef patties were cooked on a preheated electric grill. Effects of the PSF on the proximate composition, pH and instrumental colour values of raw beef patties were determined. Moreover, dimension reduction, cooking yield and sensory properties of cooked beef patties were studied. Increasing amounts of PSF in the raw beef patties decreased moisture, L and b values. Moreover, the addition of PSF decreased moisture and dimension reduction values of cooked beef patties. The addition of PSF did not cause a significant difference on the sensory properties of beef patties

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Adıyaman Üniversitesi Fen Bilimleri Dergisi-Cover

Yayın Aralığı: Yılda 2 Sayı
Başlangıç: 2011
Yayıncı: Adıyaman Üniversitesi

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