Kraker Üretiminde Sarı Haşhaş Ezmesi Kullanımının Bazı Fiziksel Özellikler ve Fenolik Madde Miktarı Üzerine Etkisi

Bu çalışmada, sarı haşhaş ezmesi kullanılarak kraker üretilmiş ve haşhaş ezmesinin krakerlerin bazıfiziksel özellikleri ve fenolik madde içerikleri üzerine etkileri incelenmiştir. Sarı haşhaş ezmesi (Afyon),kraker formülasyonuna %10, %20 ve %30 oranlarında ilave edilmiştir. Üretilen krakerlerin ağırlığı,yüksekliği, renk değerleri (L*, a*, b*) ve toplam fenolik madde içeriği incelenmiştir. Kraker ağırlığı veyüksekliği, sarı haşhaş ezmesi ilave edilen örneklerde kontrol örneğine kıyasla daha az bulunmuştur. Sarıhaşhaş ezmesi oranı arttıkça kraker ağırlığı ve yüksekliği azalmıştır. Kraker rengi, sarı haşhaş ezmesikatılan örneklerde daha koyudur. Sarı haşhaş ezmesi oranı arttıkça renkte koyuluk artmıştır. Sarı haşhaşezmesi oranı arttıkça L* değeri azalmış, a* ve b* değerleri ise artmıştır. Toplam fenolik madde miktarı,sarı haşhaş ezmesi ilave edilen örneklerde kontrol örneğine kıyasla daha fazla belirlenmiştir. Sarı haşhaşezmesi oranı arttıkça toplam fenolik madde miktarı artmıştır.

Effect of Utilization of Ground Yellow Poppy Seed in Cracker Production on Some Physical Properties and Phenolic Content

In this study, crackers were produced by using ground yellow poppy seed and effects of ground yellow poppy seed on some physical properties and phenolic contents of the crackers were examined. Ground yellow poppy seed (Afyon) was added to the cracker formulation at the ratios of 10%, 20% and 30%. The weight, height, color values (L *, a *, b *) and total phenolic content of the crackers produced were examined. The weight and height of crackers were found to be less in the samples including ground yellow poppy seed than in the control sample. As the ratio of ground yellow poppy seed increased, cracker weight and height decreased. Color of the samples including ground yellow poppy seed are darker. As the ratio of ground yellow poppy seed increased, the darkness increased. As the ratio of ground yellow poppy seed increased, L * value decreased and a * and b * values increased. Total phenolic content was determined more in the samples including ground yellow poppy seed than in the control sample. As the ratio of ground yellow poppy seed increased, total phenolic content increased..

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