İlyas ÇELİK, Fatma IŞIK, Yusuf YILMAZ

18434

Fonksiyonel Bir Bileşen Olarak Buğday Kepeği Đçeren Tarhana’nın Kimyasal, Reolojik ve Duyusal Özellikleri

Tarhana Türkiye ve Orta Doğu’da yaygın olarak tüketilen fermente bir gıdadır. Buğday kepeğinin diyet lifi olarak tarhanaya ilavesi katma değeri yüksek fonksiyonel gıdaların geliştirilmesine katkıda bulunabilir. Bu çalışmada buğday unu kısmen buğday kepeği ile %20 ve 40 oranında ikame edilmiş ve tarhana çorbalarının kimyasal, reolojik ve duyusal özellikleri araştırılmıştır. Altı gün fermantasyonu sonrasında tarhana hamur örneklerinin pH değerleri benzer bulunmuştur yaklaşık 3.8 . Tarhana formülasyonundaki buğday ununun kepekle %40 oranında ikame edilmesi toz tarhana örneklerinin ham lif içeriğini kuru madde bazında %0.6’dan 4.3’e yükseltmiştir. Tarhana örneklerinin akış davranış indeks değerleri 0.45-0.65 aralığında bulunmuş olup, tarhana çorbalarının çalışılan sıcaklıklarda psödoplastik davranış gösterdiği anlamına gelmektedir. Kontrol örnekleriyle kıyaslandığında, buğday kepekli tarhanaların akış davranış indeksleri daha düşük bulunmuştur. Panelistler kontrol ve %20 buğday kepeği ikameli çorbaları eşit şekilde beğenmişler, ancak formülasyonda %40 kepek içeren tarhanayı beğenmemişlerdir. Çalışma sonuçları buğday kepeğinin fonksiyonel bir gıda geliştirmek amacıyla diyet kaynağı olarak tarhanaya ilave edilebileceğini, fakat tüketici kabul edilebilirliğinin formülasyondaki buğday kepeği miktarını sınırlandırmada önemli bir faktör olduğunu göstermiştir
Anahtar Kelimeler:

Tarhana, Buğday kepeği, Lif, Fonksiyonel gıda

Chemical, Rheological and Sensory Properties of Tarhana with Wheat Bran as a Functional Constituent

Tarhana is a fermented food widely consumed in Turkey and the Middle East. Addition of wheat bran as a source of dietary fiber to tarhana contributes to the development of value-added functional foods. In this study, wheat flour was partially 20 and 40% substituted with wheat bran, and chemical, rheological and sensory properties of tarhana soups were determined. All tarhana dough samples had similar pH values about 3.8 after six days of fermentation. The substitution of wheat flour with wheat bran in tarhana formulation at a 40% level significantly increased the crude fiber contents of tarhana powders from about 0.6 to 4.3% on dry basis. Flow behavior indices of tarhana samples ranged from 0.45 to 0.65, indicating that all tarhana soup samples exhibited pseudoplastic behavior over the temperatures studied. Lower flow behavior indices were found for tarhanas with wheat bran than control tarhanas. Panelists equally liked tarhana soups with wheat bran substituting 20% of flour and control tarhana soups, while disliking tarhana soups with wheat bran substituting 40% of flour in formulation. Results indicated that wheat bran can be added to tarhana as a source of dietary fiber to develop a functional food; however, consumer acceptability is a key factor restricting the amount of wheat bran in formulation
Keywords:

Tarhana, Wheat bran, Fiber, Functional food,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
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