Haşhaş ezmesi çeşidinin bisküvi kalite karakteristikleri üzerine etkisi

Bu çalışmanın amacı, haşhaş tohumu ezmesi çeşidinin bisküvi kalite karakteristikleri ve renk değerleri üzerine etkisinin araştırılmasıdır. Afyonda üretilen beyaz haşhaş tohumu ezmesi, sarı haşhaş tohumu ezmesi ve gri haşhaş tohumu ezmesi bu çalışmada kullanılmıştır. Haşhaş tohumu ezmesi beyaz, sarı, gri , bisküvi formülasyonuna %10 oranında katılmıştır. Haşhaş tohumu ezmesi beyaz, sarı, gri içeren bisküvilerin kalite karakteristikleri ağırlık, çap, kalınlık, yayılma oranı ve renk değerleri L*, a*, b* belirlenmiş ve haşhaş tohumu ezmesi içermeyen bisküvinin kalite karakteristikleri ve renk değerleri ile kıyaslanmıştır. Haşhaş tohumu ezmesi içeren bisküvilerin ağırlığı, çapı ve yayılma oranı, istatistiksel olarak haşhaş tohumu ezmesi içermeyen bisküvinin ağırlık, çapı ve yayılma oranından yüksek bulunmuştur. Haşhaş tohumu ezmesi içermeyen bisküvi, haşhaş tohumu ezmesi içeren bisküviler ile istatistiksel olarak benzer kalınlık değerine sahiptir. Beyaz haşhaş tohumu ezmesi, bisküvinin parlaklığında artışa neden olmuştur. Sarı haşhaş tohumu ezmesi içeren bisküvinin kırmızılık değeri, istatistiksel olarak haşhaş tohumu ezmesi içermeyen bisküvinin kırmızılık değerine benzer bulunmuştur. Haşhaş tohumu ezmesi içermeyen bisküvinin sarılık değeri, beyaz haşhaş tohumu ezmesi veya sarı haşhaş tohumu ezmesi içeren bisküvilerin sarılık değerinden istatistiksel olarak farklı değildir. Yüksek yayılma oranı ve haşhaş tohumu ezmesi içermeyen bisküviye benzer renk değerlerinden dolayı sarı haşhaş tohumu ezmesi içeren bisküvinin en iyi kalitede olduğu belirlenmiştir

Effects of ground poppy seed type on quality characteristics of biscuit

The objective of this study is to investigate the effects of types of ground poppy seed on quality characteristics and color values of biscuit. Ground white poppy seed, ground yellow poppy seed and ground gray poppy seed produced in Afyon, were used in this study. Ground poppy seed white, yellow or gray was added to biscuit formulation at the level of 10%. Quality characteristics weight, diameter, thickness, spread ratio and color values L*, a*, b* of biscuits including ground poppy seed white, yellow, gray were determined and compared with those of biscuit not including ground poppy seed. Weight, diameter and spread ratio of biscuits including ground poppy seed were significantly higher than those of biscuit not including ground poppy seed. Biscuit not including ground poppy seed had statistically similar thickness with biscuits including ground poppy seed. Ground white poppy seed caused an increase in lightness of biscuit. Redness of biscuit including ground yellow poppy seed was statistically similar to that of biscuit not including ground poppy seed. Yellowness of biscuit not including ground poppy seed was not statistically different from that of biscuit including ground white poppy seed or ground yellow poppy seed. Biscuit including ground yellow poppy seed had the best quality due to having high spread ratio and similar color values to biscuit not including ground poppy seed

Keywords:

Poppy seed, biscuit quality,

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