EZGİ ÖZGÖREN, HATİCE BETÜL KAPLAN, SENEM TÜFEKÇİ

CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ

Bu çalışmada farklı oranlarda chia tohumu kullanılarak üretilen galetaların bazı kimyasal ve fiziksel özelliklerinde meydana gelen değişimler araştırılmıştır. Galeta örnekleri chia tohumu ilave edilmeyen (kontrol), %5 ve %10 oranında chia tohumu ilave edilen örnekler olmak üzere üç şekilde üretilmiştir. Chia ilaveli ve ilavesiz galeta örneklerinde genel kimyasal kompozisyon, antioksidan aktivite, toplam fenolik madde miktarı, renk, ağırlık kaybı ve duyusal analizler yapılmıştır. Chia tohumu ilavesi ile örneklerin kül, yağ ve protein içeriklerinin arttığı gözlemlenmiştir. pH değerlerinin de chia tohumu ilavesi ile birlikte istatistiksel olarak anlamlı düzeyde arttığı belirlenmiştir (p˂0.05). Pişirme süresince gerçekleşen toplam ağırlık kaybı chia tohumu ilaveli ve ilavesiz örnekler arasında farklılık göstermemektedir (p˃0.05). Chia tohumu ilaveli galeta hamuru örneklerinde a ve b değerleri kontrol örneklerine göre istatistiksel açıdan anlamlı bir azalış gösterirken, pişmiş galetalarda anlamlı bir farklılık tespit edilmemiştir. %10 chia tohumu ilave edilen örnekte kontrol örneğinin 2.20 katı antioksidan aktivite belirlenmiştir. Zenginleştirilmiş örneklerde toplam fenolik madde miktarının istatistiksel olarak anlamlı seviyede arttığı tespit edilmiştir (p˂0.05). Örneklerin duyusal değerlendirmesinde en yüksek puanı %10 chia tohumu ilaveli galeta örneği almıştır. Sonuç olarak, chia tohumu ilavesinin galeta örneklerinin kimyasal ve fiziksel özellikleri üzerinde olumlu bir etkisinin olduğu belirlenmiştir. Ayrıca duyusal değerlendirme sonuçlarına göre chia ilavesinin örneklerin kabul edilebilirliğini arttırdığı tespit edilmiştir.

SOME CHEMICAL AND PHYSICAL PROPERTIES OF BREADSTICKS PRODUCED BY USING CHIA SEED

In this study, changes in some chemical and physical properties of breadsticks produced by using chia seed at different ratios were investigated. Breadstick samples were produced in three forms as; non-supplemented (control), chia seed supplemented at 5% and 10% ratios. General chemical composition, antioxidant activity, total phenolic content, color, weight loss and sensory analysis were performed in chia seed supplemented and non-supplemented breadstick samples. It was observed that ash, fat and protein content of samples were increased with chia seed addition. It was also determined that the pH values were significantly increased with the addition of chia seed (p˂0.05). Weight loss during baking shows no difference between chia seed supplemented and non-supplemented samples (p˃0.05). The values of a and b of chia seed supplemented breadstick dough samples were statistically decreased compared to control samples while a significant difference was not found between baked samples. Total antioxidant activity was determined 2.20 times of control sample for 10% chia seed supplemented breadstick sample. It was determined that total phenolic content of enriched samples was increased statistically significant (p˂0.05). The highest score in the sensory evaluation of breadstick samples was obtained by 10% chia seed supplemented sample. In conclusion, it was determined that the addition of chia seed has positive effect on chemical and physical properties of breadstick samples. In addition, it was found that acceptability of samples were increased with chia seed supplementation according to the results of sensory evaluation.

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