Özge YOLDAŞ, Çağla CALTİNOGLU-TORAMAN, İlkay ŞENSOY, Sibel KARAKAYA

EKSTRÜZYON İŞLEMİYLE ARTTIRILMIŞ BİYOERİŞİM VE KIRMIZI BİBER POSASI EKLENMİŞ EKSTRÜDE ÜRÜNLERİN KALİTE PARAMETRELERİ

Sadece biyolojik olarak erişilebilir besinler biyolojik olarak kullanılabilir ve vücut tarafından sağlığa katkıda bulunmak için kullanılabilirler. Çalışma, ekstrüzyon işleminin kırmızı biber küspesi eklenmiş ekstrüdatlarda β-kriptoksantin ve zeaksantin’in in vitro biyoerişilebilirliği üzerine etkisini araştırmayı amaçlamıştır. Ekstrüzyon işlemi, zeaksantin’in in vitro biyoerişilebilirliğini önemli ölçüde arttırmıştır, ancak β-kriptoksantin için istatistiksel olarak anlamlı bir fark izlenmemiştir. Ekstrüzyon işleminden sonra antioksidan aktiviteye sahip toplam fenolik, β-kriptoksantin ve zeaksantin içerikleri daha düşük bulunmuştur. Sertlik, genleşme, su emme ve suda çözünürlük indeks değerleri gibi fiziksel kalite parametreleri kırmızı biber küspesi ilavesinden etkilenmemiştir. Gözeneklilik azalmış ve dolayısıyla yığın yoğunluğu biraz artmıştır. Duyusal analiz, kırmızı biber küspesi ilave edilen numuneler için panelistlerin tercih puanlarının kontrolden farklı olmadığını göstermiştir. Bu çalışma, ekstrüzyon işleminin fonksiyonel bileşenlerin in vitro biyoerişilebilirliğini iyileştirebileceğini göstermiştir. Ek olarak, kırmızı biber küspesi, tüketici tercihlerini değiştirmeden yeni ürünler geliştirmek için ekstrüdatlara fonksiyonel bir bileşen olarak eklenebilir.

Anahtar Kelimeler:

Ekstrüzyon, biyoerişilebilirlik, kalite, fonksiyonel, sindirim, duyusal

ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES

Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrudates supplemented with red pepper pulp. Corn grits mixed with red pepper pulp were extruded. β-cryptoxanthin, zeaxanthin, and total phenolic content with antioxidant activity analysis were conducted on the feed and extruded samples. Quality parameters of the corn grit extrudates, prepared with and without red pepper pulp, were also investigated. The extrusion process significantly increased the in vitro bioaccesibiliy of zeaxanthin, but no statistically significant difference was observed for β-cryptoxanthin. After the extrusion process, total phenolic, β-cryptoxanthin, and zeaxanthin contents with antioxidant activity were lower. Physical quality parameters such as hardness, expansion, and water absorption with water solubility index values were not affected by the addition of red pepper meal. The porosity decreased, and hence the bulk density increased. Sensory analysis showed that the preference scores of the panelists for the samples with the addition of red pepper meal were not different from the control. This study showed that the extrusion process could improve the in vitro bioaccessibility of functional components. Additionally, red pepper pulp can be added as a functional ingredient to extrudates to develop new products without changing consumer preferences.

Keywords:

Extrusion, bioaccessibility, quality, functional, digestion, sensory,

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