Özgül ÖZDESTAN, Gönül GÜVEN, Esra ALPÖZEN, İsmail GÖVERCİN, Ali ÜREN

Geleneksel Fermente Bir Hububat Ürünü Olan Kumrunun Bazı Kimyasal Özelliklerinin Belirlenmesi (İngilizce)

Hububat tüketiminin tüm dünyada oldukça yaygın olması, hububat ürünlerine uluslar arası beslenmede önemli bir konum sağlamaktadır. Kumru geleneksel fermente bir gıda olup, un ve nohut mayası ile yapılmaktadır. Bu çalışmada, İzmir’deki farklı üreticilerden temin edilen 10 farklı kumru örneğinin toplam kuru madde içeriği, toplam kül içeriği, tuz içeriği ve mineral içeriği belirlenmiştir. Toplam kül içeriği 0.69 ile 1.94 g/100 g arasında bulunmuştur. Toplam kuru madde içeriği 63.36 ile 69.71 g/100 g arasında bulunmuştur. Örneklerin tuz içeriği 0.73 ile 1.64 g/100 g arasında bulunmuştur. Örneklerin Cd içeriği 0.01 ile 0.02 mg/kg arasında bulunmuştur. Örneklerin Pb içeriği tespit edilemeyen düzeylerden 0.018 mg/kg’a kadar değişen konsantrasyonlarda bulunmuştur. Örneklerin Cu içeriği 1.71 ile 10.7 mg/kg arasında bulunmuştur. Örneklerin Zn içeriği 5.73 ile 13.18 mg/kg arasında bulunmuştur. Örneklerin Ca içeriği 236 ile 396 mg/kg arasında bulunmuştur. Örneklerin P içeriği 1027 ile 1410 mg/kg arasında bulunmuştur. Kumru örneklerinin toplam kuru madde içerikleri, toplam kül içerikleri ve tuz içerikleri arasında istatistiksel olarak anlamlı farklılıklar tespit edilmiştir (P < 0.05).

Anahtar Kelimeler:

Kumru, nohut mayası, mineral, tuz

Determination of some Chemical Properties of Kumru: A Traditional Fermented Cereal Food (in English)

The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Kumru is a traditional fermented cereal food made with flour and chickpea yeast. The aim of the present study was to investigate some chemical properties of kumru. Ten samples of kumru supplied from different manufacturers in Izmir were analyzed for the first time to determine total dry matter content, total ash content, salt content and mineral content. Total ash content of samples changed from 0.69 to 1.94 g/100 g. Total dry matter content of samples changed from 63.36 to 69.71 g/100 g. Salt content of samples changed from 0.73 to 1.64 g/100 g. Cd content of samples changed from 0.01 to 0.02 mg/kg. Pb content of samples changed from non-detectable levels to 0.018 mg/kg. Cu content of samples changed from 1.71 to 10.7 mg/kg. Zn content of samples changed from 5.73 to 13.18 mg/kg. Ca content of samples changed from 236 to 396 mg/kg. P content of samples changed from 1027 to 1410 mg/kg. Statistically significant differences were obtained between total dry matter contents, total ash contents and salt contents of kumru samples (P < 0.05).

Keywords:

Kumru, chickpea yeast, mineral, salt,

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