Afranur DONMEZ, Sevıl CIKRIKCI ERUNSAL, Seher Nur SAHIN

KEÇİBOYNUZU GAMI / KSANTAN GAMI İLAVESİNİN KEÇİBOYNUZU MEYVESİ YAN ÜRÜNLERİNDEN ELDE EDİLMİŞ YENİ NESİL ATIŞTIRMALIK TASARIMINA ETKİSİ

Keçiboynuzu ürünleri, kardiyovasküler ve gastrointestinal hastalıklar üzerinde faydalı etkileri olan iyi biyoaktif bileşik/diyet lifi kaynaklarıdır. Tahin gibi diğer enerji kaynakları da gıdaların fizikokimyasal özelliklerini iyileştirmektedir. Bu çalışma, kakao tozunun keçiboynuzu unu ile %50 oranda ikame edilme olasılığını ve keçiboynuzu bazlı atıştırmalıklarda Keçiboynuzu Gamı (LBG) ve Ksantan Gamının (XN) tüketici kabul edilebilirliğine ve fiziksel özelliklere etkisini incelenmiştir. Keçiboynuzu şurubu ve tahinden oluşan tüm formülasyonlara farklı dozlarda (%1 ve %2) veya eşit oranlardaki LBG ve XN gamları ilave edilmiştir LBG sertliği bir dereceye kadar arttırırken, XN gamı yapışkanlığı büyük bir artışla etkilemiştir. Tek başlarına kullanımlarına kıyasla fizikokimyasal analizlerde daha yüksek sonuçlar vererek sinerjistik etkilerini gösteren XN ve LBG, özellikle bu etkilerini oda sıcaklığındaki taze numunelerde göstermişlerdir. Bu çalışma, optimizasyon çalışmaları ile keçiboynuzu unu ve gam ilavesi yapılan yeni nesil keçiboynuzu bazlı atıştırmalık ürünlerin geliştirilebileceğini desteklemiştir.

Anahtar Kelimeler:

Gıda hidrokolloidleri, keçiboynuzu meyvesi, kakao tozu, tekstür, duyusal analiz

IMPACT OF LOCUST BEAN GUM / XANTHAN GUM ADDITION ON NEW GENERATION SNACK DESIGN FROM CAROB FRUIT BYPRODUCTS

Carob products are good sources of bioactive compound/dietary fiber having beneficial effects on cardiovascular and gastrointestinal diseases. Other energy sources like tahini also improves physicochemical properties of foods. This study demonstrated the possibility for 50% replacement of cocoa powder by carob flour and the effect of Locust Bean Gum (LBG) and Xanthan Gum (XN) on consumer acceptability and physical properties of carob-based snacks. All formulations composed of carob syrup and tahini were combined with LBG and XN at different doses (1% and 2%) or together at equal combinations, as well. As LBG increased hardness up to some extent, XN influenced adhesiveness with a huge increase. Synergistic interaction of XN and LBG showing higher results on physicochemical properties than their single use was mostly observed in fresh samples under room temperature conditions. This study promoted acceptable new generation snack products with carob flour and gum addition after optimizations.

Keywords:

Food hydrocolloids, carob fruit, cocoa powder, texture, sensory analysis,

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