SAKAROZ İKAMESİ OLARAK FARKLI TİP VE DÜZEYLERDE ŞEKER OTU (STEVIA REBAUDIANA BERTONI) BAZLI TATLANDIRICI KULLANILMASININ BİSKÜVİ NİTELİKLERİ ÜZERİNE ETKİLERİ

Bu çalışmada, kinoa unlu bisküvi üretiminde sakaroz ikamesi olarak farklı tip ve düzeylerde şeker otu (Stevia rebaudiana Bertoni) bazlı tatlandırıcı kullanılarak yeni bir bisküvi formülünün geliştirilmesi ve incelenen etmenlerin mamul ürün nitelikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışma kapsamında; en uygun şeker otu tozu formu (saf stevia ekstrakt tozu [SET] veya stevia ticari preparat [STP]) ve kullanım düzeyi belirlenerek çölyak ve şeker hastalarına alternatif bir ürün sunulması hedeflenmiştir. Üretilen bisküvi örneklerinin önemli fiziksel, kimyasal, renk, tekstürel ve duyusal özellikleri belirlenmiştir. Araştırma sonucunda; uygun şeker otu formunun STP, bunun en uygun kullanım düzeyinin ise %40 olduğu saptanmıştır. Bisküvi üretiminde STP’nin sakaroz ikamesi olarak kullanılabileceği kanısına varılmıştır.

Anahtar Kelimeler:

Şeker Otu, Sakaroz, İkame, Bisküvi

EFFECTS OF STEVIA (STEVIA REBAUDIANA BERTONI) BASED SWEETENER AS SUCROSE SUBSTITUTION ON BISCUIT QUALITIES AT DIFFERENT TYPES AND LEVELS

In this study, it was aimed to develop a new biscuit formula using sweeteners based on stevia (Stevia rebaudiana Bertoni) at different types and levels as sucrose substitutes in the production of quinoa flour biscuits and to determine the effects of the factors investigated on the finished product qualities. Within the scope of the study, it has been aimed to present an alternative product to celiac and diabetic patients by determining the most appropriate form of stevia powder (pure extract powder [SET] or commercial preparation [STP]), and level of usage. Significant physical, chemical, color, textural and sensory properties of biscuit samples produced was determined. As a result of the research; it has been determined that the appropriate stevia form is STP, and the most suitable level of use is 40%. It has been reach the conclusion that STP can be used as a sucrose substitute in the production of biscuits.

Keywords:

Stevia Sucrose, Substitution, Biscuit, Product Characteristics,

PDF

___

AACCI (2000). international approved methods of the american association of cereal chemists. 10th Edition, St. Paul, MN, the USA.
Acun, S. (2011). Şarap işletmelerinin atığı olan üzüm posasının ve üzüm çekirdeğinin bisküvi kalitesine etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı Yüksek Lisans Tezi, Isparta, Türkiye, 93 s.
Acun, S., Gül, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Qual Assur Saf Crop, 6(1): 81-88.
Barba, F.J., Criado, N.M., Belda-Galbis, C.M., Esteve, M.J., Rodrigo, D. (2014). Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization. Food Chem, 148: 261-267.
Bourne, M.C. (2002). Food texture and viscosity: concept and measurement. 2nd Edition, Academic Press, 416 p. ISBN: 978-0-12-119062-0.
Brown, W.E., Langley, K.R., Braxton, D. (1998). Insight into consumers’ assessments of biscuit texture based on mastication analysis-hardness versus crunchiness. J Texture Stud, 29: 481-497.
Carakostas, M.C., Curry, L.L., Boileau, A.C., Brusick, D.J. (2008). Overview: the history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food Chem Toxicol, 46(7): 1-10.
Chatsudthipong, V., Muanprasat, C. (2009). Stevioside and related compounds: therapeutic benefits beyond sweetness. Pharmacol Therapeut, 121: 41-54.
Dizlek, H. (2003). Farklı kabartma tozlarının değişik oranlarda kullanılmasının ve kek hamurunun pişme öncesinde bekletilmesinin pandispanya nitelikleri üzerine etkilerinin incelenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 85 s.
Dizlek, H., Gül, H. (2009). Required criteria for the definition of bread attributes I. Miller, 16: 56-65.
Edelstein, S., Smith, K., Worthington, A., Gillis, N., Bruen, D., Kang, S.H., Guiducci, G. (2007). Comparisons of six new artificial sweetener gradation ratios with sucrose in conventional-method cupcakes resulting in best percentage substitution ratios. J Culinary Sci Technol, 5: 61-74.
FAO (2014). 2013 international year of quinoa. http://www.fao.org/quinoa-2013/en/ (Accessed: 21 July 2014).
Faridi, H., Gaines, C.S., Strouts, B.L. (2000). Soft wheat products. In: Handbook of Cereal Science and Technology, Kulp, K. and Ponte J.G. (eds.), Marcel Dekker, USA, pp. 575-614.
Ghanta, S., Banerjee, A., Poddar, A., Chattopadhyay, S. (2007). Oxidative DNA damage preventive activity and antioxidant potential of stevia rebaudiana bertoni, a natural sweetener. J Agr Food Chem, 55: 10962-10967.
Greenaway, W.T., Neustadt, M.H., Zeleny, L. (1965). Communication to the editor: A test for stink bug damage in wheat. Cereal Chem, 42(6): 577-579.
James, L.E.A. (2009). Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res, 58: 1-31, doi: 10.1016/S1043-4526(09)58001-1.
Johnson, D.L. (1990). New grains and pseudograins, advances in new crops. Proceeding of the First Natural Symposium New Crops: Research Development, Economics - Indianapolis, pp. 122-127.
Kinghorn, A.D., Wu, C.D., Soejarto, D.D. (2001). Stevioside. In: Alternative Sweeteners, O’Brien Nabors, L. and Gelardi, R.C. (eds.) New York: Marcel Dekker. pp. 166-183.
Kulthe, A.A., Pawar V.D., Kotecha, P.M., Chavan, U.D., Bansode, V.V. (2014). Development of high protein and low calorie cookies. J Food Sci Technol, 51(1): 153-157, doi: 10.1007/s13197-011-0465-2.
Lisak, K., Jelicic, I., Tratnik, L., Bozanic, R. (2011). Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo, 61(3): 220-225.
Madenci, A.B., Türker, S. (2011). Helal bakış açısıyla bazı bisküvi formülasyonlarının incelenmesi. 1. Ulusal Helâl ve Sağlıklı Gıda Kongresi, 19-20 Kasım 2011, Ankara, Türkiye, 203 s.
Manisha, G., Soumya, C., Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloid, 29: 363-373.
Masoodi, F.A., Sharma, B., Chauan, G.S. (2002). Use of apple pomace as a source of diet dry fiber in cakes. Plant Food Hum Nutr, 57: 121-128.
Pól, J., Hohnova, B., Hyötylainen, T. (2007). Characterisation of stevia rebaundiana by comprehensive two dimensional liquid chromatography time-of-flight mass spectrometry. J Chromatogr A, 1150(1-2): 85-92.
Prakash, I., Dubois, G., Clos, J., Wilkens, K., Fosdick, L. (2008). Development of rebiana, a natural, non-caloric sweetener. Food Chem Toxicol, 46: 75-82.
Randall, E.L. (1974). Improved method for fat and oil analysis by a new process of extraction, J Assoc Off Anal Chem, 57: 1165-1168.
Soliman, M.D.E. (1997). Stevia plant, natural concentrated sweeteners. Egyptian Society of Sugar Technologists, 28th Annual Conference, 2-4 December, Egypt.
TSE (2010). bisküvi standardı. TS 2384, Ankara, Türkiye.
Uluöz, M. (1965). Buğday, un ve ekmek analiz metodları. Ege Üniversitesi Ziraat Fakültesi Ofset Tesisleri, İzmir, Türkiye, 91 s.
Ulusoy, S. (2011). Stevia ile tatlandırılmış bisküvilerin kalite özellikleri ve akrilamid içeriğinin belirlenmesi. Mersin Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Mersin, Türkiye, 65 s.
Valencia-Chamorro S.A. (2003). Quinoa. In: Encyclopedia of Food Sciences and Nutrition, Caballero, B., Finglas, P., Toldra, F. (chiefs ed.), Academic Press, the UK, pp. 4895-4902.
Vatankhah, M., Garavand, F., Elhamirad, A., Yaghbani, M. (2015). Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit. Qual Assur Saf Crop, 7(3): 393-400.
Waldron, J., Reyes, R., Rebecca, L. (2013). The effect of substituting sugar with artificial sweeteners on the texture and palatability of pancakes. http://www.cfs.purdue.edu/fn/fn453/Project_Archive/Fall_2013/Substituting_artificial_sweeteners_for_sucrose_in_pancakes.pdf (Accessed 18 September 2016).
Wrolstad, R.E., Smith, D.E. (2010). Color analysis. In: Food Analysis. Nielson, S.S. (ed.), Springer New York Dordrecht Heidelberg, London, UK. pp. 573-586.
Zahn, S., Forker, A., Krügel, L., Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT-Food Sci Technol, 50(2): 695-701.