TAM TANE BAKLAGİL UNLARININ KİMYASAL, FONKSİYONEL VE REOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Zengin bir protein kaynağı olmaları sebebiyle günlük beslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençli nişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiği de önemli oranda içermektedir. Bu çalışmada, Çorum İl’inde yetiştirilen baklagillerden (nohut, fasulye, bezelye, kırmızı ve yeşil mercimek) elde edilen unların kimyasal (rutubet, kül), besinsel (protein, yağ, nişasta, lif) ve antibesinsel (fitik asit) bileşimleri ile termal (Rapid Visco Analyser, RVA) özellikleri saptanmıştır. Ayrıca baklagillerin öğütülmesi ile elde edilen unlar belirli oranlarda (% 10, 15 ve 20) buğday ununa ilave edilerek elde edilen hamurların reolojik özellikleri belirlenmiştir. Baklagil unlarının toplam fitik asit miktarları 5.95 ile 11.77 mg/g değerleri arasında değişirken, toplam besinsel lif içerikleri ise %14.2 ile %24.4 değerleri arasında saptanmıştır. Farklı baklagil unlarının jelatinizasyon sıcaklıkları 63.7 °C (nohut) ile 78.6 °C (fasulye) arasında değişmiştir. Farinogram parametreleri incelendiğinde, baklagil unlarının maksimum % 15 oranında buğday ununa katılmasının reolojik özellikler bakımından optimum olduğu sonucuna varılmaktadır.

Anahtar Kelimeler:

Baklagil, besinsel lif, fitik asit, çirişlenme

DETERMINATION OF CHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF WHOLE LEGUME FLOURS

Legumes that play an important role in daily nutrition due to being a rich protein source contain many important components such as resistant starch, vitamins, minerals and some phytochemicals besides dietary fibers which are important for health and have high biological activity. Within the scope of this study, chemical (moisture, ash), nutritional (protein, lipid, starch and dietary fiber) and antinutritional (phytic acid) compositions and thermal (RVA, Rapid Visco Analyzer) properties of the legume (chickpea, bean, pea, red lentil and green lentil) flours were determined. Furthermore, the legume flours were added to wheat flour with different ratios (10, 15 and 20%) and the rheological properties of the doughs were investigated. Total phytic acid and total dietary fiber contents of whole legume flours changed between 5.95 - 11.77 mg/g and 14.2 - 24.4%, respectively. The results showed that the gelatinization temperatures of different whole legume flours varied from minimum 63.7 °C with chickpea to maximum 78.6 °C for bean. According to the rheological parameters, the optimum addition level for whole legume flours into the wheat flour was 15%.

Keywords:

Legume dietary fiber, phytic acid, pasting properties, rheology,

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