ÜZÜM ÇEKİRDEĞİ TOZU VE PEYNİR ALTI SUYU TOZUNUN TAVUK NUGGET KALİTESİ ÜZERİNE ETKİLERİ

Bu çalışma kapsamında; buğday unu, mısır unu, tuz ve kabartma ajanı ile hazırlanan basit kaplama hamuruna değişik oranlarda üzüm çekirdeği tozu (GSP) eklenerek kaplanan ve peynir altı suyu tozu çözeltisine (WPS) daldırılarak kaplanan tavuk eti parçalarının ön kızartma işleminden sonra nem, protein, yağ ve yüzeyde yapışma miktarları belirlenmiştir. Bunların yanı sıra, doku, taramalı elektron mikroskobu (SEM) ve tiyobarbitürik asit (TBA) analizleri yapılmıştır. Yapılan çalışma sonucunda GSP miktarı arttıkça nem (%66.20±0.7168.22±0.38), protein (%16.16±1.3619.73±1.40) ve yüzeyde yapışma miktarı (%26.27±0.4336.13±0.71) artış gösterirken yağ miktarında (%8.18±0.174.78±0.54) azalış meydana gelmiştir. En düşük yağ miktarları WPSye daldırılarak hazırlanan örneklerde bulunmuştur. Uygulama yapılan örneklerde ön kızartma işleminden sonra da antioksidan aktivite gözlenmiş ve uygulama yapılan tüm örneklerin TBA değerleri (23.30±1.6127.17±1.12 mg MDA/kg) kontrol ile karşılaştırıldığında daha düşük seviyelerde olsa da önemli bir fark belirlenmemiştir (P>0.05). Elde edilen sonuçlara göre kaplama harcı malzemesi olarak GSP kullanımı ve WPSye daldırma işlemi kaplama harcının kalitesinin geliştirilmesinde bir potansiyele sahiptir.

EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY ATTRIBUTES OF CHICKEN NUGGETS

In this study, it was investigated that the moisture, oil, protein and batter pick up contents of chicken meat pieces prepared by adding different amounts of grape seed powder (GSP) to simple batter containing wheat flour, corn flour, leavening agent and salt and products dipped whey protein isolate solution (WPS) after battering. Along with these analysis texture, scanning electron microscopy (SEM) and thiobarbituric acid analysis (TBA) were carried out. As a result of this study, it was observed that protein (16.16±1.3619.73±1.40 %), moisture (66.20±0.7168.22±0.38 %) and batter pick up values (26.27±0.4336.13±0.71 %) increased with increasing GSP amount while oil content (8.18±0.174.78±0.54 %) were found to decrease. The lowest oil contents were found in batters those dipped into WPS. Antioxidant activity was observed also after pre-frying and although TBA values (23.30±1.6127.17±1.12 mg MDA/kg) of all treated samples were lower when compared to control sample, significant differences were not determined (P>0.05). In order to these results, use of GSP as a batter ingredient has a potential to improve the quality characteristics of batter.

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