SERAP DURAKLI VELİOĞLU, KADİR GÜRBÜZ GÜNER, H. Murat VELİOĞLU, Gülnaz ÇELİKYURT

Fındık Zarının Fırıncılık Ürünlerinde Kullanımı

Fındık zarı, fındık tanesini tamamen saran ve iç fındığın kavrulması sırasında yan ürün olarak açığa çıkan ince ve kahverengi perisperm tabakasıdır. Fındık zarının antioksidan kapasitesi yüksek olup, diyet lif olarak da değerlendirilmektedir. Fındık zarının bu özellikleri sebebiyle ekmek, kurabiye ve kek yapımında kullanılması, üretilen fırıncılık ürünlerinin bazı fizikokimyasal ve duyusal özelliklerinin tespit edilmesi için mevcut çalışma yürütülmüştür. Çalışma kapsamında buğday ununa % 4, 6, 8 ve 10 seviyesinde fındık zarı ilave edilerek karışım unlar elde edilmiştir. Unlara ait reolojik özellikler ekstensograf ve farinograf ölçümleri ile belirlenmiş olup, fındık zarı miktarı arttıkça unun su tutma kapasitesinin (%61,8'den %67,1'e), gelişme zamanının (4,3 dakikadan 10,7 dakikaya) ve stabilitesinin (8,2 dakikadan 17,2 dakikaya) arttığı tespit edilmiştir. Fındık zarına ait toplam fenolik madde içeriği kuru maddede 209,750 mg GAE/g olarak bulunmuştur. %10 fındık zarı içeren unla üretilen ekmek, kurabiye ve keklerde fenolik madde içeriği sırasıyla 19,427, 9,777 ve 13,126 mg GAE/g olarak belirlenmiştir. Duyusal analiz sonuçlarına göre renk, koku ve tat yönünden en yüksek (P < 0,05) skoru elde eden kurabiye örnekleri %8 fındık zarı içeren örnekler olurken, çalışma kapsamında üretilen tüm ekmek ve kek numuneleri panelistler tarafından aynı oranda toplam beğeni skoru elde etmiştir (P>0,05). Sonuç olarak fırıncılık ürünleri üretiminde fındık zarı ilavesinin yeni ürünlerin üretiminde önemli bir alternatif olabileceği belirlenmiştir

The Use of Hazelnut Testa in Bakery Products

Hazelnut testa is the thin brown perisperm which wraps the hazelnut kernels, and obtained as a by-product after the roasting process of hazelnut. It has good antioxidant and dietary fiber properties. Hence, the present study was carried out to utilize hazelnut testa in the production of bread, cookie and cake, and evaluate some physicochemical and sensorial properties of the samples enriched with hazelnut testa. The wheat flour samples substituted with hazelnut testa at levels of 4, 6, 8 and 10 % were used in product recipes. The rheological properties of flour mixes were evaluated using extensograph and farinograph measurements. Increased amounts of testa resulted to higher water absorption (61.8 to 67.1%), development time (4.3 to 10.7 min) and stability (8.2 to 17.2 min) values of flour. Total phenolic content (TPC) of hazelnut testa was determined to be 209.750 mg GAE/ g dry matter. TPC of bread, cookie and cake samples which were produced using flour containing 10% testa were 19.427, 9.777 and 13.126 mg GAE/ g dry matter, respectively. Cookies prepared with flour containing 8% testa had the highest scores for color, smell and taste (P < 0.05) where the panelists liked all breads and cakes according to overall acceptability equally (P > 0.05). Consequently, the use of flour mixes enriched with hazelnut testa could be an effective way to put functional bakery products in the food market

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