Demet APAYDIN, Ahmet Şükrü DEMİRCİ, İbrahim PALABIYIK, Mustafa MİRİK, Tuncay GÜMÜŞ

Karbon Kaynağı Olarak Atık Ekmeklerin Kullanılmasıyla Elde Edilen Ksantan Gamların Teknolojik Özellikleri ve Model Gıda Olarak Pudingteki Performansı

Atık ekmekleri değerlendirmek ve toplam ürün maliyetini azaltmak için karbon kaynağı olarak atık ekmek hidrolizatının kullanılmasıyla çeşitli Xanthomonas türleri tarafından üretilen ksantan gamların sulu çözeltilerinin teknolojik özellikleri incenlenmiş ve ticari ksantan gam ile karşılaştırılmıştır. E n yüksek su tutma kapasitesi ticari ksantan gamda tespit edilirken, yağ tutma kapasitesinin X. campestris DSM 19000 and X. axonopodis pv. begoniae tarafından üretilen gamlarda ticari gamdan daha yüksek olduğu saptanmıştır. Üretilen gamlarla puding örnekleri hazırlanmıştır ve Ostwald de Waele modeline göre pudinglerin davranışı başarıyla tanımlanmıştır. En yüksek K değeri gam ilave edilmeyen örneklerde 161.2 Pa.sn olarak elde edilmiş olup bunu sırasıyla X. axonopodis pv.begoniae ve X. hortorum pv.pelargonii tarafından üretilen gamların ilave edildiği örnekler 139.3 Pa.sn ve 133.2 Pa.sn değerleri ile takip etmiştir. n değerleri 0,12 ile 0,49 arasında değişmiş olup gam ilavesi ile artmıştır. Sonuç olarak bu çalışma, X. axonopodispv. begoniae ve X. hortorum pv. pelargonii izolatları tarafından, substrat olarak atık ekmeğin kullanılmasıyla üretilen gamlarla hazırlanan puding örneklerinin açısal frekansa ve kayma hızına daha dayanıklı olduğu ve bu örneklerin daha sağlam bir jel yapısına sahip olduğunu göstermiştir.

Anahtar Kelimeler:

ksantan, atık ekmek, Xanthomonas türleri, viskozite, puding, teknolojik özellikler

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food

Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the behavior. The highest K value were obtained by the sample without gum addition as 161.2 Pa.sn, this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.sn and X. hortorum pv.pelargonii with 133.2 Pa.sn . n values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and angular frequency and had a more robust gel structure.

Keywords:

xanthan, waste bread, Xanthomonas species, viscosity, pudding, technological properties,

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