Lüpen (Lupinus albus L.) Unu ve Tip 4 Dirençli Nişasta ile Zenginleştirilmiş Makarnanın Kalite Özelliklerinin Geliştirilmesi

Bir baklagil tanesi olan lüpen (Lupinus albus L.), iyi bir protein, diyet lifi, yağ kaynağı olmasıyla birlikte soya fasulyesi için bir alternatiftir. Prebiyotik bir diyet lifi olan dirençli nişasta, ince bağırsakta sindirilemez; diyabet, bazı kanser çeşitleri, obezite, bağırsak hastalıkları ve kardiyo vasküler hastalıkların önlenmesine yardımcı olabilir. Bu çalışmada; besinsel özelliklerini geliştirmek için, makarna üretiminde %15 oranında lüpen unu (geleneksel yöntem ve ultrason uygulaması ile acılığı giderilmiş) ve %10 oranında tip 4 dirençli nişasta (DN4) kullanılmıştır. Vital gluten ve/veya transglutaminazın, lüpen unu ve DN4 içeren makarnanın renk, pişme kalitesi, termal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Ultrason uygulaması, geleneksel lüpen acılık giderme yöntemine göre makarna örneklerinin renk L*, a*, b*, ağırlık artışı, pişme kaybı, termal ve duyusal (renk, tat, koku, görünüş, yapışkanlık ve genel beğeni) özellikleri üzerinde olumsuz bir etki göstermemiştir. %100 irmik makarnası ile karşılaştırıldığında, lüpen unu ve DN4 ilavesi makarnada daha yüksek b* değeri, pişme kaybı ve jelatinizasyon başlangıç sıcaklığı ile daha düşük hacim artışı, sıkılık ve jelatinizasyon entalpisi değerleri ortaya koymuştur. Makarna formülasyonunda katkı maddelerinin (vital gluten, transglutaminaz ve vital gluten + transglutaminaz) kullanımı, %15 lüpen unu + %10 DN4 içeren makarnanın hacim artışı, pişme kaybı ve sıkılık değerlerini iyileştirmiştir. En düşük pişme kaybı değerleri %100 irmik makarnası (%4.62) ile vital gluten (%4.82) ve vital gluten + transglutaminaz (%4.90) ile katkılanmış makarna örneklerinde elde edilmiştir. Katkı maddeleri kullanılarak üretilen %15 lüpen unu + %10 DN4 makarna örneklerinin renk, tat ve koku puanları birbirine yakın bulunmuştur. Vital gluten ve vital gluten + transglutaminaz ilavesi, %100 irmik makarnasına benzer genel beğeni puanları sağlamıştır (P>0.05).

Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4

Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternativeto soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help preventdiabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour(debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used inpasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color,cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated.Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal andsensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples comparedto traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmnessand gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten +transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupinflour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pastasamples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste andodor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. Theaddition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100%semolina pasta (P>0.05).

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