Halime Pehlivanoğlu, İbrahim Gülseren, Özgenur Coşkun

Tohum Protein Konsantrelerince Zenginleştirmiş Pilot Tesis Ölçekli Ekmek Üretimi

Birçok tohumun soğuk pres teknolojisi ile işlenmesi sürecinde, üretilen yağdan daha fazla miktarlarda proteince zengin posa (pres kekleri) açığa çıkmaktadır. Posanın değerlendirilmesi, proteince zenginleştirilmiş ve diğer özellikleri konvansiyonel ürünlere benzeyen gıdaların üretilmesi için uygun bir strateji sunmaktadır. Bu çalışmada çörek otu, üzüm çekirdeği ve kabak çekirdeği protein konsantreleri alkali ekstraksiyon-izoelektrik çökeltme tekniğine uygun olarak üretilmiştir. Protein konsantresi eklemenin un, hamur ve ekmek özelliklerine etkisi tekstür profili, gluten kalitesi ve renk özelliklerini de içermek üzere görsel özellikler açısından incelenmiştir. Gluten ve tohum proteinleri arasındaki etkileşimler çoğunlukla zayıfken, bazı fizikokimyasal özelliklerin değiştiği bulgulanmıştır. Hacim ve görsel özellikler açısından, kabak çekirdeği protein konsantresi ile zenginleştirilmiş ekmek, kontrol grubu ile benzer özellikler gösterirken, çörek otu veya üzüm çekirdeği protein konsantresi ile zenginleştirilmiş buğday unları, kontrollere göre daha fazla direnç gösterdikleri ve daha düşük uzayabilirlik değerlerine sahip oldukları bulunmuştur. Kontroller ve proteinle zenginleştirilmiş glutensiz veya gluten içeren ekmekler arasındaki benzerlikler ve farklılıklar tartışılmıştır.

Pilot Plant Scale Manufacture of Bread Enriched with Seed Protein Concentrates

For many seeds, cold press technology generates higher quantities of cakes than seed oils, which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture proteinfortified foods with comparable characteristics as the conventional products. Here, black cumin, grapeseed and pumpkin seed protein concentrates were prepared based on an alkaline extraction-isoelectricprecipitation technique. The influence of protein concentrate addition on the flour, dough and breadcharacteristics were investigated for textural profile, gluten quality and visual characteristicsincluding color attributes. While the interactions between gluten and seed proteins were mostly weak,some of the physicochemical attributes differed significantly. In terms of volume and visualcharacteristics, pumpkin seed protein concentrates enriched bread demonstrated similarcharacteristics as the controls, while black cumin or grape seed protein concentrate enriched wheatflours were more resistant and less extensible than the controls. Similarities and differences betweencontrols and protein enriched gluten-free or gluten-bearing bread were discussed.

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