Usage of Edible Mushrooms in Various Food Products

Kurutulmuş şekilde tüketilebilen yenebilir mantarların kullanımı ağırlıklı olarak hazır çorba ve sos formülasyonları şeklindedir. Son zamanlarda yetiştiriciliği yaygınlaşan Agaricus bisporus ve Pleurotus ostreatus mantarlarının çeşitli gıda formülasyonlarında kullanılması ile bu mantar türlerine katma değer kazandırılması gerektiği düşünülmektedir. Bu amaçla, Osmaniye Korkut Ata Üniversitesi mantarhanesinde yetiştirilen A. bisporus ve P. ostreatus mantarları uygun koşullarda kurutularak toz haline getirilmiştir. İlk olarak A. bisporus tozu ile atıştırmalık hazırlanmıştır. Buğday unu ile %5 - %10 - %20 ve %30 oranlarında yer değişimi yapılmış ve bu şekilde karbonhidrat ve yağ değerleri göreceli olarak daha düşük ve lif oranı daha yüksek bir ürünün potansiyeli araştırılmıştır. Çalışmanın ikinci bölümünde ise geleneksel fırın köfte (dana kıyması, tuz) tarifine % 5 ve % 10 oranlarında A. bisporus ve P. ostreatus mantar tozları eklenmiş ve bu şekilde köftedeki etsi aromanın mantardan gelen aroma ile yer değiştirmesi böylece köftenin daha kolay tüketilebilmesi amaçlanmıştır. Hem atıştırmalıklar hem de köfte örnekleri fiziksel (tekstür ve renk) ve duyusal olarak analiz edilmiş olup, duyusal analiz sonuçları istatistiksel olarak değerlendirilmiştir

Yenebilir Mantarların Çeşitli Gıda Ürünlerinde Kullanımı

Use of edible mushrooms which are generally consumed in houses in dried form is based on mainly instant soup and sauce formulations. Recently, the cultivations of Agaricus bisporus and Pleurotus ostreatus species have become widespread. Utilization of these cultivated mushrooms in recipes would bring added value to related food products. For this purpose, A. bisporus and P. ostreatus species farmed in Osmaniye Korkut Ata University Mushroom House were dried and then pulverized. Firstly, a snack was prepared with A. bisporus powder. A. bisporus powder was substituted for wheat flour at the rates of 5%, 10%, 20% and 30% and thus the potential of food product which had relatively lower carbohydrate and fat level and higher fiber content was investigated. In the second part of the study, either 5%,10 % of A. bisporus powder or 5%, 10% of P, ostreatus powder were added into traditional Turkish meatball (beef mince, salt) which was cooked in conventional oven, so meat flavor could be replaced by herbal flavor coming from mushroom. This property mat obey the purpose that, the created new product will be consumed fondly especially by children. Sensory and physical (colour and texture) analysis were performed in both snack and meatball samples and the results were evaluated statistically.

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