Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri
Yıl: 2022 Cilt: 8 Sayı: 3 Sayfa Aralığı: 193 - 207 Metin Dili: Türkçe DOI: 10.3153/FH22019 İndeks Tarihi: 13-08-2022
Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri
Öz: Bu çalışmanın amacı yüksek basınç homojenizasyonu aracılığıyla mikronize edilmiş şeker pancarı lifi ilave sinin hamurun reolojik ve tekstürel özellikleri ile ekmeğin kalite parametreleri üzerine etkilerini belirlemektir. Mikronize edilmemiş (S) ve mikronize edilmiş (Sm) şeker pancarı lifi örnekleri ekmek formülasyonunda %2, 4, 6, 8 ve 10 oranlarında kullanılmıştır. Lif ilavesi hamur örneklerinin elastisite modülü (G′) ve viskoz modülü (G″) değerlerinde artışa yol açmış, daha elastik ve katı benzeri bir materyalin elde edilmesine neden olmuştur. Ayrıca, hamurların sertlik değeri artarken sakızımsılık ve yapışkanlık değerlerinde önemli bir değişim mey dana gelmemiştir. Ekmek örneklerine şeker pancarı lifi ilavesi, hacim değerlerinin önemli düzeyde azalma sına yol açmıştır (P ˂0.05). Ekmek örneklerinin tekstürel özellikleri üzerine lif ilavesinin etkileri saptanmış, örneklerin sertlik ve çiğnenebilirlik değerlerinde artış meydana gelirken koheziflik ve esneklik gibi paramet relerde önemli bir değişim belirlenmemiştir. Şeker pancarı lifi ilavesi, ekmek içi parlaklığını (L) önemli dü zeyde azaltırken kırmızı renk (a) oranında artış meydana getirmiştir. Lif ilave edilmiş bütün ekmekler duyusal değerlendirmede panelistler tarafından kabul edilebilir olarak değerlendirilmiştir. Mikronize edilmemiş şeker pancarı lifi örnekleri %4, mikronize edilmiş şeker pancarı lifi örnekleri ise %2 ilave oranlarında kontrol ek meğine benzer puanlar almıştır. Mikronizasyon aracılığıyla fonksiyonel özellikleri geliştirilmiş şeker pancarı lifinin çeşitli gıdalarda kullanımı değerlendirilebilir.
Anahtar Kelime: Effects of micronized sugar beet dietary fiber addition on the properties of wheat dough and bread
Öz: The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogeniza tion, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incor porated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change sig nificantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- Ahmed, J., Almusallam, A.S., Al-Salman, F., AbdulRah man, M.H., Al-Salem, E. (2013). Rheological properties of water insoluble date fiber incorporated wheat flour dough. Food Science and Technology, 51(2), 409-416. https://doi.org/10.1016/j.lwt.2012.11.018
- Almeida, E.L., Chang, Y.K., Steel, C.J. (2013). Dietary fibre sources in bread: Influence on technological quality. Food Science and Technology, 50(2), 545-553. https://doi.org/10.1016/j.lwt.2012.08.012
- Anonim (2012). Türk Gıda Kodeksi. Ekmek ve Ekmek Çe şitleri Tebliği (2012/2). Gıda Tarım ve Hayvancılık Bakan lığı. 4 Ocak 2012 tarih ve 28163 sayılı Resmî Gazete, Ankara. https://www.resmigazete.gov.tr/eskiler/2012/01/20120104- 6.htm (Erişim tarihi 05.05.2018)
- Armero E., Collar C. (1997). Texture properties of formu lated wheat doughs. Relationships with dough and bread technological quality. Zeitschrift für Lebensmitttel Untersuc hung und Forschung A, 204, 136-145. https://doi.org/10.1007/s002170050050
- Ayadi M.A., Abdelmaksoud W., Ennouri M., Attia H. (2009). Cladodes from Opuntia ficus indica as a source of di etary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30, 40-47.
- Bogdanović, B., Šereš, Z., Gyura, J. (2013). The influence of the extraction parameters on the quality of dried sugar beet pulp. Hemijska Industrija, 67(2), 269-275. https://doi.org/10.2298/HEMIND120412067B
- Cappa, C., Lucisano, M., Mariotti, M. (2013). Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98(2), 1657-1666. https://doi.org/10.1016/j.carbpol.2013.08.007
- Chen, T., Zhang, M., Bhandari, B., Yang, Z. (2018). Mic ronization and nanosizing of particles for an enhanced quality of food: A review. Critical Reviews in Food Science and Nut rition, 58(6), 993-1001. https://doi.org/10.1080/10408398.2016.1236238
- Espejo, G.G.A., Hernandez-Herrero, M.M., Juan, B., Trujillo, A.J. (2014). Inactivation of Bacillus spores inocu lated in milk by ultra-high-pressure homogenization. Food Microbiology, 44, 204-210. https://doi.org/10.1016/j.fm.2014.06.010
- Felli, R., Yang, T.A., Abdullah, W.N.W., Zzaman, W. (2018). Effects of incorporation of jackfruit rind powder on chemical and functional properties of bread. Tropical Life Sciences Research, 29(1), 113-126. https://doi.org/10.21315/tlsr2018.29.1.8
- Fendri, L.B., Chaari, F., Maaloul, M., Kallel, F., Abdel kafi, L., Chaaboni, S.E., Ghribi-Aydi, D. (2016). Wheat bread enrichment by pea and broad bean pod fibers: Effect on dough rheology and bread quality. Food Science and Tech nology, 73, 584-591. https://doi.org/10.1016/j.lwt.2016.06.070
- Filipovic, N., Djuric, M., Gyura, J. (2007). The effect of the type and quantity of sugar-beet fibers on bread characteris tics. Journal of Food Engineering, 78(3), 1047-1053. https://doi.org/10.1016/j.jfoodeng.2005.12.050
- Filipović, N.K., Gyura, J.F., Filipović, J.S. (2004). Influ ence of additive from sugar beet on white bread quality. Acta Periodica Technologica, 35, 25-29. https://doi.org/10.2298/APT0435025F
- Floury, J., Desrumaux, A., Axelos, M., Legrand, J. (2002). Degradation of methylcellulose during ultra-high-pressure homogenization. Food Hydrocolloids, 16(1), 47-53. https://doi.org/10.1016/S0268-005X(01)00039-X
- Gomez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enric hed layer cakes. Food Science and Technology, 43(1), 33-38. https://doi.org/10.1016/j.lwt.2009.06.026
- Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A., Apesteguía, A. (2003). Effect of dietary fibre on dough rhe ology and bread quality. European Food Research and Tech nology, 216, 51-56. https://doi.org/10.1007/s00217-002-0632-9
- Gül, H., Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4), 622-628. https://doi.org/10.1080/19476337.2017.1327461
- Hancer, A., Karabulut, İ. (2019). Şeker pancarı besinsel li finin fonksiyonel özellikleri üzerine farklı ekstraksiyon uygu lamaları ve mikronizasyonun etkileri. GIDA, 44 (3), 498-512. https://doi.org/10.15237/gida.GD19031
- Hu, R., Zhang, M., Adhikari, B., Liu, Y. (2015). Effect of homogenization and ultrasonication on the pyhsical proper ties of insoluble wheat bran fibres. International Agrophy sics, 29, 423-432. https://doi.org/10.1515/intag-2015-0048
- Ishwarya, S.P., Desai, K.M., Naladala, S., Anandhara makrishnan, C. (2017). Bran- induced effects on the evolu tion of bubbles and rheological properties in bread dough. Jo urnal of Texture Studies, 48(5), 415-426. https://doi.org/10.1111/jtxs.12244
- Jacquet, N., Vanderghem, C., Danthine, S., Blecker, C., Paquot, M. (2013). Influence of homogenization treatment on physicochemical properties and enzymatic hydrolysis rate of pure cellulose fibers. Applied Biochemistry and Biotech nology, 169(4), 1315-1328. https://doi.org/10.1007/s12010-012-0057-2
- Ktenioudaki, A., Gallagher, E. (2012). Recent advances in the development of high-fibre baked products. Trends in Food Science and Technology, 28(1), 4-14. https://doi.org/10.1016/j.tifs.2012.06.004
- Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013). Rheo logical properties of wheat dough supplemented with functi onal by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116(2), 362-368. https://doi.org/10.1016/j.jfoodeng.2012.12.005
- Kurek, M., Wyrwisz, J., Piwińska, M., Wierzbicka, A. (2016). The effect of oat fibre powder particle size on the physical properties of wheat bread rolls. Food Technology and Biotechnology, 54(1), 45-51. https://doi.org/10.17113/ftb.54.01.16.4177
- Lai, C.S., Hoseney, R.C., Davis, A.B. (1989). Effects of wheat bran in breadmaking. Cereal Chemistry, 66(3), 217- 219.
- Lopes, M.T., Mota, M.J., Gomes, A.M., Delgadillo, I., Sa raiva, J.A. (2018). Application of high pressure with homo genization, temperature, carbon dioxide, and cold plasma for the inactivation of bacterial spores: A review. Comprehensive Reviews in Food Science and Food Safety, 17(3), 532-555. https://doi.org/10.1111/1541-4337.12311
- Mišan, A., Sakač, M., Medić, D., Tadić, V., Marković, G., Gyura, J., Pagano, E., Izzo, A.A., Borrelli, F., Šarić, B., Milovanović, I., Milić, N. (2016). Antioxidant and physicoc hemical properties of hydrogen peroxide-treated sugar beet dietary fibre. Phytotheraphy Research, 30(5), 855-860. https://doi.org/10.1002/ptr.5598 Özboy, Ö., Köksel, H. (1999). Utilization of sugar beet fiber in the production of high fiber bread. Zuckerindustrie, 124(9), 712-715.
- Özkaya, B., Baumgartner, B., Özkaya, H. (2018). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies, 49(1), 84-93. https://doi.org/10.1111/jtxs.12286
- Öztürk, S., Özboy Özbaş, Ö., Cavidoğlu, I., Köksel, S. (2008). Utilization of sugar beet fiber and zero-trans interes terified and non-interesterified shortenings in cookie produc tion. Zuckerindustrie, 133(11), 704-709.
- Peressini, D., Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201. https://doi.org/10.1016/j.jcs.2008.09.007
- Rabetafika, H.N., Bchir, B., Aguedo, M., Paquot, M., Blecker, C. (2014). Effects of processing on the compositi ons and physicochemical properties of fibre concentrate from cooked fruit pomaces. Food and Bioprocess Technology, 7(3), 749-760. https://doi.org/10.1007/s11947-013-1073-0
- Rodriguez-Sandoval, E., Polania-Gaviria, L.Y., Lorenzo, G. (2017). Effect of dried cassava bagasse on the baking pro perties of composite wheat bread. Journal of Texture Studies, 48(1), 76-84. https://doi.org/10.1111/jtxs.12212
- Romankiewicz, D., Hassoon, W.H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyla, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017(1) 1-7. https://doi.org/10.1155/2017/7352631
- Rosell, C.M., Santos, E., Collar, C. (2009). Physico-chemi cal properties of commercial fibres from different sources: A comparative approach, Food Research International, 42(1), 176-184. https://doi.org/10.1016/j.foodres.2008.10.003
- Sakać, M.B., Gyura, J.F., Miśan, A.Č, Šereś, Z.I., Pajin, B.S., Šoronja-Simović, D.M. (2011). Antioxidant activity of cookies supplemented with sugar beet dietary fiber. Sugar In dustry, 136(3), 151-158.
- Šoronja Simović, D., Maravić, N., Šereš, Z., Mišan, A., Pa jin, B., Jevrić, L.D., Podunavac-Kuzmanović, S.O., Ko vačević, S.Z. (2017). Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis. European Food Research and Tech nology, 243(2), 239-246. https://doi.org/10.1007/s00217-016-2739-4 Šoronja-Simović, D.M., Smole-Možina, S., Raspor, P., Maravić, N.R., Zahorec, J.J., Luskar, L., Šereš, Z.I. (2016). Carob flour and sugar beet fiber as functional additi ves in bread. Acta Periodica Technologica, 47, 83-93. https://doi.org/10.2298/APT1647083S
- Sudha, M.L., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. https://doi.org/10.1016/j.foodchem.2006.12.016
- Upadhyay, R., Ghosal, D., Mehra, A. (2012). Characteriza tion of bread dough: Rheological properties and microstruc ture. Journal of Food Engineering, 109(1), 104-113. https://doi.org/10.1016/j.jfoodeng.2011.09.028
- Wang, J., Rosell, J.M., Barber, C.B. (2002). Effect of the addition of different fibers on wheat dough performance and bread quality. Food Chemistry, 79(2), 221-226. https://doi.org/10.1016/S0308-8146(02)00135-8
- Wang, T., Sun, X., Zhou, Z., Chen, G. (2012). Effects of microfluidization process on physicochemical properties of wheat bran. Food Research International, 48(2), 742-747. https://doi.org/10.1016/j.foodres.2012.06.015
- Wu, M.Y., Shiau, S.Y. (2015). Effect of the amount and par ticle size of pineapple peel fiber on dough rheology and stea med bread quality. Journal of Food Processing and Preser vation, 39(6), 549-558. https://doi.org/10.1111/jfpp.12260
| APA | HANÇER A, karabulut i, GÖKBULUT İ (2022). Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. , 193 - 207. 10.3153/FH22019 |
| Chicago | HANÇER Ayla,karabulut ihsan,GÖKBULUT İNCİLAY Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. (2022): 193 - 207. 10.3153/FH22019 |
| MLA | HANÇER Ayla,karabulut ihsan,GÖKBULUT İNCİLAY Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. , 2022, ss.193 - 207. 10.3153/FH22019 |
| AMA | HANÇER A,karabulut i,GÖKBULUT İ Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. . 2022; 193 - 207. 10.3153/FH22019 |
| Vancouver | HANÇER A,karabulut i,GÖKBULUT İ Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. . 2022; 193 - 207. 10.3153/FH22019 |
| IEEE | HANÇER A,karabulut i,GÖKBULUT İ "Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri." , ss.193 - 207, 2022. 10.3153/FH22019 |
| ISNAD | HANÇER, Ayla vd. "Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri". (2022), 193-207. https://doi.org/10.3153/FH22019 |
| APA | HANÇER A, karabulut i, GÖKBULUT İ (2022). Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health, 8(3), 193 - 207. 10.3153/FH22019 |
| Chicago | HANÇER Ayla,karabulut ihsan,GÖKBULUT İNCİLAY Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health 8, no.3 (2022): 193 - 207. 10.3153/FH22019 |
| MLA | HANÇER Ayla,karabulut ihsan,GÖKBULUT İNCİLAY Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health, vol.8, no.3, 2022, ss.193 - 207. 10.3153/FH22019 |
| AMA | HANÇER A,karabulut i,GÖKBULUT İ Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health. 2022; 8(3): 193 - 207. 10.3153/FH22019 |
| Vancouver | HANÇER A,karabulut i,GÖKBULUT İ Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri. Food and Health. 2022; 8(3): 193 - 207. 10.3153/FH22019 |
| IEEE | HANÇER A,karabulut i,GÖKBULUT İ "Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri." Food and Health, 8, ss.193 - 207, 2022. 10.3153/FH22019 |
| ISNAD | HANÇER, Ayla vd. "Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri". Food and Health 8/3 (2022), 193-207. https://doi.org/10.3153/FH22019 |
