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Bu çalışmada; farklı oranlarda (%5, 10, 20 ve %30) kinoa unu içeren ve kısmi pişirilerek dondurma yöntemiyle üretilen glutensiz ekmeklerin 0, 5, 10, 15, 30, 45 gün depolanması sonrasında. bazı kimyasal, fiziksel, tekstürel ve duyusal kalite kriterlerinin incelenmesi amaçlanmıştır. Glutensiz un formülasyonu olarak; %53.15 pirinç unu, %24.53 nohut unu, %12.32 patates nişastası, %5 mısır unu ve %5 mısır nişastası karışımı kullanılmıştır. Analiz sonuçlarına göre; kinoa unu ilavesi ekmek örneklerinin protein ve toplam diyet lif miktarlarını etkilemezken, nem, kül, kalsiyum (Ca), magnezyum (Mg) ve fosfor (P) miktarları ile sertlik, sakızımsılık ve çiğnenebilirlilik gibi tekstürel değerlerini arttırmıştır. Renk değerlerinden parlaklık (L*) değeri azalmış, kırmızılık (a*) değeri artmış, sarılık (b*) değeri ise değişiklik göstermemiştir. Depolanan glutensiz ekmeklerde sertlik ve sakızımsılık artarken, elastikiyet ve esneklik azalmıştır. Soğuk depolama ile renk değerlerinde önemli bir değişiklik olmadığı belirlenmiştir. Duyusal analiz sonuçlarına göre; kinoa unu ilavesi ve kısmi pişirerek dondurulup depolama işlemi glutensiz ekmeklerin kabul edilebilirliğini olumlu yönde etkilemiştir. Sonuç olarak kinoa ununun %30 oranına kadar formülasyona ilave edilmesinin uygun olduğu, ve glutensiz ekmeklerin 45 güne kadar kısmi pişirilerek dondurulup depolanabileceği tespit edilmiştir.
In this study; in different proportions (%5, 10, 20 and 30%) of kinoa milk and partially cooked with ice cream method of gluten-free bread after the storage of 0, 5, 10, 15, 30, 45 days. It is intended to study certain chemical, physical, textual and sensual quality criteria. As a gluten-free formula, 53.15% rice milk, 24.53% nuts milk, 12.32% potato nuts, 5% eggs milk and 5% eggs nuts mixture were used. According to the results of the analysis; while the addition of chinoa milk does not affect the protein and total dietary fiber amounts of bread samples, the amount of moisture, dust, calcium (Ca), magnesium (Mg) and phosphorus (P) has increased its textual values such as hardness, smoothness and fragility. The value of brightness (L*) has decreased from the color values, the value of redness (a*) has increased, and the value of yellowness (b*) has not changed. In the stored gluten-free bread, the hardness and smoothness increased, the elasticity and flexibility decreased. There is no significant change in colour values with cold storage. According to the results of the emotional analysis; the addition of kinoa milk and the process of freezing and storing by partially cooking has positively affected the acceptability of gluten-free bread. As a result, it was found that it was appropriate to add up to 30% of kinoa powder to the formula, and that gluten-free bread could be partially cooked and stored for up to 45 days.
The purpose of this work was to evaluate the some chemical, physical, textural and sensorial quality of frozen part-baked gluten-free breads (FPB-GFB) which contain different amounts of quinoa flour (5%, 10%, 20% and 30%) after frozen storage 0, 5, 10, 15, 30 and 45 days. 53.15% rice flour, 24.53% chickpea flour, 12.32% potato starch, 5% corn flour and 5% corn starch mixture were used as gluten-free flour formulation. According to the obtained results; The addition of quinoa flour did not affect the protein and total dietary fiber content of FPB-GFB, but increased their moisture, ash, calcium (Ca), magnesium (Mg) and phosphorus (P) amounts and increased textural properties such as firmness, gumminess and chewiness. Among crumb color parameters of FPB-GFB, while brightness (L *) decrease, redness (a *) increased, yellowness (b *) did not showed an important change. Firmness and gumminess of FPB-GFB increased whereas springiness and resilience were decreased during frozen storage. There was no significant change in color values with frozen storage.According to sensorial scores; the addition of quinoa flour and part-baking and frozen storage process had a positive effect on the acceptability of gluten-free breads. As a result, it was found that addition of quinoa flour up to 30% level was suitable and gluten-free breads could be partially cooked and stored for up to 45 days.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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