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Bu çalışmada, değirmencilik yan ürünleri olan buğday kepeği (BK) ve buğday ruşeymi (BR) nin dolgusuz ve dolgulu yaş makarna üretiminde kullanımının depolama süresince makarnaların bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi araştırılmıştır. Bu amaçla %5, 10, 15 ve 20 (w/w) oranlarında BK ve BR, buğday unu ile yer değiştirilerek dolgusuz ve dolgulu yaş makarna üretiminde kullanılmış, elde edilen yaş makarna örnekleri modifiye atmosfer paketleme (MAP) uygulanarak 30 gün +4 oC ‘de depolanmıştır. BR ilaveli makarna örnekleri, BK ilaveli olanlara göre daha düşük ağırlık artışı ve suya geçen kuru madde miktarı (SGMM) vermiştir. Artan oranlarda BK ya da BR kullanımı, ağırlık ve hacim artışı ile SGMM değerlerini yükseltmiştir. Depolama süresince dolgusuz ve dolgulu yaş makarnaların ağırlık artışı ve hacim artışı değerlerinde istatistiki bir farklılık gözlenmezken SGMM de artış, antioksidan aktivite ve fitik asit miktarlarında düşüş belirlenmiştir. MAP uygulanmış yaş makarna örneklerinin normal paketlenmiş makarna örneklerine göre mikrobiyolojik kalitelerinin çok daha üstün olduğu saptanmıştır. Yaş makarna üretiminde en iyi sonuç sırasıyla %10 BK ve %15 BR ilavesi ile elde edilmiştir.
This study has studied the impact of the use of grain cabbage (BK) and grain cabbage (BR), which are melting side-products, in the production of unfilled and filled age cabbage during storage, on some physical, chemical, microbiological and sensual properties of cabbage. For this purpose, at the rate of 5, 10, 15 and 20 (w/w), the BK and BR were replaced with grain milk and used in the production of unfilled and filled age cabbage, the obtained age cabbage samples were stored in 30 days +4 oC by applying modified atmospheric packaging (MAP). BR-added potato samples have given a lower weight increase than those with BK-added and the amount of dry material (SGMM) passed into the water. In increased rates, the use of BK or BR has raised the SGMM values with weight and volume increase. While there is no statistical difference in the weight increase and volume increase values of the unfilled and filled age bakes during the storage period; the SGMM has also determined an increase, an antioxidant activity and a decrease in the quantity of phytic acid. MAP has found that the applicable age bakery samples have a much higher microbiological quality than the normal packaged bakery samples. The best outcome in the age cake production was achieved with 10% BK and 15% BR additions respectively.
In this study, the effects of wheat bran (WB) and wheat germ (WG), which are milling by-products, on some physical, chemical, microbiological and sensory properties of filled and unfilled fresh pasta during storage period were investigated. For this purpose, different ratios (5, 10, 15 and 20% (w/w)) of WB and WG were used in the production of filled and unfilled fresh pasta by replacing with wheat flour. Fresh pasta samples were stored at +4°C for 30 days using modified atmosphere packaging (MAP). Fresh pasta samples with WG had lower weight increase and cooking loss values than the samples containing WB. Increasing amount of WB or WG raised weight increase, volume increase and cooking loss values. During storage periods, WB and WG incorporation into filled and unfilled fresh pasta increased cooking loss and decreased antioxidant activity and phytic acid. There were no significant differences in the weight increase and volume increase values of filled and unfilled fresh pasta samples during storage period. The microbiological qualities of MAP-applied fresh pasta samples were significantly higher than normal packaged pasta samples. In general, the best results were obtained when WB and WG were added to the fresh pasta at 10% and 15%, respectively.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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