Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P<0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.
In this study, grain cakes (rice, cabbage, grain and peanut butter) were defiled by two different methods (phitase enzyme and malt milk) and used in different enzyme applications (xylanase and transglutaminase) and bakery formulation (20%). Cereal cakes have reduced the brightness values of the bakery compared to the control samples (P<0.05). By applying the transglutaminase + xylanaz enzyme in the bakery samples, the highest weight, volume increase and the lowest cooking loss values have been obtained. The use of grain pepper has reduced the rigidity value in patch samples. According to the results of the emotional analysis, pasta samples containing rice pot have received lower appearance and taste points than other varieties. Panelists have more liked the examples of peanut butter and grain.
In this research, cereal brans (rice, rye, wheat and oat) were depyhtinized by two different methods (phytase enzyme and malt flour) and used in pasta formulation (at 20% level) with different enzyme applications (xylanase and transglutaminase). Cereal brans decreased the brightness value of pasta compared to the control samples (P<0.05). The highest weight, volume increase and the lowest cooking loss values were obtained by the application of transglutaminase+xylanase enzyme in pasta samples. The use of cereal bran decreased firmness value of pasta samples. According to the sensory analysis results, pasta samples containing rice bran had lower appearance and taste scores than other varieties. Oat and wheat bran pasta samples were more appreciated by the panelists.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Ulusal
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