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Enginar sebzesi işleme tesislerinde, tüm bitkinin yaklaşık %70’i, yaprak, sap, çiçek gibi kısımları katı atık olarak açığa çıkmaktadır. Bu atıklar genellikle hayvan yemi üretiminde ya da gübre amacıyla kullanılmaktadır. Ancak, içerdiği zengin lif miktarı açısından bu atık kısmının, diyet lifi olarak kullanılması potansiyeli mevcuttur. Çalışmamızda, enginar atıklarından elde edilen lif, %3.38 protein, %0.34 yağ, %90 toplam diyet lif ve 6.98 pH değerine sahiptir. Üretilen enginar lifi, boyutun fizikokimyasal özellikler üzerine etkilerini incelemek için iki farklı boyutta (150 ve 450 µm) hazırlanmıştır. Lifin, su ve yağ bağlama kapasitesinin partikül boyutunun azalması ile birlikte azaldığı gözlenmiştir. Köfte örneklerine, iki farklı konsantrasyonda ve iki farklı boyutta eklenen enginar lifinin, örneklerin fiziksel, kimyasal, tekstürel ve duyusal özellikleri üzerine etkisi incelenmiş ve ayrıca sonuçlar, lif eklenmeyen kontrol köfte örnekleri ile karşılaştırılmıştır. Köfte örneklerinde, ağırlık kaybındaki azalmaya eklenen lifin miktarının etkisi, lifin boyutuna göre farklılık göstermiştir. Düşük boyutlu ve az miktarda lif eklenen örnek hariç, kontrol örneğindeki ağırlık kaybı, lif eklenen örneklerden daha fazla olmuştur. Çapta azalma üzerine ise, lif miktarının etkisi tek başına önemli olmazken lif boyutunun etkisi ise, eklenen lifin miktarına göre farklılık göstermiştir. Çapta azalmanın büyük boyutlu lif kullanıldığı zaman daha az olduğu, ancak köftedeki lif miktarının arttırılmasıyla bu etkinin kontrole göre önemli olmadığı görülmüştür. Pişmemiş köftelerin sertlik değeri üzerinde, lif miktarının etkisi yalnızca büyük boyutlu lif eklenen örneklerde gözlenmiş, ancak pişirme sonrası bu farklılık da önemli olmamıştır. Yapışkanlık değeri açısından, pişmemiş köftelerde lif miktarı ve boyutla interaksiyonu önemli olmuştur, yapışkanlık değeri düşük boyutlu lif kullanımında lif miktarı arttıkça azalmış, ancak yüksek boyutlu lif kullanıldığı zaman miktarın etkisi önemli olmamıştır. Örnekler, pişirildiği zaman ise, her iki boyutta da lif miktarının artması ile yapışkanlık azalmıştır. Lif eklenenen pişmiş köfte örneklerinde duyusal ve tekstürel açıdan lif eklenmeyen kontrol köfteleri ile karşılaştırıldığı zaman, önemli düzeyde farklar belirlenmemiştir. Bu sonuçlar, diyet liflerinin sağlık açısından faydaları ve köftelerdeki olumlu etkileri göz önüne alındığında, et ürünlerinde kullanımının yaygınlaştırılabileceğini göstermektedir.
In the engineering vegetable processing facilities, about 70% of the whole plant, parts such as leaves, sheets, flowers are exposed as solid waste. These waste are often used in animal food production or for fertilizer purposes. However, in terms of the rich amount of fiber it contains, there is the potential to use this waste part as dietary fiber. In our study, the fiber obtained from engineering waste has a 3.38% protein, 0.34% fat, 90% total dietary fiber and 6.98 pH value. The manufactured engineering fiber is prepared in two different sizes (150 and 450 μm) to study the effects of the size on the physical and chemical properties. It has been observed that the capacity to bind water and oil has decreased along with the decrease in the particle size. The impact of engineering fiber added to the sample, in two different concentrations and in two different sizes, on the physical, chemical, textual and sensual characteristics of the sample was studied and the results were also compared with the non-fiber control sample. The effect of the amount of fiber added to the decrease in weight loss in shells varied according to the size of the fiber. Except for the low-size and small amount of fiber added sample, weight loss in the control sample has been more than the fiber added sample. On the decrease in diameter, the effect of the amount of fiber alone is not important; the effect of the amount of fiber is different according to the amount of added fiber. The diameter reduction is less when large-scale fiber is used, but the increase in the amount of fiber in the foam has not been shown to be significant in terms of control. The effect of the amount of fiber on the hardness value of uncooked butterflies was only observed in large-sized fiber added samples, but this difference after cooking was not important. In terms of adherence value, the interaction with the amount and size of fiber in the not cooked butter was important, the value of adherence decreased as the amount of fiber increased in the use of low-dimensional fiber, but the effect of the amount when high-dimensional fiber was used was not significant. For example, when it is cooked, it has reduced adherence by increasing the amount of fiber in both sizes. When compared with non-fiber-added control bubbles in fever-added cooked bubbles in sensual and textual terms, significant differences have not been determined. These findings show that taking into account the health benefits of dietary fiber and the positive effects on butterflies, its use in meat products can be widespread.
The discarded parts of globe artichoke at harvesting and after industrial processing consist of leaves, stems, and bracts. Those by-products can represent up to 70% by weight of the total biomass, are disposed of as waste. Generally, they are used for composting or in some cased as animal feed. Due to the high fiber content, they carry enormous potential as a source to recover dietary fiber and added value products that can be used in the food industry. In this study, the artichoke fiber, obtained from industrial by-products, had 90% total dietary fiber, 3.38% protein, 0.34% fat content with a pH value of 6.98. Artichoke fiber with two different particles size (150 and 450 µm) was used to evaluate the effects of size on physicochemical properties. Water and oil holding capacities of fiber were reduced by the decrease in the particle size. Artichoke fiber with two different sizes at two different concentration was added to meatballs, and the change in physical, chemical, textural and sensory properties was determined, and they were compared to the control meatballs that have no fiber in its formulation. The weight loss reduction in meatballs differed with the addition of fiber depending on its particle size. The weight loss in the control sample was higher than the fiber added meatballs except for the sample prepared by less amount of fiber with a smaller particle size. The amount of fiber by itself was not found as significant on the meatball size, however, its interaction with particle size was important. The reduction of meatball size was lower when fiber with larger particle size was added, yet increasing the amount of fiber this difference was not important compared to the control meatballs. The effects of fiber addition on the hardness values of uncooked meatballs were observed only when larger size fiber was added, however, this difference was lost after cooking. The amount of fiber and its interaction with size was important on the stickiness value of uncooked meatballs, it was decreased when smaller fiber particles added at higher concentration, but when larger fiber particles were added the fiber concentration was not important. When the meatballs were cooked, the stickiness was reduced by increasing the fiber concentration at both particle size. Compare to the control meatballs, the cooked meatballs with added fiber did not show important differences in terms of textural and sensory properties. Therefore considering the health benefits of having dietary fibers in the formulation, and quality of meatballs added with fiber, the artichoke fibers can be used in meat products as functional food additives.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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