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Van yöresi başta olmak üzere, Doğu Anadolu Bölgesinde sık tüketilen geleneksel kahvaltılık çeşitlerinden biri de kavuttur. Kavut kavut unu olarak isimlendirilen ve buğdayın öğütülüp, kavrulmasıyla elde edilen tam buğday ununun, şeker, süt ve yağ ile pişirildikten sonra, isteğe göre bal veya reçelle tatlandırılan lezzetli ve besleyici bir gıdadır. Bu çalışmada Van yöresindeki farklı üreticilerden 20 adet kavut unu temin edilerek, fizikokimyasal ve enzimatik değişimleri incelenmiş, toplam fenolik madde ve antioksidan aktiviteleri araştırılmıştır. Karbonhidrat içeriği oldukça yüksek bulunan kavut unlarında en yüksek değer %75.49 olarak bulunmuştur. Lipaz enzim aktivitesi ortalama 2.12 U g-1 olarak hesaplanan çalışmada, enzim aktivitesinin kavurma prosesiyle birlikte tamamen inaktif hale gelemediği ancak büyük oranda kısıtlandığı kanısına varılmıştır. Metanol çözücüsü kullanılarak elde edilen kavut unu ekstraktlarının antioksidan aktiviteleri DPPH ve TEAK yöntemleri kullanılarak belirlenmiştir. Kavut unlarının toplam fenolik madde miktarı 2404.167-2716.667 mgGAE kg-1 arasında değişmekte olup, antioksidan aktivite değerleri sırasıyla ortalama %42.642 ve 12.972 mmol troloks g-1 olarak belirlenmiştir.
The Van area is mainly one of the traditional breakfast varieties that are often consumed in the Eastern Anadolu region. Cabbage is a delicious and nutritious food, named cabbage milk and after cooking with whole grain milk, sugar, milk and oil, which is frozen and obtained by cabbage, after cooking with sugar, milk and oil, preferably sweetened with honey or rice. In this study; 20 copies of garlic from different manufacturers in the Van area were supplied, physicochemical and enzymatic changes were studied, the total phenolic substance and antioxidant activities were studied. The highest carbon content was 75.49 per cent. The activity of the enzyme is 2. In a study calculated as U g-1, it was found that the enzyme activity could not become completely inactive with the process of digestion, but was largely limited. The antioxidant activity of milk extracts obtained using a methanol solution is determined using the DPPH and TEAK methods. The total amount of phenolic substance in cows varies between 2404.167-2716.667 mgGAE kg-1, and the antioxidant activity values are determined as an average of 42.642 % and 12.972 mmol trolox g-1 respectively.
Kavut is one of the traditional and frequently consumed breakfast recipes in Eastern Anatolia Region, especially in Van region. It is a delicious and nutritious food that is prepared from roasted whole wheat flour, cooked with sugar, milk and oil, and optionally consumed with honey or jam. In this study, 20 kavut flour samples from different producers in Van region were obtained and physicochemical and enzymatic changes with total phenolics and antioxidant activities investigated. 75.49% of the value was determined in the flour, which has a very high carbohydrate content. The lipase enzyme activity was calculated as 2.12 U g-1 on average, it was concluded that the enzyme activity did not become completely inactive with the roasting process, but was restricted to a large extent. The antioxidant activity of the methanol extracted kavut flours were determined by DPPH and TEAC methods. The total amount of phenolic contents varies between 2404.167-2716.667 mgGAE kg-1, and antioxidant activity values were determined as 42.642% and 12.972 mmol troloks g-1, respectively.
Dergi Türü : Uluslararası
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