Bazı baklagil haşlama sularının köpük oluşturmapotansiyelinin belirlenerek kek üretiminde baklagilhaşlama suyu kullanım olanaklarının araştırılması
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Tarih
2022
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info:eu-repo/semantics/openAccess
Özet
Dünya nüfusundaki hızlı artışla beraber sürdürebilir gıdaya verilen önem de
artmaktadır. Tüketim alışkanlıklarındaki değişiklikler, alerjen gıdalara alternatif
arayışları, maddi alım gücündeki değişiklikler bitkisel kaynaklı proteinlerin günlük
hayatımızdaki kullanımını yaygınlaştırmaktadır. Tüketime hazır fırıncılık
ürünlerinden biri olan kek insanların diyetlerinde sıklıkla tercih ettiği bir ürün
grubudur. Kek formülasyonunda yer alan yumurta hayvansal kaynaklı bir proteindir
ve alerjen gıdalar arasında geçmektedir. Yumurta yerine kullanılabilecek çeşitli
ikame gıdalar mevcuttur. Yumurta ikamesi olarak genellikle soya lesitini, chia ile
yapılmış çalışmalar mevcuttur. Konserve bakliyat ürünlerinin suyu veya haşlanmış
baklagillerin suyu aquafaba olarak adlandırılmaktadır. Son zamanlarda aquafabaların
yumurta ikamesi olarak kullanıldığı çalışmalar da artmaya başlamıştır. Özellikle atık
konserve sularının değerlendirilebilmesi ve yeni bir bitkisel kaynaklı protein eldesi
aquafabayı cazip kılmaktadır.
Yapılan çalışmalarda genellikle beyaz nohuttan aquafaba üretimi gerçekleştirildiği
görülmektedir. Bu çalışmada beyaz nohut, siyah nohut, beyaz fasulye ve kırmızı
fasulyeden aquafaba üretimi gerçekleştirilmiştir. Farklı pH’larda aquafabaların
köpük ve emülsiyon özellikleri incelenmiştir. Bütün aquafaba örneklerinde pH 3’te
köpük ve emülsiyon özelliklerinin daha iyi sonuçlar verdiği görülmüştür. pH 3’te
köpük kapasitesi sonuçları yumurta, beyaz nohut aquafabası, siyah nohut aqufabası,
beyaz fasulye aquafabası, kırmızı fasulye aquafabasında sırasıyla %238,74±28,54,
%231,25±26,52, %237,50±17,68, %112,50±17,68, %125,00±35,36 olarak
ölçülmüştür. Köpük stabilitesi pH 3’te yumurta, beyaz nohut aquafabası, siyah nohut
aqufabası, beyaz fasulye aquafabası, kırmızı fasulye aquafabasında sırasıyla
%90,85±0,76, %92,43±0,61, %86,96±3,30, %67,71±1,47, %80,00±7,07. Emülsiyon
kapasitesi pH 3’te yumurta, beyaz nohut aquafabası, siyah nohut aqufabası, beyaz
fasulye aquafabası, kırmızı fasulye aquafabasında sırasıyla %70,29±27,13,
%41,14±11,73, %65,33±26,28, %28,94±37,69, %49,65±9,57 olarak ölçülmüştür.
Emülsiyon stabilitesi %100±0,0, %100,00±0,00, %100,00±0,00, %93,47±9,24,
%79,63±5,88 olarak ölçülmüştür. pH 3’te beyaz nohut aquafabası, siyah nohut
aqufabası, beyaz fasulye aquafabası, kırmızı fasulye aquafabasının sırasıyla nem
içeriği %95,96±0,49, %96,45±0,39, %96,04±0,16, %96,28±0,15, kül içeriği
%0,39±0,01, %0,29±0,00, %0,57±0,00, %0,77±0,32, protein içeriği %17,75±0,05,
%18,38±0,26, %19,20±0,09, %17,65±0,52 olarak ölçülmüştür. pH 3’te yumurta
ikameli kek üretimi gerçekleştirilmiştir. Üretilen kek örneklerinde nem, kül, protein,
yağ, renk, tekstür, spesifik hacim, ağırlık kaybı analizleri ve duyusal değerlendirme
gerçekleştirilmiştir. Üretilen keklerin sırasıyla nem değerleri kontrol grubu, beyaz
nohut aquafabalı kek, siyah nohut aquafabalı kek, beyaz fasulye aquafabalı kek,
kırmızı fasulye aquafabalı %28,53±0,03, %21,24±0,41, %29,34±0,47, %28,13±0,61,
%29,21±0,21; kül değerleri %1,31±0,02, %1,18±0,04, %1,01±0,09, %1,13±0,01, %1,05±0,06; protein değerleri %9,18±0,03, %4,80±0,07, %4,90±0,04, %4,64±0,01,
%4,11±0,12; yağ değerleri %18,17±0,95, %11,66±0,43, %10,24±2,39, %13,13±1,40,
%12,50±3,55 olarak ölçülmüştür. Spesifik hacim kontrol grubu, beyaz nohut
aquafabalı kek, siyah nohut aquafabalı kek, beyaz fasulye aquafabalı kek, kırmızı
fasulye aquafabalı kek örneklerinde sırasıyla %1,86±0,05, %1,73±0,11, %1,39±0,09,
%1,10±0,23, %1,32±0,03; ağırlık kaybı %9,78±6,25, %12,95±0,40, %13,33±2,11,
%12,43±0,51, %18,30±7,11 olarak ölçülmüştür. Keklerin kabuki renk
değerlendirmesinde parlaklık (L*) değeri en yüksek beyaz fasulye aquafabalı kek
örneklerinde 48,58±4,55 olarak ölçülmüştür. Kek örneklerinin iç parlaklık (L*)
değeri en yüksek kontrol grubunda 74,87±1,36 olarak ölçülmüştür. İç yapının kontrol
grubuna en yakın parlaklık değeri beyaz fasulye aquafabalı kek örneğinde
74,50±3,86 olarak ölçülmüştür. Kek örneklerinin tekstür değerlendirmesinde kontrol
grubu en sert yapıda belirlenmiştir ve kontrol grubundan sonra en sert yapıya sahip
örnek grubu beyaz fasulye aquafabalı kek örneğidir. Örneklerin esneklikleri arasında
istatiksel olarak anlamlı bir fark görülmemiştir. Çiğnenebilirlik değeri en yüksek
kontrol grubundadır ve kontrol grubundan sonra kırmızı fasulye aquafabalı örnek
grubu gelmektedir. Tekstür değerlendirmesinde dayanıklılığı en yüksek siyah nohut
aquafabalı örnek grubu olmuştur. Duyusal değerlendirmede renk, doku, lezzet ve
koku değerlendirmesinde kontrol grubu en yüksek, görünüş ve genel beğeni
kriterlerinde beyaz nohut aquafabalı kek örnekleri en yüksek beğeniye sahiptir.
Çalışmada konserve bakliyatlardaki atık yönetimi, farklı bitkisel protein
kaynaklarının geliştirilebilmesi, yumurta ikamesi olarak farklı baklagil
aquafabalarının değerlendirilmesinin mümkün olabileceği görülmüştür.
With the rapid increase in the world population, the importance given to sustainable food is also increasing. Changes in consumption habits, the search for alternatives to allergenic foods, and changes in financial purchasing power make the use of plantderived proteins widespread in our daily lives. Cake, one of the ready-to-eat bakery products, is a product group that people often prefer in their diets. The egg in the cake formulation is a protein of animal origin and is passed between allergen foods. There are a variety of substitute foods available that can be used in place of eggs. There are studies conducted with soy lecithin and chia as egg substitutes. The juice of canned legumes or boiled legumes is called aquafaba. Recently, studies in which aquafabs are used as egg substitutes have started to increase. In particular, the use of waste canned water and the production of a new plant-based protein make aquafaba attractive. Studies show that aquafaba is produced from white chickpeas. In this study, aquafaba production was carried out from white chickpeas, black chickpeas, white beans and red beans. Foam and emulsion properties of aquafabs at different pH (3,5,7) were investigated. It was observed that foam and emulsion properties gave better results at pH 3 in all aquafaba samples. Foam capacity results at pH 3 were 238.74±28.54%, 231.25±26.52%, 237.50±17%, respectively, in egg, white chickpea aquafaba, black chickpea aquafab, white bean aquafab, and red bean aquafab, respectively. 68, 112.50±17.68%, 125.00±35.36%. Foam stability at pH 3 in egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 90.85±0.76%, 92.43±0.61%, 86.96±3.30%, respectively, 67.71±1.47%, 80.00±7.07%. Emulsion capacity at pH 3 egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 70.29±27.13%, 41.14±11.73%, 65.33%±26.28%, respectively, was measured as 28.94±37.69%, 49.65±9.57%. Emulsion stability was measured as 100%±0.00%, 100.00±0.00%, 100.00±0.00%, 93.47%±9.24%, 79.63±5.88%. Moisture content of white chickpea aquafab, black chickpea aquafab, white bean aquafab, and red bean aquafab at pH 3 95.96±0.49, 96.45±0.39, 96.04±0.16%, 96.28±0.15%, ash content 0.39±0.01%, 0.29±0.00%, 0.57±0.00%, 0.77±0.32%, protein content 17%, It was measured as 75.00±0.05%, 18.38±0.26%, 19.20±0.09%, 17.65±0.52%. Egg substitute cake production was carried out at pH 3. Moisture, ash, protein, oil, color, texture, specific volume, weight loss analyzes and sensory evaluation were performed on the cake samples produced. Moisture values of the cakes produced were respectively control group, white chickpea aquafab cake, black chickpea aquafaba cake, white bean aquafab cake, red bean aquafaba 28.53±0.03%, 21.24±0.41%, 29.34±0.47%, 28.13±0.61%, 29.21±0.21%; ash values 1.31±0.02%, 1.18±0.04%, 1.01±0.09%, 1.13±0.01%, 1.05±0.06%; protein values 9.18±0.03%, 4.80±0.07%, 4.90±0.04%, 4.64±0.01%, 4.11±0.12%; fat values were measured as 18.17±0.95%, 11.66±0.43%, 10.24±2.39%, 13.13±1.40% and 12.50±3.55%. Specific volume control group, white chickpea aquafaba cake, black chickpea aquafaba cake, white bean aquafaba cake, red bean aquafaba cake samples were 1.86±0.05%, 1.73±0.11%, 1.39±0.00%, respectively 0.09±0.00%, 1.10±0.23%, 1.32±0.03%; weight loss was measured as 9.78±6.25%, 12.95±0.40%, 13.33±2.11%, 12.43±0.51%, 18.30±7.11%. In the crust color evaluation of the cakes, the gloss (L*) value was measured as 48.58±4.55 in the cake samples with the highest white bean aquafaba. The inner gloss (L*) value of the cake samples was measured as 74.87±1.36 in the control group. The closest brightness value of the internal structure to the control group was measured as 74.50±3.86 in the white bean aquafaba cake sample. In the texture evaluation of the cake samples, the control group was determined to have the hardest structure, and the sample group with the hardest structure after the control group was the white bean aquafaba cake sample. There was no statistically significant difference between the flexibility of the samples. The control group has the highest chewiness value and the sample group with aquafaba red bean comes after the control group. In the texture evaluation, the black chickpea aquafaba sample group had the highest durability. In sensory evaluation, the control group had the highest taste in color, texture, flavor and odor evaluation, and the white chickpea aquafaba cake samples had the highest appreciation in appearance and general appreciation criteria. In the study, it has been seen that it is possible to waste management in canned legumes, to develop different vegetable protein sources, and to evaluate different legume aquafabs as egg substitutes.
With the rapid increase in the world population, the importance given to sustainable food is also increasing. Changes in consumption habits, the search for alternatives to allergenic foods, and changes in financial purchasing power make the use of plantderived proteins widespread in our daily lives. Cake, one of the ready-to-eat bakery products, is a product group that people often prefer in their diets. The egg in the cake formulation is a protein of animal origin and is passed between allergen foods. There are a variety of substitute foods available that can be used in place of eggs. There are studies conducted with soy lecithin and chia as egg substitutes. The juice of canned legumes or boiled legumes is called aquafaba. Recently, studies in which aquafabs are used as egg substitutes have started to increase. In particular, the use of waste canned water and the production of a new plant-based protein make aquafaba attractive. Studies show that aquafaba is produced from white chickpeas. In this study, aquafaba production was carried out from white chickpeas, black chickpeas, white beans and red beans. Foam and emulsion properties of aquafabs at different pH (3,5,7) were investigated. It was observed that foam and emulsion properties gave better results at pH 3 in all aquafaba samples. Foam capacity results at pH 3 were 238.74±28.54%, 231.25±26.52%, 237.50±17%, respectively, in egg, white chickpea aquafaba, black chickpea aquafab, white bean aquafab, and red bean aquafab, respectively. 68, 112.50±17.68%, 125.00±35.36%. Foam stability at pH 3 in egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 90.85±0.76%, 92.43±0.61%, 86.96±3.30%, respectively, 67.71±1.47%, 80.00±7.07%. Emulsion capacity at pH 3 egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 70.29±27.13%, 41.14±11.73%, 65.33%±26.28%, respectively, was measured as 28.94±37.69%, 49.65±9.57%. Emulsion stability was measured as 100%±0.00%, 100.00±0.00%, 100.00±0.00%, 93.47%±9.24%, 79.63±5.88%. Moisture content of white chickpea aquafab, black chickpea aquafab, white bean aquafab, and red bean aquafab at pH 3 95.96±0.49, 96.45±0.39, 96.04±0.16%, 96.28±0.15%, ash content 0.39±0.01%, 0.29±0.00%, 0.57±0.00%, 0.77±0.32%, protein content 17%, It was measured as 75.00±0.05%, 18.38±0.26%, 19.20±0.09%, 17.65±0.52%. Egg substitute cake production was carried out at pH 3. Moisture, ash, protein, oil, color, texture, specific volume, weight loss analyzes and sensory evaluation were performed on the cake samples produced. Moisture values of the cakes produced were respectively control group, white chickpea aquafab cake, black chickpea aquafaba cake, white bean aquafab cake, red bean aquafaba 28.53±0.03%, 21.24±0.41%, 29.34±0.47%, 28.13±0.61%, 29.21±0.21%; ash values 1.31±0.02%, 1.18±0.04%, 1.01±0.09%, 1.13±0.01%, 1.05±0.06%; protein values 9.18±0.03%, 4.80±0.07%, 4.90±0.04%, 4.64±0.01%, 4.11±0.12%; fat values were measured as 18.17±0.95%, 11.66±0.43%, 10.24±2.39%, 13.13±1.40% and 12.50±3.55%. Specific volume control group, white chickpea aquafaba cake, black chickpea aquafaba cake, white bean aquafaba cake, red bean aquafaba cake samples were 1.86±0.05%, 1.73±0.11%, 1.39±0.00%, respectively 0.09±0.00%, 1.10±0.23%, 1.32±0.03%; weight loss was measured as 9.78±6.25%, 12.95±0.40%, 13.33±2.11%, 12.43±0.51%, 18.30±7.11%. In the crust color evaluation of the cakes, the gloss (L*) value was measured as 48.58±4.55 in the cake samples with the highest white bean aquafaba. The inner gloss (L*) value of the cake samples was measured as 74.87±1.36 in the control group. The closest brightness value of the internal structure to the control group was measured as 74.50±3.86 in the white bean aquafaba cake sample. In the texture evaluation of the cake samples, the control group was determined to have the hardest structure, and the sample group with the hardest structure after the control group was the white bean aquafaba cake sample. There was no statistically significant difference between the flexibility of the samples. The control group has the highest chewiness value and the sample group with aquafaba red bean comes after the control group. In the texture evaluation, the black chickpea aquafaba sample group had the highest durability. In sensory evaluation, the control group had the highest taste in color, texture, flavor and odor evaluation, and the white chickpea aquafaba cake samples had the highest appreciation in appearance and general appreciation criteria. In the study, it has been seen that it is possible to waste management in canned legumes, to develop different vegetable protein sources, and to evaluate different legume aquafabs as egg substitutes.
Açıklama
Anahtar Kelimeler
Baklagil, Aquafaba, Yumurta, Kek, Köpük, Emülsiyon, Legume, Aquafaba, Egg, Cake, Foam, Emulsion
