Fenilketonüri hastaları (PKU) ve çölyak hastaları için bisküvi üretimi
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bursa Teknik Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı fenilketonüri (PKU) ve çölyak hastalarının rahatça tüketebileceği gluten içermeyen, düşük proteinli bisküvi üretimini araştırmak ve farklı kıvam artıcıların bisküvi kalitesi üzerine etkisini belirlemektir. Denemelerde kıvam artırıcı olarak ksantan gam (0,10 g), pektin (0,15 g) ve gliserol monostearat (GMS) (0,40 g) kullanılmıştır. Ayrıca bisküvi üretiminde kuru üzüm, kuş üzümü, hurma, elma tarçın ilave edilmiştir. Sade bisküviler kontrol bisküvisi olarak üretilmiştir. Kimyasal analizler olarak nem, kül, protein, yağ, aminoasit komposizyonu, diyet lif, karbonhidrat miktarı ve enerji değerlerine bakılmıştır. Fiziksel analiz olarak ise renk, tekstür, çap ve yayılma oranına bakılmıştır. Duyusal analizler 30 panelistin katılması ile yapılmıştır. GMS içeren bisküvilerin % nem değerlerinin daha düşük olduğu ve pektin içeren bisküvilerin % kül değerlerinin diğer bisküvilere göre düşük olduğu görülmüştür. Protein değerleri pektinli sade (PS), pektinli kuş üzümlü (PU) ve pektinli elma tarçınlı (PE) bisküvilerde önemli düzeyde yüksek (p<0,05) bulunmuştur ve sade bisküvilerin yağ oranı diğerlerine göre daha yüksek bulunmuştur. Fenilalanin miktarları pektinli kuru üzümlü (PK) bisküvide diğer bisküvilere göre önemli düzeyde yüksek (p<0,05) bulunmuştur. Diyet lif değerleri elma tarçınlı bisküvilerde en yüksek çıkarken en düşük değerler sade olan bisküvilerde çıkmıştır. Karbonhidrat değeri en yüksek gliserol monostearat içeren kuş üzümlü (GU) bisküvide çıkmıştır. Enerji hesaplamasının sonucu olarak ise en yüksek enerji değerine sahip bisküvi gliserol monostearat içeren sade (GS) bisküvidir. Renk değerleri L* ksantan içeren sade (KS) bisküvide, a* pektinli elma tarçınlı (PE) bisküvide, b* değeri gliserol monostearat içeren hurmalı (GH) bisküvide önemli düzeyde yüksek (p<0,05) bulunmuştur. Tekstür analizinde sertlik değerini ksantan arttırmıştır. Yayılma oranı incelendiğinde gliserol monostearat içeren sade (GS) bisküvinin önemli düzeyde (p<0,05)yüksek olduğu görülmüştür. Duyusal analiz sonuçlarında yüzey görünümü, kesit özellikleri, tadım özelliklerine ve satın alınabilirliğine bakılmış. En lezzetli bisküvi olarak pektinli kuş üzümlü seçilmiş olmasına rağmen, satın alınabilirlik olarak en yüksek puanı GMS'li elma tarçın içeren bisküvi almıştır.
The purpose of this research to study the production of gluten-free, low-protein cookies that celiac and phenylketonuric patients can easily consume and determine the effect of different stabilisers on cookie quality. Xanthan gum (0,10 g), pectin (0,15 g) and glycerol monostearate (GMS) (0,20 g) were used as stabilisers in the experiments. In addition, raisins, black currant, dates, apple cinnamon were added in the production of cookies. No dry fruit addition cookies were produced as control cookies. As chemical analyzes, moisture, ash, protein, fat, amino acid composition, dietary fiber, carbohydrate amount and energy values were examined. As a physical analysis, the color, texture, diameter and spread ratio are examined. Sensory analysis was done with the participation of 30 panelists. The moisture values of the cookies containing glycerol monostearate (GMS) were found lower than the other cookies. Ash values were found lower in ash% of cookies containing pectin. Protein values were significantly higher (p<0,05) in control with pectin (PS), black currant with pectin (PU) and apple cinnamon with pectin (PE) cookies. The fat content of control cookies was higher than the others. The amounts of phenylalanine were significantly higher (p<0,05) in the raisin with pectin (PK) cookies. Dietary fiber values were highest in apple cinnamon cookies, while the lowest values appeared in control cookies. Black currant (GU) cookies containing glycerol monostearate with the highest carbohydrate value. As a result of energy calculation, the highest energy value is the control cookie containing glycerol monostearate (GS). The color values L* were found to be significantly higher (p<0,05) in the control (KS) cookie with xanthan. The a* value apple cinnamon with pectin cookie (PE) and b* value dates with glycerol monostearate cookie (GH) were found to be significantly higher (p<0,05). In the texture analysis, xanthan increased hardness values. When the spread ratio was examined, it was found that control cookie with GMS (GS) was significantly higher (p<0,05). As a result of the sensory analysis, surface appearance, section properties, tasting properties and purchasability were examined. Despite being with pectin black currant cookies as the most delicious cookies, the highest score in purchasability is the apple cinnamon with GMS.
The purpose of this research to study the production of gluten-free, low-protein cookies that celiac and phenylketonuric patients can easily consume and determine the effect of different stabilisers on cookie quality. Xanthan gum (0,10 g), pectin (0,15 g) and glycerol monostearate (GMS) (0,20 g) were used as stabilisers in the experiments. In addition, raisins, black currant, dates, apple cinnamon were added in the production of cookies. No dry fruit addition cookies were produced as control cookies. As chemical analyzes, moisture, ash, protein, fat, amino acid composition, dietary fiber, carbohydrate amount and energy values were examined. As a physical analysis, the color, texture, diameter and spread ratio are examined. Sensory analysis was done with the participation of 30 panelists. The moisture values of the cookies containing glycerol monostearate (GMS) were found lower than the other cookies. Ash values were found lower in ash% of cookies containing pectin. Protein values were significantly higher (p<0,05) in control with pectin (PS), black currant with pectin (PU) and apple cinnamon with pectin (PE) cookies. The fat content of control cookies was higher than the others. The amounts of phenylalanine were significantly higher (p<0,05) in the raisin with pectin (PK) cookies. Dietary fiber values were highest in apple cinnamon cookies, while the lowest values appeared in control cookies. Black currant (GU) cookies containing glycerol monostearate with the highest carbohydrate value. As a result of energy calculation, the highest energy value is the control cookie containing glycerol monostearate (GS). The color values L* were found to be significantly higher (p<0,05) in the control (KS) cookie with xanthan. The a* value apple cinnamon with pectin cookie (PE) and b* value dates with glycerol monostearate cookie (GH) were found to be significantly higher (p<0,05). In the texture analysis, xanthan increased hardness values. When the spread ratio was examined, it was found that control cookie with GMS (GS) was significantly higher (p<0,05). As a result of the sensory analysis, surface appearance, section properties, tasting properties and purchasability were examined. Despite being with pectin black currant cookies as the most delicious cookies, the highest score in purchasability is the apple cinnamon with GMS.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
