Meyve atıkları ile zenginleştirilmiş gluten içermeyen yeni ekmeklerin geliştirilmesi
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Nuh Naci Yazgan Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, pirinç ve kinoa unu ile üretilen glutensiz ekmeklere gıda atığı olarak kavun çekirdeği tozu ilave edilerek fonksiyonel olabileceği düşünülen ekmeklerin üretilmesi amaçlanmıştır. Pirinç ve kinoa ile yapılan glutensiz ekmek, yeşil mercimek protein izolatı ilave edilen ekmek kontrol ekmekleri olarak kabul edilmiş, üç ayrı dozda (%5, %10 ve %15) kavun çekirdeği tozu (KÇT) ilaveli glutensiz ekmekler üretilmiştir. Ekmeklerin pişme kaybı, hacim ve nem analizleri, makro ve mikro besin ögesi miktarları, tekstür ve renk analizleri incelenmiş ve panelistlerce duyusal analizleri puanlandırılmıştır. Ayrıca, toplam fenolik madde (TPC) ve toplam flavonoid madde (TFC) miktarı analizleri, 2,2-difenil-1-pikrilhidrazil (DPPH) ve Bakır İndirgeyici Antioksidan Kapasitesi (CUPRAC) yöntemleri ile total antioksidan aktivite (TAA) analizleri, HPLC ile fenolik bileşen profili analizi gerçekleştirilmiş ve ekmeklerin in vitro sindirim öncesi (toplam derişim), mide (ağız ve mide) ve bağırsak (ağız, mide ve bağırsak) fazlarındaki biyoerişilebilirlikleri değerlendirilmiş ve geri kazanım indeksleri hesaplanmıştır. Ekmeklerin kabuk rengi, iç renk ve koku puanları farklı bulunmuştur (p<0,05). Ekmeklerin makro ve mikro besin öğeleri miktarlarının anlamlı farklılık gösterdiği (p <0,001) en yüksek oranda nem, yağ ve protein, kalsiyum (Ca), magnezyum (Mg), potasyum (K) ve çinko (Zn) miktarlarının %15 KÇT ilaveli ekmekte olduğu saptanmıştır (p<0,05). Ekmeklerin TPC ve TFC miktarlarının farklı olduğu (sırasıyla p=0,045, p=0,006) ve her iki bileşenin mide ve bağırsak fazında artması ve geri kazanım indekslerinin de bağırsak fazında en yüksek oranda olması nedeniyle biyoerişilebirliliğinin yüksek olduğu varsayılmıştır (p<0,05). DPPH yönteminde %10 (p=0,002), CUPRAC yönteminde %15 KÇT ilaveli ekmeğin (p=0,026) TAA değerleri diğer ekmeklere göre en yüksektir. Glutensiz ekmeklerin hidroksibenzoik ve hidroksisinamik asit türevleri (12 bileşen) ve flavonoidlerden (4 bileşen) toplam 16 fenolik bileşen bulunmuştur. Çalışma sonucunda glutensiz ekmeklerin kavun çekirdeği tozu ilavesi ile TPC, TFC, TAA ve biyoerişilebilirliğin arttığı, bu sonuçların biyoyararlılık çalışmaları ile güçlendirilmesinin yararlı olabileceği düşünülmüştür.
In this study, it was aimed to produce breads that are thought to be functional by adding melon seed powder as food waste to gluten-free breads produced with rice and quinoa flour. Gluten-free bread made with rice and quinoa and bread with green lentil protein isolate were considered as control breads, and three different doses (5%, 10% and 15%) of melon seed powder (MSP) were added to produce gluten-free breads with MSP. Baking loss, volume and moisture analysis, macro and micronutrient composition, texture and color analyze of breads were examined and sensory analyzes were scored by the panelists. In addition, total phenolic content (TPC) and total flavonoid content (TFC) analyzes, total antioxidant activity (TAA) analyzes with 2,2-diphenyl-1-picrylhydrazil (DPPH) and Copper Reducing Antioxidant Capacity (CUPRAC) methods, phenolic component profile analysis were performed by HPLC. The bioaccessibility of the bread in pre-digestion (total concentration), stomach (mouth and stomach), and intestinal (mouth, stomach, and intestine) phases were evaluated and recovery indices were calculated. The crust, inner color, and odor scores of the bread were found different significantly (p<0.05). The macro and micronutrients content of bread showed significant differences (p <0.001). The highest amount of moisture, ash, fat and protein as well as calcium (Ca), magnesium (Mg), potassium (K), and zinc (Zn) amounts were found in bread with 15% MSP (p<0.05). The TPC and TFC levels of the breads were found different (p=0.045, p=0.006, respectively). Due to the increase of both components in the gastric and intestinal phase and the highest recovery index was the highest in the intestinal phase. It was assumed that their bioaccessibility of the breads was high (p<0,05). (p<0.05). The TAA values of the bread with 10% MSP added in the DPPH method (p=0.002) and 15% in the CUPRAC method (p=0.026) are the highest compared to other breads. A total of 16 phenolic components were found in the gluten-free breads including hydroxybenzoic and hydroxycinnamic acid derivatives (12 components) and flavonoids (4 components). As a result of the study, it was concluded that TPC, TFC, TAA, and bioaccessibility and further reinforcement of these results with bioavailability studies could be beneficial.
In this study, it was aimed to produce breads that are thought to be functional by adding melon seed powder as food waste to gluten-free breads produced with rice and quinoa flour. Gluten-free bread made with rice and quinoa and bread with green lentil protein isolate were considered as control breads, and three different doses (5%, 10% and 15%) of melon seed powder (MSP) were added to produce gluten-free breads with MSP. Baking loss, volume and moisture analysis, macro and micronutrient composition, texture and color analyze of breads were examined and sensory analyzes were scored by the panelists. In addition, total phenolic content (TPC) and total flavonoid content (TFC) analyzes, total antioxidant activity (TAA) analyzes with 2,2-diphenyl-1-picrylhydrazil (DPPH) and Copper Reducing Antioxidant Capacity (CUPRAC) methods, phenolic component profile analysis were performed by HPLC. The bioaccessibility of the bread in pre-digestion (total concentration), stomach (mouth and stomach), and intestinal (mouth, stomach, and intestine) phases were evaluated and recovery indices were calculated. The crust, inner color, and odor scores of the bread were found different significantly (p<0.05). The macro and micronutrients content of bread showed significant differences (p <0.001). The highest amount of moisture, ash, fat and protein as well as calcium (Ca), magnesium (Mg), potassium (K), and zinc (Zn) amounts were found in bread with 15% MSP (p<0.05). The TPC and TFC levels of the breads were found different (p=0.045, p=0.006, respectively). Due to the increase of both components in the gastric and intestinal phase and the highest recovery index was the highest in the intestinal phase. It was assumed that their bioaccessibility of the breads was high (p<0,05). (p<0.05). The TAA values of the bread with 10% MSP added in the DPPH method (p=0.002) and 15% in the CUPRAC method (p=0.026) are the highest compared to other breads. A total of 16 phenolic components were found in the gluten-free breads including hydroxybenzoic and hydroxycinnamic acid derivatives (12 components) and flavonoids (4 components). As a result of the study, it was concluded that TPC, TFC, TAA, and bioaccessibility and further reinforcement of these results with bioavailability studies could be beneficial.
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Nutrition and Dietetics, Biyoerişilebilirlik, gıda atığı, glutensiz ekmek, kavun çekirdeği tozu., Bioaccessibility, food waste, gluten free bread, melon seed powder.
