Fonksiyonel gıdalarla prebiyotik ve glutensiz ürünlerin geliştirilmesi
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2019
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Abstract
Bu çalışmada, fonksiyonel gıdalar kullanılarak, glutensiz ve prebiyotik ürünler geliştirilip, besin analizi ve duyusal analiz değerleri araştırılmıştır. Oluşturulan beş ayrı reçetede nohut, kuru fasulye, buğday, pirinç, karabuğday ve keçiboynuzu unları kullanılmıştır. Oluşturulan beş farklı kurabiye ile 70 kişiye duyusal analiz yapılmıştır. Belirlenen tadım kriterlerine göre panelistlerin değerlendirdiği ürünlerden en yüksek genel beğeniyi alan ilk üç ürün, besin değerlerinin analiz edilmesi amacıyla laboratuvara gönderilmiştir. Diyet lifi, enerji, kül, karbonhidrat, protein, rutubet, yağ ve nişasta miktarı oranları araştırılan örnekler arasında genel ortalamada nohut unu kurabiyesi daha sağlıklı sonuçlar almıştır. Duyusal analiz kriterlerine göre değerlendirildiğinde nohut unu kurabiyesi kruskal wallis testi sonuçları ile en çok beğenilen un kurabiyesinin (3,56±1,06) ardından, (3,36±1,12) oranı ile ikinci sıradadır. En az beğenilen kurabiye ise pirinç unu kurabiyesi olmuştur.
In this study, gluten-free and prebiotic products were developed by using functional foods and their nutritional and sensory analysis were investigated. Chickpeas, beans, wheat, rice, buckwheat and carob flour were used in five different recipes. Sensory analysis was performed to 70 people with five different cookies. The first three products that received the highest general appreciation from the products evaluated by the panelists according to the determined tasting criteria were sent to the laboratory in order to analyze their nutritional values. Dietary fiber, energy, ash, carbohydrate, protein, moisture, fat and starch content ratios were calculated in the laboratory. Of the investigated samples, the chickpea flour cookies were found to be generally healthier than the others. On the other hand, according to sensory analysis criteria test results showed that the chickpea flour cookies were the second most popular cookie (3,36 ± 1,12) after wheat flour cookies (3,56 ± 1,06) (Kruskal-Wallis test). Third sample that was sent to the laboratory was buckwheat and carob flour mixture . Rice flour cookies had the lowest score in sensory analysis.
In this study, gluten-free and prebiotic products were developed by using functional foods and their nutritional and sensory analysis were investigated. Chickpeas, beans, wheat, rice, buckwheat and carob flour were used in five different recipes. Sensory analysis was performed to 70 people with five different cookies. The first three products that received the highest general appreciation from the products evaluated by the panelists according to the determined tasting criteria were sent to the laboratory in order to analyze their nutritional values. Dietary fiber, energy, ash, carbohydrate, protein, moisture, fat and starch content ratios were calculated in the laboratory. Of the investigated samples, the chickpea flour cookies were found to be generally healthier than the others. On the other hand, according to sensory analysis criteria test results showed that the chickpea flour cookies were the second most popular cookie (3,36 ± 1,12) after wheat flour cookies (3,56 ± 1,06) (Kruskal-Wallis test). Third sample that was sent to the laboratory was buckwheat and carob flour mixture . Rice flour cookies had the lowest score in sensory analysis.
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Beslenme ve Diyetetik, Gıda Mühendisliği, Duyusal analiz, Nutrition and Dietetics, Fonksiyonel gıdalar, Food Engineering, Sensory analysis, Glutenler, Functional foods, Gıdalar, Glutens, Foods, Prebiyotikler, Prebiotics
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108