Tarhana kullanarak grissini hazırlanması ve lezzet profili analizi
Abstract
Yapılan çalışmada tarhananın yöresel anlamda bolluğu ve Türk kültürüne ait olduğu düşünülerek hem ekonomik hem gastronomik anlamda değerlendirilmesi hem de fonksiyonel gıda olarak kullanımının yaygınlaşması açısından tarhanadan grissiniler elde edilmiştir. Bu bağlamda tarhananın kullanımının artması ve klasik kullanımının dışında farklı bileşenler ile zenginleştirilerek günün her anında tüketilebilecek bir ürün elde edilmesi, bununla beraber bireyin sağlık açısından da faydalı ürün tüketmesi amaçlanmış ve buna yönelik ürün geliştirilmiştir. Bu çalışma sonucunda tarhana ve farklı unlar kullanılarak (siyez unu ve tam buğday unu) hem undan hem de tarhanadan gelen faydalar ile birlikte zengin besin değerine sahip gıda üretimi amaçlanmıştır. Çalışmada üretilen ürünlerin kimyasal analizleri yapılmış olup ardından eğitimli panelistlerce lezzet profili analizine tabi tutulmuş ve elde edilen sonuçlar Temel Bileşenler Analizi ve Duncan çoklu karşılaştırma analizi ile istatistiksel olarak değerlendirilmiştir. Yapılan çalışma sonrasında tarhanadan üretilen grissinilerin beğenildiği gözlemlenmiştir. Yapılan analizler sonucunda anlamlı farklar tespit edilmiş olup, ticari grisiniye göre lezzetli, yapısal olarak düzgün, düşük kalorili grissiniler elde edilmiştir. Tanımlayıcı lezzet profili analizi sonuçlarına göre tarhana grissinilerin görünüm, doku, lezzet aroma özellikleri ve genel memnuniyet ölçekleri açısından aralarında anlamlı bir fark bulunmuştur (p<0,05). En beğenilen ürün tarhana ve tam buğday unundan elde edilen grissini olmuştur. Yalnızca tarhanadan üretilen grissini ise en az beğeniye sahip olmuştur. Bu bağlamda yöresel ürün olarak kullanılan tarhananın bildiğimiz kullanımı dışında kullanımının da mevcut olduğu ve tüketiciler tarafından sevileceği düşünülmektedir. Sağlık açısından da oldukça faydalı bir besin olan tarhananın böylece sektörel anlamda da kullanılmasının mümkün olduğu düşünülmektedir.
In the study, it was aimed to obtain grissini's from tarhana, which is important traditional food to increase its consumption by consumers in gastronomy sector as a functional food, its abundance in the markets, to support local food producers and by the wat Turkish economy. Grissini's were prepared from tarhana mixed with siyez wheat flour or wheat flour. Analysis of chemical composition and descriptive sensory analysis of samples by trained panelists were performed and the results were evaluated by analayzing with ANOVA, Principal Components Analaysis and Duncan comparison analysis tests. In the study, it was observed that grissini prepared from tarhana was preferred more. Significant differences (p<0.05) were found in the analyzes of grissini samples, and resuts showed that samples were more delicious, better in the texture and lower in calorie compared to commercial grissini. According to the descriptive sensory analysis, appearance, texture, aroma properties and general evaluations of tarhana grissini's showed significantly differences (p<0.05). The most preferred product was mixture of tarhana and whole wheat. Grissini, which was prepared from 100% tarhana, was the least preferred. In this study, it was found that tarhana which is consumed as soup as traditionally can be used to prepare healthy snack food like the grissini and consumers has tendency to accept as delicious food. This research was the first to use tarhana which is known as functional food with valuable health benefits as a different that traditional application and has an importance to show that it can be packaged and marketed as a new delicious and ready to eat healthy food.
In the study, it was aimed to obtain grissini's from tarhana, which is important traditional food to increase its consumption by consumers in gastronomy sector as a functional food, its abundance in the markets, to support local food producers and by the wat Turkish economy. Grissini's were prepared from tarhana mixed with siyez wheat flour or wheat flour. Analysis of chemical composition and descriptive sensory analysis of samples by trained panelists were performed and the results were evaluated by analayzing with ANOVA, Principal Components Analaysis and Duncan comparison analysis tests. In the study, it was observed that grissini prepared from tarhana was preferred more. Significant differences (p<0.05) were found in the analyzes of grissini samples, and resuts showed that samples were more delicious, better in the texture and lower in calorie compared to commercial grissini. According to the descriptive sensory analysis, appearance, texture, aroma properties and general evaluations of tarhana grissini's showed significantly differences (p<0.05). The most preferred product was mixture of tarhana and whole wheat. Grissini, which was prepared from 100% tarhana, was the least preferred. In this study, it was found that tarhana which is consumed as soup as traditionally can be used to prepare healthy snack food like the grissini and consumers has tendency to accept as delicious food. This research was the first to use tarhana which is known as functional food with valuable health benefits as a different that traditional application and has an importance to show that it can be packaged and marketed as a new delicious and ready to eat healthy food.
Description
Keywords
Beslenme ve Diyetetik, Gastronomi ve Mutfak Sanatları, Gıda Mühendisliği, Nutrition and Dietetics, Grissini, Gastronomy and Culinary Arts, Food Engineering, Lezzetli yemek, Grissini, Tarhana, Palatable eating, Tarhana, Yiyecek hazırlama, Food preparation