Publication: Glutensiz fonksiyonel bar üretimi ve bazı kalite özelliklerinin incelenmesi
Abstract
Glutensiz Fonksiyonel Bar Üretimi ve Bazı Kalite Özelliklerinin İncelenmesiÖğrencinin Adı: Büşra DOKUZ MURAT1. yesi Şule AKTAÇ2. yesi Ülgen İlknur KONAKAmaç: Glutensiz paketli atıştırmalık ürünlerin genellikle protein ve posa içeriği düşük, şeker ve yağ içeriği yüksektir. Çölyak hastalarının besin ögesi gereksinimleri ve hastalığa bağlı fizyolojik olarak oluşan değişimler dikkate alınarak; İzabella üzüm, ararot unu, karabuğday patlağı, hurma şurubu, arı poleni ve üzüm çekirdeği ile sağlıklı bar üretimi amaçlanmıştır.Gereç ve Yöntem: İzabella üzümden elde edilen şıra (100 g), hurma şurubu (%10, %20, %30) ve ararot unundan (5 g, 7,5 g, 10 g) Box Behnken optimizasyon yöntemi ile 15 örnek üretilmiştir. Duyusal analizle genel kabul edilebilirlik skoruna göre iç dolgu yapısının formülü elde edilmiştir. Kaplamada kullanılan karabuğday patlağı (5 g, 7,5 g, 10 g), üzüm çekirdeği (5 g, 7,5 g, 10 g) ve polenin (1 g, 2 g, 3 g) iç dolguya ekleneceği miktarlar Box Behnken optimizasyon yöntemi ile belirlenmiş ve duyusal analiz ile test edilmiştir.Bulgular: Ararot ununun 5 g olduğu örneklerin tüm parametrelerde en yüksek puanları aldığı saptanmıştır. Genel kabul edilebilirlik parametresi üzerinde ararot unu (p=0,016), süre (p=0,019), karabuğday patlağı (p=0,026) ve üzüm çekirdeğinin (p=0,022) ayrı ayrı etkili olduğu belirlenmiştir. Barın 100 g’ının; 31 g karbonhidrat, 2 g protein, 1,2 g yağ, 7,5 g posa, 43,4 mg kalsiyum, 21,4 mg magnezyum, 0,4 mg çinko ve 0,8 mg demir içerdiği, gluten içeriğinin < 5ppm olduğu belirlenmiştir.Sonuç: Üretilen ürün; referans alım değerlerine göre günlük posa ihtiyacının %30’unu, kalsiyum ve magnezyum ihtiyacının %5’ini ve protein ihtiyacının %4’ünü karşılıyor olma özelliğiyle çölyaklı bireyler için sağlıklı bir ürün olma niteliğindedir.
Production of Gluten Free Functional Bar and Examine of Some Quality AttributesStudent Name: Büşra DOKUZ MURATName of 1st Supervisior: Ast. Prof. Şule AKTAÇName of 2nd Supervisior: Ast. Prof. Ülgen İlknur KONAKGoal: Gluten-free packaged snack products are generally low in protein and fiber, and high in sugar and fat. Considering the nutritional requirements of celiac patients and the physiological changes due to the disease; it is aimed to produce healthy bar with Izabella grapes, arrowroot flour, buckwheat popped, date syrup, bee pollen and grape seeds.Materials and Methods: Fifteen samples were produced from mustrad from Isabella grapes (100 g), date syrup (10%, 20%, 30%) and arrowroot flour (5 g, 7.5 g, 10 g) by using Box Behnken optimization method and sensory analysis was performed in the samples. The formula of the inner filling structure of the bar was acquired with the optimum result obtained according to the overall acceptance score. Fifteen samples were produced with buckwheat popped (5 g, 7.5 g, 10 g), grape seed (5 g, 7.5 g, 10 g) and pollen (1 g, 2 g, 3 g) that the quantities of which were determined by using the Box Behnken optimization method, and sensory analysis was applied.Results: It was determined that the samples with 5 g arrowroot flour got the highest scores in all parameters. On the overall acceptability parameter; arrowroot flour (p=0.016), time (p=0.019), buckwheat popped (p=0.026) and grape seed (p=0.022) were found to be effective separately. 100 g of the bar; It contains 31 g carbohydrates, 2 g protein, 1.2 g fat, 7.5 g fiber, 43.4 mg calcium, 21.4 mg magnesium, 0.4 mg zinc and 0.8 mg iron and gluten content < 5 ppm determined.3Conclision: Produced product; it is a healthy product for individuals with celiac, with its feature of meeting 30% of the daily fiber, 6% of both calcium and magnesium needs, 4% of protein needs according to the reference intake values.
Production of Gluten Free Functional Bar and Examine of Some Quality AttributesStudent Name: Büşra DOKUZ MURATName of 1st Supervisior: Ast. Prof. Şule AKTAÇName of 2nd Supervisior: Ast. Prof. Ülgen İlknur KONAKGoal: Gluten-free packaged snack products are generally low in protein and fiber, and high in sugar and fat. Considering the nutritional requirements of celiac patients and the physiological changes due to the disease; it is aimed to produce healthy bar with Izabella grapes, arrowroot flour, buckwheat popped, date syrup, bee pollen and grape seeds.Materials and Methods: Fifteen samples were produced from mustrad from Isabella grapes (100 g), date syrup (10%, 20%, 30%) and arrowroot flour (5 g, 7.5 g, 10 g) by using Box Behnken optimization method and sensory analysis was performed in the samples. The formula of the inner filling structure of the bar was acquired with the optimum result obtained according to the overall acceptance score. Fifteen samples were produced with buckwheat popped (5 g, 7.5 g, 10 g), grape seed (5 g, 7.5 g, 10 g) and pollen (1 g, 2 g, 3 g) that the quantities of which were determined by using the Box Behnken optimization method, and sensory analysis was applied.Results: It was determined that the samples with 5 g arrowroot flour got the highest scores in all parameters. On the overall acceptability parameter; arrowroot flour (p=0.016), time (p=0.019), buckwheat popped (p=0.026) and grape seed (p=0.022) were found to be effective separately. 100 g of the bar; It contains 31 g carbohydrates, 2 g protein, 1.2 g fat, 7.5 g fiber, 43.4 mg calcium, 21.4 mg magnesium, 0.4 mg zinc and 0.8 mg iron and gluten content < 5 ppm determined.3Conclision: Produced product; it is a healthy product for individuals with celiac, with its feature of meeting 30% of the daily fiber, 6% of both calcium and magnesium needs, 4% of protein needs according to the reference intake values.