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Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı

Year 2023, Volume: 37 Issue: 1, 241 - 261, 01.06.2023

Nazlı Şahin Abdulvahit Sayaslan

https://doi.org/10.20479/bursauludagziraat.1089981

Abstract

Ekstrüzyon teknolojisi gıda sanayiinde kullanılan ve önemli avantajlara sahip olan bir gıda işleme tekniğidir. Ekstrüzyon yoluyla gıda üretiminde, hammadde özellikleri (nişasta tipi ve içeriği, protein içeriği, yağ içeriği vb) ve proses parametreleri (tek/çift vida, vida hızı, vida konfigürasyonu, besleme oranı, besleme nem içeriği vb) son ürünün duyusal (renk, tat, koku, tekstür vb) ve besleyicilik özellikleri üzerinde belirleyici olmaktadır. Buğday öğütme yan ürünleri olan kepek, ruşeym ve bonkalite un, ana ürün olan beyaz un ile kıyaslandığında besleyicilik ve fonksiyonel özellikler bakımından daha üstündür. Türkiye’de yıllık 3-5 milyon ton civarında buğday öğütme yan ürünü ortaya çıktığı tahmin edilmekte olup ağırlıklı olarak yem sanayiinde kullanılmaktadır. Ancak son yıllarda ekstrüzyon gibi farklı gıda işleme teknikleri sayesinde yan ürünlerin gıdalarda kullanım olanakları artmaktadır. Bu çalışmada ekstrüzyon teknolojisi ve buğday öğütme yan ürünlerinin ekstrüde gıda üretiminde kullanımı değerlendirilmiştir.

Keywords

ruşeym kepek bonkalite un ekstrüzyon öğütme yan ürünleri

Supporting Institution

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

02.M.20

Thanks

Çalışmaya finansal destek (proje no: 02-M-20) sağlayan Karamanoğlu Mehmetbey Üniversitesi BAP Koordinatörlüğüne, ayrıca kendi isteğiyle yazarlıktan feragat eden tez birinci danışmanım sayın Prof. Dr. Nermin BİLGİÇLİ'ye teşekkür ederim.

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Extrusion Technology and Utilization of Wheat Milling By-Products in Extruded Foods

Year 2023, Volume: 37 Issue: 1, 241 - 261, 01.06.2023

Nazlı Şahin Abdulvahit Sayaslan

https://doi.org/10.20479/bursauludagziraat.1089981

Abstract

: Extrusion technology is a food processing technique with significant advantages. In the extrusion
process, raw material properties (starch type and content, protein content, oil content etc) and process parameters (single/twin screw, screw speed, screw configuration, feed rate, feed moisture content etc) determine the sensory (color, taste, aroma, texture etc) and nutritional properties of the end products. Wheat milling by-products of bran, germ and red dog flour are of better nutritional and fuctional properties than those of the main product, i.e., refined wheat flour. It is estimated that about 3-5 million tons of wheat milling by-products are annually produced in Turkey, the majority of which are used for animal feed. However, utilization of such techniques as extrusion in recent years has increased the incorporation of those by-products into food formulations. In this study, the literature on the extrusion technology and usage of wheat milling by-products in the extruded foods were reviewed.

Keywords

red dog flour germ bran extrusion milling by-products

Project Number

02.M.20

References

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There are 105 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Nazlı Şahin 0000-0002-0963-8882

Abdulvahit Sayaslan 0000-0001-7161-1552

Project Number 02.M.20
Early Pub Date June 1, 2023
Publication Date June 1, 2023
Submission Date March 21, 2022
Published in Issue Year 2023 Volume: 37 Issue: 1

Cite

APA Şahin, N., & Sayaslan, A. (2023). Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 37(1), 241-261. https://doi.org/10.20479/bursauludagziraat.1089981
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