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BAYAT EKMEKTEN ELDE EDİLEN PROTEİN EKSTRAKT TOZUNUN FİZİKSEL ÖZELLİKLERİ VE NOHUT UNU İÇEREN BUĞDAY EKMEĞİNDE KULLANIMININ DEĞERLENDİRİLMESİ

Year 2022, Volume: 47 Issue: 1, 34 - 41, 23.12.2021

Sebahat Şişman Büşra Yağcı Ertan Ermiş

https://doi.org/10.15237/gida.GD21037
Cited By: 1

Abstract

Bu çalışmada, bayat ekmekten elde edilen protein ekstraktı tozunun fiziksel özelliklerinin ve nohut unu katkılı buğday ekmeği formülasyonlarında potansiyel kullanımının araştırılması amaçlanmıştır. Nohut unu, buğday ununa 2:3 oranında ve protein ekstraktı tozu toplam un karışımının ağırlıkça % 6.5 ve 13'ü oranında ilave edilmiştir. Toz protein ekstraktının nem içeriği ve su aktivitesi sırasıyla % 5.55 ve 0.58 olarak bulunmuştur. Yığın yoğunluğu ve sıkıştırılmış yoğunluğu sırasıyla 830 kg.m-3 ve 910 kg.m-3 olarak hesaplanmıştır. Hausner oranı 1.10 olarak ölçülmüştür ki bu da serbest akış özelliğine işaret etmektedir. Protein ekstraktı ilavesinin %6.5'ten 13'e arttırılması, ekmek hacminin ekmek başına yaklaşık 283 mL'den 307 mL'ye artmasıyla sonuçlandığı tespit edilmiştir.

Keywords

ekmek hacmi nohut unu FTIR protein tozu

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Project Number

1919B011902714

Thanks

Bu çalışma TÜBİTAK 2209/A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında sağlanan destekle tamamlanmış olup, yazarlar TÜBİTAK'a teşekkürü bir borç bilirler.

References

  • AOAC. (2000).Association of Official Analytical Chemists Official methods of analysis, 11th edition. Washington, D. C.
  • Begum, R., Rakshit, S. K., & Rahman, S. M. M. (2011)."Protein Fortification and Use of Cassava Flour for Bread Formulation".International Journal of Food Properties, 14(1), 185–198.
  • Bradford, M. (1976)."A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding".Analytical Biochemistry, 72(1–2), 248–254.
  • Demirci, A., Palabiyik, I., & Gumus, T. (2016). Bread wastage and recycling of waste bread by producing biotechnological products. Journal of Biotechnology.
  • Dirim, S. N., & Talih , M. (2018). Kurutma Yardımcı Maddelerinin Dondurarak Kurutulmuş Taflan Tozlarının Özellikleri Üzerine Etkisi. DergiPark, 461-475.
  • Dua, S., Lukow, O. M., Humphreys, G., & Adams, K. (2009)."Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality".The Open Food Science Journal, 3, 84–92.
  • Durna Dastan, S., Zonus, N., Yalcın, İ., & Dastan, T. (2012). Bazı meşe ve gül türlerinin galli ve galsiz bireylerindeki, total protein içeriğinin farklı yöntemler kullanılarak araştırılması. Fen Bilimi Dergisi, 1-19.
  • Ermis, E. (2017). Gıda Analizleri Laboratuvar Uygulamaları. İstanbul.
  • Ermis, E., Güner, K. Ö., & Yilmaz, M. T. (2018)."Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying".International Journal of Food Engineering, 14(11–12).
  • Fitzpatrick, J., Lauwe, A., Coursol, M., O'Brien, A., Fitzpatrick, K., Ji, J., & Miao, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 340-348.
  • García-Tejeda, Y.V., García-Armenta, E., Martínez-Audelo, J.M. et al. Determination of the structural stability of a premix powder through the critical water activity. Food Measure 13, 1323–1332 (2019).
  • Hausner, H. H. (1967)."Friction Conditions in a Mass of Metal Powder".International Journal of Powder Metallurgy, 3, 7–13.
  • Houde, M., Khodael, N., Benkerroum, N., & Karboune, S. (2018). Barley Protein Concentrates:Extraction, Structural and Functional Properties. Food Chemistry, 367-376.
  • Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 194-203.
  • Jiamyangyuen, S., Srijesdaruk, V., & Harper, W. (2005)."Extraction of rice bran protein concentrate and its application in bread".Songklanakarin Journal of Science and Technology, 27(1), 55–64.
  • Nionelli, L., Wang, Y., Pontonio, E., Immonen, M., Rizzello, C. G., Maina, H. N., . . . Coda, R. (2020, June 20). Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life.
  • Odabas, M. T. (2017). Toz Ürünlerin Karakterizasyonu. http://admin.ghu.edu.tr/media/uploads/gida/files/toz-analizleri.docx
  • Turkomp. (2019). Ulusal Gıda Kompozisyon Veri Tabanı: http://www.turkomp.gov.tr/food-126
  • Wieser, H. (1998)."Investigations on the extractability of gluten proteins from wheat bread in comparison with flour".Zeitschrift Für Lebensmittel Untersuchung Und Forschung A, 207, 128–132.

PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR

Year 2022, Volume: 47 Issue: 1, 34 - 41, 23.12.2021

Sebahat Şişman Büşra Yağcı Ertan Ermiş

https://doi.org/10.15237/gida.GD21037
Cited By: 1

Abstract

In this study, it was aimed to investigate the physical properties of protein extract powder from stale bread and its potential use in chickpea flour added wheat bread formulations. Chickpea flour was added into wheat flour at a 2:3 ratio, and the protein extract at 6.5 % and 13 % of total flour mix (w/w). The moisture content and water activity of the powdered protein extract were 5.55% and 0.58, respectively. The bulk density and tapped density were 830 kg.m-3 and 910 kg.m-3, respectively. Hausner ratio was measured as 1.10, which indicates free-flowing property. Increasing the addition of protein extract from 6.5% to 13% resulted in increased loaf volume from around 283 mL to 307 mL per loaf.

Keywords

loaf volume chickpea flour FTIR protein powder

Project Number

1919B011902714

References

  • AOAC. (2000).Association of Official Analytical Chemists Official methods of analysis, 11th edition. Washington, D. C.
  • Begum, R., Rakshit, S. K., & Rahman, S. M. M. (2011)."Protein Fortification and Use of Cassava Flour for Bread Formulation".International Journal of Food Properties, 14(1), 185–198.
  • Bradford, M. (1976)."A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding".Analytical Biochemistry, 72(1–2), 248–254.
  • Demirci, A., Palabiyik, I., & Gumus, T. (2016). Bread wastage and recycling of waste bread by producing biotechnological products. Journal of Biotechnology.
  • Dirim, S. N., & Talih , M. (2018). Kurutma Yardımcı Maddelerinin Dondurarak Kurutulmuş Taflan Tozlarının Özellikleri Üzerine Etkisi. DergiPark, 461-475.
  • Dua, S., Lukow, O. M., Humphreys, G., & Adams, K. (2009)."Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality".The Open Food Science Journal, 3, 84–92.
  • Durna Dastan, S., Zonus, N., Yalcın, İ., & Dastan, T. (2012). Bazı meşe ve gül türlerinin galli ve galsiz bireylerindeki, total protein içeriğinin farklı yöntemler kullanılarak araştırılması. Fen Bilimi Dergisi, 1-19.
  • Ermis, E. (2017). Gıda Analizleri Laboratuvar Uygulamaları. İstanbul.
  • Ermis, E., Güner, K. Ö., & Yilmaz, M. T. (2018)."Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying".International Journal of Food Engineering, 14(11–12).
  • Fitzpatrick, J., Lauwe, A., Coursol, M., O'Brien, A., Fitzpatrick, K., Ji, J., & Miao, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 340-348.
  • García-Tejeda, Y.V., García-Armenta, E., Martínez-Audelo, J.M. et al. Determination of the structural stability of a premix powder through the critical water activity. Food Measure 13, 1323–1332 (2019).
  • Hausner, H. H. (1967)."Friction Conditions in a Mass of Metal Powder".International Journal of Powder Metallurgy, 3, 7–13.
  • Houde, M., Khodael, N., Benkerroum, N., & Karboune, S. (2018). Barley Protein Concentrates:Extraction, Structural and Functional Properties. Food Chemistry, 367-376.
  • Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 194-203.
  • Jiamyangyuen, S., Srijesdaruk, V., & Harper, W. (2005)."Extraction of rice bran protein concentrate and its application in bread".Songklanakarin Journal of Science and Technology, 27(1), 55–64.
  • Nionelli, L., Wang, Y., Pontonio, E., Immonen, M., Rizzello, C. G., Maina, H. N., . . . Coda, R. (2020, June 20). Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life.
  • Odabas, M. T. (2017). Toz Ürünlerin Karakterizasyonu. http://admin.ghu.edu.tr/media/uploads/gida/files/toz-analizleri.docx
  • Turkomp. (2019). Ulusal Gıda Kompozisyon Veri Tabanı: http://www.turkomp.gov.tr/food-126
  • Wieser, H. (1998)."Investigations on the extractability of gluten proteins from wheat bread in comparison with flour".Zeitschrift Für Lebensmittel Untersuchung Und Forschung A, 207, 128–132.
There are 19 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Sebahat Şişman 0000-0001-5917-5639

Büşra Yağcı 0000-0001-6759-3857

Ertan Ermiş 0000-0002-1461-7357

Project Number 1919B011902714
Publication Date December 23, 2021
Published in Issue Year 2022 Volume: 47 Issue: 1

Cite

APA Şişman, S., Yağcı, B., & Ermiş, E. (2021). PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR. Gıda, 47(1), 34-41. https://doi.org/10.15237/gida.GD21037
AMA Şişman S, Yağcı B, Ermiş E. PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR. The Journal of Food. December 2021;47(1):34-41. doi:10.15237/gida.GD21037
Chicago Şişman, Sebahat, Büşra Yağcı, and Ertan Ermiş. “PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR”. Gıda 47, no. 1 (December 2021): 34-41. https://doi.org/10.15237/gida.GD21037.
EndNote Şişman S, Yağcı B, Ermiş E (December 1, 2021) PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR. Gıda 47 1 34–41.
IEEE S. Şişman, B. Yağcı, and E. Ermiş, “PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR”, The Journal of Food, vol. 47, no. 1, pp. 34–41, 2021, doi: 10.15237/gida.GD21037.
ISNAD Şişman, Sebahat et al. “PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR”. Gıda 47/1 (December 2021), 34-41. https://doi.org/10.15237/gida.GD21037.
JAMA Şişman S, Yağcı B, Ermiş E. PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR. The Journal of Food. 2021;47:34–41.
MLA Şişman, Sebahat et al. “PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR”. Gıda, vol. 47, no. 1, 2021, pp. 34-41, doi:10.15237/gida.GD21037.
Vancouver Şişman S, Yağcı B, Ermiş E. PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR. The Journal of Food. 2021;47(1):34-41.

Cited By

An overview of protein powders and their use in food formulations
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https://doi.org/10.1111/jfpe.14326
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