In this study,
changes in some chemical and physical properties of breadsticks produced by
using chia seed at different ratios were investigated. Breadstick samples were
produced in three forms as; non-supplemented (control), chia seed supplemented
at 5% and 10% ratios. General chemical composition, antioxidant activity, total
phenolic content, color, weight loss and sensory analysis were performed in
chia seed supplemented and non-supplemented breadstick samples. It was observed that ash, fat and protein content of samples
were increased with chia seed addition. It was also determined that the pH
values were significantly increased with the addition of chia seed (p˂0.05).
Weight loss during baking shows no difference between chia seed supplemented
and non-supplemented samples (p˃0.05). The
values of a and b of chia seed supplemented breadstick dough samples were
statistically decreased compared to control samples while a significant
difference was not found between baked samples. Total antioxidant activity was determined
2.20 times of control sample for 10% chia seed supplemented breadstick sample.
It was determined that total phenolic content of enriched samples was increased
statistically significant (p˂0.05). The highest score in the sensory evaluation
of breadstick samples was obtained by 10% chia seed supplemented sample. In
conclusion, it was determined that the addition of chia seed has positive
effect on chemical and physical properties of breadstick samples. In addition,
it was found that acceptability of samples were increased with chia seed
supplementation according to the results of sensory evaluation.
Bu çalışmada farklı oranlarda chia
tohumu kullanılarak üretilen galetaların bazı kimyasal ve fiziksel
özelliklerinde meydana gelen değişimler araştırılmıştır. Galeta örnekleri chia
tohumu ilave edilmeyen (kontrol), %5 ve %10 oranında chia tohumu ilave edilen
örnekler olmak üzere üç şekilde üretilmiştir. Chia ilaveli ve ilavesiz galeta
örneklerinde genel kimyasal kompozisyon, antioksidan aktivite, toplam fenolik
madde miktarı, renk, ağırlık kaybı ve duyusal analizler yapılmıştır. Chia
tohumu ilavesi ile örneklerin kül, yağ ve protein içeriklerinin arttığı
gözlemlenmiştir. pH değerlerinin de chia tohumu ilavesi ile birlikte
istatistiksel olarak anlamlı düzeyde arttığı belirlenmiştir (p˂0.05). Pişirme süresince gerçekleşen toplam ağırlık kaybı chia
tohumu ilaveli ve ilavesiz örnekler arasında farklılık göstermemektedir (p˃0.05). Chia tohumu ilaveli galeta hamuru örneklerinde a ve
b değerleri kontrol örneklerine göre istatistiksel açıdan anlamlı bir azalış
gösterirken, pişmiş galetalarda anlamlı bir farklılık tespit edilmemiştir. %10
chia tohumu ilave edilen örnekte kontrol örneğinin 2.20 katı antioksidan
aktivite belirlenmiştir. Zenginleştirilmiş örneklerde toplam fenolik madde
miktarının istatistiksel olarak anlamlı seviyede arttığı tespit edilmiştir (p˂0.05). Örneklerin duyusal değerlendirmesinde en yüksek puanı
%10 chia tohumu ilaveli galeta örneği almıştır. Sonuç olarak, chia tohumu
ilavesinin galeta örneklerinin kimyasal ve fiziksel özellikleri üzerinde olumlu
bir etkisinin olduğu belirlenmiştir. Ayrıca duyusal değerlendirme sonuçlarına göre
chia ilavesinin örneklerin kabul edilebilirliğini arttırdığı tespit edilmiştir.
Primary Language | Turkish |
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Subjects | Food Engineering |
Journal Section | Articles |
Authors | |
Publication Date | February 16, 2018 |
Submission Date | September 30, 2017 |
Published in Issue | Year 2018Volume: 4 Issue: 2 |
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