Yıl 2019, Cilt 5, Sayı 1, Sayfalar 48 - 63 2019-01-01

EFFECTS OF PROCESSING STEPS ON THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT BREADS
YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ

Berna Topçu [1] , Zeynep Tacer Caba [2] , Dilara Nilüfer Erdil [3]

38 83

Recently, cereal products have been displayed to provide health benefits far beyond being only staple foodstuffs. Oats (Avena sativa L.), which are consumed less than wheat, have recently attracted attention for their antioxidant, anti-inflammatory, hypoallergenic and anticarcinogenic properties. Bread is not only the most significant, but also the most suitable cereal product for functional components incorporation, structurally. In this study; breads were prepared by adding oat flour to bread wheat flour at a level as high as 40%. It is aimed to determine the effects of mixing, fermentation and baking processes on phenolic compounds and antioxidant activity. According to the results, total amount of phenolics was significantly higher in oat bread than the control wheat bread (53.9 ±7.3 and 41.0 ±3.4 mg GAE/100g dry matter, respectively p<0.05). In both types of bread, fermentation process increased the amount of phenolics while baking decreased. Total flavonoids content in oat bread after baking (529.9 ±114.7 mg RE/100g dry matter) was higher than control bread (452.9 ±74.3 mg RE/100g dry matter). According to the antioxidant activity results, difference between two different breads was not significant (p>0.05).

Son yıllarda hububat ürünlerinin insan sağlığı için temel gıda maddeleri olmalarının çok ötesinde faydalar sağladığı anlaşılmıştır. Tüketimi buğdaya göre daha düşük olan yulaf (Avena sativa L.) son zamanlarda, antioksidan, anti-enflamatuar, hipoalerjenik ve antikarsinojenik özellikleriyle dikkat çekmektedir. Ekmek, en önemli hububat ürünü olmasının yanında, farklı hammaddelerin kullanımına uygun yapısı ile fonksiyonel bileşenlerin en fazla kullanım bulduğu ürünlerdendir. Bu çalışmada; ekmeklik buğday ununa %40 gibi yüksek bir oranda yulaf unu katılarak ekmek üretilmiştir. Üretimdeki yoğurma, fermentasyon ve pişirme aşamalarının fenolik bileşiklere ve antioksidan aktivite üzerine etkilerinin ve bu bileşiklerin bu işlemler sırasında ne derece korunduğunun belirlenmesi amaçlanmıştır. Elde edilen sonuçlara göre; toplam fenolik madde miktarının, yulaf ekmeğinde kontrol buğday ekmeğine göre önemli düzeyde yüksek olduğu belirlenmiştir (sırasıyla 53.9 ±7.3 ve41.0 ±3.4 mg GAE/100g KM, p<0.05). Her iki ekmek çeşidinde de, fermentasyon işleminin fenolik bileşik içeriğini arttırdığı, pişirme işleminin ise düşürdüğü görülmüştür. Pişirme sonrasında yulaf ekmeğindeki toplam flavonoid miktarı (529.9 ±114.7 mg RE/100g KM) kontrol ekmeğine göre daha yüksektir (452.9 ±74.3 mg RE/100g KM). Antioksidan aktivite sonuçlarına göre ise söz konusu iki ekmek arasındaki fark önemli düzeyde bulunmamıştır (p>0.05).  

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Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Dergi Bölümü Araştırma Makalesi
Yazarlar

Orcid: 0000-0002-4155-5243
Yazar: Berna Topçu
Kurum: İSTANBUL TEKNİK ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-2811-6462
Yazar: Zeynep Tacer Caba
Kurum: İSTANBUL AYDIN ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0001-9848-0345
Yazar: Dilara Nilüfer Erdil (Sorumlu Yazar)
Kurum: İSTANBUL TEKNİK ÜNİVERSİTESİ
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs426489, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {48 - 63}, doi = {10.3153/FH19006}, title = {YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ}, key = {cite}, author = {Tacer Caba, Zeynep and Nilüfer Erdil, Dilara and Topçu, Berna} }
APA Topçu, B , Tacer Caba, Z , Nilüfer Erdil, D . (2019). YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ. FOOD and HEALTH, 5 (1), 48-63. DOI: 10.3153/FH19006
MLA Topçu, B , Tacer Caba, Z , Nilüfer Erdil, D . "YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ". FOOD and HEALTH 5 (2019): 48-63 <http://jfhs.scientificwebjournals.com/issue/38141/426489>
Chicago Topçu, B , Tacer Caba, Z , Nilüfer Erdil, D . "YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ". FOOD and HEALTH 5 (2019): 48-63
RIS TY - JOUR T1 - YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ AU - Berna Topçu , Zeynep Tacer Caba , Dilara Nilüfer Erdil Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19006 DO - 10.3153/FH19006 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 48 EP - 63 VL - 5 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH19006 UR - http://dx.doi.org/10.3153/FH19006 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ %A Berna Topçu , Zeynep Tacer Caba , Dilara Nilüfer Erdil %T YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ %D 2019 %J FOOD and HEALTH %P -2602-2834 %V 5 %N 1 %R doi: 10.3153/FH19006 %U 10.3153/FH19006
ISNAD Topçu, Berna , Tacer Caba, Zeynep , Nilüfer Erdil, Dilara . "YULAF EKMEĞİ ÜRETİM AŞAMALARININ FENOLİK MADDE İÇERİĞİ VE ANTİOKSİDAN AKTİVİTEYE ETKİSİ". FOOD and HEALTH 5 / 1 (Ocak 2019): 48-63. http://dx.doi.org/10.3153/FH19006