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Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı

Yıl 2023, Cilt: 37 Sayı: 1, 241 - 261, 01.06.2023
https://doi.org/10.20479/bursauludagziraat.1089981

Öz

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.

Destekleyen Kurum

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

02.M.20

Teşekkür

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.

Kaynakça

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

Yıl 2023, Cilt: 37 Sayı: 1, 241 - 261, 01.06.2023
https://doi.org/10.20479/bursauludagziraat.1089981

Öz

: 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.

Proje Numarası

02.M.20

Kaynakça

  • Alam, M.S. Kaur, J. Khaira, H. and Gupta, K. 2015. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Critical Reviews in Food Science and Nutrition, 56(3), 445-473.
  • Álvarez, P. Alvarado, C. Mathieu, F. Jiménez, L. and De la Fuente, M. 2006. Diet supplementation for 5 weeks with polyphenol-rich cereals improves several functions and the redox state of mouse leucocytes. European Journal of Nutrition, 45(8), 428-438.
  • Anonim, 2012. Bonkalite kullanıldığı alanlar. http://www.caglayanlarun.com/tr/219/Bonkalite, (Erişim tarihi: 21.03.2020).
  • Balandrán-Quintana, R.R. Mercado-Ruiz, J.N. and Mendoza-Wilson, A.M. 2015. Wheat bran proteins: a review of their uses and potential. Food Reviews International, 31(3), 279-293.
  • Bartnik, M. and Jakubczyk, T. 1989. Chemical composition and the nutritive value of wheat bran. Nutritional Value of Cereal Products, Beans and Starches, 60, 92-131.
  • Bhatnagar, S. and Hanna, M.A. 1994. Amylose-lipid complex formation during single-screw extrusion of various corn starches. Cereal Chemistry, 71(6), 582-586.
  • Bhattacharya, S. 2011. Raw materials for extrusion of foods: Advances in Food Extrusion Technology, Ed.: Maskan, M. and Altan, A. CRC press, Dublin, Ireland, pp: 87-102.
  • Bilgiçli, N. Elgün, A. Herken, E.N. Ertaş, N. and İbanoğlu, Ş. 2006, Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product. Journal of Food Engineering, 77(3), 680-686.
  • Brandolini, A. and Hidalgo, A. 2012 Wheat germ: not only a by-product. International Journal of Food Sciences and Nutrition, 63, 71-74.
  • Brennan, M.A. Merts, I. Monro, J. Woolnough, J. and Brennan, C.S. 2008. Impact of guar and wheat bran on the physical and nutritional quality of extruded breakfast cereals. Starch‐Stärke, 60(5), 248-256.
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  • Leonard, W. Zhang, P. Ying, D. and Fang, Z. 2019. Application of extrusion technology in plant food processing by products: An overview. Comprehensive Reviews in Food Science and Food Safety, 19(1), 218-246.
  • Likes, R. Madl, R.L. Zeisel, S.H. and Craig, S.A. 2007. The betaine and choline content of a whole wheat flour compared to other mill streams. Journal of Cereal Science, 46(1), 93-95.
  • Liyana-Pathirana, C.M. and Shahidi, F. 2007. The antioxidant potential of milling fractions from bread, wheat and durum. Journal of Cereal Science, 45, 238–247.
  • Luthria, D.L. Lu, Y. and John, K.M. 2015. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods, 18, 910-925.
  • Maes, C. and Delcour, J.A. 2002. Structural characterisation of water extractable and water unextractable arabinoxylans in wheat bran. Journal of Cereal Science, 35, 315–326.
  • Mahmoud, A.A. Mohdaly, A.A. and Elneairy, N.A. 2015. Wheat germ: an overview on nutritional value, antioxidant potential and antibacterial characteristics. Food and Nutrition Sciences, 6(2), 265.
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  • Marti, A. Torri, L. Casiraghi, M.C, Franzetti, L. Limbo, S. Morandin, F. ... Pagani, M.A. 2014. Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. LWT-Food Science and Technology, 59(2), 1100-1106.
  • Masatcıoğlu, M.T. 2013. Ekstrüzyon pişirmenin maillard reaksiyonu üzerine etkileri, Doktora Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü, Ankara, 126 s.
  • Maskan, M. and Altan, A. 2016. Development of extruded foods by utilizing food industry by-products. Advances in Food Extrusion Technology, Ed.: Maskan M and Altan, A., CRC press, Dublin, Ireland, pp: 121- 168.
  • Matucci, A. Veneri, G. Dalla Pellegrina, C. Zoccatelli, G. Vincenzi, S. Chignola, R. ... Rizzi, C. 2004. Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis. Food Control, 15(5), 391-395.
  • Mazlan, M. Talib, R.A. Mail, N.F. Taip, F.S. Chin, N.L. Sulaiman, R. ... Mohd Nor, M.Z. 2019. Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss. International Journal of Food Properties, 22(1), 54-70.
  • Menga, V. Fares, C. Troccoli, A. Cattivelli, L. and Baiano, A. 2010. Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. International Journal of Food Science and Technology, 45(1), 7-16.
  • Menis-Henrique, M.E.C. Scarton, M. Piran, M.V.F. and Clerici, M.T.P.S. 2020. Cereal fiber: extrusion modifications for food industry. Current Opinion in Food Science, 33, 141-148.
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  • Offiah, V. Falade, K.O. and Kontogiorgos, V. 2019. Extrusion processing of raw food materials and byproducts: A review. Critical Reviews in Food Science and Nutrition, 59(18), 2979-2998.
  • Panfili, G. Cinquanta, L. Fratianni, A. and Cubadda, R. 2003. Extraction of wheat germ oil by supercritical CO 2: oil and defatted cake characterization. Journal of the American Oil Chemists' Society, 80(2), 157-161.
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  • Riaz, M.N. Asif, M. and Ali, R. 2009. Stability of vitamins during extrusion. Critical Reviews in Food Science and Nutrition, 49(4), pp: 361-368.
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  • TÜİK, 2020. Türkiye İstatistik Kurumu, Türkiye Veri Servisi https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr, [Erişim Tarihi: 9 Haziran 2020].
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  • Yağcı, S. 2015. Ekstrüzyon ile Pişirme Yöntemleri Ders Notu. Karaman. 50s.
  • Yan, X. Ye, R. and Chen, Y. 2015. Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble- fiber polysaccharides from wheat bran. Food Chemistry, 180, 106–115.
  • Yanniotis, S. Petraki, A. and Soumpasi, E. 2007. Effect of pectin and wheat fibers on quality attributes of extruded corn starch. Journal of Food Engineering, 80(2), 594-599.
  • Yaseen, A.A.E. and Shouk, A.A. 2005. Effect of extrusion variables on physical, structure and sensory properties of wheat germ-corn grits extrudates. Egyption Journal of Food Science, 33(1), 57.
  • Zhu, K.X. Zhou, H.M. Qian, H.F. 2006. Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate. Journal of Food Biochemistry, 30, 329–341.
  • Zhu, K.X. Lian C.X. Guo X.N. Peng W. and Zhou H.M. 2011. Antioxidant activities and total phenolic content of various extracts from defatted wheat germ. Food Chemistry, 126, 1122–1126.
Toplam 105 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Nazlı Şahin 0000-0002-0963-8882

Abdulvahit Sayaslan 0000-0001-7161-1552

Proje Numarası 02.M.20
Erken Görünüm Tarihi 1 Haziran 2023
Yayımlanma Tarihi 1 Haziran 2023
Gönderilme Tarihi 21 Mart 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 37 Sayı: 1

Kaynak Göster

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

TR Dizin kriterleri gereği dergimize gönderilecek olan makalelerin mutlaka aşağıda belirtilen hususlara uyması gerekmektedir.

Tüm bilim dallarında yapılan, ve etik kurul kararı gerektiren klinik ve deneysel insan ve hayvanlar üzerindeki çalışmalar için ayrı ayrı etik kurul onayı alınmış olmalı, bu onay makalede belirtilmeli ve belgelendirilmelidir.
Makalelerde Araştırma ve Yayın Etiğine uyulduğuna dair ifadeye yer verilmelidir.
Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmelidir.
Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine riayet edilmesi gerekmektedir.
Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi.
Etik Kurul izni gerektiren araştırmalar aşağıdaki gibidir.
- Anket, mülakat, odak grup çalışması, gözlem, deney, görüşme teknikleri kullanılarak katılımcılardan veri toplanmasını gerektiren nitel ya da nicel yaklaşımlarla yürütülen her türlü araştırmalar
- İnsan ve hayvanların (materyal/veriler dahil) deneysel ya da diğer bilimsel amaçlarla kullanılması,
- İnsanlar üzerinde yapılan klinik araştırmalar,
- Hayvanlar üzerinde yapılan araştırmalar,
- Kişisel verilerin korunması kanunu gereğince retrospektif çalışmalar,
Ayrıca;
- Olgu sunumlarında “Aydınlatılmış onam formu”nun alındığının belirtilmesi,
- Başkalarına ait ölçek, anket, fotoğrafların kullanımı için sahiplerinden izin alınması ve belirtilmesi,
- Kullanılan fikir ve sanat eserleri için telif hakları düzenlemelerine uyulduğunun belirtilmesi.



Makale başvurusunda;

(1) Tam metin makale, Dergi yazım kurallarına uygun olmalı, Makalenin ilk sayfasında ve teşekkür bilgi notu kısmında Araştırma ve Yayın Etiğine uyulduğuna ve Etik kurul izni gerektirmediğine dair ifadeye yer verilmelidir. Etik kurul izni gerektiren çalışmalarda, izinle ilgili bilgiler (kurul adı, tarih ve sayı no) yöntem bölümünde ve ayrıca makale ilk/son sayfasında yer verilmeli ve sisteme belgenin yüklenmesi gerekmektedir. (Dergiye gönderilen makalelerde; konu ile ilgili olarak derginin daha önceki sayılarında yayımlanan en az bir yayına atıf yapılması önem arz etmektedir. Dergiye yapılan atıflarda “Bursa Uludag Üniv. Ziraat Fak. Derg.” kısaltması kullanılmalıdır.)

(2) Tam metin makalenin taratıldığını gösteren benzerlik raporu (Ithenticate, intihal.net) (% 20’nin altında olmalıdır),

(3) İmzalanmış ve taratılmış başvuru formu, Dergi web sayfasında yer alan başvuru formunun başvuran tarafından İmzalanıp, taratılarak yüklenmesi , (Ön yazı yerine)

(4) Tüm yazarlar tarafından imzalanmış telif hakkı devir formunun taranmış kopyası,

(5) Araştırmacıların Katkı Oranı beyanı, Çıkar Çatışması beyanı verilmesi Makale sonunda; Araştırmacıların Katkı Oranı beyanı, varsa Destek ve Teşekkür Beyanı, Çatışma Beyanı verilmesi ve sisteme belgenin (Tüm yazarlar tarafından imzalanmış bir yazı) yüklenmesi gerekmektedir.

Belgelerin elektronik formatta DergiPark sistemine https://dergipark.org.tr/tr/login adresinden kayıt olunarak başvuru sırasında yüklenmesi mümkündür. 


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