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APPROACHES FOR ENRICHMENT OF PASTA

Yıl 2015, Cilt: 1 Sayı: 2, 103 - 108, 09.03.2015

Ezgi Özgören , Aydın Yapar

https://doi.org/10.3153/JFHS15010

Öz

The aims of the food enrichment are substitution of
the nutrients that were lost during processing and storage of the foods as well
as prevention of diseases due to inadequate consumption of basic nutrients.
Pasta is the most consumed food product after bread among baker­ies. There are
various enrichment studies for pasta be­cause of it’s widely consumption by every
age. In order to increase the nutritional value of pasta, different sources has
been used for enrichment. Therefore, tex­tural, antioxidant and sensory
properties of pasta were investigated. In this review, various applications of
pasta enrichment were discussed. 

Anahtar Kelimeler

Pasta Enrichment Functionality

Kaynakça

  • Alireza Sadeghi, M., Bhagya, S. (2008): Quality Characterization of Pasta Enriched with Mus¬tard Protein Isolate. Journal of Food Science, 73(5): 229-237.
  • Anon. (2002): Türk Gıda Kodeksi Makarna Teb¬liği. Tebliğ No: 2002/20.
  • Anon. (2012):Türkiye Cumhuriyeti Ekonomi Ba¬kanlığı. Makarna Sektör Raporları. Ankara
  • Aravind, N., Sissons, M., Egan, N., Fellows, C., (2012): Effect of insoluble dietary fibre addi¬tion on technological, sensory and structural properties of drum wheat spaghetti. Food Chemistry,130: 299-309.
  • Aslan, D., Köksel, H. (2003): Gıda Zenginleştiril¬mesi ve Bazı Yaklaşımlar. Türk Tabipler Bir¬liği Sürekli Tıp Eğitimi Dergisi,12(11): 418-420.
  • Baskaran, D., Muthupandian, K., Gnanalakshmi, K.S., Pugazenthi, T.R., Jothylingam, S., Ay¬yadurai, K. (2011): Physical properties of no¬odles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). Jour¬nal of Stored Products and Postharvest Rese-arch, 2(6): 127-130.
  • Brennan, C.S., Kuri, V., Tudorica, C.M. (2004): Inulin-enriched pasta: effects on textural pro¬perties and starch degredation. Food Che¬mistry, 86: 189-193.
  • Dary, O., Mora, J.O. (2002): Food Fortification to Reduce Vitamin A Deficiency: International Vitamin A Consultative Group Recommen-dations.Proceedings of the XX International Vitamin A Consultative Group Meeting. 2927-2933
  • Dhanasettakorn, K. (2008): Coenzyme Q10 Con¬tent, Composition, Texture and Physiochem¬ical Characteristics of Pasta Fortified with Freeze–Dried Beef Heart. University of Mis¬souri–Columbia. Doktora Tezi
  • Dursun, S. (2006): Ekmek zenginleştirmede pro¬tein kaynağı olarak balık etinin kullanılması. Pamukkale Üniversitesi, Fen Bilimleri Ensti¬tüsü, Yüksek Lisans Tezi, Denizli.
  • Dursun, S., Yapar, A., Çelik, İ. (2009): Kadife ba¬lığı (Tinca tinca L.,1758) etiyle zenginleştir¬menin hamurun reolojik özellikleri ve ekme¬ğin duyusal özellikleri üzerine etkisi. Gıda Teknolojileri Elektronik Dergisi,4(3): 44-58.
  • Dülger, D., Şahan, Y. (2011): Diyet lifinin özel¬likleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157.
  • Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ochoa-Martínez, L.A., Corzo, N., Bello-Perez, L.A., Medina-Torres ,L. , Peralta-Alvarez, L.E. (2010): Qu¬ality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 119: 1544-1549.
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015): Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175: 43-49.
  • Kadam, S.U., Prabhasankar, P. (2012): Evaluation of cooking, microstructure, texture and sen¬sory quality characteristics of shrimp meat-base pasta. Journal of Texture Studies, 43: 268-274.
  • Kahraman, Ö. (2011): Süt ve Süt Ürünlerinin Çinko ile Zenginleştirilmesine İlişkin Yaklaşımlar. GIDA, 36(4): 241-248.
  • Petitot, M., Boyer, L., Minier, C., Micard, V. (2010): Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43: 634-641.
  • Prabhasankar, P., Ganesan, P., Bhaskar, N. (2009): Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional and Microstructure Characteristics of Pasta. Food Science and Technology International, 15(5): 471-479.
  • Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G. (2013): Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4: 13-20.
  • Sant’Anna, V., Christiano, F.D.P., Marczak, L.D.F., Tessaro, I.C., Thys, R.C.S. (2014): The effect of the incorporation of grape marc powder in fettucini pasta properties. LWT-Food Science and Technology, 58: 497-501.
  • Shogren, R.L., Hareland, G.A., Wu, Y.V. (2006): Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour. Journal of Food Science, 71(6): 428-432.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Ku-zawinska, E. (2015): Application of common wheat bran for industrial production of high-fibre pasta. International journal of Food Science and technology, 50: 111-119.
  • Wood, J.A. (2009): Texture, Processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mec¬hanisms of traditional durum pasta quality. Journal of Cereal Science, 49: 128-133.

MAKARNANIN ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLAR

Yıl 2015, Cilt: 1 Sayı: 2, 103 - 108, 09.03.2015

Ezgi Özgören , Aydın Yapar

https://doi.org/10.3153/JFHS15010

Öz

Zenginleştirme, gıdaların hazırlanması ve saklanması
sırasında kayba uğrayan gıda bileşenlerinin yerine kon­ması ve temel gıda
maddelerinin yetersiz tüketiminden ileri gelen hastalıkların önlenmesi gibi
amaçlarla ger­çekleştirilmektedir. Unlu mamuller içerisinde ekmek­ten sonra en
çok tüketilen gıda maddesi olan makarna­nın her yaş grubundan bireyler
tarafından sevilerek tü­ketilmesi nedeniyle zenginleştirilmesine yönelik yapı­lan
değişik çalışmalar bulunmaktadır. Makarnanın bes­leyici değerini arttırmak için
farklı kaynaklarla zengin­leştirilmesi yoluna gidilmiştir. Bununla birlikte, çalış­malarda makarnanın tekstürel özellikleri, antioksidan özellikleri ve
duyusal özellikleri de incelenmiştir. Bu çalışmada değişik amaçlarla makarnanın
zenginleştiril­mesine yönelik uygulamalar anlatılmıştır.

Anahtar Kelimeler

Makarna Zenginleştirme Fonksiyonellik

Kaynakça

  • Alireza Sadeghi, M., Bhagya, S. (2008): Quality Characterization of Pasta Enriched with Mus¬tard Protein Isolate. Journal of Food Science, 73(5): 229-237.
  • Anon. (2002): Türk Gıda Kodeksi Makarna Teb¬liği. Tebliğ No: 2002/20.
  • Anon. (2012):Türkiye Cumhuriyeti Ekonomi Ba¬kanlığı. Makarna Sektör Raporları. Ankara
  • Aravind, N., Sissons, M., Egan, N., Fellows, C., (2012): Effect of insoluble dietary fibre addi¬tion on technological, sensory and structural properties of drum wheat spaghetti. Food Chemistry,130: 299-309.
  • Aslan, D., Köksel, H. (2003): Gıda Zenginleştiril¬mesi ve Bazı Yaklaşımlar. Türk Tabipler Bir¬liği Sürekli Tıp Eğitimi Dergisi,12(11): 418-420.
  • Baskaran, D., Muthupandian, K., Gnanalakshmi, K.S., Pugazenthi, T.R., Jothylingam, S., Ay¬yadurai, K. (2011): Physical properties of no¬odles enriched with whey protein concentrate (WPC) and skim milk powder (SMP). Jour¬nal of Stored Products and Postharvest Rese-arch, 2(6): 127-130.
  • Brennan, C.S., Kuri, V., Tudorica, C.M. (2004): Inulin-enriched pasta: effects on textural pro¬perties and starch degredation. Food Che¬mistry, 86: 189-193.
  • Dary, O., Mora, J.O. (2002): Food Fortification to Reduce Vitamin A Deficiency: International Vitamin A Consultative Group Recommen-dations.Proceedings of the XX International Vitamin A Consultative Group Meeting. 2927-2933
  • Dhanasettakorn, K. (2008): Coenzyme Q10 Con¬tent, Composition, Texture and Physiochem¬ical Characteristics of Pasta Fortified with Freeze–Dried Beef Heart. University of Mis¬souri–Columbia. Doktora Tezi
  • Dursun, S. (2006): Ekmek zenginleştirmede pro¬tein kaynağı olarak balık etinin kullanılması. Pamukkale Üniversitesi, Fen Bilimleri Ensti¬tüsü, Yüksek Lisans Tezi, Denizli.
  • Dursun, S., Yapar, A., Çelik, İ. (2009): Kadife ba¬lığı (Tinca tinca L.,1758) etiyle zenginleştir¬menin hamurun reolojik özellikleri ve ekme¬ğin duyusal özellikleri üzerine etkisi. Gıda Teknolojileri Elektronik Dergisi,4(3): 44-58.
  • Dülger, D., Şahan, Y. (2011): Diyet lifinin özel¬likleri ve sağlık üzerindeki etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2): 147-157.
  • Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ochoa-Martínez, L.A., Corzo, N., Bello-Perez, L.A., Medina-Torres ,L. , Peralta-Alvarez, L.E. (2010): Qu¬ality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 119: 1544-1549.
  • Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015): Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175: 43-49.
  • Kadam, S.U., Prabhasankar, P. (2012): Evaluation of cooking, microstructure, texture and sen¬sory quality characteristics of shrimp meat-base pasta. Journal of Texture Studies, 43: 268-274.
  • Kahraman, Ö. (2011): Süt ve Süt Ürünlerinin Çinko ile Zenginleştirilmesine İlişkin Yaklaşımlar. GIDA, 36(4): 241-248.
  • Petitot, M., Boyer, L., Minier, C., Micard, V. (2010): Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43: 634-641.
  • Prabhasankar, P., Ganesan, P., Bhaskar, N. (2009): Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional and Microstructure Characteristics of Pasta. Food Science and Technology International, 15(5): 471-479.
  • Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G. (2013): Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4: 13-20.
  • Sant’Anna, V., Christiano, F.D.P., Marczak, L.D.F., Tessaro, I.C., Thys, R.C.S. (2014): The effect of the incorporation of grape marc powder in fettucini pasta properties. LWT-Food Science and Technology, 58: 497-501.
  • Shogren, R.L., Hareland, G.A., Wu, Y.V. (2006): Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour. Journal of Food Science, 71(6): 428-432.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., Ku-zawinska, E. (2015): Application of common wheat bran for industrial production of high-fibre pasta. International journal of Food Science and technology, 50: 111-119.
  • Wood, J.A. (2009): Texture, Processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mec¬hanisms of traditional durum pasta quality. Journal of Cereal Science, 49: 128-133.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Ezgi Özgören

Aydın Yapar

Yayımlanma Tarihi 9 Mart 2015
Gönderilme Tarihi 17 Şubat 2015
Yayımlandığı Sayı Yıl 2015Cilt: 1 Sayı: 2

Kaynak Göster

APA Özgören, E., & Yapar, A. (2015). APPROACHES FOR ENRICHMENT OF PASTA. Food and Health, 1(2), 103-108. https://doi.org/10.3153/JFHS15010
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