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SOME CHEMICAL AND PHYSICAL PROPERTIES OF BREADSTICKS PRODUCED BY USING CHIA SEED

Yıl 2018, Cilt 4, Sayı 2, 140 - 146, 16.02.2018
https://doi.org/10.3153/FH18014

Öz

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.

Kaynakça

  • AACC, (2012). Approved Methods of Analysis (11th ed.). American Association of Cereal Chemists, St. Paul, MN. ISBN 978-1-891127-68-2
  • Altuğ Onoğur, T., Elmacı, Y., (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya. İzmir, Türkiye. ISBN 978-9944-5660-8-7
  • AOAC. (1990). Official Methods of Analysis (15th ed.). Arlington, VA, USA. ISBN 978-0935584-42-4
  • AOAC (1995). Official Methods of Analysis (16th ed.). International Association of Official Analytical Chemists. Arlington, VA, USA ISBN 0-935584-54-4
  • Bodoira, R. M., Penci, M. C., Ribotta, P.D., & Martínez, M.L. (2017). Chia (Salvia hispánica L.) oil stability: study of the effect of natural antioxidants. LWT-Food Science and Technology, 75, 107-113.
  • Calligaris, S., Pieve, S.D., Kravina, G., Manzocco, L., Nicoli, C.M. (2008). Shelf life prediction of bread sticks using oxidation indices: a validation study. Journal of food science, 73(2), 51-56.
  • Capitani, M.I., Spotorno, V., Nolasco, S.M., Tomás, M.C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology, 45(1), 94-102.
  • Chicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British journal of nutrition, 101(1), 41-50.
  • Coelho, M.S., de las Mercedes Salas-Mellado, M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Science and Technology, 60(2), 729-736.
  • Coorey, R., Grant, A., Jayasena, V. (2012). Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1, 85-95.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N. (2014). Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food chemistry, 165, 232-240.
  • Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B., Lentle, R.G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate polymers, 149, 297-307.
  • Iglesias-Puig, E., Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874.
  • Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C. (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial crops and products, 28(3), 286-293.
  • Levent, H. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7), 1971-1978.
  • Mello, B.T.F., Santos Garcia, V.A., Silva, C. (2017). Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile. Journal of Food Process Engineering, 40(1), e12298.
  • Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J. (2016). Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology, 73, 528-535. Peiretti, P.G., Gai, F. (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, 148(2), 267-275.
  • Pizarro, P.L., Almeida, E.L., Sammán, N.C., Chang, Y.K. (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1), 73-79.
  • Steffolani, E., Hera, E., Pérez, G., Gómez, M. (2014). Effect of chia (Salvia hispanica L) addition on the quality of gluten‐free bread. Journal of Food Auality, 37(5), 309-317.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis, 19(6), 669-675. Turabi E., Sumnu G., Sahin S. (2010). Quantitative analysis of macro and microstructure of gluten-free rice cakes containing different types of gums baked in different ovens, Food Hydrocolloids, 24, 755-762.
  • Verdú, S., Barat, J.M., Grau, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT-Food Science and Technology, 84, 419-425.
  • Zeppa, G., Rolle, L., Piazza, L. (2007). Textural characteristics of typical italian "grissino stirato" and" rubatà" bread-sticks. Italian Journal of Food Science, 19(4) 449-459.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science & Technology, 51(6), 1425-1432.

CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ

Yıl 2018, Cilt 4, Sayı 2, 140 - 146, 16.02.2018
https://doi.org/10.3153/FH18014

Öz

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.

Kaynakça

  • AACC, (2012). Approved Methods of Analysis (11th ed.). American Association of Cereal Chemists, St. Paul, MN. ISBN 978-1-891127-68-2
  • Altuğ Onoğur, T., Elmacı, Y., (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya. İzmir, Türkiye. ISBN 978-9944-5660-8-7
  • AOAC. (1990). Official Methods of Analysis (15th ed.). Arlington, VA, USA. ISBN 978-0935584-42-4
  • AOAC (1995). Official Methods of Analysis (16th ed.). International Association of Official Analytical Chemists. Arlington, VA, USA ISBN 0-935584-54-4
  • Bodoira, R. M., Penci, M. C., Ribotta, P.D., & Martínez, M.L. (2017). Chia (Salvia hispánica L.) oil stability: study of the effect of natural antioxidants. LWT-Food Science and Technology, 75, 107-113.
  • Calligaris, S., Pieve, S.D., Kravina, G., Manzocco, L., Nicoli, C.M. (2008). Shelf life prediction of bread sticks using oxidation indices: a validation study. Journal of food science, 73(2), 51-56.
  • Capitani, M.I., Spotorno, V., Nolasco, S.M., Tomás, M.C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology, 45(1), 94-102.
  • Chicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British journal of nutrition, 101(1), 41-50.
  • Coelho, M.S., de las Mercedes Salas-Mellado, M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Science and Technology, 60(2), 729-736.
  • Coorey, R., Grant, A., Jayasena, V. (2012). Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1, 85-95.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N. (2014). Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food chemistry, 165, 232-240.
  • Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B., Lentle, R.G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate polymers, 149, 297-307.
  • Iglesias-Puig, E., Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874.
  • Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C. (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial crops and products, 28(3), 286-293.
  • Levent, H. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7), 1971-1978.
  • Mello, B.T.F., Santos Garcia, V.A., Silva, C. (2017). Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile. Journal of Food Process Engineering, 40(1), e12298.
  • Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J. (2016). Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology, 73, 528-535. Peiretti, P.G., Gai, F. (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, 148(2), 267-275.
  • Pizarro, P.L., Almeida, E.L., Sammán, N.C., Chang, Y.K. (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1), 73-79.
  • Steffolani, E., Hera, E., Pérez, G., Gómez, M. (2014). Effect of chia (Salvia hispanica L) addition on the quality of gluten‐free bread. Journal of Food Auality, 37(5), 309-317.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis, 19(6), 669-675. Turabi E., Sumnu G., Sahin S. (2010). Quantitative analysis of macro and microstructure of gluten-free rice cakes containing different types of gums baked in different ovens, Food Hydrocolloids, 24, 755-762.
  • Verdú, S., Barat, J.M., Grau, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT-Food Science and Technology, 84, 419-425.
  • Zeppa, G., Rolle, L., Piazza, L. (2007). Textural characteristics of typical italian "grissino stirato" and" rubatà" bread-sticks. Italian Journal of Food Science, 19(4) 449-459.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science & Technology, 51(6), 1425-1432.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Articles
Yazarlar

Ezgi ÖZGÖREN
PAMUKKALE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0001-9583-817X
Türkiye


Hatice Betül KAPLAN
PAMUKKALE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0002-4613-2418
Türkiye


Senem TÜFEKÇİ (Sorumlu Yazar)
PAMUKKALE ÜNİVERSİTESİ, ACIPAYAM MESLEK YÜKSEKOKULU, GIDA İŞLEME BÖLÜMÜ
0000-0002-6955-3776
Türkiye

Yayımlanma Tarihi 16 Şubat 2018
Başvuru Tarihi 30 Eylül 2017
Kabul Tarihi 1 Ocak 2018
Yayınlandığı Sayı Yıl 2018, Cilt 4, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { jfhs340974, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, pages = {140 - 146}, doi = {10.3153/FH18014}, title = {CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ}, key = {cite}, author = {Özgören, Ezgi and Kaplan, Hatice Betül and Tüfekçi, Senem} }
APA Özgören, E. , Kaplan, H. B. & Tüfekçi, S. (2018). CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ . Food and Health , 4 (2) , 140-146 . DOI: 10.3153/FH18014
MLA Özgören, E. , Kaplan, H. B. , Tüfekçi, S. "CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ" . Food and Health 4 (2018 ): 140-146 <http://jfhs.scientificwebjournals.com/tr/pub/issue/34579/340974>
Chicago Özgören, E. , Kaplan, H. B. , Tüfekçi, S. "CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ". Food and Health 4 (2018 ): 140-146
RIS TY - JOUR T1 - CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ AU - Ezgi Özgören , Hatice Betül Kaplan , Senem Tüfekçi Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18014 DO - 10.3153/FH18014 T2 - Food and Health JF - Journal JO - JOR SP - 140 EP - 146 VL - 4 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH18014 UR - https://doi.org/10.3153/FH18014 Y2 - 2018 ER -
EndNote %0 Food and Health CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ %A Ezgi Özgören , Hatice Betül Kaplan , Senem Tüfekçi %T CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ %D 2018 %J Food and Health %P -2602-2834 %V 4 %N 2 %R doi: 10.3153/FH18014 %U 10.3153/FH18014
ISNAD Özgören, Ezgi , Kaplan, Hatice Betül , Tüfekçi, Senem . "CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ". Food and Health 4 / 2 (Şubat 2018): 140-146 . https://doi.org/10.3153/FH18014
AMA Özgören E. , Kaplan H. B. , Tüfekçi S. CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ. Food Health. 2018; 4(2): 140-146.
Vancouver Özgören E. , Kaplan H. B. , Tüfekçi S. CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ. Food and Health. 2018; 4(2): 140-146.
IEEE E. Özgören , H. B. Kaplan ve S. Tüfekçi , "CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ", Food and Health, c. 4, sayı. 2, ss. 140-146, Şub. 2018, doi:10.3153/FH18014

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