Year 2021, Volume 7 , Issue 2, Pages 103 - 119 2021-02-19

Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması
Investigation of nutritional and functional properties of extruded corn snacks with bran addition

Nazlı ŞAHİN [1] , Nermin BİLGİÇLİ [2] , Abdulvahit SAYASLAN [3]


Mısır çerezleri en yaygın üretilen ve tüketilen çerez gıdalardandır. Mısır irmiği kullanılarak üretilen ekstrüde çerezlerin besleyicilik ve fonksiyonel özellikleri oldukça zayıftır. Bu çalışmada ekstrüde mısır çerezi üretiminde buğday kepeği kullanımının etkileri araştırılmıştır. Bu amaçla ürünün fiziksel özellikleri (sertlik, kırılganlık, gevreklik, genleşme oranı, görünür yoğunluk ve gözeneklilik) dikkate alınarak Merkezi Kompozit Tasarımı - Yanıt Yüzey Metodu (MKT-YYM) yaklaşımıyla ekstrüzyon şartları optimize edilmiş (nem içeriği %14, kalıp sıcaklığı 120 °C, kepek: mısır irmiği oranı %10, mısır nişastası: kepek + mısır irmiği oranı %10) ve doğrulama çalışmaları yürütülmüştür. Daha sonra karışımın kepek oranı %10’dan %22’ye kademeli olarak artırılarak 4 farklı ürün elde edilmiştir. Optimum şartlarda üretilen (%10 kepek) ve kepek oranı kademeli olarak artırılarak üretilen (%13, 16, 19 ve 22 kepek) toplam 5 ürünün kimyasal bileşimleri (nem, protein, yağ ve kül) ve besleyicilik özellikleri (fitik asit, diyet lifi, toplam fenolik madde ve toplam antioksidan kapasite) belirlenmiştir. Optimize edilen oranda (%10) kepek ilavesi ekstrüde çerezlerin fiziksel özelliklerini olumlu etkilerken, kepek katkılama oranının artması ürünlerin fiziksel özelliklerini kısmen zayıflatmıştır. Kepek katkı oranı yükseldikçe ekstrüde mısır çerezlerinin besleyicilik ve fonksiyonel özellikleri önemli düzeyde artmıştır. 
Corn snacks are commonly produced and consumed snack foods. The nutritional and functional properties of extruded snacks that were produced using corn semolina are rather poor. In this study, the effects of wheat bran addition to extruded corn snack formulation were investigated. For this purpose, the extrusion conditions were first optimized using Central Composite Design - Response Surface Methodology (CCD-RSM), based on the physical properties of the products (hardness, crispness, brittleness, expansion rate, apparent density and porosity). Upon optimization, the best extruded snack production conditions were determined (moisture content of the mixture 14%, die temperature 120°C, bran: corn semolina ratio 10%, corn starch: bran + corn semolina ratio 10%) and the results were verified via experimental studies. Then, the bran ratio of the mixture was gradually increased from 10% to 22% and 5 different extruded snacks with varying bran contents (10%, 13%, 16%, 19% and 22% bran) were produced . Chemical composition (moisture, protein, fat and ash) and nutritional properties (phytic acid, dietary fiber, total phenolic substance and total antioxidant capacity) of the extruded corn snacks with bran additions (ECSwBA) were determined. The addition of bran at the optimized rate (%10) positively affected the physical properties of extruded corn snacks. Further increase in the bran addition partially weakened the physical properties of corn snacks. However, as the bran addition ratio increased, the nutritional and functional properties of the extruded corn snacks increased significantly.
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Primary Language tr
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-0963-8882
Author: Nazlı ŞAHİN (Primary Author)
Institution: Karamanoğlu Mehmetbey Üniversitesi
Country: Turkey


Orcid: 0000-0001-5490-9824
Author: Nermin BİLGİÇLİ
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0001-7161-1552
Author: Abdulvahit SAYASLAN
Institution: KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
Country: Turkey


Dates

Application Date : September 18, 2020
Acceptance Date : October 31, 2020
Publication Date : February 19, 2021

Bibtex @research article { jfhs796704, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {103 - 119}, doi = {10.3153/FH21012}, title = {Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması}, key = {cite}, author = {Şahin, Nazlı and Bilgiçli, Nermin and Sayaslan, Abdulvahit} }
APA Şahin, N , Bilgiçli, N , Sayaslan, A . (2021). Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması . Food and Health , 7 (2) , 103-119 . DOI: 10.3153/FH21012
MLA Şahin, N , Bilgiçli, N , Sayaslan, A . "Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması" . Food and Health 7 (2021 ): 103-119 <https://jfhs.scientificwebjournals.com/en/pub/issue/58210/796704>
Chicago Şahin, N , Bilgiçli, N , Sayaslan, A . "Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması". Food and Health 7 (2021 ): 103-119
RIS TY - JOUR T1 - Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması AU - Nazlı Şahin , Nermin Bilgiçli , Abdulvahit Sayaslan Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21012 DO - 10.3153/FH21012 T2 - Food and Health JF - Journal JO - JOR SP - 103 EP - 119 VL - 7 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH21012 UR - https://doi.org/10.3153/FH21012 Y2 - 2020 ER -
EndNote %0 Food and Health Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması %A Nazlı Şahin , Nermin Bilgiçli , Abdulvahit Sayaslan %T Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 2 %R doi: 10.3153/FH21012 %U 10.3153/FH21012
ISNAD Şahin, Nazlı , Bilgiçli, Nermin , Sayaslan, Abdulvahit . "Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması". Food and Health 7 / 2 (February 2021): 103-119 . https://doi.org/10.3153/FH21012
AMA Şahin N , Bilgiçli N , Sayaslan A . Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması. Food Health. 2021; 7(2): 103-119.
Vancouver Şahin N , Bilgiçli N , Sayaslan A . Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması. Food and Health. 2021; 7(2): 103-119.
IEEE N. Şahin , N. Bilgiçli and A. Sayaslan , "Kepek katkılı ekstrüde mısır çerezinin besleyicilik ve fonksiyonel özelliklerinin araştırılması", Food and Health, vol. 7, no. 2, pp. 103-119, Feb. 2021, doi:10.3153/FH21012