Yıl 2018, Cilt 16, Sayı 1, Sayfalar 33 - 41 2018-04-23

Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi
Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality

Damla Barışık [1] , Şebnem Tavman [2]

86 84

Çalışma kapsamında farklı oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein, %2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyet lifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensiz ekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein, kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılan analizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındaki artış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*, b* değerlerini arttırdığı bulunmuştur (p<0.05). Aynı zamanda, ekmek formülasyonlarında nohut unu miktarı ve depolama süresi artmasıyla sertlik değerlerinin arttığı gözlemlenmiştir (p<0.05). Duyusal analiz sonuçlarına göre en beğenilen ekmeğin %40 nohut unlu ekmek örneği olduğu belirlenmiştir (p<0.05).

The aim of this study was to evaluate the effects of using different amounts of chickpea flour on quality characteristics of rice-based gluten free bread. Rice-based gluten free breads were produced by straight dough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein, 2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash) were used because of their high contents of dietary fiber, minerals and especially protein. The quality characteristics of gluten free breads were determined by performing % baking loss, specific volume, protein, ash, color, texture profile analysis and SEM. As a result of the analyses, increasing the amount of chickpea flour in gluten-free bread formulations decreased the specific volume and baking loss while increasing ash, protein and CIE L*, a*, b* values of gluten-free bread samples (p<0.05). Meanwhile, it has been observed that increasing the amount of chickpea flour in breads and duration time increased the hardness value of gluten-free bread samples (p<0.05). According to the results of the sensory analysis, the most liked bread sample was gluten-free bread sample including 40% chickpea flour.

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Orcid: 0000-0003-0105-0467
Yazar: Damla Barışık (Sorumlu Yazar)
E-posta: damlabrsk@gmail.com

Orcid: 0000-0002-3069-1709
Yazar: Şebnem Tavman
E-posta: sebnem.tavman@ege.edu.tr

Bibtex @araştırma makalesi { akademik-gida415652, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2018}, volume = {16}, pages = {33 - 41}, doi = {10.24323/akademik-gida.415652}, title = {Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi}, key = {cite}, author = {Tavman, Şebnem and Barışık, Damla} }
APA Barışık, D , Tavman, Ş . (2018). Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi. Akademik Gıda, 16 (1), 33-41. DOI: 10.24323/akademik-gida.415652
MLA Barışık, D , Tavman, Ş . "Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi". Akademik Gıda 16 (2018): 33-41 <http://dergipark.gov.tr/akademik-gida/issue/36746/415652>
Chicago Barışık, D , Tavman, Ş . "Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi". Akademik Gıda 16 (2018): 33-41
RIS TY - JOUR T1 - Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi AU - Damla Barışık , Şebnem Tavman Y1 - 2018 PY - 2018 N1 - doi: 10.24323/akademik-gida.415652 DO - 10.24323/akademik-gida.415652 T2 - Akademik Gıda JF - Journal JO - JOR SP - 33 EP - 41 VL - 16 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.415652 UR - http://dx.doi.org/10.24323/akademik-gida.415652 Y2 - 2016 ER -
EndNote %0 Akademik Gıda Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi %A Damla Barışık , Şebnem Tavman %T Glütensiz Ekmek Formülasyonlarında Nohut Unu Kullanımının Ekmeğin Kalitesi Üzerine Etkisi %D 2018 %J Akademik Gıda %P 1304-7582-2148-015X %V 16 %N 1 %R doi: 10.24323/akademik-gida.415652 %U 10.24323/akademik-gida.415652