Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun (KTU) Değerlendirilmesi [Makale]

FONKSİYONEL GLUTENSİZ BİSKÜVİ ÜRETİMİNDE KENEVİR TOHUM UNUNUN DEĞERLENDİRİLMESİ 

Fatma HAYIT, Levent YAZICI 

Aydın Gastronomi

Yıl 2023, Cilt: 7, Sayı: 2, 241 - 253, 08.07.2023

Araştırma Makalesi

Öz

Kenevir, besin değerleriyle fonksiyonel hammadde özelliğindedir. Protein, diyet lif, mineral madde ve esansiyel yağ asitlerince zengindir ve glüten içermemektedir. Bu çalışmada, kenevir tohum unu (KTU) kullanılarak çölyak diyetininin çeşitlendirilmesi amaçlanmıştır. Bu amaca yönelik glütensiz un formülasyonuna %25, %50, %75 ve %100 oranlarında KTU yer değiştirme prensibi ile ilave edilerek farklı bisküvi örnekleri üretilmiştir. Kontrol 1, buğday unu ile üretilen bisküviler; kontrol 2, glütensiz un formülasyonu ile üretilen bisküvilerdir. Üretilen örneklerin fiziksel kimyasal, duyusal ve tekstürel özellikleri incelenerek değerlendirilmiştir. Çalışmada yapılan analizler sonucunda, bisküvi örneklerinde besinsel değerlerden diyet lif, protein, yağ, antioksidan ve fenolik maddelerin KTU ilavesi ile arttığı belirlenmiştir. Fiziksel özelliklerden çap, kalınlık ve yayılma oranlarının önemli oranda iyileştiği, duyusal özellik puanlarının özellikle %50 KTU ilave oranından sonra önemli oranda düştüğü tespit edilmiştir. Glütensiz bisküvi üretimi için en fazla %50 oranında KTU kullanımıyla tüketici beğenilirliği yüksek, fonksiyonel özelliklere sahip bisküvi üretilebileceği sonucuna varılmıştır.

Anahtar Kelimeler

Antioksidan, fonksiyonel gıda, glutensiz

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Makale Kaynak:

https://dergipark.org.tr/tr/pub/aydingas/issue/78864/1242114

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https://dergipark.org.tr/tr/download/article-file/2916263

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