Yaygın karabuğday (Fagopyrum esculentum Moench) kepeği ilave edilerek üretilen köftelerin kalite özelliklerinin belirlenmesi
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tez çalışmasında karabuğday (Fagopyrum esculentum Moench) kepeğinin köfte örneklerinde bazı fiziksel, kimyasal, tekstürel ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Bu amaçla, geleneksel köfte formülasyonuna dört farklı oranda (%2, %3, %4 ve %5) karabuğday kepeği ilave edilmiştir. Karabuğday kepeğinin farklı oranlarda ilave edilmesiyle hazırlanan köfte örneklerinde fiziksel ve kimyasal analiz olarak ağırlık kaybı, renk, tekstür, nem, protein, yağ, kül, TBA oranları belirlenmiş; duyusal olarak da örneklerin renk, görünüş, koku, lezzet, tekstür ve genel kabul edilebilirliği incelenmiştir. Ayrıca karabuğday kepeğinin bazı fiziksel ve kimyasal özellikleri de analiz edilmiştir. Köfte formülasyonunda karabuğday kepeği oranı arttıkça örneklerin ağırlık kaybında azalma, pişirme veriminde ise artış belirlenmiştir. En yüksek pişirme verimi %5 karabuğday kepeği ilaveli köfte örneğinde (%75,98) en düşük pişirme verimi ise karabuğday kepeği içermeyen kontrol örneğinde tespit edilmiştir (%68,80). Karabuğday kepeği eklenmesi köfte örneklerinde pişirme verimini arttırmıştır (P >0,05). Karabuğday kepeği ilave edilmiş çiğ köfte örneklerinde L*, a*, b* değerleri kontrolden daha düşük bulunmuştur. Karabuğday kepeği ilave edilmiş köfte örneklerinde karabuğday kepeği miktarı arttıkça pH değerinde istatistiki olarak önemli bir fark oluşmamıştır (P >0,05). Karabuğday kepeği ilavesiyle pişmiş köfte örneklerinin aw değerinde istatistiki olarak önemli fark tespit edilmiştir (P <0,05). Karabuğday kepeği ilave edilmiş çiğ ve pişmiş köfte örneklerinde karabuğday kepeği miktarı arttıkça nem (%) değerinde istatistiki olarak önemli bir fark tespit edilmemiştir (P >0,05). Karabuğday kepeği ilave edilmiş çiğ köfte örneklerindeki karabuğday kepeği miktarı arttıkça kül (%) değerlerinde hafif bir artış gözlenmiş ancak bu durum istatistiki açıdan önemli bir fark oluşturmamıştır (P >0,05). Köfte örneklerinin protein oranlarında önemli bir fark tespit edilmemiş, yağ oranlarında ise istatistiki açıdan önemli bir fark tespit edilmiştir (P <0,05). Tüm örneklerde depolama boyunca TBA sayısında artma gözlenirken, özellikle depolamanın 3. ve 6. Gününde, karabuğday kepeği ilaveli ürünlerde kontrol örneğine kıyasla daha düşük düzeyde TBA değerleri tespit edilmiştir (P <0,05). Duyusal değerlendirme sonuçlarına göre, karabuğday kepeğinin ilave oranı arttıkça köfte örneklerinin panelistler tarafından beğenilirliği azalmıştır. %2 ve %3 oranında karabuğday kepeği içeren köfte örneklerinin genel beğenilirliği birbirine yakın bulunmuştur. Köfte örneklerine %3 karabuğday kepeği ilavesi, duyusal değerlendirme, TBA, pişirme verimi, ağırlık kaybı açısından olumlu sonuçlanmıştır. Anahtar Kelimeler: Karabuğday, Karabuğday kepeği, Köfte, TBA
In this study, the effects of buckwheat (Fagopyrum esculentum) bran on some physical, chemical, textural and sensory properties of meatball samples were investigated. For this purpose, buckwheat bran was added to the traditional meatball formulation at four different rates (2%, 3%, 4% and 5%). Weight loss, color, texture, moisture, protein, fat, ash and TBA rates were determined as physical and chemical analysis in meatball samples prepared by adding buckwheat bran at different rates; color, appearance, smell, flavor, texture and general acceptability of the samples were also investigated sensorially. In addition, some physical and chemical properties of buckwheat bran were analyzed. As the buckwheat bran content increased in the meatball formulation, it was observed that the weight loss of the samples decreased and the cooking efficiency increased. The highest cooking efficiency was found in the meatball sample with 5% buckwheat bran (75.98%), and the lowest cooking efficiency was determined in the control sample (68.80%). L*, a*, b* values in raw meatball samples with added buckwheat bran were lower than the control. There was no statistically significant difference in pH value as the amount of buckwheat bran increased in meatball samples with added buckwheat bran (P >0.05). A statistically significant difference was found in the aw value of the cooked meatball samples with added buckwheat bran (P <0.05). There was no statistically significant difference in moisture (%) value as the amount of buckwheat bran increased in raw and cooked meatball samples with added buckwheat bran (P >0.05). A slight increase was observed in ash (%) values as the amount of buckwheat bran increased in raw meatball samples with added buckwheat bran, but this did not make a statistically significant difference (P >0.05). No significant difference was detected in the protein ratios of the meatball samples, but a statistically significant difference was detected in the fat ratios (P <0.05). While an increase in the TBA value was observed in all samples during storage, lower TBA values were detected in the products with buckwheat bran, especially on the 3rd and 6th days of storage, compared to the control sample (P <0.05). According to the sensorial evaluation results, as the addition rate of buckwheat bran increased, the overall acceptence of the meatball samples decreased by the panelists. The overall acceptance of the meatball samples containing 2% and 3% buckwheat bran was found to be close to each other. The addition of 3% buckwheat bran to the meatball samples resulted in positive results in terms of sensorial evaluation, TBA, cooking efficiency and weight loss. Keywords: Buckwheat, Buckwheat bran, Meatball, TBA
In this study, the effects of buckwheat (Fagopyrum esculentum) bran on some physical, chemical, textural and sensory properties of meatball samples were investigated. For this purpose, buckwheat bran was added to the traditional meatball formulation at four different rates (2%, 3%, 4% and 5%). Weight loss, color, texture, moisture, protein, fat, ash and TBA rates were determined as physical and chemical analysis in meatball samples prepared by adding buckwheat bran at different rates; color, appearance, smell, flavor, texture and general acceptability of the samples were also investigated sensorially. In addition, some physical and chemical properties of buckwheat bran were analyzed. As the buckwheat bran content increased in the meatball formulation, it was observed that the weight loss of the samples decreased and the cooking efficiency increased. The highest cooking efficiency was found in the meatball sample with 5% buckwheat bran (75.98%), and the lowest cooking efficiency was determined in the control sample (68.80%). L*, a*, b* values in raw meatball samples with added buckwheat bran were lower than the control. There was no statistically significant difference in pH value as the amount of buckwheat bran increased in meatball samples with added buckwheat bran (P >0.05). A statistically significant difference was found in the aw value of the cooked meatball samples with added buckwheat bran (P <0.05). There was no statistically significant difference in moisture (%) value as the amount of buckwheat bran increased in raw and cooked meatball samples with added buckwheat bran (P >0.05). A slight increase was observed in ash (%) values as the amount of buckwheat bran increased in raw meatball samples with added buckwheat bran, but this did not make a statistically significant difference (P >0.05). No significant difference was detected in the protein ratios of the meatball samples, but a statistically significant difference was detected in the fat ratios (P <0.05). While an increase in the TBA value was observed in all samples during storage, lower TBA values were detected in the products with buckwheat bran, especially on the 3rd and 6th days of storage, compared to the control sample (P <0.05). According to the sensorial evaluation results, as the addition rate of buckwheat bran increased, the overall acceptence of the meatball samples decreased by the panelists. The overall acceptance of the meatball samples containing 2% and 3% buckwheat bran was found to be close to each other. The addition of 3% buckwheat bran to the meatball samples resulted in positive results in terms of sensorial evaluation, TBA, cooking efficiency and weight loss. Keywords: Buckwheat, Buckwheat bran, Meatball, TBA
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
