Karabuğday ve siyez bulgurundan üretilen çiğ köftelerin özellikleri
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
Bu tez çalışması; geleneksel çiğ köfte yapımında kullanılan esmer çiğ köftelik ince bulgur yerine siyez bulguru ve karabuğday bulgurunun kullanımı olanaklarının araştırılması amacıyla yapılmıştır. Son çeyrek yüzyılda Türkiye'de franchise yöntemi ile çiğ köftenin hızlı üretim ve satış faaliyetine geçmesi farklı markaların işletme açmasına ve ülke genelinde tüketimin artmasına sebebiyet vermiştir. Bu çalışmada siyez bulguru ve karabuğday bulguru ile çiğ köfte formülasyonu hazırlanmıştır. Araştırmada tüm örnekler fiziksel (aw, renk) kimyasal (yağ, karbonhidrat, protein, kuru madde, kül, pH) mikrobiyolojik (Salmonella spp., E.coli, Listeria monocytogenes, aerobik koloni sayımı, koagulaz pozitif stafilokok sayımı, maya-küf sayımı ) ve duyusal açıdan incelenerek sonuçları değerlendirilmiştir. Araştırma sonucuna göre geleneksel çiğ köfte kullanımına alternatif olarak kullanılan karabuğday bulgurunun gluten içermemesinden dolayı özellikle glutensiz gıdalar ile beslenmek isteyenler için alternatif bir ürün kaynağı oluşturabileceği, siyez bulgurundan üretilen çiğ köftelerin ise diğer çiğ köfte örneklerinden daha fazla protein oranına sahip olduğu belirlenmiştir. Araştırma sonucunda siyez bulgurundan üretilen çiğ köfte örneklerinin duyusal özelliklerinin tüketiciler tarafından kabul edilebildiği ancak karabuğdaydan üretilen çiğ köfte örneklerinin duyusal özellikler açısından geliştirilmesi gerektiği sonucuna varılmıştır.
In this study; it was carried out to investigate the possibilities of using einkorn bulgur and buckwheat bulgur instead of fine bulgur used in making traditional raw meatballs. The rapid production and sales of raw meatballs in Turkey through the franchise method in the last quarter century has led to the opening of businesses of different brands and an increase in consumption throughout the country. In this study, raw meatball formulation was prepared with einkorn bulgur and buckwheat bulgur. In the research, all samples were examined physically (aw, color), chemically (fat, carbohydrate, protein, dry matter, ash, pH) microbiologically (Salmonella spp., E.coli, Listeria monocytogenes, aerobic colony count, coagulase positive Staphylococcus count, yeast-mold count). ) and examined from a sensory perspective and the results were evaluated. According to the results of the research, it was determined that buckwheat bulgur, which is used as an alternative to traditional raw meatballs, does not contain gluten and can be an alternative product source especially for those who want to eat gluten-free foods, and raw meatballs produced from einkorn bulgur have a higher protein content than other raw meatball samples. As a result of the research, it was concluded that the sensory properties of raw meatball samples produced from einkorn bulgur can be accepted by consumers, but the raw meatball samples produced from buckwheat should be improved in terms of sensory properties.
In this study; it was carried out to investigate the possibilities of using einkorn bulgur and buckwheat bulgur instead of fine bulgur used in making traditional raw meatballs. The rapid production and sales of raw meatballs in Turkey through the franchise method in the last quarter century has led to the opening of businesses of different brands and an increase in consumption throughout the country. In this study, raw meatball formulation was prepared with einkorn bulgur and buckwheat bulgur. In the research, all samples were examined physically (aw, color), chemically (fat, carbohydrate, protein, dry matter, ash, pH) microbiologically (Salmonella spp., E.coli, Listeria monocytogenes, aerobic colony count, coagulase positive Staphylococcus count, yeast-mold count). ) and examined from a sensory perspective and the results were evaluated. According to the results of the research, it was determined that buckwheat bulgur, which is used as an alternative to traditional raw meatballs, does not contain gluten and can be an alternative product source especially for those who want to eat gluten-free foods, and raw meatballs produced from einkorn bulgur have a higher protein content than other raw meatball samples. As a result of the research, it was concluded that the sensory properties of raw meatball samples produced from einkorn bulgur can be accepted by consumers, but the raw meatball samples produced from buckwheat should be improved in terms of sensory properties.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
