Siyez (Triticum monococcum L. ssp. monococcum) buğdayının kalite özelliklerinin belirlenmesi
No Thumbnail Available
Date
2023
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Tekirdağ Namık Kemal Üniversitesi
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Tez çalışmasında, Kastamonu ilinde 6 farklı lokasyondan 2017 ve 2018 hasat sezonlarında temin edilen siyez buğdayı ve kontrol olarak Renan ve Bezostaya ekmeklik buğday örneklerinin kalite özellikleri belirlenmiş, laboratuvar değirmeninde tam buğday unu olarak öğütüldükten sonra siyez buğdayı örnekleri ekmek (%0, %25, %50 ve %100) ve bisküvi (%0, %25, %50 ve %75) formülasyonlarına farklı oranlarda ilave edilmiştir. Kontrol ekmeği yapımında Renan ekmeklik tam buğday unu, kontrol bisküvisi yapımında ise bisküvilik tam buğday unu kullanılmıştır. Siyez buğdayı örneklerinin ekmeklik buğday örneklerine göre tane eni (p<0,01), tane boyu (p>0,05) ve bin tane ağırlığı (p<0,01) daha düşük; hektolitre ağırlığı daha yüksek (p>0,05); yağ ve kül miktarları, pik viskozite, incelme sonrası viskozite, son viskozite ve katılaşma viskozitesi değerleri (p<0,01) daha yüksek bulunmuştur. Genel olarak siyez buğdayı örneklerinin ekmeklik buğday örneklerinden daha yüksek Fe, K, P, Zn, Cu, Fe, B, Sb, Se, Mo, Al ve daha düşük Na, Ca içeriğine sahip olduğu; farinograf ve eksensograf analizi ile yaş gluten miktarı ve gluten indeks değeri sonuçları değerlendirildiğinde, siyez buğdayının ekmek yapımı için düşük kalitede olduğu tespit edilmiştir. Yüksek molekül ağırlıklı glutenin (YMAGA) alt birimleri incelendiğinde, siyez buğdayı örneklerinde 17, 18, 12 ve 3; ekmeklik buğday örneklerinde 2*, 7, 8, 5 ve 10 allelleri bulunmuştur. Ekmek formülasyonunda siyez tam buğday unu (STBU) ilave oranı arttıkça; ekmek içi renginin giderek koyulaştığı; sertlik, çiğnenebilirlik ve sakızımsızlık değerleri artarken; iç yapışkanlık, esneklik değerlerinin azaldığı; 3 günlük depolama süresince de bayatlamaya bağlı olarak sertlik, çiğnenebilirlik ve sakızımsılık değerlerinin arttığı tespit edilmiştir (p<0,05). Duyusal analiz sonucunda, STBU ilave edilen ekmek örneklerinde STBU oranı arttıkça görünüm (Odabaşı ve Karaçavuş lokasyonları hariç), ekmek kabuk rengi (Batıörücünler lokasyonu hariç), ekmek içi rengi, gözenek yapısı (Çatayazı lokasyonu hariç), tat ve aroma (Çatalyazı, Karaçavuş ve Enbiya lokasyonları hariç), çiğnenebilirlik (Batıörcünler, Çatalyazı ve Koçcuğaz lokasyonları hariç) ve genel beğeni (Çatalyazı ve Karaçavuş lokasyonları hariç) skorları azalmıştır (p<0,05). İki lokasyona (Batıörcünler ve Koçcuğaz) ait STBU'nun %25 oranında ilave edildiği ekmek örnekleri ile kontrol ekmeği en yüksek genel beğeni skorunu almışlardır. Bisküvi formülasyonunda artan STBU miktarıyla; bisküvi örneklerinin en, boy, kalınlık, sertlik ve kırılganlık değerlerinin arttığı; yayılma oranı ve pişme kaybı değerlerinin azaldığı belirlenmiştir (p<0,05). Duyusal analiz sonucunda, Koçcuğaz köyünden elde edilen STBU'nun %25 ve %50 oranlarında ilave edilmesiyle üretilen bisküvi örnekleri duyusal parametreler bakımından diğer örneklere göre ön plana çıkmıştır.
In this research, quality characteristics of einkorn wheat obtained from 6 different locations and Bezostaya and Renan bread wheat samples in Kastamonu province in 2017 and 2018 were determined after milling as whole wheat flour in a laboratory mill, whole grain einkorn wheat flour (WGEWF) were added at different rates to bread (0%, 25%, 50%, and 100%) and biscuit (0%, 25%, 50%, and 75%) formulations. Renan bread whole wheat flour and biscuit whole wheat flour were used to control bread and biscuit production, respectively. Einkorn wheat samples had lower kernel width (p<0.01), kernel length (p>0.05), and thousand kernel weight (p<0.01) compared to bread wheat samples; hectoliter weight is higher (p>0.05); oil and ash content, peak viscosity, viscosity after thinning, final viscosity and solidification viscosity values (p<0.01) were found to be higher. In general, einkorn wheat samples contain higher concentrations of Fe, K, P, Zn, Cu, Fe, B, Sb, Se, Mo, and Al and lower concentrations of Na and Ca than bread wheat samples; farinograph and extensograph analysis revealed that einkorn wheat is of poor quality for producing bread. When the subunits of high molecular weight glutenin (HMW) are examined, 17, 18, 12, and 3 in einkorn wheat samples; 2*, 7, 8, 5, and 10 alleles were found in bread wheat samples. As the percentage of WGEWF in a bread formulation increased, the crumb color gradually darkens, the values of hardness, chewiness, and gumminess increase, and the values of internal stickiness and flexibility decrease. Due to staling, the values for hardness, chewiness, and gumminess increased during the 3-day storage period (p<0.05). As a result of the sensory analysis, in the bread samples to which WGEWF was added as the WGEWF increased, appearance (except Odabaşı and Karaçavuş locations), bread crust color (except Batıörücünler location), crumb color, pore structure (except Çatayazı location), taste and aroma (except Çatalyazı, Karaçavuş, and Enbiya locations), chewiness (except Batıörcünler, Çatalyazı and Koçcuğaz locations) and overall acceptability (except Çatalyazı and Karaçavuş locations) scores decreased (p<0.05). Control bread and bread samples from two locations (Batıörcünler and Koçcuğaz) in which 25% WGEWF was added had the highest overall acceptability score. With increasing amounts of WGEWF in the formulation of biscuits, the width, length, thickness, hardness, and fracturability of the samples increased; spread rate and baking loss values dropped significantly (p<0.05). It also resulted that the biscuit examples in which WGEWF of Koçcuğaz village was added in the percentages of 25% and 50% have had superior characteristics compared to other examples in terms of sensory parameters. In comparison to other samples, the sensory parameters of the components formed by the addition of 25% and 50% WGEWF from the town of Koçcuğaz dominated the sensory analysis.
In this research, quality characteristics of einkorn wheat obtained from 6 different locations and Bezostaya and Renan bread wheat samples in Kastamonu province in 2017 and 2018 were determined after milling as whole wheat flour in a laboratory mill, whole grain einkorn wheat flour (WGEWF) were added at different rates to bread (0%, 25%, 50%, and 100%) and biscuit (0%, 25%, 50%, and 75%) formulations. Renan bread whole wheat flour and biscuit whole wheat flour were used to control bread and biscuit production, respectively. Einkorn wheat samples had lower kernel width (p<0.01), kernel length (p>0.05), and thousand kernel weight (p<0.01) compared to bread wheat samples; hectoliter weight is higher (p>0.05); oil and ash content, peak viscosity, viscosity after thinning, final viscosity and solidification viscosity values (p<0.01) were found to be higher. In general, einkorn wheat samples contain higher concentrations of Fe, K, P, Zn, Cu, Fe, B, Sb, Se, Mo, and Al and lower concentrations of Na and Ca than bread wheat samples; farinograph and extensograph analysis revealed that einkorn wheat is of poor quality for producing bread. When the subunits of high molecular weight glutenin (HMW) are examined, 17, 18, 12, and 3 in einkorn wheat samples; 2*, 7, 8, 5, and 10 alleles were found in bread wheat samples. As the percentage of WGEWF in a bread formulation increased, the crumb color gradually darkens, the values of hardness, chewiness, and gumminess increase, and the values of internal stickiness and flexibility decrease. Due to staling, the values for hardness, chewiness, and gumminess increased during the 3-day storage period (p<0.05). As a result of the sensory analysis, in the bread samples to which WGEWF was added as the WGEWF increased, appearance (except Odabaşı and Karaçavuş locations), bread crust color (except Batıörücünler location), crumb color, pore structure (except Çatayazı location), taste and aroma (except Çatalyazı, Karaçavuş, and Enbiya locations), chewiness (except Batıörcünler, Çatalyazı and Koçcuğaz locations) and overall acceptability (except Çatalyazı and Karaçavuş locations) scores decreased (p<0.05). Control bread and bread samples from two locations (Batıörcünler and Koçcuğaz) in which 25% WGEWF was added had the highest overall acceptability score. With increasing amounts of WGEWF in the formulation of biscuits, the width, length, thickness, hardness, and fracturability of the samples increased; spread rate and baking loss values dropped significantly (p<0.05). It also resulted that the biscuit examples in which WGEWF of Koçcuğaz village was added in the percentages of 25% and 50% have had superior characteristics compared to other examples in terms of sensory parameters. In comparison to other samples, the sensory parameters of the components formed by the addition of 25% and 50% WGEWF from the town of Koçcuğaz dominated the sensory analysis.
Description
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Keywords
Gıda Mühendisliği, Food Engineering
