Gofret yaprağı üretiminde guar gam kullanımının araştırılması
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada 7 farklı oranda guar gam ve nişasta kullanılarak gofret yaprağı üretilmiş ve guar gam kullanımın gofret kalitesi üzerindeki etkileri araştırılmıştır. Hamurda viskozite, nem, pH, kül ve yağ analizleri; gofrette renk (L*, a*, b*), tekstür (sertlik, kesme direnci), nem ve duyusal analizler yapılmıştır. Gofret yaprağı hamurunda nem ve kül oranları arasında önemli bir farklılık tespit edilmemiştir (p>0.01). Nişasta içermeyen, guar gam oranının arttığı örneklerin yağ oranlarının düştüğü görülmüştür. Guar gam oranı arttıkça, hamur viskozitesinin arttığı tespit edilmiştir. En yüksek viskozite değeri ortalama 136000 cP ile en yüksek guar gam oranına sahip örnekte, en düşük viskozite değeri ise guar gamın hiç kullanılmadığı kontrol örneğinde 44480 cP olarak ölçülmüştür. Guar gam ve nişastanın hamurun pH özelliği üzerinde önemli bir etki göstermediği görülmüştür. Nişasta oranı azalıp guar gam oranı yükseldikçe gofret nem oranının yükseldiği görülmüştür. En yüksek nem oranı, ortalama %12,07 ile en yüksek guar gam oranına sahip örnekte tespit edilmiştir. Hidrokolloid oranı ve sinerjik etkileri artıkça a* ve b* değerinin düştüğü, L* değerinin yükseldiği görülmüştür. Tekstür analizi sonuçlarına göre örnekler arasında en düşük sertlik ve kesme direnci değerinin guar gamın en yüksek oranda kullanıldığı örnekte olduğu tespit edilmiştir. Yapılan duyusal analiz çalışmalarında örneklerin tat ve koku oranları arasında önemli bir farklılık tespit edilmemiştir. Genel beğeni, renk, tat, koku olarak guar gamın yüksek oranda kullanıldığı örnek kabul görmüştür.
In this study, wafer sheets were produced using 7 different ratios of guar gum and starch and the effects of guar gum usage on wafer quality were investigated. Viscosity, moisture, pH, ash and fat analyses were performed in the dough; color (L*, a*, b*), texture (hardness, shear strength), moisture and sensory analyses were performed in the wafer. No significant difference was detected between moisture and ash ratios in the wafer sheet dough (p>0,01). It was observed that the fat ratios of the samples without starch and with increased guar gum ratio decreased. It was determined that the dough viscosity increased as the guar gum ratio increased. The highest viscosity value was measured as 136000 cP on average in the sample with the highest guar gum ratio, while the lowest viscosity value was measured as 44480 cP in the control sample where no guar gum was used. It was observed that guar gum and starch did not have a significant effect on the pH properties of the dough. It was observed that as the starch ratio decreased and the guar gum ratio increased, the wafer moisture ratio increased. The highest moisture ratio was determined in the sample with the highest guar gum ratio with an average of 12,07%. It was observed that as the hydrocolloid ratio and synergistic effects increased, the a* and b* values decreased and the L* value increased. According to the texture analysis results, it was determined that the lowest hardness and shear resistance values among the samples were in the sample with the highest guar gum usage. In the sensory analysis studies, no significant difference was detected between the taste and odor ratios of the samples. The sample with the highest guar gum usage was accepted in terms of general appreciation, color, taste and odor.
In this study, wafer sheets were produced using 7 different ratios of guar gum and starch and the effects of guar gum usage on wafer quality were investigated. Viscosity, moisture, pH, ash and fat analyses were performed in the dough; color (L*, a*, b*), texture (hardness, shear strength), moisture and sensory analyses were performed in the wafer. No significant difference was detected between moisture and ash ratios in the wafer sheet dough (p>0,01). It was observed that the fat ratios of the samples without starch and with increased guar gum ratio decreased. It was determined that the dough viscosity increased as the guar gum ratio increased. The highest viscosity value was measured as 136000 cP on average in the sample with the highest guar gum ratio, while the lowest viscosity value was measured as 44480 cP in the control sample where no guar gum was used. It was observed that guar gum and starch did not have a significant effect on the pH properties of the dough. It was observed that as the starch ratio decreased and the guar gum ratio increased, the wafer moisture ratio increased. The highest moisture ratio was determined in the sample with the highest guar gum ratio with an average of 12,07%. It was observed that as the hydrocolloid ratio and synergistic effects increased, the a* and b* values decreased and the L* value increased. According to the texture analysis results, it was determined that the lowest hardness and shear resistance values among the samples were in the sample with the highest guar gum usage. In the sensory analysis studies, no significant difference was detected between the taste and odor ratios of the samples. The sample with the highest guar gum usage was accepted in terms of general appreciation, color, taste and odor.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Gofret, Nişasta, Guar Gam, Hamur, Hidrokolloid, Wafer, Starch, Guar Gum, Dough, Hydrocolloid
