Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum

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dc.authorscopusid57311965500
dc.authorscopusid57918835400
dc.authorscopusid11839349000
dc.authorscopusid6701802186
dc.contributor.authorAlkay, Zuhal
dc.contributor.authorErşahin, Elif
dc.contributor.authorDurak, Muhammed Zeki
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2023-04-20T08:05:54Z
dc.date.available2023-04-20T08:05:54Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of this study was the effect of green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on Lactiplantibacillus plantarum added sourdough bread. The dynamic rheological properties of the doughs were determined. Bread production was carried out and then texture analysis, specific volume, color analysis, DPPH and total phenolic analysis were performed. Frequency scanning test was used to determine viscoelastic properties. G' > G'' was found in all doughs prepared using Lb. plantarum strain. The fact that G' > G'' indicated that all sourdoughs exhibited elastic properties. It was observed that the hardness values of sourdough breads containing green tea powder extracts were lower compared to the control bread. The hardness of the other breads varied between 161.9-267.6 g. Bread containing green tea powder extract at 0.75% concentration had the lowest hardness value. It was observed that the specific volumes of the breads increased as the green tea powder extract concentration increased. The specific volumes values for the concentrations (0.25,0.50,0.75,1.0 and control) were 3.39,3.80,3.95,5.21 and 4.45 (mL g-1), respectively. In the color analysis of the breads, it was noted that as the ratio of green tea powder extract increased, the density increased. Another important parameter in our study is DPPH and total phenolic analysis. DPPH values of breads changed from 0.54 mmol g-1 to 1.46 mmol g-1. The antioxidant value increased as the concentration of green tea powder extract increased in sourdough breads. Sourdough bread containing 1.0% green tea powder extract had the highest antioxidant value, while control bread (0.54) had the lowest value. The total phenolic content (TPC) of sourdough breads made with green tea powder extract varied from 10.67 to 104.65 ug g-1. In the results, as the concentration of green tea powder extracts increased, the total phenolic content increased. A linear relationship between DPPH and total phenolic content was found. As a result, it can be said that green tea powder extracts improve the quality of sourdough breads. © Bu çalışma Tekirdağ Namık Kemal Üniversitesi tarafından Creative Commons Lisansı.
dc.identifier.doi10.33462/jotaf.038037
dc.identifier.endpage619
dc.identifier.issn1302-7050
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85139387439
dc.identifier.scopusqualityQ3
dc.identifier.startpage610
dc.identifier.trdizinid1145124
dc.identifier.urihttps://doi.org/10.33462/jotaf.038037
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11085
dc.identifier.volume19
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorErşahin, Elif
dc.language.isoen
dc.publisherNamik Kemal University - Agricultural Faculty
dc.relation.ispartofJournal of Tekirdag Agricultural Faculty
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectGreen tea powder extract
dc.subjectLb. plantarum
dc.subjectRheology
dc.subjectSourdough bread
dc.titleEffect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum
dc.title.alternativeFarklı Konsantrasyonlarda Yeşil Çay Ekstraktının Lactiplantibacillus plantarum İlaveli Ekşi Hamur Ekmeği Üzerine Etkisi
dc.typeArticle

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