Fındık ve susam posalarından üretilen protein konsantrelerinin gıda ürünlerinde değerlendirilmesi
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Tarih
2018
Yazarlar
Harun Sami, Çiftçi
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Dünyada sürekli artmakta olan protein talebi, hayvansal proteinlere ek olarak bitkisel proteinlerin de değerlendirilmesi zorunluluğunu ortaya koymaktadır. Bu çalışmada, ülkemizde faaliyet gösteren soğuk pres yağ sanayii yan ürünleri arasında yer alan fındık ve susam posalarından üretilen protein konsantrelerinin köfte ve mayoneze ait kalite özelliklerine etkileri incelenmiştir. Bu amaçla; soğuk pres yöntemi ile yağı alınmış fındık ve susam posalarından alkali ekstraksiyonu izo elektrik çöktürme yöntemiyle saflaştırılmış fındık ve susam protein konsantreleri elde edilmiştir. Üretilen fındık ve susam protein konsantrelerinin temel fizikokimyasal ve fonksiyonel özellikleri (çözünürlük, emülsiyon, köpük oluşturma yağ ve su tutma kapasitesi ve elemental içerik) incelenerek farklı oranlarda (%5,%10, %15 ve %20 (w/w) ilavesinin mayonez ve köftedeki fizikokimyasal ve duyusal özellikler (tekstür, boyut, renk, emülsiyon, duyusal, reolojik, su ve yağ salma özellikleri) üzerine etkisi incelenmiştir. Literatürde yer alan çalışmalar ile karşılaştırıldığında en yüksek köpük oluşturma kapasitesi %123,86 (w/w) değeri ile susam proteininde bulunmuştur. Laboratuvar analiz sonuçları, farklı oranlarda fındık ve susam protein konsantreleri ile üretilmiş gıda ürünlerini duyusal analiz denemelerinde panelistler tarafından tercih edilen %5 (w/w) Susam protein konsantresi içeren köfte ve mayonezin kabul testi doğrulanmıştır.
The ever-increasing demand for proteins in the world suggests the necessity of evaluating plant proteins in addition to animal proteins. In this study, the effects of protein concentrates produced from hazelnut and sesame seeds on the quality characteristics of meatballs and mayonnaise were investigated. For this purpose, purified hazelnut and sesame protein concentrate was obtained by isoelectric precipitation of alkaline extraction from hazelnut and sesame pulps extracted with cold pressing method. The basic physicochemical and functional properties (solubility, emulsion and foam formation capacity, oil and water retention and elemental content) of hazelnut and sesame protein concentrates produced are examined at different ratios (5%, 10%, 15% and 20% (w/w) and the physicochemical and sensory properties (texture, size, color, emulsion, sensory, rheological, water and fat releasing properties) of the meatballs. Compared with the studies in the literature, the highest foaming capacity was found in sesame protein with a value of 123,86 % (w/w). Laboratory analysis results confirmed the acceptance test of meatballs and mayonnaise containing 5% (w/w) Sesame protein concentrate preferred by panelists in sensory analysis experiments of food products produced with nutrient and sesame protein concentrates at different ratios.
The ever-increasing demand for proteins in the world suggests the necessity of evaluating plant proteins in addition to animal proteins. In this study, the effects of protein concentrates produced from hazelnut and sesame seeds on the quality characteristics of meatballs and mayonnaise were investigated. For this purpose, purified hazelnut and sesame protein concentrate was obtained by isoelectric precipitation of alkaline extraction from hazelnut and sesame pulps extracted with cold pressing method. The basic physicochemical and functional properties (solubility, emulsion and foam formation capacity, oil and water retention and elemental content) of hazelnut and sesame protein concentrates produced are examined at different ratios (5%, 10%, 15% and 20% (w/w) and the physicochemical and sensory properties (texture, size, color, emulsion, sensory, rheological, water and fat releasing properties) of the meatballs. Compared with the studies in the literature, the highest foaming capacity was found in sesame protein with a value of 123,86 % (w/w). Laboratory analysis results confirmed the acceptance test of meatballs and mayonnaise containing 5% (w/w) Sesame protein concentrate preferred by panelists in sensory analysis experiments of food products produced with nutrient and sesame protein concentrates at different ratios.
Açıklama
Anahtar Kelimeler
Soğuk Pres, Köfte, Mayonez, Cold Press, Meatballs, Mayonnaise
