Farklı Düzeylerde Kefir Kullanımının Simidin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi
Abstract
Bu
çalışmada geleneksel bir gıda olan simitin kefir mayası kullanılarak
üretilmesi, stabilitesinin artırılması, aroma, doku ve lezzet özelliklerinin
geliştirilmesi amaçlanmıştır. Simitler standart yaş maya içeren kontrol
örneğinin yanı sıra farklı oranlarda kefir tanesi içeren 3 farklı ürün şeklinde
üretilmiştir. Bu örnekler kefir tanesi kullanımının ürünün stabilitesine olan
etkisinin belirlenmesi amacıyla 3-5 gün boyunca oda sıcaklığında depolanmıştır.
Depolama öncesi kontrol örneği ile %1, %2 ve %3 (w/w) oranında kefir tanesi ile
mayalanmış simit örneklerinde mayalanma durumu, hacim analizi ve duyusal analiz
yapılmıştır. Depolama süresi boyunca ise nem, pH ve asitlik analiz edilmiştir.
Mayalanma aktivitesi ölçümü sonucunda ticari yaş mayanın mayalama hızı daha
yüksek çıksa da kefir tanelerinin performansının da iyi kalitede bir simit
üretimi için yeterli düzeyde olduğu belirlenmiştir. Ayrıca kefir mayası kullanılarak
üretilen simitlerin aroma, doku ve lezzet özelliklerinin geliştiği,
stabilitesinin ise arttığı tespit edilmiştir.
References
- Akgün, F.B., 2007. Eksi Hamur Tozu Eldesi ve Ekmek Üretiminde Kullanılabilme Olanakları. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Denizli, 85s.
- Aplevicz, K.S., Ogliari, P.J. and Sant’Anna, E.S., 2013. Influence of fermentation time on characteristics of sourdough bread, Brazilian Journal of Pharmaceutical Sciences 49, 2, 233-239p.
- Arendt, E.K., Ryan, L.A.M., Bello, F.D., 2007. Impact of sourdough on the texture of bread. Food Microbiology 24: 165–174.
- Barber, B., Ortola C., Barber, S., Fernandez F., 1992. Storage of packaged white bread. Z. Lebens Unters Forsch 194: 442-449.
- Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J., 2000. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Acricultural and Food Chemistry 48(7): 3044-3051.
- Dagnas, S., Onno, B., Membre, J.M., 2014. Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH. International Journal of Food Microbiology 186: 95–104.
- Diana, M., Rafecas, M., Quilez, J., 2014. Free amino acids, acrylamide and biogenic amines in gammaaminobutyric acid enriched sourdough and commercial breads. Journal of Cereal Science 60: 639-644.
- Didar, Z., 2011. Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak Bread. J Nutr Food Sci, 1: 1-4.
- Elgün, A., Ertugay, Z., 2002. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları No:52, Erzurum, 186s.
- Gelinas, P., McKinnon, C. M., Pelletier, M.,1999. Sourdough-type bread from waste bread crumb. Food Microbiology 16 (1): 37–43.
Simit Making by Using Kefir at Different Rate and The Effect on Some Physical, Chemical and Sensory Properties
Abstract
In this study, it
was aimed; to produce the traditional food "simit" by using kefir
grains, so to increase stability and to extend aroma, texture and flovour
properties. Simit samples were produced in 3 different concentration which is
contain varied rate of kefir grains as well as standart sample that is contain
baker's yeast. This samples were stored 3-5 days to determine stability after
using kefir grains. The leavening activity, volume and sensory analysis have been
performed before storage of control samples and other samples which is leavened
with 1%, 2% and 3% (w/w) rates of kefir grains. In addition, the moisture, pH
and acidity have been analysed during storage. As a result of leavening
activity analysis, although the rate of baker's yeast was higher, it is
determined that kefir grains is also qualified for production of simit.
Moreover, in consequence of all analysis, it was determined that stability,
aroma, texture and flovour are enhanced by using kefir grains in the production
of simit.
References
- Akgün, F.B., 2007. Eksi Hamur Tozu Eldesi ve Ekmek Üretiminde Kullanılabilme Olanakları. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Denizli, 85s.
- Aplevicz, K.S., Ogliari, P.J. and Sant’Anna, E.S., 2013. Influence of fermentation time on characteristics of sourdough bread, Brazilian Journal of Pharmaceutical Sciences 49, 2, 233-239p.
- Arendt, E.K., Ryan, L.A.M., Bello, F.D., 2007. Impact of sourdough on the texture of bread. Food Microbiology 24: 165–174.
- Barber, B., Ortola C., Barber, S., Fernandez F., 1992. Storage of packaged white bread. Z. Lebens Unters Forsch 194: 442-449.
- Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J., 2000. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Acricultural and Food Chemistry 48(7): 3044-3051.
- Dagnas, S., Onno, B., Membre, J.M., 2014. Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH. International Journal of Food Microbiology 186: 95–104.
- Diana, M., Rafecas, M., Quilez, J., 2014. Free amino acids, acrylamide and biogenic amines in gammaaminobutyric acid enriched sourdough and commercial breads. Journal of Cereal Science 60: 639-644.
- Didar, Z., 2011. Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak Bread. J Nutr Food Sci, 1: 1-4.
- Elgün, A., Ertugay, Z., 2002. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları No:52, Erzurum, 186s.
- Gelinas, P., McKinnon, C. M., Pelletier, M.,1999. Sourdough-type bread from waste bread crumb. Food Microbiology 16 (1): 37–43.
Details
| Subjects | Agricultural Engineering |
|---|---|
| Journal Section | Araştırma Makaleleri |
| Authors | |
| Publication Date | December 20, 2017 |
| Submission Date | March 23, 2017 |
| Published in Issue | Year 2017 Volume: 21 Issue: 4 |
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