Besleyici değeri yüksek vegan tarhana üretimi ve optimizasyonu
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Dosyalar
Tarih
2022
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı, farklı besin gruplarından gıdaların bir araya getirilmesiyle besin öğeleri yönünden dengeli ve besleyici vegan tarhana üretmektir. Tarhana formülasyonunda; buğday unu, fasulye unu, bezelye izolatı, domates, kırmızı biber, soğan ve amino asit yönünden dengelenmiş bitkisel süt karışımından (yulaf, soya, fıstık) yapılan yoğurt kullanılmıştır. Tarhanaların deneysel tasarımı tepki yüzey yöntemi kullanılarak oluşturulmuştur. Bağımsız değişken olarak fermantasyon süresi (3-5 gün) ve FUBİ (fasulye unu-bezelye izolatı (4:1)) (25-75g/100g un) seçilmiştir. Deneme desenine göre üretilen tarhanaların besinsel, fiziksel, kimyasal ve duyusal özellikleri araştırılmıştır. Optimum tarhana formülasyonunun belirlenmesinde genel kabul edilebilirlik puanı ve PDCAAS değerinin maksimum değerleri alınarak nümerik optimizasyon yapılmıştır. Tarhanaların besin bileşimi belirlenmesi sonucunda ortalama nem; 6.85, kül; 3.00, protein; 28.98, yağ; 3.07, karbonhidrat; 59.59, toplam diyet lif 18.55 olarak bulunmuş ve enerji değeri 403 Kal/100g olarak hesaplanmıştır. Tarhana örneklerinde en yüksek kül (%4.52), ve protein (%39.55) miktarı %85.36 FUBİ un karışımı içeren örnekte bulunmuştur. Bağımsız değişkenlerin tarhana örneklerindeki % kül, protein, karbonhidrat ve enerji miktarları üzerine lineer etkileri istatistiksel olarak önemli bulunmuştur (p<0.0001). Tarhanaların protein kalitesi PDCAAS yöntemi kullanılarak hesaplanmıştır. Tarhanaların PDCAAS değerleri en düşük 63.97 ve en yüksek 73.57 olarak belirlenmiştir. Tarhanaların amino asit skorlarında sınırlayıcı amino asitler metiyonin-sistein, treonindir. Vegan ve vegan beslenme tarzını tercih eden bireylerin sağlıklı beslenebilmesi ve kaliteli proteinleri alabilmeleri için yüksek skora sahip besin karışımlarını tüketmeleri gerekmektedir. Bağımsız değişkenlerin tarhanalarda Na, P, Mg, Ca, Zn mineralleri üzerine lineer etkisi önemli bulunmuştur (p<0.0001). FUBİ'nin K ve P mineralleri üzerine kuadratik etkisi önemli bulunmuştur(p<0.0001). 1.9 gün fermantasyon süresi, 44.7 g FUBİ üretim koşulunda %82 kabul değerinde optimize edilen tarhananın PDCAAS değeri 73 olarak bulunmuştur. Vegan bireyler için üretilen tarhanalarda buğday unu ikamesi olarak FUBİ un karışımı, inek yoğurdu yerine bitkisel yoğurdun kullanımının tarhanaların besleyici değerini arttırdığı ve bu bireyler için besleyici bir ürün olabileceği belirlenmiştir.
The aim of this research is to produce nutritionally balanced and nutritious vegan tarhana by combining foods from different food groups. In tarhana formulation, wheat flour, bean flour, pea isolate, tomato, red pepper, onion and yogurt made from vegetable milk mixture (oat, soy, peanut) balanced in terms of amino acids was used. The respond surface method was used the experimental design of tarhana. Fermentation time (3-5 days) and FUBİ (bean flour:pea isolate (4:1)) (25-75g/100g flour) were chosen as independent variables. The nutritional, physical, chemical and sensory properties of tarhana samples produced according to the experimental design were investigated. In determining the optimum tarhana formulation, numerical optimization was made by taking the maximum values of the general acceptability score and PDCAAS value. As a result of determining the nutrient composition of tarhana samples, average moisture, ash, protein, fat, carbohydrate, and total dietary fibre were found to be 6.85, 3.00, 28.98, 3.07, 59.59, 25.27, respectively, and the energy value was calculated as 430 Kal/100g. It was found that the sample containing 85.36% FUBİ flour mixture has the highest amount of ash (4.52%) and protein (39.55%). The linear effects of independent variables on % ash, protein, carbohydrate and energy amounts in tarhana samples was found to be statistically significant (p<0.0001). The protein quality of tarhanas were calculated using the PDCAAS method. The lowest and the highest PDCAAS values of tarhana were found 63.97, 73.57 respectively. Limiting amino acids in the amino acid scores of tarhana are methionine-cysteine and threonine. Individuals who prefer vegan and vegan diets should consume high-score food mixtures in order to being healthy and get quality proteins. This research shows that the linear effect of independent variables on Na, P, Mg, Ca, Zn minerals in tarhana samples was found significant (p<0.0001). Moreover, the quadratic effect of FUBİ on K and P minerals was found significant (p<0.0001). The PDCAAS value of tarhana, which was optimized at 82% acceptance value at 1.9 days' fermentation time, 44.7 g FUBI production condition, were found 73. This research demonstrated that using FUBİ mixture and vegan yogurt can be successfully replace wheat flour and cow milk yogurt in order to increase the nutritional value of tarhana samples which is produced for vegan individuals.
The aim of this research is to produce nutritionally balanced and nutritious vegan tarhana by combining foods from different food groups. In tarhana formulation, wheat flour, bean flour, pea isolate, tomato, red pepper, onion and yogurt made from vegetable milk mixture (oat, soy, peanut) balanced in terms of amino acids was used. The respond surface method was used the experimental design of tarhana. Fermentation time (3-5 days) and FUBİ (bean flour:pea isolate (4:1)) (25-75g/100g flour) were chosen as independent variables. The nutritional, physical, chemical and sensory properties of tarhana samples produced according to the experimental design were investigated. In determining the optimum tarhana formulation, numerical optimization was made by taking the maximum values of the general acceptability score and PDCAAS value. As a result of determining the nutrient composition of tarhana samples, average moisture, ash, protein, fat, carbohydrate, and total dietary fibre were found to be 6.85, 3.00, 28.98, 3.07, 59.59, 25.27, respectively, and the energy value was calculated as 430 Kal/100g. It was found that the sample containing 85.36% FUBİ flour mixture has the highest amount of ash (4.52%) and protein (39.55%). The linear effects of independent variables on % ash, protein, carbohydrate and energy amounts in tarhana samples was found to be statistically significant (p<0.0001). The protein quality of tarhanas were calculated using the PDCAAS method. The lowest and the highest PDCAAS values of tarhana were found 63.97, 73.57 respectively. Limiting amino acids in the amino acid scores of tarhana are methionine-cysteine and threonine. Individuals who prefer vegan and vegan diets should consume high-score food mixtures in order to being healthy and get quality proteins. This research shows that the linear effect of independent variables on Na, P, Mg, Ca, Zn minerals in tarhana samples was found significant (p<0.0001). Moreover, the quadratic effect of FUBİ on K and P minerals was found significant (p<0.0001). The PDCAAS value of tarhana, which was optimized at 82% acceptance value at 1.9 days' fermentation time, 44.7 g FUBI production condition, were found 73. This research demonstrated that using FUBİ mixture and vegan yogurt can be successfully replace wheat flour and cow milk yogurt in order to increase the nutritional value of tarhana samples which is produced for vegan individuals.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
