Yer fıstığı, yulaf ve soya ile fonksiyonel diyetetik içeceğin geliştirilmesi ve optimizasyonu
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Date
2023
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu tez çalışmasının amacı; yağlı tohum (yer fıstığı), tahıl (yulaf) ve kuru baklagil (soya) olmak üzere farklı besin gruplarını bir araya getirerek, besin içeriği yönünden dengeli ve besleyici bitkisel süt karışımlarından damak tadına uygun kabul edilebilir bitkisel bazlı diyetetik içecek geliştirmektir. Bitkisel bazlı diyetetik içecek formülasyonunda, yanıt yüzey yöntemi (Respond Surface Methodology) kullanılarak optimize edilen yer fıstığı sütü, yulaf sütü ve duyusal değerlendirme ile karar verilen soya izolat sütü kullanılmıştır. Deneysel tasarıma (RSM) göre üretilen 20 adet yer fıstığı sütü üretiminde, bekletme süresi, sulandırma oranı ve sulandırma suyunun sıcaklığı bağımsız değişkenler olarak seçilmiş ve besinsel, fizikokimyasal ve duyusal özellikleri araştırılmıştır. Optimum üretim parametrelerinin belirlenmesinde kuru madde miktarı ve genel kabul edilebilirlik puanı maksimum değerleri alınarak optimizasyonu yapılmıştır. Yer fıstığı sütü örneklerinin besin bileşimleri ve enerji değeri ortalama; nem 86.43, kül 0.27; protein 3.41; yağ, 6.88; karbonhidrat 3.10 ve enerji değeri 88 kcal/100ml olarak belirlenmiştir. Yer fıstığı sütü örneklerinin besinsel özellikleri ve enerji değerleri üzerinde sulandırma oranın etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001). Yer fıstığı sütü örneklerinin pH, titrasyon asitliği, briks ve renk özelliklerinden a* ve b* değerleri üzerinde bağımsız değişkenlerden sulandırma oranın lineer etkisi önemli bulunmuştur (p<0.0001). Genel kabul edilebilirlik özelliğine verilen puanlar üzerinde bağımsız değişkenlerin ikinci dereceden ve kuadratik etkisi istatistiksel olarak önemli bulunmuştur (p<0.05). Yer fıstığı sütü %99 kabul değerinde, 15 s. bekletme süresi, 4.86 sulandırma oranı ve 68 ℃'de sulandırma sıcaklığında optimize edilmiştir. Optimize edilen yer fıstığı sütünün % olarak besin bileşimi kuru madde 12.93, kül 0.20, protein 3.23, yağ 7.04, karbonhidrat 2.47 ve enerji değeri 86 kcal olarak belirlenmiştir. Deneysel tasarıma (RSM) göre üretilen 20 adet yulaf fıstığı sütü üretiminde sulandırma oranı, enzim miktarı ve enzim muamele süresi bağımsız değişkenler olarak seçilmiş ve besinsel, fizikokimyasal ve duyusal özellikleri araştırılmıştır. Optimum üretim parametrelerinin belirlenmesinde kuru madde miktarı ve genel kabul edilebilirlik puanı maksimum değerleri alınarak optimizasyonu yapılmıştır. Yulaf sütü örneklerinin besin bileşimleri ve enerji değeri ortalama; nem 85.58, kül 0.12; protein 2.30; yağ, 0.12; karbonhidrat 11.90 ve enerji değeri 58 kcal/100ml olarak belirlenmiştir. Yulaf sütü örneklerinin besinsel özellikleri ve enerji değerleri üzerinde sulandırma oranın etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001). Yulaf sütü örneklerinin pH (p<0.05), titrasyon (p<0.001) asitliği, L*(p<0.01), a* ve b* değerleri (p<0.001) üzerinde bağımsız değişkenlerden sulandırma oranın lineer etkisi önemli bulunmuştur. Bağımsız değişkenlerin yulaf sütü örneklerinin görünüş, renk, kıvam, ağızda kalan tat özellikleri üzerinde etkisi istatistiksel olarak önemli bulunmuştur (p<0.05). Genel kabul edilebilirlik özelliğine verilen puanlar üzerine bağımsız değişkenlerin kuadratik etkisi istatistiksel olarak önemli bulunmuştur (p<0.01). Sulandırma oranı ve enzim miktarının ikili interaksiyon etkisi genel kabul edilebilirliğe verilen puanları negatif yönde etkilediği bulunmuştur (p<0.01). Yulaf sütü % 90 kabul değerinde, 4.35 sulandırma oranı, 600 mg enzim miktarı ve 45 dk. enzim muamele süresinde optimize edilmiştir. Optimize edilen yulaf sütünün % olarak besin bileşimi kuru madde 16.84 kül 0.13, protein 2.68, yağ 0.14, karbonhidrat 13.90 ve enerji değeri 67 kcal olarak belirlenmiştir. D-optimal deney tasarımı kullanılarak üretilen 18 adet bitkisel bazlı diyetetik içecek örneklerinin besin bileşimleri ve enerji değeri ortalama; nem 89.16, kül 0.22; protein 4.50; yağ, 2.00; karbonhidrat 4.12 ve enerji değeri 53 kcal/100ml olarak belirlenmiştir. Bitkisel bazlı diyetetik içecek örneklerinin kuru madde, yağ, protein, karbonhidrat ve enerji değerleri üzerinde bağımsız değişkenlerin etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001) Formülasyonda kullanılan, yer fıstığı sütü, yulaf sütü ve soya sütü oranlarının artması ile bitkisel bazlı diyetetik içeceğin kuru madde, yağ, protein, karbonhidrat ve enerji değerlerini pozitif yönde etkilediği belirlenmiştir. Formülasyonda kullanılan yulaf sütü oranı bitkisel bazlı diyetetik içeceğin kuru madde miktarı üzerinde en etkili faktörken, protein miktarı üzerinde en etkili faktör soya sütü olarak belirlenmiştir. Bitkisel bazlı diyetetik içecek örneklerinin elzem ve elzem olmayan amino asit miktarları üzerinde bağımsız değişkenlerin lineer etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001). Bağımsız değişkenlerin bitkisel bazlı diyetetik içecek örneklerinin K, P, Mg, Ca, Na, Zn, Fe, Mn ve Cu üzerindeki etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001). Bitkisel bazlı diyetetik içecek örneklerinin briks değerleri üzerinde bağımsız değişkenlerin lineer etkisi istatistiksel olarak önemli bulunmuştur (p<0.0001). Bitkisel bazlı diyetetik içecek %70 kabul değerinde 25 ml yer fıstığı sütü, 39 ml yulaf sütü ve 36 ml soya izolat sütü oranlarında optimize edilmiştir. Optimize edilen bitkisel bazlı diyetetik içecek % olarak besin bileşimi; kuru madde 10.85, kül 0.22, protein 4.40, yağ 1.85, karbonhidrat 4.70 ve enerji değeri 53 kcal olarak belirlenmiştir. Geliştirilen bitkisel bazlı diyetetik içecek; besin içeriği (protein, yağ ve diyet lif) yönünden dengeli olması, protein miktarı bakımından zengin olması, özellikle veganlara, sporculara, hareketliliği azalmış yaşlılar, hiperkolesterolemi ve hipomagnezimi, obez ve laktoz intoleransı olan bireyler ile bazı hasta grupları (diyabet hastaları, kalp damar hastaları, vb.) için uygun bir içecek olabileceği belirlenmiştir. Bu çalışma, besin içeriği yönünden dengeli, fonksiyonel, diyetetik, sürdürülebilir, tüketime hazır ve piyasada bulunmayan yeni bir ürünün üretildiğini gösteren özgün bir çalışmadır.
The aim of this thesis study was to develop a palate acceptable plant-based dietetic beverage by combining different food groups including oilseed (peanut), cereal (oat) and legume (soya), and to develop balanced and nutritious plant milk mixtures in terms of nutrient content. Peanut milk and oat milk optimised using response surface method (RSM), soy isolate milk determined by sensory evaluation were used in the formulation of plant-based dietetic beverage. In the production of 20 peanut milks produced according to the experimental design (Respond Surface Methodology), holding time, dilution ratio and dilution temperature were selected as independent variables and their nutritional, physicochemical and sensory properties were investigated. Optimum production parameters were optimised by taking the maximum values of dry matter content and general acceptability score. The average nutritional composition and energy value of the peanut milk samples were determined as moisture 86.43, ash 0.27, protein 3.41, fat 6.88, carbohydrate 3.10 and energy value 88 kcal/100ml. The effect of dilution ratio on nutritional properties and energy values of peanut milk samples was found statistically significant (p<0.0001). The linear effect of dilution ratio on pH, titration acidity, brix and colour properties a* and b* values of peanut milk samples was found to be significant (p<0.0001). The quadratic effect of the independent variables on the scores given for general acceptability was found to be statistically significant (p<0.05). Peanut milk was optimised at 99% acceptance value, 15 s. holding time, 4.86 dilution ratio and dilution temperature at 68 ℃. The nutrient composition of the optimised peanut milk was determined as % dry matter 12.93, ash 0.20, protein 3.23, fat 7.04, carbohydrate 2.47 and energy value 86 kcal. Dilution ratio, enzyme amount and enzyme treatment time were selected as independent variables in the production of 20 oat milks produced according to the experimental design (RSM) and their nutritional, physicochemical and sensory properties were investigated. The optimum production parameters were optimised by taking the maximum values of dry matter content and general acceptability score. The average nutritional composition and energy value of oat milk samples were determined as moisture 85.58, ash 0.12, protein 2.30, fat 0.12, carbohydrate 11.90 and energy value 58 kcal/100ml. The effect of dilution ratio on nutritional properties and energy values of oat milk samples was found to be statistically significant (p<0.0001). The linear effect of dilution ratio on pH (p<0.05), titration (p<0.001) acidity, L* (p<0.01), a* and b* values (p<0.001) of oat milk samples was found significant. The effect of independent variables on the appearance, colour, consistency and aftertaste characteristics of oat milk samples was found to be statistically significant (p<0.05). The quadratic effect of independent variables on the scores given for general acceptability was found to be statistically significant (p<0.01). A negative correlation was found between the binary interaction effect of reconstitution ratio and enzyme amount and the scores given for general acceptability (p<0.01). Oat milk was optimised at 90% acceptability, 4.35 dilution ratio, 600 mg enzyme amount and 45 min. enzyme treatment time. The nutrient composition of the optimised oat milk in % was determined as dry matter 16.84, ash 0.13, protein 2.68, fat 0.14, carbohydrate 13.90 and energy value 67 kcal. The nutrient compositions and energy values of 18 plant-based dietetic beverage samples produced using D-optimal experimental design were determined as follows: moisture 89.16, ash 0.22, protein 4.50, fat 2.00, carbohydrate 4.12 and energy value 53 kcal/100ml. The effect of independent variables on dry matter, fat, protein, carbohydrate and energy values of plant-based dietetic beverage samples was found to be statistically significant (p<0.0001). A positive correlation was determined between the increase in the proportions of peanut milk, oat milk and soya milk used in the formulation and the dry matter, fat, protein, carbohydrate and energy values of the plant-based dietetic beverage. While oat milk ratio used in the formulation was the most effective factor on the dry matter content of the plant-based dietetic beverage, the most effective factor on the protein content was determined as soya milk. The linear effect of independent variables on the amounts of essential and non-essential amino acids of plant-based dietetic beverage samples was statistically significant (p<0.0001). The effect of independent variables on K, P, Mg, Ca, Na, Zn, Fe, Mn and Cu of plant-based dietetic beverage samples was statistically significant (p<0.0001). The linear effect of independent variables on brix values of plant-based dietetic beverage samples was found to be statistically significant (p<0.0001). The plant-based dietetic beverage was optimised with 25 ml peanut milk, 39 ml oat milk and 36 ml soy isolate milk at 70% acceptance value. The nutritional composition of the optimised plant-based dietetic beverage in % was determined as dry matter 10.85, ash 0.22, protein 4.40, fat 1.85, carbohydrate 4.70 and energy value 53 kcal. The developed plant-based dietetic beverage which is balanced in terms of nutrient content (protein, fat and dietary fibre), rich in protein content, it is suitable especially for vegans, athletes, elderly people with reduced mobility, hyperlipidaemia, hypercholesterolaemia, hypomagnesaemia, obese and lactose intolerant individuals and some patient groups (diabetes patients, cardiovascular patients, etc.). This study is an original study showing that a new product that is balanced in terms of nutritional content, functional, dietetic, sustainable, ready to consume and not available in the market has been produced.
The aim of this thesis study was to develop a palate acceptable plant-based dietetic beverage by combining different food groups including oilseed (peanut), cereal (oat) and legume (soya), and to develop balanced and nutritious plant milk mixtures in terms of nutrient content. Peanut milk and oat milk optimised using response surface method (RSM), soy isolate milk determined by sensory evaluation were used in the formulation of plant-based dietetic beverage. In the production of 20 peanut milks produced according to the experimental design (Respond Surface Methodology), holding time, dilution ratio and dilution temperature were selected as independent variables and their nutritional, physicochemical and sensory properties were investigated. Optimum production parameters were optimised by taking the maximum values of dry matter content and general acceptability score. The average nutritional composition and energy value of the peanut milk samples were determined as moisture 86.43, ash 0.27, protein 3.41, fat 6.88, carbohydrate 3.10 and energy value 88 kcal/100ml. The effect of dilution ratio on nutritional properties and energy values of peanut milk samples was found statistically significant (p<0.0001). The linear effect of dilution ratio on pH, titration acidity, brix and colour properties a* and b* values of peanut milk samples was found to be significant (p<0.0001). The quadratic effect of the independent variables on the scores given for general acceptability was found to be statistically significant (p<0.05). Peanut milk was optimised at 99% acceptance value, 15 s. holding time, 4.86 dilution ratio and dilution temperature at 68 ℃. The nutrient composition of the optimised peanut milk was determined as % dry matter 12.93, ash 0.20, protein 3.23, fat 7.04, carbohydrate 2.47 and energy value 86 kcal. Dilution ratio, enzyme amount and enzyme treatment time were selected as independent variables in the production of 20 oat milks produced according to the experimental design (RSM) and their nutritional, physicochemical and sensory properties were investigated. The optimum production parameters were optimised by taking the maximum values of dry matter content and general acceptability score. The average nutritional composition and energy value of oat milk samples were determined as moisture 85.58, ash 0.12, protein 2.30, fat 0.12, carbohydrate 11.90 and energy value 58 kcal/100ml. The effect of dilution ratio on nutritional properties and energy values of oat milk samples was found to be statistically significant (p<0.0001). The linear effect of dilution ratio on pH (p<0.05), titration (p<0.001) acidity, L* (p<0.01), a* and b* values (p<0.001) of oat milk samples was found significant. The effect of independent variables on the appearance, colour, consistency and aftertaste characteristics of oat milk samples was found to be statistically significant (p<0.05). The quadratic effect of independent variables on the scores given for general acceptability was found to be statistically significant (p<0.01). A negative correlation was found between the binary interaction effect of reconstitution ratio and enzyme amount and the scores given for general acceptability (p<0.01). Oat milk was optimised at 90% acceptability, 4.35 dilution ratio, 600 mg enzyme amount and 45 min. enzyme treatment time. The nutrient composition of the optimised oat milk in % was determined as dry matter 16.84, ash 0.13, protein 2.68, fat 0.14, carbohydrate 13.90 and energy value 67 kcal. The nutrient compositions and energy values of 18 plant-based dietetic beverage samples produced using D-optimal experimental design were determined as follows: moisture 89.16, ash 0.22, protein 4.50, fat 2.00, carbohydrate 4.12 and energy value 53 kcal/100ml. The effect of independent variables on dry matter, fat, protein, carbohydrate and energy values of plant-based dietetic beverage samples was found to be statistically significant (p<0.0001). A positive correlation was determined between the increase in the proportions of peanut milk, oat milk and soya milk used in the formulation and the dry matter, fat, protein, carbohydrate and energy values of the plant-based dietetic beverage. While oat milk ratio used in the formulation was the most effective factor on the dry matter content of the plant-based dietetic beverage, the most effective factor on the protein content was determined as soya milk. The linear effect of independent variables on the amounts of essential and non-essential amino acids of plant-based dietetic beverage samples was statistically significant (p<0.0001). The effect of independent variables on K, P, Mg, Ca, Na, Zn, Fe, Mn and Cu of plant-based dietetic beverage samples was statistically significant (p<0.0001). The linear effect of independent variables on brix values of plant-based dietetic beverage samples was found to be statistically significant (p<0.0001). The plant-based dietetic beverage was optimised with 25 ml peanut milk, 39 ml oat milk and 36 ml soy isolate milk at 70% acceptance value. The nutritional composition of the optimised plant-based dietetic beverage in % was determined as dry matter 10.85, ash 0.22, protein 4.40, fat 1.85, carbohydrate 4.70 and energy value 53 kcal. The developed plant-based dietetic beverage which is balanced in terms of nutrient content (protein, fat and dietary fibre), rich in protein content, it is suitable especially for vegans, athletes, elderly people with reduced mobility, hyperlipidaemia, hypercholesterolaemia, hypomagnesaemia, obese and lactose intolerant individuals and some patient groups (diabetes patients, cardiovascular patients, etc.). This study is an original study showing that a new product that is balanced in terms of nutritional content, functional, dietetic, sustainable, ready to consume and not available in the market has been produced.
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Ziraat, Agriculture
