Ekstrüzyon işleminin kinoa ekstrüdatlarının besinsel ve antibesinsel özellikleri üzerine etkileri
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada tam öğütülmüş kinoa unu kullanılarak ekstrüde ürünler üretilmiştir. Ektrüzyon işlemi laboratuvar tipli çift vidalı ekstrüder ile gerçekleştirilmiştir. Namlu çıkış kalıp çapı (2mm) sabit tutulup, sabit besleme hızında (4 kg/saat) beslenmiştir. Ekstrüzyon sistem parametrelerinden namlu sıcaklığı, vida hızı ve besleme nem değerleri ise değişken koşullar olarak seçilmiştir. Üretim koşulları 3 farklı namlu çıkış sıcaklığı (110-130-150°C), 2 farklı besleme nem içeriği (%16–18) ve 3 farklı vida hızı (150-200-250 rpm) olarak ayarlanmıştır. Üretilen tam öğütülmüş kinoa ekstrüdatlarında genişleme indeksi, yığın yoğunluğu, renk değerleri, tekstür özellikleri (sertlik ve gevreklik), suda çözünürlük, su bağlama kapasitesi, toplam fenolik madde, antioksidan aktivite ve fitik asit içerikleri belirlenmiştir. Ekstrüzyon koşullarının ekstrüdatların fiziksel ve kimyasal özellikleri üzerine etkisi araştırılmıştır. Tam öğütülmüş kinoa unu ekstrüzyon ürünlerinin genişleme indeksi değerleri 1.80–4.98, yığın yoğunluğu değerleri 0.086–1.601 g/cm3, suda çözünürlük değerlerinin %10.97–24.70, su bağlama değerleri %297.56–396.77, sertlik değerleri 149.88–508.42 g, gevreklik değerleri 5.30–24.10 (pik sayısı), toplam fenolik madde içeriği 0.82-1.26 mg GA/g örnek, antioksidan içerikleri ise 3.30-4.62 µg trolox/mg örnek arasında olduğu tespit edilmiştir. Ayrıca tam öğütülmüş kinoa unu ile üretilen ekstrüdatların tork, namlu basıncı ve spesifik mekanik enerji (SME) değerleri hesaplanmıştır. Tork değerleri 4.08–7.23 Nm, namlu basınç değerlerinin 2480–7290 kPa ve SME değerleri 48.62 ile 110.09 Wh/kg arasında bulunmuştur. Sonuç olarak kinoanın ekstrüzyon işlemi ile üretilen atıştırmalıklar için iyi bir alternatif ürün olduğu belirlenmiştir.
In this study, extrudates were produced by using whole quinoa flour. Extrusion process was carried out with laboratory type twin screw extruder. The barrel die diameter (2mm) was kept constant and fed at a constant feed rate (4 kg/h). Barrel temperature, screw speed and feed moisture values were chosen as variable conditions among the extrusion system parameters. Production conditions were set to three different barrel temperatures (110-130-150°C), two different feed moisture content (16–18%) and three different screw speeds (150-200-250 rpm). Expansion index, bulk density, color values, texture properties (hardness and brittleness), water solubility, water binding capacity, total phenolic substance, antioxidant activity and phytic acid contents were determined in the whole quinoa flour extrudates produced. The effects of extrusion conditions on the physical and chemical properties of the extrudates were investigated. The expansion index values of whole quinoa flour extrusion products were 1.80–4.98, bulk density values were 0.086–1.601 g/cm3, water solubility values were 10.97–24.70%, water binding values were 297.56–396.77%, hardness values were 149.88–508.42 g, crispness values were 5.30–24.10 (total number of peaks), total phenolic content was 0.82-1.26 mg GA/g sample and antioxidant content was 3.30-4.62 µg trolox/mg sample. In addition, torque, barrel pressure and specific mechanical energy (SME) values of the extrudates produced with whole ground quinoa were calculated. Torque values were 4.08–7.23 Nm, barrel pressure values were between 2480–7290 kPa and SME values were between 48.62 and 110.09 Wh / kg. As a result, it was determined that quinoa is a good alternative product for snacks produced by extrusion process.
In this study, extrudates were produced by using whole quinoa flour. Extrusion process was carried out with laboratory type twin screw extruder. The barrel die diameter (2mm) was kept constant and fed at a constant feed rate (4 kg/h). Barrel temperature, screw speed and feed moisture values were chosen as variable conditions among the extrusion system parameters. Production conditions were set to three different barrel temperatures (110-130-150°C), two different feed moisture content (16–18%) and three different screw speeds (150-200-250 rpm). Expansion index, bulk density, color values, texture properties (hardness and brittleness), water solubility, water binding capacity, total phenolic substance, antioxidant activity and phytic acid contents were determined in the whole quinoa flour extrudates produced. The effects of extrusion conditions on the physical and chemical properties of the extrudates were investigated. The expansion index values of whole quinoa flour extrusion products were 1.80–4.98, bulk density values were 0.086–1.601 g/cm3, water solubility values were 10.97–24.70%, water binding values were 297.56–396.77%, hardness values were 149.88–508.42 g, crispness values were 5.30–24.10 (total number of peaks), total phenolic content was 0.82-1.26 mg GA/g sample and antioxidant content was 3.30-4.62 µg trolox/mg sample. In addition, torque, barrel pressure and specific mechanical energy (SME) values of the extrudates produced with whole ground quinoa were calculated. Torque values were 4.08–7.23 Nm, barrel pressure values were between 2480–7290 kPa and SME values were between 48.62 and 110.09 Wh / kg. As a result, it was determined that quinoa is a good alternative product for snacks produced by extrusion process.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
