Nohut (Cicer arietinum L.) fasulye (Phaseolus vulgaris L.) ve soya fasulyesinden (Glycine max L.) üretilen baklagil bulgurlarının üretim metotlarının standardizasyonu ile bazı kalitatif ve besinsel özelliklerinin belirlenmesi
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Dosyalar
Tarih
2010-09-24
Yazarlar
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, farklı ıslatma süreleri (2, 8 ve12 saat) ve farklı asitlikte ıslatma suları (pH 4, 6 ve 8) kullanılarak nohut, fasulye ve soya fasulyesi örnekleri ıslatılmış, pişirilmiş, kurutulmuş, öğütülmüş, kabukları ayrılmış, elenerek sınıflandırılmış ve pilavlık bulgur elde edilmiştir. Bu örneklerin fiziksel, kimyasal, besinsel ve duyusal kalite özellikleri belirlenmiştir. Nohut ve soya fasulyesinden elde edilen bulgur örnekleri içerisinde en fazla bulgur verimi 12 saatte ve pH 8'de; fasulyede ise 2 saatte ve pH 8'de; ıslatılarak elde edilen bulgurlarda gözlenmiştir. Baklagillerin bulgura işlenmesi sonucunda elde edilen tüm bulgur örneklerinde uygulanan işlemlerle ham kül, ham yağ, ham selüloz, toplam fenolik madde miktarı, fosfor, potasyum, kalsiyum, çinko ve demir miktarı azalmış, buna rağmen parlaklık (L*), protein miktarı ile sindirilebilir kül, protein, magnezyum, çinko ve demir miktarları artmıştır. Elde edilen tüm bulgur örneklerinde uygulanan işlemlerle anti-besinsel faktörlerden fitik asit ve tripsin inhibitörü incelenmiştir. Fitik asit miktarı uygulanan bulgur prosesi ile düşmüş, tripsin inhibitörü ise tamamen elimine edilmiştir. Islatma süresinin artması ile duyusal özelliklerden; tekstürde ve çiğneme özelliklerinde iyileşme, tatta ve renkte kayıplar meydana gelmiş; asidik pH'nın kullanımı ile ise; daha iyi tekstürde ve bulgur tadına yakın tatlarda bulgurlar elde edilmiştir. Sonuç olarak, nohut ve soya fasulyesi bulguru üretiminde 12 saatte ve pH 8'de; fasulye bulguru üretiminde ise 2 saatte ve pH 8'de ıslatılarak elde edilen örnekler fiziksel, kimyasal, besinsel ve duyusal özellikler açısından en iyi sonuçları vermiştir.
In this research, changes in the physical, chemical, nutritional and sensory quality properties of chickpea, common bean and soy bean bulgur samples that were soaked at different time (2, 8 and 12 h), in different soaking water acidity (pH 4, 6 and 8) and cooked, dried, milled, dehulled, sieved, were determined. The highest bulgur yield values observed by soaking at 12 hours and in pH 8 soaking water in chickpea and soybean bulgur samples, although in common bean samples the highest bulgur yield values observed by soaking at 2 hours and in pH 8soaking water. After the bulgur process, in all bulgur samples, crude ash, crude fat, crude fiber, total phenolic content, phosphorus, potassium, calcium, zinc, iron values decreased, but L* (Lightness), crude protein, in vitro protein digestibility, digestibility of ash, magnesium, zinc and iron values increased, with all soaking process. In all bulgur samples, antinutritional factors such as phytic acid and trypsin inhibitors were investigated. Phytic acid contents of bulgur samples decreased, and trypsin inhibitor activities were completely eliminated, with all bulgur process. With increasing soaking time, in sensory properties, texture, chewing properties values increased, taste and color loss occurred. Bulgur samples with better texture and similar to bulgur taste were obtained with using acidic soaking solution in soaking process. As a result, all chickpea and soy bean bulgur samples were given the best results soaked in pH 8 soaking water for 12 hours, and all common bean bulgur samples were given the best results soaked in pH 8 soaking water for 2 hours in terms of physical, chemical, nutritional and sensory properties.
In this research, changes in the physical, chemical, nutritional and sensory quality properties of chickpea, common bean and soy bean bulgur samples that were soaked at different time (2, 8 and 12 h), in different soaking water acidity (pH 4, 6 and 8) and cooked, dried, milled, dehulled, sieved, were determined. The highest bulgur yield values observed by soaking at 12 hours and in pH 8 soaking water in chickpea and soybean bulgur samples, although in common bean samples the highest bulgur yield values observed by soaking at 2 hours and in pH 8soaking water. After the bulgur process, in all bulgur samples, crude ash, crude fat, crude fiber, total phenolic content, phosphorus, potassium, calcium, zinc, iron values decreased, but L* (Lightness), crude protein, in vitro protein digestibility, digestibility of ash, magnesium, zinc and iron values increased, with all soaking process. In all bulgur samples, antinutritional factors such as phytic acid and trypsin inhibitors were investigated. Phytic acid contents of bulgur samples decreased, and trypsin inhibitor activities were completely eliminated, with all bulgur process. With increasing soaking time, in sensory properties, texture, chewing properties values increased, taste and color loss occurred. Bulgur samples with better texture and similar to bulgur taste were obtained with using acidic soaking solution in soaking process. As a result, all chickpea and soy bean bulgur samples were given the best results soaked in pH 8 soaking water for 12 hours, and all common bean bulgur samples were given the best results soaked in pH 8 soaking water for 2 hours in terms of physical, chemical, nutritional and sensory properties.
Açıklama
Anahtar Kelimeler
Besinsel özellikler, Nutritional properties, Nohut, Chickpea, Fasulye, Common bean, Soya fasulyesi, Soy bean, Baklagil bulgurları, Legume bulgurs, Bean
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Ertaş, N. (2010). Nohut (Cicer arietinum L.) fasulye (Phaseolus vulgaris L.) ve soya fasulyesinden (Glycine max L.) üretilen baklagil bulgurlarının üretim metotlarının standardizasyonu ile bazı kalitatif ve besinsel özelliklerinin belirlenmesi. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
