Enzime Dirençli Nişasta Kullanarak Fonksiyonel Galeta Geliştirilmesi

Year 2019, Issue: 15, 375 - 380, 31.03.2019

Gökçen Garipoğlu

https://doi.org/10.31590/ejosat.514165

Cited By: 2

Abstract

Bu çalışmada ülkemizde diyabet, kilo kontrolü gibi durumlarda sık tüketilen bir atıştırmalık olan galetanın işlevsel özellik kazandırılması amacıyla enzime dirençli nişasta (EDN) ilave edilerek yeni bir ürün geliştirilmesi amaçlanmıştır. Kimyasal olarak laboratuvar ortamında buğday nişastasından elde edilen enzime dirençli nişasta, galeta yapımında toplam un içeriğinin % 10 - 15 - 20 - 30 ve 40 olacak şekilde ilave edilmiştir. Bu karışım ile pişirilen galetaların glisemik indeks değerleri invitro olarak nişasta sindirimini baz alınarak ölçülmüş ve standart galeta ile karşılaştırılmıştır. Son ürünlerin makrobesin ögeleri, lif miktarı, enerji değeri ve glisemik indeks değeri ölçülmüştür. Galetaların enerji değeri sade galetada 422,3±0,5 kkal/100 g ölçülmüş, DN ilavelisi ile sırayla 413,1±0,5 kkal/100 g, 411,14±0,5 kkal/100 g, 409,1±0,5 kkal/100 g, 406,06±0,5 kkal/100 g ve 398,66±0,5 kkal/100 g olarak düşmüştür. Diyet lifi miktarı ise sade galetada 4,7±0,5 g iken, DN oranı arttıkça17,27±0,5 g’a yükselmiştir. İn vitro glisemik indeks değeri sade galetada 85±1’den sırasıyla 60±1 - 56±0,5 - 54±0,5 - 52±0.05 - 51±0,5’e düşmüştür. 

Keywords

Dirençli Nişasta, Fonksiyonel Besin, Galeta, Sağlık

Development of Functional Grissini Using Enzyme Resistant Starch

Abstract

In this study, it is aimed to develop a new product by adding enzyme resistant starch (RS) in order to provide a functional property to grissini, which is a frequently consumed snack in cases such as diabetes and weight control in our country. Enzyme-resistant starch obtained from wheat starch in the laboratory environment was added to the grissini as the amount of 10-15-20-30 and 40% of the total flour content in the grissini. The glycemic index values of the grissini containing the RS were measured as in vitro method based on starch digestion and the values were compared with the standard one. Macronutrients, fiber content, energy value and the glycemic index value of end products were measured. The energy value of the grissini was measured as 422,3 ± 0,5 kcal / 100 g on a without RS and 413,1 ± 0,5 kcal / 100 g, 411,14 ± 0,5 kcal / 100 g, 409,1 ± 0.5 kcal / 100 g, 406,06 ± 0,5 kcal / 100 g and 398,66 ± 0,5 kcal / 100 g respectively, by the addition of RS. The amount of dietary fiber was 4.7 ± 0.5 g on the pure grissini, while the RS ratio increased, the dietary fiber amount increased to 17.27± 0.5 g. In vitro glycemic index value decreased from 85 ± 1 to 60 ± 1 - 56 ± 0,5 - 54 ± 0,5 - 52 ± 0.05 - 51 ± 0,5, respectively.

Keywords

Resistant Starch, Functional Food, Grissini, Health, Obesity

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