ARONYA TÜREVLERİ İLE ÜRETİLEN GLUTENSİZ PUDİNGLERİN FİZİKOKİMYASAL, DUYUSAL ve BİYOAKTİF ÖZELLİKLERİ

Year 2023, , 243 - 255, 15.04.2023

Fundagül Erem

https://doi.org/10.15237/gida.GD22081

Cited By: 1

Abstract

Bu çalışma aronya tozu ve aronya lifi tozu ilave edilerek antioksidan aktivitesi artırılan glutensiz pudinglerin özelliklerini araştırmayı amaçlamıştır. Kontrol örneğindeki hindistan cevizi unu, aronya türevleri ile %0.25, %0.5 ve %1.0 konsantrasyonlarında kısmen ikame edilmiştir. İkame seviyesinin artırılması örneklerin Briks, L*, ve b* değerinde azalışa, a* ve ΔE* değeri, toplam fenolik madde içeriği ve antioksidan aktivitesinde artışa yol açmıştır (P <0.05). Elde edilen sonuçlar, aronya türevlerinin en yüksek konsantrasyonunun sinerez indeksini önemli ölçüde (P <0.05) artırdığını; ancak düşük ikame seviyelerinde önemli bir farklılık olmadığını göstermiştir. Ayrıca, aronya türevleri ağızdaki kıvam dışında, pudinglerin duyusal özelliklerinde önemli bir değişikliğe neden olmamıştır. Hindistan cevizi unu ve aronya türevlerinin birbirleriyle duyusal olarak uyumlu oldukları bulunduğundan, bunlar farklı gıda ürünlerinin geliştirilmesinde birlikte değerlendirilebilirler.

Keywords

aronya, hindistan cevizi unu, glutensiz, puding

PHYSICOCHEMICAL, SENSORY, AND BIOACTIVE PROPERTIES OF GLUTEN-FREE PUDDINGS PRODUCED WITH ARONIA DERIVATIVES

Abstract

This study aimed to investigate the properties of gluten-free puddings, in which antioxidant activity was enhanced by adding aronia powder and aronia fiber powder. The coconut flour in the control sample was partially substituted with aronia derivatives at 0.25%, 0.5%, and 1.0% concentrations. Increasing the substitution levels resulted in a decrease in Brix, L*, and b* values, and an increase in the a* and ΔE* values, total phenolic content and antioxidant activity of the puddings (P <0.05). The results obtained showed that the highest concentrations of aronia derivatives substantially (P <0.05) increased the syneresis index; however, there were no significant differences at low substitution levels. Besides, aronia derivatives did not cause a substantial change in the sensory properties of the puddings, except for the consistency in the mouth. Since coconut flour and aronia were found compatible with each other sensorily, they may be valorized together in the development of different food products.

Keywords

aronia, coconut flour, gluten-free, pudding

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