SİYAH HAVUÇ (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) LİFİ İLE ZENGİNLEŞTİRİLMİŞ EKMEĞİN KALİTE VE ANTİOKSİDAN ÖZELLİKLERİ

Year 2020, , 2902 - 298, 15.01.2020

Hatice Pekmez , Betül Bay Yılmaz

https://doi.org/10.15237/gida.GD19134

Cited By: 2

Abstract

Bu çalışmanın amacı, beş farklı oranda siyah havuç lifi (BCF) (% 0.0, 1.0, 2.5, 5.0 ve 7.5 (m/m)) ile takviye edilmiş ekmeğin kalite ve antioksidan özelliklerini belirlemektir. BCF ilavesinin, ekmeğin özellikleri üzerine etkilerini belirlemek için toplam fenolik içerik (TPC), antioksidan aktivite (AA), renk, fiziksel ve duyusal özellikler incelenmiştir. BCF'nin dâhil olduğu ekmeğin TPC'si ve AA'sı, artan BCF oranı ile paralel olarak artmıştır. %1’den %7.5’a BCF eklenmiş ekmek örneklerinin fiziksel özellikleri, çapları, kalınlıkları ve yayılma oranları, kontrol örneklerinden önemli ölçüde farklı değildir (P>0.05). Duyusal değerlendirmeye göre, %1 ve 2.5 BCF içeren ekmekler, en kabul edilebilir bulunmuştur. Sonuçlar, BCF ile zenginleştirilmiş ekmeğin görsel olarak daha cazip ve sağlıklı beslenmek için fenolik içeriğini arttırmada alternatif bir yol olduğunu göstermiştir.

Keywords

Ekmek, fenolik içerik, antioksidan aktivite, kalite özellikleri

QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER

Abstract

The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet.

Keywords

Bread, phenolic content, tioxidant activity, quality characteristics, quality characteristics

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