BAL ve HİNDİSTAN CEVİZİ (COCOS NUCIFERA L.) YAĞI ile YULAF BAZLI ATIŞTIRMALIK MACUNLARIN GELİŞTIRİLMESİ

Year 2023, Volume: 48 Issue: 4, 741 - 749, 15.08.2023

Pınar Gümüş , Filiz Uçan Türkmen

https://doi.org/10.15237/gida.GD23035

Abstract

Hindistan cevizi yağı, tüketici bilinci arttıkça fonksiyonel gıda olarak popüler hale gelmiştir. Atıştırmalıklar, çeşitli sağlık yararları nedeniyle tercih edilmektedir. Bu çalışmanın amacı, bal ve hindistan cevizi yağı kullanımının atıştırmalık macunların antioksidan, fizikokimyasal ve duyusal özellikleri üzerindeki etkisini karşılaştırmaktır. Bal-hindistan cevizi yağı (1:0) içeren atıştırmalık macun Tip A, bal-hindistan cevizi yağı içeren (1:1) atıştırmalık macun Tip B ve bal-hindistan cevizi yağı (0:1) içeren atıştırmalık macun Tip C olarak kodlanmıştır. Bu çalışmada macun örnekleri arasında toplam fenolik madde içeriği açısından önemli bir fark olmadığı görülmüştür (P >0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P >0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P <0.05). Hindistan cevizi yağı içeren atıştırmalık macunun bal içeren atıştırmalık macuna alternatif olarak kullanılabileceği sonucuna varılmıştır.

Keywords

Hindistan Cevizi Yağı, Cocos Nucifera L, Bal, Atıştırmalık Macun

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Abstract

Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P >0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P >0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P <0.05). It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey.

Keywords

Coconut oil, Cocos Nucifera L, Honey, Snack Paste

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