Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı

Yıl 2023, Cilt: 37 Sayı: 1, 241 - 261, 01.06.2023

Nazlı Şahin , Abdulvahit Sayaslan

https://doi.org/10.20479/bursauludagziraat.1089981

Öz

Ekstrüzyon teknolojisi gıda sanayiinde kullanılan ve önemli avantajlara sahip olan bir gıda işleme tekniğidir. Ekstrüzyon yoluyla gıda üretiminde, hammadde özellikleri (nişasta tipi ve içeriği, protein içeriği, yağ içeriği vb) ve proses parametreleri (tek/çift vida, vida hızı, vida konfigürasyonu, besleme oranı, besleme nem içeriği vb) son ürünün duyusal (renk, tat, koku, tekstür vb) ve besleyicilik özellikleri üzerinde belirleyici olmaktadır. Buğday öğütme yan ürünleri olan kepek, ruşeym ve bonkalite un, ana ürün olan beyaz un ile kıyaslandığında besleyicilik ve fonksiyonel özellikler bakımından daha üstündür. Türkiye’de yıllık 3-5 milyon ton civarında buğday öğütme yan ürünü ortaya çıktığı tahmin edilmekte olup ağırlıklı olarak yem sanayiinde kullanılmaktadır. Ancak son yıllarda ekstrüzyon gibi farklı gıda işleme teknikleri sayesinde yan ürünlerin gıdalarda kullanım olanakları artmaktadır. Bu çalışmada ekstrüzyon teknolojisi ve buğday öğütme yan ürünlerinin ekstrüde gıda üretiminde kullanımı değerlendirilmiştir.

Anahtar Kelimeler

ruşeym, kepek, bonkalite un, ekstrüzyon, öğütme yan ürünleri

Destekleyen Kurum

Karamanoğlu Mehmetbey Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

02.M.20

Teşekkür

Çalışmaya finansal destek (proje no: 02-M-20) sağlayan Karamanoğlu Mehmetbey Üniversitesi BAP Koordinatörlüğüne, ayrıca kendi isteğiyle yazarlıktan feragat eden tez birinci danışmanım sayın Prof. Dr. Nermin BİLGİÇLİ'ye teşekkür ederim.

Extrusion Technology and Utilization of Wheat Milling By-Products in Extruded Foods

Öz

: Extrusion technology is a food processing technique with significant advantages. In the extrusion
process, raw material properties (starch type and content, protein content, oil content etc) and process parameters (single/twin screw, screw speed, screw configuration, feed rate, feed moisture content etc) determine the sensory (color, taste, aroma, texture etc) and nutritional properties of the end products. Wheat milling by-products of bran, germ and red dog flour are of better nutritional and fuctional properties than those of the main product, i.e., refined wheat flour. It is estimated that about 3-5 million tons of wheat milling by-products are annually produced in Turkey, the majority of which are used for animal feed. However, utilization of such techniques as extrusion in recent years has increased the incorporation of those by-products into food formulations. In this study, the literature on the extrusion technology and usage of wheat milling by-products in the extruded foods were reviewed.

Anahtar Kelimeler

red dog flour, germ, bran, extrusion, milling by-products

Proje Numarası

02.M.20

Kaynakça

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