SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ

Yıl 2020, , 193 - 203, 15.01.2020

Nesibe Arslan Burnaz , Müge Hendek Ertop

https://doi.org/10.15237/gida.GD19106

Öz

Fonksiyonel gıdalar temel beslenmenin ötesinde insan sağlığı üzerinde potansiyel bir etkiye sahiptirler. Bununla birlikte hastalık riskini de azaltmaya yardımcı olurlar. Son yıllarda ekmeğin, zenginleştirilerek besin değerinin arttırılmasına yönelik çalışmalar önem kazanmıştır. Bu çalışmada, geleneksel ekmeğe, %2.5, 5, ve 10 olmak üzere farklı oranlarda süttozu eklenerek ekmekte kalite, antioksidan ve duyusal özellikleri açısından meydana gelen değişimlerin incelenmesi amaçlanmıştır. Ekmek makinası ile üretilen ekmek numunelerinde, TPC (toplam fenolik içerik), FRAP (demir (II) indirgeyici antioksidan güç), DPPH (2,2-difenil-1-pikrilhidrazil), ABTS (2,29-azinobis-(3-etilbenzotiyazolin-6-sülfonik asit) ve duyusal analizler yapılmıştır. Sonuç olarak, ekmek yapımında belli oranda süttozu katkısının duyusal özellikleri olumlu yönde etkilediği belirlenmiştir. Toplam fenolik içerik 4.86 µg GAE/100g’dan 35.48 µg/100g’a artarken; DPPH, FRAP and ABTS seviyeleri sırasıyla 35.42, 39.17, 10.48 µM TEAC’dan 97.92, 61.11, 21.70 µM TEAC düzeyine yükselmiştir.

Anahtar Kelimeler

Süt tozu, ekmek, fenolik içerik, antioksidan aktivite, duyusal analiz

Destekleyen Kurum

Gümüşhane Üniversitesi BAP Birimi

Proje Numarası

13.A0114.02.2

THE EFFECT OF MILK POWDER ADDITION ON THE PROPERTIES OF BREAD QUALITY AND FUNCTIONALITY

Öz

Functional foods have a potential impact on human health beyond basic nutrition. It also helps to reduce the risk of disease. In recent years, studies to increase the nutritional value of bread are gaining importance rapidly. In this study, it was aimed to investigate the changes in quality, antioxidant, and sensory properties of bread by adding milk powder to the traditional bread at levels of 2.5, 5, and 10%. The bread samples were prepared with a bread-making machine. TPC (total phenolic contents), FRAP (ferric reducing antioxidant powers), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,29-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and sensory analyzes were performed. As a result, a certain amount of milk powder additive had a positive effect on sensory properties. While the total phenolic content raised from 4.86 µg GAE/100g to 35.48 µg/100g; the levels of DPPH, FRAP and ABTS increased from 35.42, 39.17, 10.48 µM TEAC to 97.92, 61.11, 21.70 µM TEAC, respectively.

Anahtar Kelimeler

Milk powder, bread, phenolic content, antioxidant activity, sensory analysis

Proje Numarası

13.A0114.02.2

Kaynakça

• REFERENCES1. AACC. (1988). Approved Methods of the AACC. Methods 74-09. American Association of Cereal Chemists, St. Paul, MN.
• 2. Allen, L.H., De Benoist, B., Dary, O., Hurrell, R. (2006). Guidelines on food fortification with micronutrients, World Health Organization Publication, France, 341 p. ISBN: 92 4 159401 2.
• 3. Altuğ-Onoğur, T., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. 2.Baskı, Sidas Yayınları, İzmir, 148 s. ISBN: 978-9944-5660-8-7.
• 4. Balestra, F., Cocci, E., Pinnavaia, G., Romani, S. (2011). Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT-Food Sci Tech, 44(3): 700-705, doi:10.1016/j.lwt.2010.10.017.
• 5. Biström, M., Nordström, K. (2002). Identification of key success factors of functional dairy foods product development. Trends Sci Tech, 13(11): 372-379.
• 6. Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Tech, 28(1):25–30.
• 7. Burnaz, N.A., Ertop, M.H., Karataş, Ş.M. (2018). Tıbbi ve aromatik bitkilerin kullanımı ile ekmeğin fenolik madde içeriğinin zenginleştirilmesi. GIDA, 43(2), 240-249, doi:10.15237/ gida.GD17098.
• 8. Calvo, M.S., Whiting, S.J. (2013). Survey of current vitamin D food fortification practices in the United States and Canada. J Steroid Biochem Mol Biol, 136: 211-213.
• 9. Chopra, J. G. (1974). Enrichment and fortification of foods in Latin America. Am J Public Health, 64(1): 19-26.
• 10. Çolakoğlu, A. S. (2011). Bazı katkıların ekmeğin bayatlama mekanizmasına etkilerinin termal yöntemlerle belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Ankara, Türkiye, 163 s.
• 11. Cook, J. D., Reusser, M. E. (1983). Iron fortification: an update. Am J Clin Nutr, 38(4): 648-659, doi:10.1093/ajcn/38.4.648.
• 12. Coşkun, T. (2005). Fonksiyonel besinlerin sağlığımız üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi, 48(1): 61-84.
• 13. Darnton-Hill, I., Mora, J.O., Weinstein, H., Wilbur, S., Nalubola, P.R. (1999). Iron and folate fortification in the Americas to prevent and control micronutrient malnutrition: an analysis. Nutr Rev, 57(1): 25-31, doi:10.1111/j.1753-4887.1999.tb01773.x.
• 14. Dary, O., Mora, J.O. (2002). Food fortification to reduce vitamin A deficiency: International Vitamin A Consultative Group recommendations. J Nutr, 132(9): 2927S-2933S, doi:10.1093/jn/132.9.2927S.
• 15. Demir, M.K., Elgün, A., Argun, M.Ş. (2009). Sütçülük yan ürünlerinden peynir altı, yayık altı ve süzme yoğurt suları katkılarının bazı ekmek özelliklerine etkileri üzerine bir araştırma. GIDA, 34(2): 99-106.
• 16. Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T.M., Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci, 48(2): 243-257, doi:10.1016/j.jcs.2008.01.003.
• 17. Doğan, İ.S., Yıldız, Ö. (2009). Ekmek makinelerinde kullanılan farklı bileşen seviyelerinin ekmek kalitesi üzerine etkisi. GIDA, 34(5): 295-301.
• 18. Donadio, J.V. (2000). Use of fish oil to treat patients with immunoglobulin A nephropathy. Am J Clin Nutr, 71(1): 373-375, doi.org/10.1093/ajcn/71.1.373s.
• 19. Dwyer, J. (1995). Overview: dietary approaches for reducing cardiovascular disease risks. J Nutr, 125(3): 656-665, doi:10.1093/jn/125.3Suppl.656S.
• 20. Ertop, M.H., Sarikaya, S.B.Ö. (2017). The relations between hydroxymethylfurfural content, antioxidant activity and colorimetric properties of various bakery products. GIDA, 42(6), 834-843, doi: 10.15237/gida.GD17033.
• 21. Fernandez-Garcia, E., McGregor, J.U. (1997). Fortification of sweetened plain yogurt with insoluble dietary fiber. Z Lebensmunters-Forsch A, 204(6): 433-437, doi:10.1007/s002170050.
• 22. Hertrampf, E., Cortes, F. (2004). Folic acid fortification of wheat flour: Chile. Nutr Rev, 62(suppl_1): S44-S48, doi:10.1111/nbu.12023.
• 23. Hoppe, C., Andersen, G.S., Jacobsen, S., Mølgaard, C., Friis, H., Sangild, P.T., Michaelsen, K. F. (2008). The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. J Nutr, 138(1), 145S-161S, doi:10.1093/jn/138.1.145S.
• 24. Isolauri, E., Sutas, Y., Kankaanpaa, P., Arvilommi, H., Salminen, S. (2001). Probiotics: Effects of immunity. Am J Clin Nutr, 73: 444-450, doi:10.1093/ajcn/73.2.444s.
• 25. Jarvis, J.K., McBean, L.D., Miller, G.D. (2006). Handbook of dairy foods and nutrition. CRC press, 427 p. ISBN: 978-0849328282.
• 26. Jenness, R. (1988). Composition of milk. Fundamentals of dairy chemistry (pp. 1-38). Springer, Boston, MA, USA. ISBN: 978-0-8342-1360-9.
• 27. Jones, P.J. (2002). Clinical nutrition: 7. Functional foods—more than just nutrition. Can Med Assoc J, 166(12): 1555-1563.
• 28. Kapsak, W.R., Rahavi, E.B., Childs, N.M., White, C. (2011). Functional foods: consumer attitudes, perceptions, and behaviors in a growing market. J Am Diet Assoc, 111(6): 804-811.
• 29. Karaaslan, M., Ozden, M., Vardin, H., Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT- Food Sci Tech, 44(4): 1065-1072.
• 30. Koca, A. F., Anıl, M. (1999). The effect of ascorbic acid and sodium stearoyl-2-lactylate on frozen dough stability. Turk J Agric For, 23(2): 249-256.
• 31. Kolayli, S., Can, Z., Yildiz, O., Sahin, H., Karaoglu, S.A. (2016). A comparative study of the antihyaluronidase, antiurease, antioxidant, antimicrobial and physicochemical properties of different unifloral degrees of chestnut (Castanea sativa Mill.) honeys. J Enzym Inhib Med Ch, 31(sup3): 96-104, doi:10.1080/14756366.2016.1209494.
• 32. Lawless, H.T. and Heymann, H. (2010). Chapter 14, Hedonic scaling: quantification and acceptability. Sensory Evaluation of Food: Principles and Practices. Springer Science & Business Media. 2nd ed., New York, USA, p. 326–331, ISBN: 978-1-4615-7843-7.
• 33. Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y., Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem, 124(4): 1577-1582, doi:10.1016/j.foodchem.2010.08.016.
• 34. Mialon, V.S., Clark, M.R., Leppard, P.I., Cox, D.N. (2002). The effect of dietary fibre information on consumer responses to breads and “English” muffins: a cross-cultural study. Food Qual Prefer, 13(1): 1-12, doi:10.1016/S0950-3293(01)00051-9.
• 35. Moretti, D., Biebinger, R., Bruins, M. J., Hoeft, B., Kraemer, K. (2014). Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize. Ann NY Acad Sci, 1312(1): 54-65.
• 36. Nilufer-Erdil, D., Serventi, L., Boyacioglu, D., Vodovotz, Y. (2012). Effect of soymilk powder addition on staling of soy bread. Food Chem, 131(4), 1132-1139.
• 37. Nunes, M.H.B., Ryan, L., Arendt, E.K. (2009). Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. Eur Food Res Technol, 229(1), 31-41.
• 38. Osman, M.A., Alamri, M.S., Mohamed, A.A., Hussain, S., Gassem, M.A., Rahman, I.A. (2014). Black cumin-fortified flat bread: formulation, processing, and quality. Qual Assur Saf Crop, 7(2): 233-238, doi.org/10.3920/QAS2013.0335.
• 39. Özer, M., Altan, A. (1995). Küçük ekmek yapımında bazı katkı maddelerinin kullanılmasının ekmek nitelikleri üzerindeki etkileri. GIDA, 20(6): 357-363.
• 40. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med, 26(9-10), 1231-1237, doi:10.1016/S0891-5849(98)00315-3.
• 41. Roberfroid, M.B. (1999). What is beneficial for health? The concept of functional food. Food Chem Toxicol, 37(9): 1039-104, doi:10.1016/S0278-6915(99)00080-0.
• 42. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16(3): 144-158.
• 43. Siro, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3): 456-467.
• 44. Sirtori, C.R., Lovati, M.R. (2001). Soy proteins and cardiovascular disease. Curr Atheroscler Rep, 3(1): 47-53.
• 45. Tawfik, M.S., Huyghebaert, A. (1999). Interaction of packaging materials and vegetable oils: oil stability. Food Chem, 64(4): 451-459.
• 46. Van Dam, R.M., Snijder, M.B., Dekker, J.M., Stehouwer, C.D., Bouter, L.M., Heine, R.J., Lips, P. (2007). Potentially modifiable determinants of vitamin D status in an older population in the Netherlands: the Hoorn Study. Am J Clin Nutr, 85(3): 755-761.
• 47. Vuksan, V., Sievenpiper, J.L., Owen, R., Swilley, J.A., Spadafora, P., Jenkins, D.J., Xu, Z. (2000). Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial. Diabetes care, 23(1): 9-14.
• 48. Wollowski, I., Rechkemmer, G., Pool-Zobel, B.L. (2001). Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr, 73(2): 451-455.
• 49. Zevenbergen, H., DeBree, A., Zeelenberg, M., Laitinen, K., VanDuijn, G., Flöter, E. (2009). Foods with a high fat quality are essential for healthy diets. Ann Nutr Metab, 54(Suppl.1):15­24.
• 50. Zimmermann, M.B., Zeder, C., Chaouki, N., Saad, A., Torresani, T., Hurrell, R.F. (2003). Dual fortification of salt with iodine and microencapsulated iron: a randomized, double-blind, controlled trial in Moroccan schoolchildren. Am J Clin Nutr, 77(2): 425-43.