Effect of different storage periods on some quality properties of filled fresh pasta

Yıl 2019, Cilt: 23 Sayı: 4, 451 - 462, 23.12.2019

Tekmile Cankurtaran Nermin Bilgiçli

https://doi.org/10.29050/harranziraat.533085

Cited By: 1

Öz

In this study, the effects of wheat bran (WB)
and wheat germ (WG), which are milling by-products, on some physical, chemical,
microbiological and sensory properties of filled and unfilled fresh pasta
during storage period were investigated. For this purpose,
different ratios (5, 10, 15 and 20% (w/w)) of WB and WG were used in the
production of filled and unfilled fresh pasta by replacing with wheat flour.
Fresh pasta samples were stored at +4°C for 30 days using modified atmosphere
packaging (MAP). Fresh pasta
samples with WG had lower weight increase and cooking loss values than the
samples containing WB. Increasing amount of WB or WG raised weight increase,
volume increase and cooking loss values. During
storage periods, WB and WG incorporation into filled and unfilled fresh pasta
increased cooking loss and decreased antioxidant activity and phytic acid.
There were no significant differences in the weight increase and volume
increase values of filled and unfilled fresh pasta samples during storage
period. The microbiological qualities of MAP-applied fresh pasta samples were
significantly higher than normal packaged pasta samples. In general, the best
results were obtained when WB and WG were added to the fresh pasta at 10% and
15%, respectively. 

Anahtar Kelimeler

Wheat bran, Wheat germ, Storage, Fresh filled pasta, MAP

Farklı Depolama Sürelerinin Dolgulu Yaş Makarnanın Bazı Kalite Özellikleri Üzerine Etkisi

Öz

Bu çalışmada, değirmencilik yan ürünleri olan buğday
kepeği (BK) ve buğday ruşeymi (BR) nin dolgusuz ve dolgulu yaş makarna
üretiminde kullanımının depolama süresince makarnaların bazı fiziksel,
kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi araştırılmıştır.
Bu amaçla %5, 10, 15 ve 20 (w/w) oranlarında BK ve BR, buğday unu ile yer
değiştirilerek dolgusuz ve dolgulu yaş makarna üretiminde kullanılmış, elde
edilen yaş makarna örnekleri modifiye atmosfer paketleme (MAP) uygulanarak 30
gün +4 ^oC ‘de depolanmıştır. BR
ilaveli makarna örnekleri, BK ilaveli olanlara göre daha düşük ağırlık artışı
ve suya geçen kuru madde miktarı (SGMM) vermiştir. Artan oranlarda BK ya da BR
kullanımı, ağırlık ve hacim artışı ile SGMM değerlerini yükseltmiştir. Depolama süresince dolgusuz ve dolgulu yaş
makarnaların ağırlık artışı ve hacim artışı değerlerinde istatistiki bir
farklılık gözlenmezken; SGMM de artış, antioksidan aktivite ve fitik asit
miktarlarında düşüş belirlenmiştir. MAP uygulanmış yaş makarna örneklerinin
normal paketlenmiş makarna örneklerine göre mikrobiyolojik kalitelerinin çok
daha üstün olduğu saptanmıştır. Yaş makarna üretiminde en iyi sonuç sırasıyla
%10 BK ve %15 BR ilavesi ile elde edilmiştir.

Anahtar Kelimeler

Buğday kepeği, Buğday ruşeymi, Depolama, Dolgulu yaş makarna, MAP

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