Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

Bekir Gökçen Mazı; Yelda Yılmaz

Makale detayları

Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

Yazarlar:

Bekir Gökçen Mazı | Yelda Yılmaz

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.336-351

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337451

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 This study aimed to improve wheat chips nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour control and with partial substitution of wheat flour by hazelnut flour HF or hazelnut flour plus hazelnut skin HFS at 20, 30, and 40 concentrations, then baked at 180, 200, and 220 C for various durations. The effects of HFHFS addition on raw doughs physicochemical properties, as well as chips moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HFHFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HFHFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearsons correlation and principal component analysis.

 This study aimed to improve wheat chips nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour control and with partial substitution of wheat flour by hazelnut flour HF or hazelnut flour plus hazelnut skin HFS at 20, 30, and 40 concentrations, then baked at 180, 200, and 220 C for various durations. The effects of HFHFS addition on raw doughs physicochemical properties, as well as chips moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HFHFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HFHFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearsons correlation and principal component analysis.

 This study aimed to improve wheat chips nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour control and with partial substitution of wheat flour by hazelnut flour HF or hazelnut flour plus hazelnut skin HFS at 20, 30, and 40 concentrations, then baked at 180, 200, and 220 C for various durations. The effects of HFHFS addition on raw doughs physicochemical properties, as well as chips moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HFHFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HFHFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearsons correlation and principal component analysis.

 Bu çalışma, buğday cipslerinin besin değerini, fındık unu ve fındık zarı ekleyerek artırmayı amaçlamıştır. Cipsler, buğday unuyla kontrol, buğday ununun kısmen fındık unuyla HF veya fındık unu ve fındık zarı karışımıyla HFS, 20, 30 ve 40 konsantrasyonlarında kısmen ikame edilmesinin ardından, 180, 200 ve 220 Cde farklı sürelerde pişirilmesi ile üretilmiştir. HFHFS ilavesinin, çiğ hamurların bazı fizikokimyasal özellikleri ile cipslerin nem içeriği, ağırlık kaybı, renk özellikleri, tekstürel ve duyusal özellikleri üzerindeki etkileri çalışılmıştır. HFHFS ilavesi, protein, yağ, kül ve mineral içeriklerinde artış sağlamıştır. Pişirme koşulları ve ikame seviyesi cips kalitesini önemli derecede etkilemiştir. HFHFS ilavesi, pişirme sırasında daha yüksek ağırlık kaybına, daha koyu ve kırmızımsı-kahverengi bir görünüme, ayrıca daha yumuşak ve daha gevrek bir yapıya karşılık gelen daha düşük kırılma kuvveti ve kırılma deformasyonu değerlerine yol açmıştır. Pearson korelasyonu ve temel bileşen analizi ile enstrümantal ve duyusal özellikler arasında anlamlı ilişkiler belirlenmiştir.

Makale detayları

Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

Yazarlar:

Bekir Gökçen Mazı | Yelda Yılmaz

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.336-351

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337451

pISSN:

2636-7874

Hazelnut flour

hazelnut skin

chips

principal component analysis

texture

sensory analysisFındık unu

fındık zarı

cips

temel bileşen analizi

tekstür

duyusal analiz

Sayı

Makale detayları

Yazarlar: Bekir Gökçen Mazı | Yelda Yılmaz

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.336-351

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001337451

pISSN: 2636-7874

Sayı

Yazarlar:

Bekir Gökçen Mazı | Yelda Yılmaz

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.336-351

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001337451

pISSN:

2636-7874