Soya sütü imalinde farklı teknolojilerin uygulanılabilirliği ve elde edilen sütün ekmek, makarnada değerlendirme olanakları
Küçük Resim Yok
Tarih
1991
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZEE Soya fasulyesi şimdiye kadar bilinen en yüksek kaliteli protein deposudur. Soya sütü ise soya gıdalarının en basiti olup beslenmede alternatif bir kaynaktır. Son yıllarda devletçe desteklenen planlı soya tarımı Güney Anadolu bölgelerimizde ikinci ürün olarak başlatılmış ve halkımızın bu değerli bitkiden istifadesi amaçlanmıştır. Bu projede, hemen hemen fasulyemsi aroması giderilmiş ve tüketicinin kabul edebileceği uygun bir soya sütü üretim metodunun geliştirilmesi amaçlanmıştır. Bu yolla elde edilen sütün majör hububat ürünlerinden ekmek ve makarnanın, zenginleş t irilmesinde kullanılması da amaçlanmıştır. Mikrodalga ısıtma, ektrüzyon- pişirme ve ultrasonik ekstraksiyon işlemleri gibi yeni teknikler de çeşitli şartlarda uygulanmıştır. Laboratuvar çapta çeşitli tekniklerin denendiği; kimyasal, fiziksel, organoleptik tayinler ve enzim inaktivasyon sonuçlarına göre tercih edilen metodun : Temizleme - >Yıkama - >Islatma (% 0.1 NaHCO ile) - >Isıl işlem (92°C/17 dak. ) - >Ekstraksiyon - >ültraso- 3 nik ekstraksiyon - >Filtrasyon - >Formülasyon - >Homojenizasyon olduğu görülmüştür. Fakat ıslatmadan sonra veya ekstraksiyondan önce mikrodalga ısıtma işlemi endüstriyel çapta soya sütü üretimi için mümkün ve tavsiye olunabilir. Böylece elde edilen soya sütünün de halkın temel iki besin maddesi ekmek ve makarnanın, kaliteyi bozmadan zenginleştirme suretiyle değerlendirilebileceği ortaya çıkmıştır. Fasulyemsi aroması giderilmiş, besleyici değeri yüksek ve kabul edilebilir soya sütü üretiminin, endüstriyel çapta Türkiye'de de gerçekleştirilebileceği sonucuna varılmıştır. Bu çalışma amacın gerçekleşmesinde ciddi bir teşebbüs sayılabilir. % 4- 8- 12 (kuru madde üzerinden) oranlarında soya sütü ile zenginleştirilmiş (protein içeriğini ve kalori değerini yükseltecek, elzem amino asit dengesini sağlayacak) ekmek yapım ve makarna üretim denemelerinde elde edilen örneklerin hamur reolojik karakteristikleri ve bazı kimyasal, fiziksel (Instron sertlik ve Hunter renk dahil) ve duyusal değerlendirme özellikleri tayin edilmiştir. Araştırma sonuçlarına göre ekmek (,% 0.5 SSL ilaveli) ve özellikle makarnanın % 4 soya sütü ile zenginleştirilmesi bütün kalite karakteristiklerini de olumlu etkilemiştir. 52
SUMMEX Soybean is the largest reserve source of high quality proteins currently known. Soymilk is the most simple form of soyfood and is a good alternative source nutrition. In the last years, The Turkish Government has initiated and encouraged soybean plantation in Southern Anaotolia, as the second crop, and it was officially planned that maximum benefit be attained by its proper utilization. The aim of this project was to develop a proper process for production of soymilk almost free from "beany flavour" and susceptible for the consumer acceptance. The utilazation of hence- obtained soymilk in the enrichment of major cereal products namely "bread and pasta". New technics such as microwave heating, extrusion-cooking and ultrasonic extraction were applied in various conditions. Different production technics were assessed in laboratory scale according to the chemical, physical, organoleptic evaluations and enzymes inactivation results, the following method seemed to be the most preferable: Cleaning - >Washing - > Soaking (with 1 % NaHCO ) - >Heat processing (92°C/17 min. ) - Extraction - > 3 Ultrasonic extraction - >Filtration - >Formulation - >Homogenization. However, microwave heating after soaking or prior to extraction could be feasible and recommendable for industrial soymilk production. It was revealed that the soymilk hence-obtained could find an efficient utilization way as an enrichment ingredient in two popular cereal products namely "bread and pasta". It was concluded that free from "beany flavour", high nutrition value and acceptable soymilk production even on industrial scale in Turkey. This research would be considered as a serious attempt in realizing the goal. Bread making and pasta production trials which involved the enrichment (raise protein content, increase caloric value and balance essential amino acids) with the soymilk in the proportion of 4- 8- 12 % (on dry basis) dough rheological characteristics and certain chemical, physical (including Instron firmness measuring, Hunter colour system) and sensorial properties of the obtained samples were evaluated. According to the relevant data in the trials the enrichment of bread (added 0.5 % SSL) and pasta by 4 % of soymilk was found appropriate, particularly in pasta in regard to the overall qualities. 53
SUMMEX Soybean is the largest reserve source of high quality proteins currently known. Soymilk is the most simple form of soyfood and is a good alternative source nutrition. In the last years, The Turkish Government has initiated and encouraged soybean plantation in Southern Anaotolia, as the second crop, and it was officially planned that maximum benefit be attained by its proper utilization. The aim of this project was to develop a proper process for production of soymilk almost free from "beany flavour" and susceptible for the consumer acceptance. The utilazation of hence- obtained soymilk in the enrichment of major cereal products namely "bread and pasta". New technics such as microwave heating, extrusion-cooking and ultrasonic extraction were applied in various conditions. Different production technics were assessed in laboratory scale according to the chemical, physical, organoleptic evaluations and enzymes inactivation results, the following method seemed to be the most preferable: Cleaning - >Washing - > Soaking (with 1 % NaHCO ) - >Heat processing (92°C/17 min. ) - Extraction - > 3 Ultrasonic extraction - >Filtration - >Formulation - >Homogenization. However, microwave heating after soaking or prior to extraction could be feasible and recommendable for industrial soymilk production. It was revealed that the soymilk hence-obtained could find an efficient utilization way as an enrichment ingredient in two popular cereal products namely "bread and pasta". It was concluded that free from "beany flavour", high nutrition value and acceptable soymilk production even on industrial scale in Turkey. This research would be considered as a serious attempt in realizing the goal. Bread making and pasta production trials which involved the enrichment (raise protein content, increase caloric value and balance essential amino acids) with the soymilk in the proportion of 4- 8- 12 % (on dry basis) dough rheological characteristics and certain chemical, physical (including Instron firmness measuring, Hunter colour system) and sensorial properties of the obtained samples were evaluated. According to the relevant data in the trials the enrichment of bread (added 0.5 % SSL) and pasta by 4 % of soymilk was found appropriate, particularly in pasta in regard to the overall qualities. 53
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Ekmek, Bread, Makarna, Macaroni, Soya sütü, Soy milk
