Durum buğdayı ve ürünlerinin fitik asit miktarı ve işleme ile meydana gelen değişmeler
Küçük Resim Yok
Tarih
1992
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET Bu çalışmanın amacı, ticari Tr. durum buğdayı, öğütme ürünleri, makama ve bulgurun (antinütrisyonel bir bileşen olan) fitik asit içeriğinin ve bu ürünlerin üretimi sırasmda uygulanan teknolojik işlemlerin ürünün fitik asit içeriği üzerine etkisinin belirlenmesidir. Örneklerin fitik asit ile ilişkili kimyasal nitelikleri ve mineral madde içerikleri (çinko, demir, bakır, kalsiyum, mağnezyıum, fosfor) de belirlenmiştir. Ticari durum buğdayı, öğütme ürünleri, makarna, bulgur ara ürünleri ve bulgur materyal olarak kullanılmış ve örnekler izmir' de üretim yapan iki işletmeden sağlanmıştır. Makarnalık buğdayların fitik asit konsantrasyonu 845-1067 mg/100g arasmda değişmektedir. Fitat fosforun toplam fosforun %64.32-95.0T sini oluşturduğu belirlenmiştir. Buğday örneklerinin toplam fosfor içerikleri 240-370 mg/100g arasındadır. Buğdayların çinko konsantrasyonları 27.9-35.3 ppm, demir konsantasyonu 68.4- 130.5 ppm ve bakır konsantrasyonu 6.06-7.61 ppm arasında değişmektedir. Kalsiyum konsantrasyonları 22.84-30.80 mg/100g, magnezyum konsantrasyonları 154.67-177.96 mg/100g arasındadır. İrmik örneklerinin fitik asit içerikleri 290-437 mg/100g arasında değişmektedir, irmik üretimi sırasında fitik asidin ortalama %61.24 oranında azaldığı ve fitik asidin öğütme yan ürünlerinde konsantre olduğu belirlenmiştir. Kepek fraksiyonlarının fitik asit içeriği, toplam öğütme fraksiyonlanndaki fitik asidin %70.60' sim oluşturmaktadır. Ayrıca kepek örnekleri diğer örneklerle karşılaştınldığmda yüksek düzeyde protein (% 13.53-15.82), kül (%3.560-4.633), ham lif (%2.48-10.93) ve mineral madde içermektedir. Makarnanın işlenmesi sırasında ortalama %23.44 oranında fitik asit kaybı belirlenmiştir. Makarna örneklerinin fitik asit konsantrasyonu 261-306 mg/100g arasmda değişmektedir. Kepekli makarna daha yüksek düzeyde fitik asit içermektedir (448-649 mg/100g). Pişirme sırasmda oluşan fitik asit kaybı (kepeksiz) makarnada %3.64, kepekli makarnada %4.25 oranındadır. 531 porsiyon (50 g. pişmiş kuru makarna üzerinden)(kepeksiz) makama 133 mg, kepekli makarna 263 mg fitik asit içermektedir. Günde 1 porsiyon makarna yenmesi durumunda, makarnanın içerdiği fitik asit miktarı (tek basma) mineral yetersizliğine neden olabilecek düzeyde değildir. Bulgur üretimi sırasında fitik asit kaybı belirlenmiştir. En yüksek fitik asit kaybının kabuk soyma işlemi sırasında meydana geldiği belirlenmiştir. Ayrılan kepek fraksiyonu yükesek düzeyde fitik asit (1655 mg/100g), protein ve ham lif içermektedir. Pişirme ve kurutma işlemleri ile meydana gelen fitik asit azalımı sırasıyla %2.29 ve %6.21 oranındadır. Bulgur üretimi sırasında oluşan toplam fitik asit kaybı, pilavlık bulgurda %25.28, köftelik bulgurda %30.72 oranında olmuştur. Örneklerin toplam fosfor konsantrasyonu 244-754 mg/100g arasındadır ve fitat fosfor toplam fosforun %61.94-94.61' ini oluşturmaktadır. Bulgur örnekleri yüksek düzeyde mineral madde içermektedir. Her ne kadar kabuk soyma işlemi sırasında dış kabuğun bir kısmı çıkanlsada pişirme sırasında kepekten endosperme besin öğesi taşınımı bulgurun mineral madde içeriğini artırmaktadır. 1 porsiyon bulgur (50 g. kuru bulgur üzerinden) 385 mg fitik asit (pilavlık bulgur) ve 263 mg (köftelik bulgur) fitik asit içermektedir. Günde 1 porsiyon bulgur yenmesi durumunda, bulgurun içerdiği fitik asit miktarı mineral emilimi için risk oluşturacak düzeyede değildir. Fakat diyette fitik asit içerebilecek gıdanın sadece bulgur yada makarna olmayacağım unutmamak gerekir. 54
SUMMARY The aim of this study was to determine the phytic acid (which is an antinutritional component) content of commercial Tr. durum wheat, macaroni, bulgur and the effect of technological treatments on phytic acid content of product. It was determined mineral matter content (zinc, iron, copper, calcium, magnesium, phosphous) and some chemical parameters of samples related with phytic acid. Commercial Tr. durum wheat, its milling products, macaroni, intermediate products of bulgur samples were used as material and samples were obtained from two macaroni plants in İzmir. Phytic acid concentration of macaroni wheat samples ranged from 845 to 1067 mg/100 g. Phytate phosphorus was determined to constitute % 64.32-95.07 of the total phosphorus. Total phosphonus contents of wheat samples were between 240-370 mg/100g. Zinc, iron, copper (trace element) concentration of wheat samples ranged from 27.9 to 35.3 ppm, 68.4 to 130.5 ppm and 6.06 to 7.61 ppm respectively. Calcium and magnesium (major element) concentration ranged from 22.84 to 30.80 mg/100 g and 154.67 to 177.96 mg/100 g respectively. Phytic acid contents of semolina samples were between 290-437 mg/100 g. Phytic acit reduction was determined to be (average) % 61.24 during semolina production. It was found that phytic acid was located in the mill byproducts. Phytic acid content of the bran fractions was constituted % 70.60 of the phytic acid in the total mill fractions. Bran samples contained high level of protein (% 13.53), ash (% 3.560-4.633) crude fiber (% 2.48-10.93) and mineral matter as compared to the other samples. Phytic acid reduction was determined to be (average) % 23.44 during macaroni processing. Phytic acid concentration of macaroni samples ranged from 261 to 306 mg/100 g. Bran macaroni contained high level of phytic acid (448-649 mg/100 g) compared with (no bran) macaroni. Phytic acid reduction was (average) % 3.64 in (no bran) macaroni and (average) % 4.25 in bran macaroni samples during cooking. 55A serving of cooked macaroni (calculated from 50 g of dry cooked macaroni) would containe 133 mg phytic acid and bran macaroni would contain 263 mg phytic acid. These levels are not enough to cause mineral deficiencies if a serving of macaroni (or bran macaroni) were eaten daily. Phytic acid reduction was determined during bulgur processing. It was found that greatest phytic acid reduction (% 17.41) occured during partial debranning treatment. Removed bran fraction contained high level of phytic acid (1655 mg/100 g) protein and crude fiber. Phytic acid reduction which occured during cooking and drying treatments was % 229 and % 6.21 respectively. Overall phytic acid reduction was determined for coarse bulgur to be % 25.28 and for fine bulgur to be % 30.72. Total phosphonus concentrations of samples were between 244-754 mg/100 g and phytate phosphorus was constituted % 61.94-94.61 of the total phosphorus. Bulgur samples contained high level of mineral matter. Altough it was removed a small percentage of the rough outer bran during partial debranning treatment, migration of nutrient from bran to endosperm during cooking treatment increased mineral matter of bulgur. A serving of bulgur (calculated from 50 g dry bulgur) would contain 385 mg (coarse bulgur) and 263 mg (fine bulgur) phytic acid. These levels are not enough to cause mineral deficiencies if a serving of bulgur were eaten daily. But the food which contained phytic acid in the diet is not only bulgur or macaroni. 56
SUMMARY The aim of this study was to determine the phytic acid (which is an antinutritional component) content of commercial Tr. durum wheat, macaroni, bulgur and the effect of technological treatments on phytic acid content of product. It was determined mineral matter content (zinc, iron, copper, calcium, magnesium, phosphous) and some chemical parameters of samples related with phytic acid. Commercial Tr. durum wheat, its milling products, macaroni, intermediate products of bulgur samples were used as material and samples were obtained from two macaroni plants in İzmir. Phytic acid concentration of macaroni wheat samples ranged from 845 to 1067 mg/100 g. Phytate phosphorus was determined to constitute % 64.32-95.07 of the total phosphorus. Total phosphonus contents of wheat samples were between 240-370 mg/100g. Zinc, iron, copper (trace element) concentration of wheat samples ranged from 27.9 to 35.3 ppm, 68.4 to 130.5 ppm and 6.06 to 7.61 ppm respectively. Calcium and magnesium (major element) concentration ranged from 22.84 to 30.80 mg/100 g and 154.67 to 177.96 mg/100 g respectively. Phytic acid contents of semolina samples were between 290-437 mg/100 g. Phytic acit reduction was determined to be (average) % 61.24 during semolina production. It was found that phytic acid was located in the mill byproducts. Phytic acid content of the bran fractions was constituted % 70.60 of the phytic acid in the total mill fractions. Bran samples contained high level of protein (% 13.53), ash (% 3.560-4.633) crude fiber (% 2.48-10.93) and mineral matter as compared to the other samples. Phytic acid reduction was determined to be (average) % 23.44 during macaroni processing. Phytic acid concentration of macaroni samples ranged from 261 to 306 mg/100 g. Bran macaroni contained high level of phytic acid (448-649 mg/100 g) compared with (no bran) macaroni. Phytic acid reduction was (average) % 3.64 in (no bran) macaroni and (average) % 4.25 in bran macaroni samples during cooking. 55A serving of cooked macaroni (calculated from 50 g of dry cooked macaroni) would containe 133 mg phytic acid and bran macaroni would contain 263 mg phytic acid. These levels are not enough to cause mineral deficiencies if a serving of macaroni (or bran macaroni) were eaten daily. Phytic acid reduction was determined during bulgur processing. It was found that greatest phytic acid reduction (% 17.41) occured during partial debranning treatment. Removed bran fraction contained high level of phytic acid (1655 mg/100 g) protein and crude fiber. Phytic acid reduction which occured during cooking and drying treatments was % 229 and % 6.21 respectively. Overall phytic acid reduction was determined for coarse bulgur to be % 25.28 and for fine bulgur to be % 30.72. Total phosphonus concentrations of samples were between 244-754 mg/100 g and phytate phosphorus was constituted % 61.94-94.61 of the total phosphorus. Bulgur samples contained high level of mineral matter. Altough it was removed a small percentage of the rough outer bran during partial debranning treatment, migration of nutrient from bran to endosperm during cooking treatment increased mineral matter of bulgur. A serving of bulgur (calculated from 50 g dry bulgur) would contain 385 mg (coarse bulgur) and 263 mg (fine bulgur) phytic acid. These levels are not enough to cause mineral deficiencies if a serving of bulgur were eaten daily. But the food which contained phytic acid in the diet is not only bulgur or macaroni. 56
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, Bulgur, Bulgur, Buğday, Wheat, Fitik asit, Phytic acid, Makarna, Macaroni
