The Determination of Some Qualities Parameters and Use of Strip Loin Beef (M. Longissimus dorsi) Powder in Bread Enrichment

Duygu Balpetek Külcü; Nurgül Kocabaş; Sonay Kutlu

doi:10.17776/csj.535751

EN

The Determination of Some Qualities Parameters and Use of Strip Loin Beef (M. Longissimus dorsi) Powder in Bread Enrichment

Abstract

In this study, the protein content of the bread, that is also known as rich in carbohydrate content, is enriched by using strip loin beef (M. longissimus dorsi) powder as the additive. In order to meet the daily protein needs of individuals, bread was prepared with the addition of certain amounts (3%, 5%, 7%, and 10%) of beef minced powder to the wheat flour. The protein content of the bread samples with the addition of strip loin beef (M. longissimus dorsi) powder were increased from 14.41%, 16.03%, 17.43% and 20.33% for enriched bread, respectively. The total colour darkness of the interior of the bread was increasing with the increasing level of strip loin beef (M. longissimus dorsi) powder. Extensograph analysis, amylograph analysis, gluten, gluten index, sedimentation, delayed sedimentation, moisture (%) and ash (%) analysis were performed in enriched bread flours. As a result of physico-chemical, rheological and microbiological analysis, it has been determined that protein content increases due to the enrichment rate of meat powdered bread. Sensory analysis questionnaire was conducted to determine the acceptability of the breads by consumers. According to the survey; Questions were asked about the external properties of the bread (crust texture, crust color, form in general), and internal properties (texture, color, chewability, pore structure, taste and odor). The aim of this research is to increase the protein content of bread and to develop an alternative new product that can be consumed by consumers.

Keywords

Bread,strip loin beef,microbial quality,proteins

References

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Duygu Balpetek Külcü
0000-0001-7108-2654
Türkiye

Nurgül Kocabaş

Sonay Kutlu

Publication Date

September 30, 2019

Submission Date

March 5, 2019

Acceptance Date

July 17, 2019

Published in Issue

Year 2019 Volume: 40 Number: 3

DOI

https://doi.org/10.17776/csj.535751

IZ

https://izlik.org/JA22GP55LT

Cite

RIS / Bibtex

APA

Balpetek Külcü, D., Kocabaş, N., & Kutlu, S. (2019). The Determination of Some Qualities Parameters and Use of Strip Loin Beef (M. Longissimus dorsi) Powder in Bread Enrichment. Cumhuriyet Science Journal, 40(3), 715-722. https://doi.org/10.17776/csj.535751