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Year 2019, , 715 - 722, 30.09.2019

Duygu Balpetek Külcü , Nurgül Kocabaş Sonay Kutlu

https://doi.org/10.17776/csj.535751
Cited By: 3

Abstract

References

  • [1] Pekcan, G., Beslenme Durumunun Saptanması, Sağlık Bakanlığı Yayınları, Klasmat Matbaacılık, Ankara, 2008.
  • [2] Tayar, M., Kokmaz, N.H. and Özkeleş, H.E., Beslenme İlkeleri, Dora Yayıncılık, Bursa, 2015.
  • [3] Elgün, A. and Ertugay, Z., Tahıl İşleme Teknolojisi. Erzurum, 1995.
  • [4] Kotancılar, G., Çelik, İ. and Ertugay, Z., Ekmeğin Besin Değeri ve Beslenmedeki Önemi, Erzurum, 1995.
  • [5] Bulduk, S., Gıda Teknolojisi, Detay Yayıncılık, Ankara, 2013.
  • [6] Elgün, A., Türker, S., and Bilgiçli, N., Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. S.Ü. Ziraat Fakültesi Gıda Mühendisliği Ders Notları. Konya,Turkey, 2005.
  • [7] Gürbüz, Ü., Mezbaha Bilgisi Ve Pratik Et Muayenesi, Konya, 2009.
  • [8] Kucerova, J., Sottnikova, V. and Nedomova, S., Influence of Dietary Fiber Addition on The Rheological and Sensory Properties of Dough and Bakery Products, Czech J. Food Sci., 31-4 (2013) 340-346.
  • [9] Noorfarahzilah, M., Lee, J.S., Sharifudin, M.S., Mohd Fadzelly, A.B. and Hasmadi, M., Applications of Composite Flour in Development of Food Products, International Food Research Journal, 21-6 (2014) 2061-2074.
  • [10] Bhol, S. and Don Bosco, S. J., Influence of Malted Finger Millet and Red Kidney Bean Flour on Quality Characteristics of Developed Bread, Food Science and Technology, 55 (2014) 294-300.
  • [11] Mondor, M., Guevremont E. and Villeneuve, S., Processing, Characterization and Bread-Making Potential of Malted Yellow Peas, Food Bioscience, 7 (2014) 11-18.
  • [12] Villarino, C.B.J., Jayasena, V., Coorey, R., Chakrabarti-Bell, S., Foley, R., Fanning, K. and Johnson, S.K., The Effects of Lupin (Lupinus Angustifolius) Addition to Wheat Bread on Its Nutritional, Phytochemical and Bioactive Composition and Protein Quality, Food Research International, 76-1 (2015) 58-65.
  • [13] Rizzello, C.G., Calasso, M., Campanella, D., De Angelis, M. and Gobbetti, M., Use of Sourdough Fermentation and Mixture of Wheat, Chickpea, Lentil and Bean Flours For Enhancing The Nutritional, Texture and Sensory Characteristics of White Bread. International Journal of Food Microbiology, 180 (2014) 78-87.
  • [14] Ajo, R.Y., Characteristics of Thick Kmaj Bread Enrichment With Faba Bean (Vicia Faba) Flour, Quality Assurance and Safety of Crops & Foods, 5-4 (2013) 369-374.
  • [15] Serventia, L., Vittadini, E., and Vodovotza, Y., Effect of Chickpea Protein Concentrate on The Loaf Quality of Composite Soy-Wheat Bread, LWT-Food Science and Technology, 89 (2018) 400–402.
  • [16] Erdemir, Z.Ş., Isıl Işlem Görmüş Bakla Ezme Tozunun Ekmek Yapımında Kullanımı ve Kalite Kriterleri Üzerine Etkisinin Belirlenmesi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. Denizli. 2015
  • [17] International Association for Cereal Science and Technology (I.C.C.). Determination of Ash in Cereals and Cereal Products. 104/1, Vienna. (1990).
  • [18] International Association for Cereal Science and Technology (I.C.C.). Determination of the Moisture Content of Cereals and Cereal Products (Practical method) 110/1, Vienna, (1976).
  • [19] International Association for Cereal Science and Technology (I.C.C.) Mechanical Determination of the Wet Gluten Content of Wheat Flour (Perten Glutomatic), 137/1,Vienna. (1994).
  • [20] International Association for Cereal Science and Technology (I.C.C.) Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum), 155, Vienna. (1994).
  • [21] International Association for Cereal Science and Technology (I.C.C.) Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality116/1, Vienna. (1994).
  • [22] International Association for Cereal Science and Technology (I.C.C.) Method for using the Brabender Amylograph, vol 126,1, Vienna. (1992).
  • [23] International Association for Cereal Science and Technology (I.C.C.) Method for using the Brabender Extensograph, vol 114,1, Vienna. (1992).
  • [24] American Association of Cereal Chemists (A.A.C.C.) Crude Protein Kjeldahl Method, Boric Acid Modification. Approved Methods of Analysis, 46 12.01, St. Paul. (2000).
  • [25] Halkman, K. Merck gıda mikrobiyolojisi uygulamaları. Başak Matbaacılık Ltd.Şti, 1.Baskı -Ankara, (2005) 175-179.
  • [26] Dursun, S., Ekmek Zenginleştirmede Protein Kaynağı Olarak Balık Etinin Kullanımı. (Doktora Tazi), Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli, Turkey. (2006).
  • [27] Mohammed, I., Ahmed, A.R., and Senge, B. Dough Rheology and Bread Quality of Wheat-Chickpea Flour Blends, Industrial Crops and Products, 36 (2012) 196-202.
  • [28] Dursun, S., Yapar, A., ve Çelik, İ. Kadife Balığı (Tinca Tinca L., 1758) Etiyle Zenginleştirmenin Hamurun Reolojik Özellikleri ve Ekmeğin Duyusal Özellikleri Üzerine Etkisi. Gıda Teknolojileri Elektronik Dergisi, 4-3 (2010) 44-58.
  • [29] Çakmak, H., Altinel, B., Kumcuoglu, S., and Tavman, S. Chicken Meat Added Bread Formulation for Protein Enrichment. Food and Feed Research 40-1 (2013) 33-41.
  • [30] Mohammed, I., Ahmed, A.R. and Senge, B., Dough Rheology and Bread Quality of Wheat-Chickpea Flour Blends, Industrial Crops and Products, 36 (2012) 196-202.
  • [31] Anonymous, Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği, Date of Access; 24.06.2018, Avaliable Link; https://kms.kaysis.gov.tr/Home/Goster/40873

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

Year 2019, , 715 - 722, 30.09.2019

Duygu Balpetek Külcü , Nurgül Kocabaş Sonay Kutlu

https://doi.org/10.17776/csj.535751
Cited By: 3

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

  • [1] Pekcan, G., Beslenme Durumunun Saptanması, Sağlık Bakanlığı Yayınları, Klasmat Matbaacılık, Ankara, 2008.
  • [2] Tayar, M., Kokmaz, N.H. and Özkeleş, H.E., Beslenme İlkeleri, Dora Yayıncılık, Bursa, 2015.
  • [3] Elgün, A. and Ertugay, Z., Tahıl İşleme Teknolojisi. Erzurum, 1995.
  • [4] Kotancılar, G., Çelik, İ. and Ertugay, Z., Ekmeğin Besin Değeri ve Beslenmedeki Önemi, Erzurum, 1995.
  • [5] Bulduk, S., Gıda Teknolojisi, Detay Yayıncılık, Ankara, 2013.
  • [6] Elgün, A., Türker, S., and Bilgiçli, N., Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. S.Ü. Ziraat Fakültesi Gıda Mühendisliği Ders Notları. Konya,Turkey, 2005.
  • [7] Gürbüz, Ü., Mezbaha Bilgisi Ve Pratik Et Muayenesi, Konya, 2009.
  • [8] Kucerova, J., Sottnikova, V. and Nedomova, S., Influence of Dietary Fiber Addition on The Rheological and Sensory Properties of Dough and Bakery Products, Czech J. Food Sci., 31-4 (2013) 340-346.
  • [9] Noorfarahzilah, M., Lee, J.S., Sharifudin, M.S., Mohd Fadzelly, A.B. and Hasmadi, M., Applications of Composite Flour in Development of Food Products, International Food Research Journal, 21-6 (2014) 2061-2074.
  • [10] Bhol, S. and Don Bosco, S. J., Influence of Malted Finger Millet and Red Kidney Bean Flour on Quality Characteristics of Developed Bread, Food Science and Technology, 55 (2014) 294-300.
  • [11] Mondor, M., Guevremont E. and Villeneuve, S., Processing, Characterization and Bread-Making Potential of Malted Yellow Peas, Food Bioscience, 7 (2014) 11-18.
  • [12] Villarino, C.B.J., Jayasena, V., Coorey, R., Chakrabarti-Bell, S., Foley, R., Fanning, K. and Johnson, S.K., The Effects of Lupin (Lupinus Angustifolius) Addition to Wheat Bread on Its Nutritional, Phytochemical and Bioactive Composition and Protein Quality, Food Research International, 76-1 (2015) 58-65.
  • [13] Rizzello, C.G., Calasso, M., Campanella, D., De Angelis, M. and Gobbetti, M., Use of Sourdough Fermentation and Mixture of Wheat, Chickpea, Lentil and Bean Flours For Enhancing The Nutritional, Texture and Sensory Characteristics of White Bread. International Journal of Food Microbiology, 180 (2014) 78-87.
  • [14] Ajo, R.Y., Characteristics of Thick Kmaj Bread Enrichment With Faba Bean (Vicia Faba) Flour, Quality Assurance and Safety of Crops & Foods, 5-4 (2013) 369-374.
  • [15] Serventia, L., Vittadini, E., and Vodovotza, Y., Effect of Chickpea Protein Concentrate on The Loaf Quality of Composite Soy-Wheat Bread, LWT-Food Science and Technology, 89 (2018) 400–402.
  • [16] Erdemir, Z.Ş., Isıl Işlem Görmüş Bakla Ezme Tozunun Ekmek Yapımında Kullanımı ve Kalite Kriterleri Üzerine Etkisinin Belirlenmesi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. Denizli. 2015
  • [17] International Association for Cereal Science and Technology (I.C.C.). Determination of Ash in Cereals and Cereal Products. 104/1, Vienna. (1990).
  • [18] International Association for Cereal Science and Technology (I.C.C.). Determination of the Moisture Content of Cereals and Cereal Products (Practical method) 110/1, Vienna, (1976).
  • [19] International Association for Cereal Science and Technology (I.C.C.) Mechanical Determination of the Wet Gluten Content of Wheat Flour (Perten Glutomatic), 137/1,Vienna. (1994).
  • [20] International Association for Cereal Science and Technology (I.C.C.) Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of Whole Wheat Meal and Wheat Flour (Triticum aestivum), 155, Vienna. (1994).
  • [21] International Association for Cereal Science and Technology (I.C.C.) Determination of the Sedimentation Value (according to Zeleny) as an Approximate Measure of Baking Quality116/1, Vienna. (1994).
  • [22] International Association for Cereal Science and Technology (I.C.C.) Method for using the Brabender Amylograph, vol 126,1, Vienna. (1992).
  • [23] International Association for Cereal Science and Technology (I.C.C.) Method for using the Brabender Extensograph, vol 114,1, Vienna. (1992).
  • [24] American Association of Cereal Chemists (A.A.C.C.) Crude Protein Kjeldahl Method, Boric Acid Modification. Approved Methods of Analysis, 46 12.01, St. Paul. (2000).
  • [25] Halkman, K. Merck gıda mikrobiyolojisi uygulamaları. Başak Matbaacılık Ltd.Şti, 1.Baskı -Ankara, (2005) 175-179.
  • [26] Dursun, S., Ekmek Zenginleştirmede Protein Kaynağı Olarak Balık Etinin Kullanımı. (Doktora Tazi), Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli, Turkey. (2006).
  • [27] Mohammed, I., Ahmed, A.R., and Senge, B. Dough Rheology and Bread Quality of Wheat-Chickpea Flour Blends, Industrial Crops and Products, 36 (2012) 196-202.
  • [28] Dursun, S., Yapar, A., ve Çelik, İ. Kadife Balığı (Tinca Tinca L., 1758) Etiyle Zenginleştirmenin Hamurun Reolojik Özellikleri ve Ekmeğin Duyusal Özellikleri Üzerine Etkisi. Gıda Teknolojileri Elektronik Dergisi, 4-3 (2010) 44-58.
  • [29] Çakmak, H., Altinel, B., Kumcuoglu, S., and Tavman, S. Chicken Meat Added Bread Formulation for Protein Enrichment. Food and Feed Research 40-1 (2013) 33-41.
  • [30] Mohammed, I., Ahmed, A.R. and Senge, B., Dough Rheology and Bread Quality of Wheat-Chickpea Flour Blends, Industrial Crops and Products, 36 (2012) 196-202.
  • [31] Anonymous, Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği, Date of Access; 24.06.2018, Avaliable Link; https://kms.kaysis.gov.tr/Home/Goster/40873
There are 31 citations in total.

Details

Primary Language English
Journal Section Engineering Sciences
Authors

Duygu Balpetek Külcü 0000-0001-7108-2654

Nurgül Kocabaş

Sonay Kutlu

Publication Date September 30, 2019
Submission Date March 5, 2019
Acceptance Date July 17, 2019
Published in Issue Year 2019

Cite

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

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