Yüksek amilozlu mısır nişastasından dirençli nişasta eldesi ve erişte üretiminde kullanımı
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Date
2014-04-18
Authors
Dündar, Ayşe Neslihan İnkaya
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, yüksek amilozlu doğal mısır nişastasından (Hylon VII, %70 amiloz) iki farklı yöntemle, dirençli nişasta (DN) içeren nişasta türevleri elde edilmiştir. Birinci yöntemde; yüksek sıcaklıklarda otoklavlama (140 veya 145oC) ve farklı bekletme (24, 48 veya 72 saat) periyotları uygulanarak asit hidrolizi ile dirençli nişasta (AHDN) üretilmiştir. İkinci yöntemde ise α-amilaz ile inkübe edilen örnek otoklavlanmış, bunu takiben pullulanaz enzimi ile muamele ve bekletme işlemi uygulandıktan sonra, tekrar α-amilaz inkübasyonu yapılarak DN içeren nişasta türevi (EHDN) elde edilmiştir. Bu türevler, lif kaynağı olarak, erişte formulasyonunda kısmen buğday unu yerine ikame edilmiştir. EHDN örneklerinde, en yüksek (%52.23) DN verimine ulaşılmıştır. DN içerikli tüm nişasta türevlerinin çözünürlük ve su bağlama değerleri, doğal nişastaya göre yüksek bulunmuş, ayrıca bunlar albümin çözeltisinin emülsiyon özelliklerini de iyileştirmiştir. Nişasta türevi ilaveli tüm eriştelerin DN miktarları, kontrole göre yüksek bulunmuştur. En yüksek DN oranı (%5.40-18.65), EHDN örneğinde tespit edilmiştir. Nişasta türevleri, kontrole göre, eriştenin pişme süresini kısaltmış, pişme kaybı ve suya geçen toplam organik madde (TOM) miktarını düşürmüş, su absorbsiyonunu ve hacim artışını yükseltmiş, beyaz ve parlak renk oluşumu sağlamıştır. Ancak, EHDN ilaveli erişteler pişme sonrasında, yapay tebeşir beyazı bir renk aldığı ve tat ve kokusu hoş olmadığı için panelistlerce en az beğenilen erişte olmuştur. Genel beğeniye göre, en yüksek puanı, AHDN-O145-B72-15 nolu erişte örneği almıştır. Özetle, bu çalışmada, yüksek amilozlu doğal mısır nişastasından (Hylon VII), enzim hidrolizi-otoklavlama-bekletme ve asit hidrolizi-otoklavlama-bekletme yöntemleri ile Tip 3 DN üretimi başarıyla gerçekleştirilmiştir. DN içerikli nişasta türevi ilavesinin, eriştenin DN miktarını önemli düzeyde artırdığı ve kabul edilebilir özellikte erişte eldesi sağladığı görülmüştür. Sonuç olarak DN'nin, çeşitli gıdalarda, diyet lif alternatifi fonksiyonel bir katkı olarak, kullanılma potansiyelinin yüksek olduğu söylenebilir.
In this study, starch derivatives containing resistant starch (RS) were obtained high amylose corn starch (Hylon VII, 70% amylose) in two different ways. In the first method, RS is produced by acid hydrolysis with high temperature autoclaving (140 or 145oC) and different storing (24, 48 or 72 hours) periods. This derivative was called as acid hydrolized resistant starch (AHRS). In the second method, Hylon VII were treated with α-amylase, then autoclaved, followed by this process pullulanase enzyme was added and stored, after applying these treatments the mixture was incubated with α-amylase. This derivative obtained these processes was also called as enzyme hydrolized resistant starch (EHRS). Starch derivatives containing RS, as a source of fibers, were used to replace partially wheat flour in the noodle formulation. The highest RS yield (52.23%) was obtained in EHRS sample. Starch derivatives containing RS had higher solubility and water binding values than native starch (Hylon VII). Also these derivatives improved the emulsion properties of albumin solutions. The RS values of noodles supplemented with starch derivatives were higher than control noodle (not including RS derivatives). The highest RS levels (5.40-18.65%) were determined in noodle samples with EHRS derivatives. Starch derivatives shortened the cooking times, reduced the cooking losses and total organic matters in boiling water, also increased water absorptions and volumes of noodles. RS derivatives gave a white and bright colors to noodles. However, after cooking, EHRS caused artificial chalk-white color and undesirable taste and odor in noodles. So, EHRS noodles has been the least appreciated by consumers. Concerning total acceptability, noodle supplemented with 15 % AHRS derivative (autoclaving at 145oC and storing for 72 hours) in the formulation had the highest score. Briefly, in this study, RS 3 were produced by enzyme hydrolysis-autoclaving-storing method and acid hydrolysis- autoclaving-storing method from high amylose corn starch (Hylon VII). Enrichment of noodle with RS derivatives in the formulation significantly increased RS levels and gave acceptable noodle. Therefore, it can be say that the usage potential of RS as a functional additive in different food products for alternative to dietary fibre is high.
In this study, starch derivatives containing resistant starch (RS) were obtained high amylose corn starch (Hylon VII, 70% amylose) in two different ways. In the first method, RS is produced by acid hydrolysis with high temperature autoclaving (140 or 145oC) and different storing (24, 48 or 72 hours) periods. This derivative was called as acid hydrolized resistant starch (AHRS). In the second method, Hylon VII were treated with α-amylase, then autoclaved, followed by this process pullulanase enzyme was added and stored, after applying these treatments the mixture was incubated with α-amylase. This derivative obtained these processes was also called as enzyme hydrolized resistant starch (EHRS). Starch derivatives containing RS, as a source of fibers, were used to replace partially wheat flour in the noodle formulation. The highest RS yield (52.23%) was obtained in EHRS sample. Starch derivatives containing RS had higher solubility and water binding values than native starch (Hylon VII). Also these derivatives improved the emulsion properties of albumin solutions. The RS values of noodles supplemented with starch derivatives were higher than control noodle (not including RS derivatives). The highest RS levels (5.40-18.65%) were determined in noodle samples with EHRS derivatives. Starch derivatives shortened the cooking times, reduced the cooking losses and total organic matters in boiling water, also increased water absorptions and volumes of noodles. RS derivatives gave a white and bright colors to noodles. However, after cooking, EHRS caused artificial chalk-white color and undesirable taste and odor in noodles. So, EHRS noodles has been the least appreciated by consumers. Concerning total acceptability, noodle supplemented with 15 % AHRS derivative (autoclaving at 145oC and storing for 72 hours) in the formulation had the highest score. Briefly, in this study, RS 3 were produced by enzyme hydrolysis-autoclaving-storing method and acid hydrolysis- autoclaving-storing method from high amylose corn starch (Hylon VII). Enrichment of noodle with RS derivatives in the formulation significantly increased RS levels and gave acceptable noodle. Therefore, it can be say that the usage potential of RS as a functional additive in different food products for alternative to dietary fibre is high.
Description
Keywords
Dirençli nişasta emülsiyon özellikleri, DSC, Yüksek amilozlu mısır nişastası, RVA, Emülsiyon özellikleri, Erişte
Citation
Dündar, A.N.İ. (2014). Yüksek amilozlu mısır nişastasından dirençli nişasta eldesi ve erişte üretiminde kullanımı. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.