D-Alluloz ilaveli keklerin diyet lifi analizi ve depolama süresince mikrobiyolojik değişikliklerin belirlenmesi
Öz
D-alluloz besinlerde nadir olarak bulunan ve ticari olarak enzimatik reaksiyonlar ve bakterilerden izolasyon ile elde edilebilen bir monosakkarittir. Kimyasal yapısına bağlı olarak sindirim enzimlerine direnç göstermekte ve emilememektedir. Bu nedenle enerji içermeyen doğal tatlandırıcı olarak isimlendirilmektedir. Bu etkisi nedeniyle D-allulozun besin endüstrisinde kullanımı giderek artmaktadır. Bu çalışmanın amacı D-alluloz ilave edilen keklerin toplam diyet lifinin belirlenmesi ve depolama süresince mikrobiyolojik değişikliklerin belirlenmesidir. Çalışmada kontrol (şeker), %50 şeker +%50 D-alluloz ve %100 D-alluloz olmak üzere 3 farklı kek üretilmiştir. Üretilen keklerde 1. gün diyet lifi analizi, 0, 7, 14 ve 21. günlerde mikrobiyolojik analizleri yapılmıştır. Kek gruplarının toplam sporlu bakteri sayımlarında analizin ilk gününde gruplar arası fark bulunmazken 7, 14 ve 21. gün analizlerinde gruplar arasında istatistiksel olarak anlamlı farklılıkar saptanmıştır (p<0,05). Kek örneklerinin depolama sürelerine göre toplam termofilik bakteri sayımlarına bakıldığında ise AL100 grubunda istatisitksel olarak anlamlı bir farklılık saptanmazken (p>0,05), kontrol ve AL50 grubunda istatistiksel olarak anlamlı farklılıklar bulunmaktadır. Kontrol grubunun toplam diyet lifi 5,93 g/100 g ve AL 100 grubunda 10,70 g/100 g’dır. D-Allulozun yüksek diyet lifi içeren ve antibakteriyel etkileri olan doğal bir tatlandırıcı olduğu düşünülmektedir.
Anahtar Kelimeler
Destekleyen Kurum
TÜBİTAK
Proje Numarası
1919B012111338
Teşekkür
Çalışmanın yürütülmesinde destekleyen ve diyet lifi analizlerini gerçekleştiren TÜBİTAK kurumuna teşekkür ederiz
Kaynakça
- Alshehry, G.A., 2019. Utilization of beetroot as a natural antioxidant, pigment and antimicrobial in cupcake during the storage period. International Journal of Engineering Research & Technology 8(10), 652-9.
- Anonim. 2001. The definition of dietary fiber, report of the dietary fiber definitioncommittee to the board of directors of the AACC, USA
- Ataman, Ç., Gül, H., 2020. Leblebi üretiminde yan ürün olarak açığa çıkan kırık leblebi ununun mufin kalitesi üzerine etkisi. Black Sea Journal of Agriculture 3(4), 308-316.
- Belitz, H. D., Grosch, W., Schieberle, P., 2004. Carbohydrates food chemistry (3rd ed.). Heidelberg: Springer Berlin
- Dinçer, E., KIVANÇ, M., Karaca, H., 2010. Biyokoruyucu olarak laktik asit bakterileri. Gıda, 35(1), 1-8.
- Dizlek, H. 2013. Kremalı kek (yaş pasta) bileşenleri ve üretimi. Dünya Gıda, 06, 77-85.
- Farzana, T., Fatema, J., Hossain, F.B., Afrin, S., Rahman, S.S., 2021. Quality improvement of cakes with buckwheat flour, and its comparison with local branded cakes. Curr Res Nutr Food Sci 9(2), doi : http://dx.doi.org/10.12944/CRNFSJ.9.2.20
- Gill, A., John, A., Iqbal, N., Faridi, T. A., Noor, S., 2020. Assessment of biochemical profile among patients of microbiological quality assessment of bakery products. Diet Factor (Journal of Nutritional &Amp; Food Sciences) 1(01), 24–29. https://doi.org/10.54393/df.v1i01.1
- Goranova, Z., Petrova, T., Baeva, M., Stefanov, S., 2020. Effect of natural sugar substitutes–mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes. Ukrainian Food Journal 9(3), 561-575.
- Goswami, D., Gupta, R.K., Mridula, D., Sharma, M., Tyagi, S.K., 2015. Barnyard millet based muffins: Physical, textural and sensory properties. LWT – Food Science and Technology 64, 374-380.
- Hamzaçebi, Ö., 2017. Farklı lif kaynakları kullanılan keklerde fizikokimyasal özelliklerin belirlenmesi ve olası sinerjik etki varlığının araştırılması. Yüksek lisans tezi, İstanbul Aydın Üniversitesi Fen Bilimleri Enstitüsü, İstanbul.
- Işık, F., Urgancı, Ü., Turan, F., 2017. Yaban mersini ilaveli muffin keklerin bazı kimyasal, fiziksel ve duyusal özellikleri. Akademik Gıda 15(2), 130-138. DOI: 10.24323/akademik-gida.333664
- Izumori, K., 2006. Izumoring: A strategy for bioproduction of all hexoses. Journal of Biotechnology 124(4), 717–722. https://doi.org/10.1016/j.jbiotec.2006.04.016
- Kimoto-Nira, H., Moriya, N., Hayakawa, S., Kuramasu, K., Ohmori, H., Yamasaki, S., Ogawa, M., 2017. Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria. Journal of Dairy Science 100(7), 5936-5944.
- Knight, R. A., Menlove, E.M., 2006. Effect of the bread baking process on destruction of certain mould spores. Journal of the Science of Food and Agriculture 10, 653–660.
- Kweon, M., Slade, L., Levine, H., Martin, S., Souza, E., 2009. Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: Implications for potential sucrose replacement and reduction. Cereal Chemistry, 86(4), 425–433. https://doi.org/10.1094/CCHEM-86-4-0425
- Lamothe, L.M., Le, K.A., Samra, R.A., Roger, O., Green, H., Mac´e, K., 2019. The scientific basis for healthful carbohydrate profile. Critical Reviews in Food Science and Nutrition 59(7), 1058–1070. https://doi.org/10.1080/10408398.2017.1392287
- Malkki, Y., Rauha, O., 2000. Mould inhibition by aerosols, Baker's Digest 52, 47–50.
- Mariotti, M., Alamprese, C., 2012. About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of doughs. LWT - Food Science and Technology, 48(1), 9–15. https://doi.org/10.1016/j.lwt.2012.03.001
- Mu, W., Zhang, W., Feng, Y., Jiang, B., Zhou, L., 2012. Recent advances on applications and biotechnological production of D-psicose. Applied Microbiological and Biotechnology 94(6), 1461–1467. https://doi.org/10.1007/s00253-012-4093-1
- Özgür, M., Özgür, E.B., Dinçoğlu, A.H., 2022. Prebiotic effect of D-allulose (D-psicose): Traditional Review. Turkiye Klinikleri Journal of Health Sciences 7(2), 573-577. DOI: 10.5336/healthsci.2021-84078.
- Rugji, J., Çalışkan, Z., Dinçoğlu, A.H., Özgür, M., Erol, Z., Özgür, E.B., 2022. Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats. Food Science and Technology 42, e07022. https://doi.org/10.1590/fst.07022
- Saranraj, P., Geetha, M., 2012. Microbial spoilage of bakery products and its control by preservatives. International Journal of Pharmaceutical & Biological Archives 3(1), 38–48.
- T.C. Tarım ve Orman Bakanlığı, Türk Gıda Kodeksi, 2013. Mikrobiyolojik Kriterler Yönetmeliği. https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-6.htm (Erişim 24.05.2023)
- Türkiye Beslenme Reberi 2022 (TÜBER), 2022. Ankara, Türkiye: First edt. Merdiven reklamcılık; 2022. https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-hareketli-hayat-db/Rehberler/T%C3%BCrkiye%20Beslenme%20Rehber%20(T%C3%9CBER)%202022.pdf (Erişim 10.05.2023) WHO, 2015. Sugars intake for adults and children: Guideline. Erişim adresi: https://www.who.int/nutrition/publications/guidelines/sugars_intake/en/ (Erişim 29.05.2023)
Dietary fiber analysis of D-allulose added cakes and determination of microbiological changes during storage
Öz
D-Allulose is a monosaccharide that is rarely found in foods and can be obtained commercially by enzymatic reactions and isolation from bacteria. It can not be absorbed because of its chemical composition's resistance to digestive enzymes. It is referred to as a "energy-free natural sweetener" for this reason. These findings has led to an increase in D-allulose usage in the food industry. In this study, the total dietary fiber of cakes with additional D-allulose was determined, as well as the microbiological changes that occurred during storage. Three distinct cakes were made for the trial as the control (sugar), 50% sugar plus 50% D-allulose, and 100% D-allulose. In the baked cakes, dietary fiber analysis was done on day 1 and microbiological analyses were done on days 0, 7, 14, and 21. On the first day of analysis, there was no difference between the groups in the total spor-forming bacteria counts of the cake groups, but on the 7th, 14th, and 21st days of analysis, there were statistically significant differences between the groups (p<0.05). There was no statistically significant difference between the AL100 group and the control and AL50 groups when the total thermophilic bacterial counts of the cake samples were compared according to the storage durations (p>0.05). The control group's total dietary fiber content were 5.93 g/100 g, and AL 100 group’s content were 10.70 g/100 g. D-Allulose is regarded as a natural sweetener with significant antimicrobial properties and a high dietary fiber content.
Anahtar Kelimeler
Proje Numarası
1919B012111338
Kaynakça
- Alshehry, G.A., 2019. Utilization of beetroot as a natural antioxidant, pigment and antimicrobial in cupcake during the storage period. International Journal of Engineering Research & Technology 8(10), 652-9.
- Anonim. 2001. The definition of dietary fiber, report of the dietary fiber definitioncommittee to the board of directors of the AACC, USA
- Ataman, Ç., Gül, H., 2020. Leblebi üretiminde yan ürün olarak açığa çıkan kırık leblebi ununun mufin kalitesi üzerine etkisi. Black Sea Journal of Agriculture 3(4), 308-316.
- Belitz, H. D., Grosch, W., Schieberle, P., 2004. Carbohydrates food chemistry (3rd ed.). Heidelberg: Springer Berlin
- Dinçer, E., KIVANÇ, M., Karaca, H., 2010. Biyokoruyucu olarak laktik asit bakterileri. Gıda, 35(1), 1-8.
- Dizlek, H. 2013. Kremalı kek (yaş pasta) bileşenleri ve üretimi. Dünya Gıda, 06, 77-85.
- Farzana, T., Fatema, J., Hossain, F.B., Afrin, S., Rahman, S.S., 2021. Quality improvement of cakes with buckwheat flour, and its comparison with local branded cakes. Curr Res Nutr Food Sci 9(2), doi : http://dx.doi.org/10.12944/CRNFSJ.9.2.20
- Gill, A., John, A., Iqbal, N., Faridi, T. A., Noor, S., 2020. Assessment of biochemical profile among patients of microbiological quality assessment of bakery products. Diet Factor (Journal of Nutritional &Amp; Food Sciences) 1(01), 24–29. https://doi.org/10.54393/df.v1i01.1
- Goranova, Z., Petrova, T., Baeva, M., Stefanov, S., 2020. Effect of natural sugar substitutes–mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes. Ukrainian Food Journal 9(3), 561-575.
- Goswami, D., Gupta, R.K., Mridula, D., Sharma, M., Tyagi, S.K., 2015. Barnyard millet based muffins: Physical, textural and sensory properties. LWT – Food Science and Technology 64, 374-380.
- Hamzaçebi, Ö., 2017. Farklı lif kaynakları kullanılan keklerde fizikokimyasal özelliklerin belirlenmesi ve olası sinerjik etki varlığının araştırılması. Yüksek lisans tezi, İstanbul Aydın Üniversitesi Fen Bilimleri Enstitüsü, İstanbul.
- Işık, F., Urgancı, Ü., Turan, F., 2017. Yaban mersini ilaveli muffin keklerin bazı kimyasal, fiziksel ve duyusal özellikleri. Akademik Gıda 15(2), 130-138. DOI: 10.24323/akademik-gida.333664
- Izumori, K., 2006. Izumoring: A strategy for bioproduction of all hexoses. Journal of Biotechnology 124(4), 717–722. https://doi.org/10.1016/j.jbiotec.2006.04.016
- Kimoto-Nira, H., Moriya, N., Hayakawa, S., Kuramasu, K., Ohmori, H., Yamasaki, S., Ogawa, M., 2017. Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria. Journal of Dairy Science 100(7), 5936-5944.
- Knight, R. A., Menlove, E.M., 2006. Effect of the bread baking process on destruction of certain mould spores. Journal of the Science of Food and Agriculture 10, 653–660.
- Kweon, M., Slade, L., Levine, H., Martin, S., Souza, E., 2009. Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: Implications for potential sucrose replacement and reduction. Cereal Chemistry, 86(4), 425–433. https://doi.org/10.1094/CCHEM-86-4-0425
- Lamothe, L.M., Le, K.A., Samra, R.A., Roger, O., Green, H., Mac´e, K., 2019. The scientific basis for healthful carbohydrate profile. Critical Reviews in Food Science and Nutrition 59(7), 1058–1070. https://doi.org/10.1080/10408398.2017.1392287
- Malkki, Y., Rauha, O., 2000. Mould inhibition by aerosols, Baker's Digest 52, 47–50.
- Mariotti, M., Alamprese, C., 2012. About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of doughs. LWT - Food Science and Technology, 48(1), 9–15. https://doi.org/10.1016/j.lwt.2012.03.001
- Mu, W., Zhang, W., Feng, Y., Jiang, B., Zhou, L., 2012. Recent advances on applications and biotechnological production of D-psicose. Applied Microbiological and Biotechnology 94(6), 1461–1467. https://doi.org/10.1007/s00253-012-4093-1
- Özgür, M., Özgür, E.B., Dinçoğlu, A.H., 2022. Prebiotic effect of D-allulose (D-psicose): Traditional Review. Turkiye Klinikleri Journal of Health Sciences 7(2), 573-577. DOI: 10.5336/healthsci.2021-84078.
- Rugji, J., Çalışkan, Z., Dinçoğlu, A.H., Özgür, M., Erol, Z., Özgür, E.B., 2022. Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats. Food Science and Technology 42, e07022. https://doi.org/10.1590/fst.07022
- Saranraj, P., Geetha, M., 2012. Microbial spoilage of bakery products and its control by preservatives. International Journal of Pharmaceutical & Biological Archives 3(1), 38–48.
- T.C. Tarım ve Orman Bakanlığı, Türk Gıda Kodeksi, 2013. Mikrobiyolojik Kriterler Yönetmeliği. https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-6.htm (Erişim 24.05.2023)
- Türkiye Beslenme Reberi 2022 (TÜBER), 2022. Ankara, Türkiye: First edt. Merdiven reklamcılık; 2022. https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-hareketli-hayat-db/Rehberler/T%C3%BCrkiye%20Beslenme%20Rehber%20(T%C3%9CBER)%202022.pdf (Erişim 10.05.2023) WHO, 2015. Sugars intake for adults and children: Guideline. Erişim adresi: https://www.who.int/nutrition/publications/guidelines/sugars_intake/en/ (Erişim 29.05.2023)
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Bilimleri (Diğer) |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | 1919B012111338 |
| Yayımlanma Tarihi | 31 Ağustos 2023 |
| Gönderilme Tarihi | 18 Temmuz 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 11 Sayı: 2 |
Kaynak Göster
This work is licensed under a Creative Commons Attribution 4.0 International License.