Siyez Dinkel ve Kavılca Unu ile Kaplanmış Tavuk Nuggetların Soğukta Depolama Süresince Bazı Kalite Özelliklerinin İncelenmesi
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Date
2024
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Abstract
Bu çalışmanın amacı Siyez Kavılca ve Dinkel gibi atalık buğday unlarının tam buğday unu yerine kaplama formülasyonlarında kullanılmasının tavuk nuggetların kalitesi üzerine etkilerini araştırmaktır. 4°C’de 7 gün depolanan derin yağda kızartılmış tavuk nuggetların kimyasal özellikleri kalite karakteristikleri pH lipid oksidasyonu renk doku ve duyusal özellikleri değerlendirilmiştir. Hamur formülasyonları nuggetların kimyasal ve kalite özelliklerini önemli ölçüde etkilediği Dinkel unu ile kaplanan tavuk nuggetlarda kaplama kalınlığının kaplama yapışma oranının ve pişirme veriminin en yüksek olduğu tespit edilmiştir. Kontrol örneklerinin renk puanlarının depolama süresi boyunca azaldığı atalık unlarla kaplanmış tavuk nuggetların renk puanlarının değişmediği tespit edilmiştir. 0. günde Siyez unu ile kaplı örnekler en yüksek lezzet puanını alırken 3. günde örneklerin lezzet puanlarının birbirine yakın olduğu tespit edilmiştir. Depolamanın 7. gününde kontrol örneği en düşük lezzet puanını almıştır. Siyez unu ile kaplanmış tavuk nuggetların sululuk puanlarının depolama süresince değişmediği doku puanlarının arttığı tespit edilmiştir. Siyez ve Kavılca unu ile kaplanmış nuggetların genel kabul edilebilirlik puanları depolamanın 0. ve 3. günlerinde kontrol örnekleriyle benzer bulunmuştur. Doku profil analizinde tüm nuggetlarin sertlik yapışkanlık elastikiyet ve sakızımsılık değerleri arasında anlamlı bir farklılık olmadığı belirlenmiştir. Depolama süresi arttıkça Kavılca unu ile kaplı örneklerin sertlik değerinin arttığı çiğnenebilirlik değerlerinin azaldığı tespit edilmiştir.
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Kimya- Organik-Gıda Bilimi ve Teknolojisi-Bitki Bilimleri, Gıda Bilimi Ve Teknolojisi, Kimya, Organik, Bitki Bilimleri, S, tavuk nugget, Agriculture (General), Agriculture, kalite, derin yağda kızartma, atalık buğday unları, soğukta depolama, S1-972
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