Abstract
Ciabatta, son yıllarda dünya çapında popüler hale gelen klasik bir İtalyan ekmeği türüdür. Gevrek kabuğu, büyük ve düzensiz ekmek içi gözenek yapısı ile bilinmektedir. Bu çalışmanın amacı, farklı miktarlarda zeytinyağı kullanımının ciabatta ekmeği örneklerinin duyusal özellikleri üzerindeki etkisini değerlendirmektir. En iyi ekmek karışımını belirlemek için ciabatta ekmeği üretiminde farklı miktarlarda zeytinyağı kullanılmıştır. Üç farklı ekmek çeşidinin (tip I, tip II, tip III) şekil ve simetri, kabuk rengi ve ekmek içi rengi, yapışkanlık, ağız hissi, tat ve aroma ve de genel değerlendirme gibi duyusal özellikleri incelenmiştir. Kül, nem ve protein içeriği de analiz edilmiştir. Bu çalışmada ciabatta ekmeklerinin duyusal özellikleri incelendiğinde, ciabatta ekmeklerinin tamamında farklı miktarlarda zeytinyağı kullanımının şekil ve simetri, kabuk rengi ve ekmek iç rengi, yapışkanlık, ağız hissi, tat ve aroma ve genel değerlendirme üzerine etkilerinin istatistiksel olarak önemli olmadığı görülmüştür (p>0.05). Kül ve protein içeriğinin de önemli ölçüde etkilenmediği bulunmuştur (p>0.05).
Keywords
References
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- Altamirano-Fortoul, R., Rosell, C. M. (2011). Physico-chemical changes in breads from bake off technologies during storage. LWT-Food Science and Technology, 44(3), 631-636.
- Vurro, F., Summo, C., Squeo, G., Caponio, F., & Pasqualone, A. (2022). The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods, 11(17), 2679.
Abstract
Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It is characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate the effect of the use of different amounts of olive oil on the sensory properties of ciabatta bread samples. To determine the best mixture of bread, different amounts of olive oil were used to produce ciabatta bread. The sensory properties of three different kinds of bread (type I, type II, type III) were investigated such as shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment. Ash, moisture and protein content were also analyzed. In this study, when the sensory properties of the ciabatta breads were examined, it was observed that the effects of different amounts of olive oil on shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment of all ciabatta breads were not found statistically important (p>0.05). It was also found that ash and protein content was not significantly affected (p>0.05).
References
- Ibrahim, U. K., Salleh, R. M., & Maqsood-ul-Haque, S. N. S. (2015). Bread towards functional food: an overview. International Journal of Food Engineering, 1(1), 39-43.
- Rosell, C. M. (2011). The science of doughs and bread quality. In Flour and breads and their fortification in health and disease prevention (pp. 3-14). Academic Press.
- Grafenauer, S., Curtain, F. (2018). An audit of Australian bread with a focus on loaf breads and whole grain. Nutrients, 10(8), 1106.
- Coşan, D. Seçim, Y. (2020). Determination of Some Bread Types and Standard Recipes Produced in the Black Sea Region. Journal of Tourism and Gastronomy Studies, 2020, Special Issue (4), 138-151.
- Cingoz, A. “Hidrotermal işlem görmüş kepeklerin ekmek kalitesi ve besleyicilik değerine etkisi,” Phd Thesis, Graduate School of Natural and Applied Sciences, Tokat, Turkey 2018.
- Megep.meb.gov.tr website. (2022) [Online]. Available: http://www.megep.meb.gov.tr/mte_program_modul/moduller_pdf/Ekmek%20%C3%87e%C5%9Fitleri.pdf
- World-grain.com website. (2022) [Online]. Available: https://www.world-grain.com/articles/10326-ciabatta-a-classic-italian-bread
- Zadeike, D., Jukonyte, R., Juodeikiene, G., Bartkiene, E., Valatkeviciene, Z. (2018). Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage. LWT, 89, 110-116.
- Linda, T. M., Amalina, N. N., Umar, L. (2021, March). Measurement of oxygen consumption of Saccharomyces cerevisiae using biochip-C under influenced of sodium chloride and glucose. In AIP Conference Proceedings (Vol. 2320, No. 1, p. 050025). AIP Publishing LLC.
- Turk, G., Caba, Z. T., Çakmak, B., Özpinar, H. (2016) Evaluation of Turkish Olive Oil Quality: Some Quality Characteristics and Turkish Food Codex. International Journal of Food Engineering Research, 2(2), 1-17.
- Oldwayspt.org website. (2022) [Online]. Available: https://oldwayspt.org/system/files/atoms/files/Med14_OliveOil_Article_1.pdf
- Armutcu, F., Namuslu, M., Yüksel, R., Kaya, M. (2013). Zeytinyağı ve sağlık: Biyoaktif bileşenleri, antioksidan özellikleri ve klinik etkileri. Konuralp Medical Journal, 5(1), 60-68.
- Bakerpedia.com website. (2022) [Online]. Available: https://bakerpedia.com/processes/ciabatta/
- Pakmaya website. (2022) [Online]. Available: https://www.pakmayaprofesyonellerdunyasi.com/tarif/ciabatta-ekmegi-tarifi/
- Megep.meb.gov.tr website. (2022) [Online]. Available: http://megep.meb.gov.tr/mte_program_modul/moduller_pdf/Un%20Ve%20Unlu%20Mamullerdeki%20Analizler%203.pdf
- AACC, 2010. Approved Methods of Analysis, eleventh ed. American Association of Cereal Chemists, St. Paul, MN, U.S.A.
- Škrbić, B., Filipčev, B. (2008). Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chemistry, 108(1), 119-129.
- Ali, R. F., El-Anany, A. M., Mousa, H. M., & Hamad, E. M. (2020). Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour. Food & function, 11(3), 2117-2125.
- IBM Corp. Released (2015). IBM SPSS Statistics, Version 23.0. Armonk, NY: IBM Corp.
- Pasqualone, A., De Angelis, D., Squeo, G., Difonzo, G., Caponio, F., Summo, C. (2019). The effect of the addition of Apulian black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Foods, 8(10), 504.
- Barisik, D., Tavman, S. (2018). Glütensiz ekmek formülasyonlarında nohut unu kullanımının ekmeğin kalitesi üzerine etkisi. Akademik Gıda, 16(1), 33-41.
- Altamirano-Fortoul, R., Rosell, C. M. (2011). Physico-chemical changes in breads from bake off technologies during storage. LWT-Food Science and Technology, 44(3), 631-636.
- Vurro, F., Summo, C., Squeo, G., Caponio, F., & Pasqualone, A. (2022). The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods, 11(17), 2679.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Articles |
| Authors | |
| Early Pub Date | December 31, 2022 |
| Publication Date | December 31, 2022 |
| Published in Issue | Year 2022 Issue: 45 |
