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CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ

Year 2025, Volume: 50 Issue: 3, 342 - 360

Fatma Demircioğlu , Ayşe Neslihan Dündar , Oya Irmak Şahin , Furkan Türker Sarıcaoğlu

https://doi.org/10.15237/gida.GD24115

Abstract

Mikroalgler, protein, yağ asitleri, mineral, vitamin, fenolik ve antioksidan gibi besinsel bileşenleri sayesinde düşük besin değerine sahip glütensiz ekmek gibi yeni ve fonksiyonel ürünlerin geliştirilmesinde bir besin kaynağı olarak kullanılabilmektedir. Bu çalışmada, mısır ununa %1, 3, 6 ve 10 oranlarında Chlorella vulgaris ilave edilerek üretilen mısır ekmeklerinin (CME) fizikokimyasal, fonksiyonel ve duyusal özellikleri incelenmiştir. Chlorella ilavesi, protein, kül, yağ, su tutma kapasitesi ve antioksidan değerlerinde artışa, nem, hacim ve duyusal parametrelerde ise azalmaya neden olmuştur. Duyusal değerlendirmede kontrol ekmeği en yüksek puanları alırken, Chlorella’nın kendine has rengi, kokusu ve tadı tüketici kabul edilebilirliğini düşürmüştür. Besinsel olarak en zengin örnek olan CME-10, yüksek mineral ve protein içeriği ile toplam fenolik madde (ekstrakte edilebilir, hidrolize edilebilir) ve antioksidan kapasite (ABTS, CUPRAC ve DPPH) açısından kontrol örneğinden istatistiksel olarak önemli düzeyde yüksek belirlenmiştir.

Keywords

mikroalg mısır ekmeği kalite kriterleri

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THE EFFECT OF CHLORELLA VULGARIS ADDITION ON BREAD QUALITY CRITERIA

Year 2025, Volume: 50 Issue: 3, 342 - 360

Fatma Demircioğlu , Ayşe Neslihan Dündar , Oya Irmak Şahin , Furkan Türker Sarıcaoğlu

https://doi.org/10.15237/gida.GD24115

Abstract

The utilisation of microalgae as a food source in the development of new and functional products, such as gluten-free bread with low nutritional value, is a subject of considerable interest. This is due to the nutritional components of microalgae, which include protein, fatty acids, minerals, vitamins, phenolics and antioxidants. The present study investigates the physicochemical, functional and sensory properties of corn bread (CME) produced by adding Chlorella vulgaris to corn flour at 1, 3, 6 and 10% ratios. The findings revealed that Chlorella addition led to an enhancement in protein, ash, fat, water holding capacity, and antioxidant values, accompanied by a reduction in moisture, volume, and sensory parameters. In the sensory evaluation, the control bread received the highest scores, while the specific colour, odour and taste of Chlorella decreased consumer acceptability. CME-10, the most nutritionally rich sample, was statistically significantly higher than the control sample in terms of total phenolics (extractable, hydrolyzable) and antioxidant capacity (ABTS, CUPRAC and DPPH) with high mineral and protein content.

Keywords

microalgae corn bread quality criteria

References

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There are 82 citations in total.

Details

Primary Language Turkish
Subjects Grain Technology
Journal Section Articles
Authors

Fatma Demircioğlu 0000-0002-2950-1250

Ayşe Neslihan Dündar 0000-0003-2084-7076

Oya Irmak Şahin 0000-0003-2225-7993

Furkan Türker Sarıcaoğlu 0000-0003-1173-5793

Publication Date
Submission Date December 12, 2024
Acceptance Date April 18, 2025
Published in Issue Year 2025 Volume: 50 Issue: 3

Cite

APA Demircioğlu, F., Dündar, A. N., Şahin, O. I., Sarıcaoğlu, F. T. (n.d.). CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ. Gıda, 50(3), 342-360. https://doi.org/10.15237/gida.GD24115
AMA Demircioğlu F, Dündar AN, Şahin OI, Sarıcaoğlu FT. CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ. The Journal of Food. 50(3):342-360. doi:10.15237/gida.GD24115
Chicago Demircioğlu, Fatma, Ayşe Neslihan Dündar, Oya Irmak Şahin, and Furkan Türker Sarıcaoğlu. “CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ”. Gıda 50, no. 3 n.d.: 342-60. https://doi.org/10.15237/gida.GD24115.
EndNote Demircioğlu F, Dündar AN, Şahin OI, Sarıcaoğlu FT CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ. Gıda 50 3 342–360.
IEEE F. Demircioğlu, A. N. Dündar, O. I. Şahin, and F. T. Sarıcaoğlu, “CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ”, The Journal of Food, vol. 50, no. 3, pp. 342–360, doi: 10.15237/gida.GD24115.
ISNAD Demircioğlu, Fatma et al. “CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ”. Gıda 50/3 (n.d.), 342-360. https://doi.org/10.15237/gida.GD24115.
JAMA Demircioğlu F, Dündar AN, Şahin OI, Sarıcaoğlu FT. CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ. The Journal of Food.;50:342–360.
MLA Demircioğlu, Fatma et al. “CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ”. Gıda, vol. 50, no. 3, pp. 342-60, doi:10.15237/gida.GD24115.
Vancouver Demircioğlu F, Dündar AN, Şahin OI, Sarıcaoğlu FT. CHLORELLA VULGARİS İLAVESİNİN EKMEK KALİTE KRİTERLERİ ÜZERİNE ETKİSİ. The Journal of Food. 50(3):342-60.
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