Barbunya (Phaseolus Vulgaris L.) ve Bezelye (Pisum Sativum L.) İç ve Kabuklarından Nişastaca Zengin Toz Ürün Elde Edilmesi ve Elde Edilen Ürünün Kek Üretiminde Kullanılabilirliğinin İncelenmesi
Project no. 21119 · Status: Kapanmış · 2019
Summary
In this master's thesis study, starch rich powder products were obtained from the shell and inner parts of kidney beans and peas and their usability in sample food system was examined. While the amount of starch-rich powder obtained from the shell and inner parts of kidney beans was 1.79±0.61% and 14.41±1.47%, respectively, it was found to be 2.75±0.51% and 10.49±1.21% for the shell and core of peas. The moisture content of starch-rich powder products obtained from the specified raw materials was 3.49 ± 0.81% for the kidney bean shell part, 3.49±0.04% for the inner part of the kidney bean, 6.42±0.68% for the pea shell part, and 6.59±0.24% for the inner part of the pea and the ash contents of the samples were determined as 9.02±1.49%, 1.42±0.21%, 8.76±0.35% and 1.95±0.66%, respectively. When the color values of the samples were examined, it was found that the starch-rich powder product obtained from the inner part of the pea has the highest L* value, while the starch-rich powder product obtained from the inner part of the kidney bean has the highest a* value, and the starch-rich powder product obtained from the kidney bean shell has the highest b* value. Considering the total color change (?E) values, the highest change occurred in the starch-rich powder product obtained from the inner part of kidney beans. Chroma values of starch-rich powder products obtained from kidney bean shell, inner part of kidney bean, pea shell and inner part of pea were 25.51±0.95, 12.07±0.36, 29.31±1.12 and 24.69±0.46, respectively, and hue angle values were calculated as 168.31±87.50, 239.77±0.59, 122.64±1.31 and 121.96±0.13, respectively. The starch contents of the samples were determined as 0.287±0.098%, 21.855±0.006%, 4.185±3.345% and 39.895±0.918 and the protein contents were determined as 0.69±0.06%, 0.99±0.05%, 1.02±0.79 and 0.85±0.56%, respectively. Swelling power (g/g) values were 16.69±1.46, 5.84±0.04, 11.60±0.61 and 7.59±1.40; solubility (g/100g) values were 19.95±6.07, 4.55±0.31, 20.02±6.00 and 22.92±1.58; water holding capacities were calculated as 17.24±0.95, 6.03±0.59, 6.96±3.34 and 6.22±0.82 respectively. According to the results of differential scanning calorimetry, it was determined that the starch-rich powder product obtained from the pea shell has the highest reaction starting and the melting peak temperatures, while the starch-rich powder product obtained from the inside of the kidney bean has the highest enthalpy value required for the reaction to take place. Looking at the scanning electron microscope images, it was seen that the products obtained from the shell parts have an irregular compound shape, and the products obtained from the inner parts have spherical and oval shapes. The obtained powder products were added to the cake formulation and their usability was determined. The moisture content of the cakes ranged from 16.47±0.95% to 25.34±0.30%; water activity values were found to vary between 0.591±0.004 and 0.772±0.009. L*, a* and a* values of the samples for the upper and lower surface were determined and a comparison was made with the standard cake formulation. As a result, starch rich powder products were obtained from the shell and inner parts of kidney beans and peas. It is aimed to find an efficient way to use the kidney beans and pea shells that normally generate large amounts of wastes in the food industry. When the literature is examined, the absence of such a study with kidney beans and pea shells adds a unique value to this study. It was determined that the obtained starch rich powder products can be used as an ingredient within the cake that used as sample food system.