Akademik Veri Yönetim Sistemi
Tezin Türü: Doktora
Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye
Tezin Onay Tarihi: 2014
Tezin Dili: Türkçe
Öğrenci: KADİR ÇEBİ
Danışman: Ferid Aydın
Özet:
| The aim of the study was to investigate the effects of strains of Lactobacillus brevis FK2, Lactococcus lactis FK5 and Lactobacillus plantarum FK25 isolated from chickpea fermentation/ dough on volatile profile, texture and colour properties of chickpea bread. For this purpose, each strain was individually used as starter culture in chickpea bread and four different chickpea dough were prepared including control. The groups containing L. brevis FK2 and L. plantarum FK25 had higher L* values than the other groups. Use of starter culture had statistically significant (P<0,05) effects on hardness of crumb, cohesiveness and chewiness values of the samples. Fifty-eight volatile compounds belonged to different chemical groups were determined in dough, crumb and crust of bread. The most volatile compounds were detected in crust of bread. Use of starter culture had significant (P<0,05) effect on ethyl acetate and trans-2-heptenal ,very significant (P<0,01) effect on hexanal and1H-Indole, 2,3-dihydro compounds. In terms of hexanal, the highest value was determined in the presence of L. plantarum FK25. | |||