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Dergiler / Harran Tarım ve Gıda Bilimleri Dergisi / 2025 / Cilt: 29 Sayı: 4

İncir kabuğu tozunun, yağ ikame edici ve fonksiyonel bileşen olarak sığır köftelerinde kullanım potansiyeli

Potential use of fig peel powder as a fat replacer and functional ingredient in beef patties

Hanife Yeşilyurt(MARDİN ARTUKLU ÜNİVERSİTESİ)0000-0003-2140-367X
Sadettin Turhan(ONDOKUZ MAYIS ÜNİVERSİTESİ)0000-0002-3510-4382
Sayfa
707–715
Yayın Tarihi
2025-12-17
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Yağ içeriğinde yaklaşık %4-14 oranında bir azalma gözlemlenmiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:İncir kabukları, yüksek miktarda besleyici potansiyele sahip biyoaktif bileşikler içerdiklerinden, gıdaların besinsel açıdan zenginleştirilmesinde değerli bir kaynak olarak düşünülebilirler.
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Temel Bulgular & Veri:Sığır yağının %0, %0.75, %1.5, %2.25 ve %3’ünün İKT ile ikame edildiği beş farklı köfte formülasyonu hazırlanmıştır.
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Sonuç & Katkı:Yağ içeriğinde yaklaşık %4-14 oranında bir azalma gözlemlenmiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Sığır köftesi · İncir kabuğu · Yağ ikame edici

Özet

İncir kabukları, yüksek miktarda besleyici potansiyele sahip biyoaktif bileşikler içerdiklerinden, gıdaların besinsel açıdan zenginleştirilmesinde değerli bir kaynak olarak düşünülebilirler. Bu çalışmada, incir kabuğu tozu (İKT), sığır köftelerinde yağ ikame edici ve fonksiyonel bir bileşen olarak kullanılmıştır. Sığır yağının %0, %0.75, %1.5, %2.25 ve %3’ünün İKT ile ikame edildiği beş farklı köfte formülasyonu hazırlanmıştır. İKT ilavesi, köftelerde nem ve yağ miktarını azaltırken kül içeriğini artırmıştır. Yağ içeriğinde yaklaşık %4-14 oranında bir azalma gözlemlenmiştir. İKT uygulaması, köftelerin pişirme kaybını ve sertliğini iyileştirmiştir. Buna karşın, İKT ilavesi köftelerin açıklığını (renk parlaklığını) ve pH değerlerini düşürmüş, ancak tüm köftelerin pH değerleri Türk Çiğ Köfte Standardı ile uyumlu bulunmuştur. Genel kabul edilebilirlik açısından, %3 İKT içeren köfteler en düşük puanı almış, ancak tüm uygulama grupları arasındaki farklar önemsiz bulunmuştur (P>0.05). Sığır köftelerinde yağ ikame maddesi ve fonksiyonel bileşen olarak %3 oranında İKT ilavesinin, minimal bileşimsel ve duyusal değişikliklerle önerilebileceği sonucuna varılmıştır.

Abstract

The peels of figs can be considered a valuable source of essential nutrients for food enrichment, as they contain high levels of bioactive substances with nutritional potential. In this study, fig peel powder (FPP) was used as a fat replacer and functional ingredient in beef patties. Five different beef patty formulations were prepared with 0, 0.75, 1.5, 2.25, and 3% replacement of beef fat with FPP. Adding FPP reduced the moisture and fat, while increased ash content in patties. A reduction in fat content of about 4-14% was observed. The treatment of FPP improved the cooking loss and hardness of beef patties. In contrast, adding FPP decreased lightness and pH values, but the pH values of all patties were compliant with the Turkish Uncooked Meatball Standard. Regarding the overall acceptability, beef patties formulated with 3% FPP received the lowest score, but the differences between all treatment groups were non-significant (P>0.05). It is concluded that adding 3% FPP could be recommended as a fat replacer and functional ingredient in beef patties with minimal compositional and sensory changes.

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Bu Makaleye Atıf Yap

Yeşilyurt, H., Turhan, S. (2025). İncir kabuğu tozunun, yağ ikame edici ve fonksiyonel bileşen olarak sığır köftelerinde kullanım potansiyeli. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 29 Sayı: 4, 707–715. https://doi.org/10.29050/harranziraat.1777718

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