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Dergiler / Akademik Gıda / 2026 / Cilt: 24 Sayı: 1

Aronya (Aronia melanocarpa L.) Meyve Suyu ile Üretilen Ekmeğin Dokusal ve Duyusal Özellikleri

Textural and Sensorial Properties of Bread Formulated with Aronia (Aronia melanocarpa L.) Fruit Juice

Şeyma Ulutürk(Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Department of Food Engineering)0000-0001-7060-5337
İlknur Eskimez(Isparta University of Applied Sciences, Faculty of Agriculture, Department of Horticulture)0000-0003-4453-505X
Hülya Gül(Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Department of Food Engineering)0000-0002-6791-817X
Sultan Acun(Amasya University, Suluova Vocational School, Department of Food Processing)0000-0003-1954-6102
Sayfa
86–94
Yayın Tarihi
2026-09-03
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Duyusal değerlendirme bulgularına göre %50 AMS ilave edilen ekmeklerde ekmek hacmi (4,1), kabuk görünümü (3,9), iç yapı rengi (3,9) ve tat/aroma (4,1) bakımından en yüksek puanları alarak tüketici beğenisinin arttığı gözlemlenmiştir.

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Amaç & Hipotez:Bu araştırmada, aronya (Aronia melanocarpa L.) meyve suyunun (AMS), ekmek üretiminde suyun kısmen ikamesi amacıyla %0, %50 ve %100 oranlarında kullanımının, ekmek kalitesi üzerindeki etkileri araştırılmıştır.
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Temel Bulgular & Veri:Doku pofili analizi (TPA) ekmeklerin dokusal profilini belirlemek için kullanılırken ekmeklerin duyusal özellikleri ise 5 puanlı hedonik skalayla değerlendirilmiştir.
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Sonuç & Katkı:Duyusal değerlendirme bulgularına göre %50 AMS ilave edilen ekmeklerde ekmek hacmi (4,1), kabuk görünümü (3,9), iç yapı rengi (3,9) ve tat/aroma (4,1) bakımından en yüksek puanları alarak tüketici beğenisinin arttığı gözlemlenmiştir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Fırıncılık · Doku profil analizi · Fonksiyonel gıda

Özet

Bu araştırmada, aronya (Aronia melanocarpa L.) meyve suyunun (AMS), ekmek üretiminde suyun kısmen ikamesi amacıyla %0, %50 ve %100 oranlarında kullanımının, ekmek kalitesi üzerindeki etkileri araştırılmıştır. Doku pofili analizi (TPA) ekmeklerin dokusal profilini belirlemek için kullanılırken ekmeklerin duyusal özellikleri ise 5 puanlı hedonik skalayla değerlendirilmiştir. Ekmeklere %50 AMS ilavesi, sertlik değerini anlamlı şekilde %79 artırmıştır (1839,07 g’dan 3293,64 g’a) ve sakızımsılık değerini neredeyse iki katına yükseltmiştir (1225,24 g’den 2389,26 g’a). Buna karşılık ekmeklerin esneklik değeri 0,30’dan 0,23’e azalmıştır. Duyusal değerlendirme bulgularına göre %50 AMS ilave edilen ekmeklerde ekmek hacmi (4,1), kabuk görünümü (3,9), iç yapı rengi (3,9) ve tat/aroma (4,1) bakımından en yüksek puanları alarak tüketici beğenisinin arttığı gözlemlenmiştir. Ancak, %100 AMS ilavesi, ekmek hacmi ve kabuk özelliklerini olumsuz etkilemiştir. Araştırma bulguları, %50 oranında AMS ile formüle edilen ekmeklerin hem besinsel hem de duyusal özellikler bakımından iyileşme gösterdiğini ve bu oranın teknolojik açıdan sürdürülebilir olabileceğini göstermektedir. Kalite ile tüketici kabulü arasındaki dengenin sağlanmasında kullanılan AMS konsantrasyonunun belirleyici rolüne dikkat çeken bu çalışmada, AMS’nin fırıncılık ürünlerinde fonksiyonel bir bileşen olarak kullanım potansiyeli ortaya konulmuştur.

Abstract

The effect of incorporating aronia (Aronia melanocarpa L.) fruit juice (AFJ) into bread formulations at three levels (0%, 50%, 100%) as a partial substitute for water was determined in this study. Texture Profile Analysis (TPA) was used to determine the textural profiles of bread samples while their sensory attributes were evaluated using a hedonic scale. The addition of 50% AFJ significantly increased the hardness value (from 1839.07 g to 3293.64 g) by 79% and nearly doubled the gumminess value (from 1225.24 g to 2389.26 g) of bread samples while resilience values decreased from 0.30 to 0.23. Sensory results indicated that bread samples with 50% AFJ received the highest scores in loaf volume (4.1), crust appearance (3.9), crumb color (3.9), and taste/aroma (4.1), showing improved consumer acceptance. However, the addition of 100% AFJ negatively influenced the loaf volume and crust properties of bread samples. Results indicated that bread with 50% AFJ exhibited improvements in both nutritional and sensory properties, and that this level of inclusion could be regarded as technologically sustainable. This study showed potential use of AFJ as a functional ingredient in bakery products, emphasizing the importance of its concentration in balancing quality and acceptability.

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Bu Makaleye Atıf Yap

Ulutürk, Ş., Eskimez, İ., Gül, H., Acun, S. (2026). Aronya (Aronia melanocarpa L.) Meyve Suyu ile Üretilen Ekmeğin Dokusal ve Duyusal Özellikleri. Akademik Gıda, Cilt: 24 Sayı: 1, 86–94. https://doi.org/10.24323/akademik-gida.2032119

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