Paper ID: 121
A RESEARCH ON SOME QUALİTY PROPERTİES OF BREAD CRUMBS İN MARKET
Aktaş1* and Ş. M. Karataş2
1*Department of Gastronomy and Culinary Arts, School of Applied Sciences, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
2Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100, Gümüşhane, Turkey
The present research was focused on determination of some quality characteristics of five different bread crumbs obtained from market. For this purpose, some physical, chemical, microbiological and functional properties of samples were examined. Generally lightness values were close to each other but redness and yellowness values of samples showed statistically differences. Ash, protein and salt contents were ranged between 1.51–2.03%, 7.18–8.78%, 1.32–1.67%, respectively. On the other hand, the mineral composition of samples was similar. Especially Mg, Mn and Zn contents of bread crumbs didn’t display statistically a significant (p<0.05) difference. The water absorption capacity value was higher than the others for only one sample. Besides oil absorption capacity values didn’t exhibit extreme changes. However the highest sedimentation value of samples was determined as 17.00 mL. TMAB counts were found between 2.51-3.59 log10 cfu/g and the highest mould and yeast enumeration was observed as 3.07 log10 cfu/g.