Yerli kinoa tohumundan nişasta eldesi, karakterizasyonu ve fonksiyonel özelliklerin incelenerek ürüne uygulanması
Quinoa starch isolated from native quinoa seed: Characterization, functional properties and product application
Yazar: MERVE KOYUNCU
Danışman: DR. ÖĞR. ÜYESİ DİLARA ERDİL
İstanbul Teknik Üniversitesi / Fen Bilimleri Enstitüsü / Gıda Mühendisliği Ana Bilim Dalı / Gıda Mühendisliği Bilim Dalı
Derece: Yüksek Lisans, 2018
Konu: Gıda Mühendisliği = Food Engineering

Özet:
Kinoa taneleri, amarant ve kara buğday gibi pseudo-cereal (tahıl benzeri) grubuna dahil edilen, gluten içermeyen bir besin kaynağıdır. Son yıllarda kinoa tohumları, vegan ve vejeteryanların beslenmesinde oldukça tercih edilen bir besin grubu haline gelmiştir. Yapılan birçok çalışmada kinoanın dünyada açlık sorununa çare olabileceği düşünülen bitkiler grubunda yer aldığı ortaya konulmuştur. Yassı ve oval şeklinde olan kinoanın 1.99-5.08 g arasında bin dane ağırlığı vardır. Kinoanın çeşit sayısı fazladır. Tohum rengi genellikle sarıdır ancak pembeden siyaha doğru değişkenlik göstermektedir. Bu değişikliğin sebebi ise yapısında bulunan saponinden kaynaklanmaktadır. Kinoa tohumu un haline getirilerek makarna yapımında, ekmek ve diğer tüm unlu mamullerde kullanılabilir. Tane şeklinde salata, yemek, çorba, geleneksel ürünlerde ve tatlılarda kullanılan kinoanın yaprağı ıspanak gibi de kullanılabilmektedir. Ayrıca darı ile fermente edilip bira ve benzeri içeceklerin yapımında değerlendirilebilir.
Bu tez çalışmasında; son zamanların popüler besin kaynağı olan kinoanın Türkiye topraklarında yetişen tohumundan nişasta elde edilmiştir, elde edilen nişastanın özellikleri karakterize edilmiş ve fonksiyonel özellikleri incelenmiştir. Ayrıca, ülkemizde geleneksel bir sütlü tatlı olan muhallebide kinoa nişastası uygulanarak kullanılabilirliğinin belirlenmesi de amaçlanmıştır.
Yerli tohumdan kinoa nişastası belirli aşamalardan geçerek elde edilmiştir. Kinoa tohumu 1:5 oranında ıslatılmasının ardından öğütme işlemine tabi tutulmuştur. Devamında süzülerek santrifüj işlemi yapılmıştır. Saf su ilavesiyle santrifüj işlemi üç kez tekrarlanmıştır. Son aşamada ise alkol ile yıkanarak kurutma işlemi yapılmıştır. Öğütücü ile taneleri küçültme işlemi yapılmıştır.
Çalışmaya konu olan yerli kinoa Parion Tarım Ürünleri ve Gıda San.Tic.Ltd.Şti Biga-Çanakkale-Türkiye'den temin edilmiştir. Yerli kinoadan elde edilen nişastayı tanımlamak amacıyla kimyasal kompozisyonu; kül, nem, protein, yağ, diyet lifi içerikleri belirlenmiş, Nişastanın amiloz-amilopektin oranı da analiz edilmiştir. Yerli kinoa nişastasının nem içeriği %9.2-12.2 arasında, kül içeriği %3.66, yağ içeriği %0.3, protein içeriği %2.33-2.34 arasında, toplam diyet lifi değeri ise %2.8 olarak bulunmuştur. Yerli kinoa nişastasının amiloz/amilopektin oranı 32:68 olarak tespit edilmiştir.
Fonksiyonel özelliklerin incelenmesi kapsamında yerli kinoa nişastasının; su tutma kapasitesi, şişme kuvveti ve suda çözünürlük indeksi, partikül büyüklüğü, renk değeri, toplam nişasta miktarı belirlenmiştir. Su tutma kapasitesi bakımından diğer çalışmalarla karşılaştırıldığında, sonuçların genel olarak uygun olduğu görülmüştür. Şişme kuvveti ve suda çözünürlük indeksi 65-95 °C arası incelenmiştir. Sıcaklık arttıkça iki parametrenin de arttığı gözlemlenmiştir. 
Partikül büyüklüğü ve renk değerleri diğer nişasta türleriyle incelendiğinde kabul edilebilir düzeylerde olduğu görülmüştür.
Yerli kinoa nişastasının termal özellikleri DSC ile incelenerek jelatinizasyon özellikleri de tespit edilmiştir. Diğer nişasta türleriyle karşılaştırıldığında ise yerli kinoa nişastasının diğer nişasta türlerine göre daha düşük sıcaklıkta jelatinize olduğu görülmüştür. Başka bir deyişle; jelatinizasyon en erken yerli kinoa nişastada gerçekleşmektedir. Entalpi değeri ise en yüksek yerli kinoa nişastasında tespit edilmiştir. Ayrıca RVA cihazı ile de vizkozite özellikleri incelenmiştir. En yüksek pik vizkozitesine 4737 cP değeri ile yerli kinoa nişastasının sahip olduğu görülmektedir. Buğday nişastası ve mısır nişastasının pik vizkoziteleri arasında önemli ölçüde fark bulunmamasıyla birlikte kinoa nişastasına göre daha düşük değerlere sahiplerdir ve bu fark istatistiksel olarak önemli bulunmuştur (p<0,05).
En son aşamada yerli kinoa tohumundan elde edilen nişasta ürüne uygulanarak muhallebi yapılmıştır. Kontrol amaçlı olarak muhallebi pirinç unu, pirinç nişastası, kinoa unu ile yapılan 4 farklı muhallebi ile benzerliği ve kıyaslaması yapılmıştır. Muhallebilerin görünüş, görsel kıvam, renk, parlaklık, koku, ağızdaki kıvam, erime, kremsilik, pürüzlülük, tat, aroma, genel beğeni ve satın alma niyeti açısından değerlendirmesi yapılmıştır. Görünüş ve görsel kıvam bakımından kontrol pirinç unu muhallebisi ile istatistiksel olarak fark tespit edilirken renk, parlaklık, koku, ağızdaki kıvam, erime, kremsilik, pürüzlülük, tat, aroma, genel beğeni ve satın alma niyeti açısından istatistiksel olarak önemli fark tespit edilmemiştir. Bazı parametrelerde ise kinoa nişastalı muhallebi kontrol pirinç unlu muhallebiye göre daha çok beğenilmiştir.
Ülkemizde üretimine başlanılan kinoanın kullanımını yaygınlaştırmanın bir yolu da değerli bileşenlerini (protein, nişasta vb.) izole ederek katma değeri yüksek ingredien elde etmek ve çeşitli ürün formülasyonlarda uygulamaktır. Kinoa nişastası sütlü tatlılarda vermiş olduğu sonuçlar ile birçok formülasyon için umut verici bir nişasta kaynağı olarak görülmüştür.

Abstract:
With changing eating habits, grains and crops continue to play an important role in nourishing the world's population and cereals are the main carbohydrate sources in our diet. Yet another product from the grain group that has been much talked about in recent years is the quinoa. Quinoa grains are a gluten-free nutrient source that is incorporated into pseudocereal groups such as amarant and buckwheat. It is a one-year, dicotyled plant species that is physiologically in the group of C-3 plants from the family Crane (Chenopodiaceae). In recent years, kinoa seeds have become a highly preferred food group for vegans and vegetarians. Gluten is also an ideal food source for celiac disease.
The use and use of kinoa seeds as cereals or pulses with trade is increasing day by day.Many studies have shown that quinoa is involved in a group of plants thought to be a remedy for the world's hunger problem. It is a good source of vitamin, mineral, fiber, high quality protein, essential oil, carbohydrate for human health and its energy value is higher than other grains. The chemical composition found in the quinoa varies depending on the structure of the soil, its aesthetic, climatic factors, cultural practices and growing variety. The flat and oval shaped quinoa has a weight in the range of 1.99-5.08 g. There are many number of varieties of quinoa. The seed color is usually yellow, but it varies from pink to black. The reason for this change is due to saponin in its structure. Natural disasters such as drought and climate change have led to a decrease in some types of pulses and an increase in the cost of nutritional grains such as quinoa. The quinoa, which can be highly tolerant of ritual, frost and soil salinity, is well adapted to unfavorable climatic and soil conditions Quinoa can be used in pasta making, bread and all other bakery products by grinding it into seed flour. In the form of grains; it can be used in salads, meals, soups, traditional products and desserts and quinoa's leaf can also be used like spinach. Besides, it can also be fermented with millet and evaluated for making beer and similar beverages.
Starch, which has a high level of importance in human nutrition, is the basic carbohydrate source in our diet. Starch is a plant-derived polysaccharide which is composed of amylopectin, which is a fairly branched structure, and amylose components, which are linear. Amylose is bound by α- (1,4) glycosidic bonds while amylopectin is linked by α- (1,6) glycosidic bonds. Starch, which accounts for almost 55% of the seed, is the main component of the quinoa. Starch is widely used in food technology and is derived from a variety of sources. As the starch granules have the moisture retention feature, it allows the food industry to use starch as a thickener, diluent, moisture absorber. It is also said that the newest application is microencapsulation because of its film coating feature.
Starch, which accounts for almost 55% of the seed, is the main component of the quinoa, and granules in perisperm can be present as single or multiple compound structures. The amount of amylose present in the kinoa starch is around 11%, which is lower than in cereals. The quinoa starch according to wheat starch has a higher water holding capacity and a lower gelatinization enthalpy with viscosity. The gelatinization structure of the quinoa starch depends on such factors as the size of the crystal, its ratio, and the structure of the starch. In addition, since quinoa starch has very good stability in retrogradation and freezing properties, it can be used in place of industrial modified starches.
In this thesis,  quinoa starch is isolated from seeds grown in the territory of Turkey and it is characterized and its use in a traditional dairy dessert (muhallebi) is investigated.
Native quinoa starch has been obtained through certain stages. The quinoa seeds were subjected to milling and then soaked in water at a ratio of 1:5. It was then milled at 10-13 thousand rpm for 1 minute. The milled quinoa slurry was mixed in a magnetic stirrer for 1 hour at 7 degrees speed. After filtration through a 70 micron eluent, the eluent was centrifuged at 4300 rpm for 20 minutes. The brown-gray formed layer was free from the surface of the white layer, distilled water was added and centrifuged at the same rate again and the final step was repeated 3 times. Finally, it was dried and milled at room temperature by washing with 95% ethanol and acetone. It was kept in a dry environment.
Native quinoa seeds were supplied from Parion Tarım Ürünleri ve Gıda San.Tic.Ltd.Şti Biga/Çanakkale-Turkey. Chemical composition (ash, moisture, protein, fat, dietary fiber contents) and amylose-amylopectin ratios were analyzed to identify the starch from native quinoa. The native kinoa starch has a moisture content of 9.2- 12.2%, an ash content of 3.66%, fat content of 0.3%, protein content between 2.33-2.34% and the total dietary fiber value was found to be 2.8%. Amylose / amylopectin ratio of native kinoa starch was determined to be 32: 68, respectively..
Within the scope of examining the functional properties of native quinoa starch; water retention capacity, swelling power and water solubility index, color value, particle size, total starch amount were determined. Compared to other studies in terms of water retention capacity, the results were generally found to be in agreement. When the water retention capacity of YKN is examined, it is seen that the results are between 90% and 99.8% . The obtained YKN water holding capacity data are more appropriate and higher than the literature data. Quinoa varieties and breeding conditions may have caused this difference.
Swelling power and water solubility index were examined at 65-95 ° C. the values were 8.43-11.07-12.3-14.4 ml/g and the water solubility index was determined as 58-68-80-89% respectively. It has been observed that as the temperature increases, both parameters increase. In other studies, it was observed that as the temperature increased, the swelling power and water solubility index increased, but the results were not within the same limits. 
When the granule structure is examined with a microscope, it is determined that it is irregular and very angular and there is no visible damage. Particle size and color values were found to be acceptable when examined with other starch species. The L* value obtained from the native quinoa starch is not 90 and above but it is very close to this value and it does not interfere with its use. In the parallel study, b * value increased by 2.45, 2.75 and 2.81, respectively, which tends to be very slight. Previous ranges of quinoa starch, wheat starch and rice starch particle size were found to be compatible with YKN.
The thermal properties of native quinoa starch were examined by DSC and gelling properties were also determined. Compared to other types of starch, it was seen that native quinoa starch has a lower initial gelatinization temperature than other starch species. In other words; the gelatinization for native quinoa starch starts at the lowest temperature. The enthalpy value was the highest for quinoa starch which means it gelatinizes more. 
In addition, In the RVA study, the maximum viscosity, breakdown, final viscosity, setback viscosity, trough viscosity, peak time, pasting temperature were determined and the changes in the properties of the resulting starch were examined. The viscosity properties were also examined with the RVA instrument. The highest peak viscosity appears to be for native quinoa starch with a value of 4737 cP. There was no significant difference between the peak viscosities of wheat starch and corn starch together with lower values compared to quinoa starch and this difference was statistically significant (p <0,05). When the final viscosity is examined, it is seen that the highest value belongs to MN with a value of 5936 cP and the lowest value belongs to YKN with a value of 3010 cP.
At the last stage, the starch obtained from native quinoa seed was applied to the dairy dessert named muhallebi product. Quinoa starch muhallebi was compared with the muhallebi products produced from wheat starch, rice starch, rice flour and quinoa flour. Pasteurized milk, flour and sugar are used in the puddings made with flour while pasteurized milk, starch and sugar are used for the puddles made with starch. The sensory analysis of the puddles was carried out in the sensory laboratory of the Department of Food Engineering at Istanbul Technical University, Faculty of Chemical and Metallurgy, with 15 panelists. The puddings were evaluated in terms of appearance, visual consistency, color, gloss, odor, mouth consistency, melting, creaminess, roughness, taste, aroma, general taste and intention to purchase. The appearance and visual consistency were statistically different from the control pudding but no statistically significant difference was found in terms of color, gloss, odor, consistency in mouth, melting, creaminess, roughness, taste, aroma, general taste and intention to purchase. In some parameters, quinoa starch muhallebi is more appreciated than the control muhallebi.
Viscosity is the measure of resistance of a fluid against deformation under surface tension. Viscosity values were measured for KNM, KUM, BNM, PNM and KM. When we look at the results we have obtained, the viscosity value is highest at 18 Pa.s, while the lowest value is at PNM with 10.5 Pa.s. When we make comparisons between the muhallebiler we get close results. There are no major differences between KM and KNM and there is intense consistency.
One way to promote the use of quinoa, is to isolate its valuable components (protein, starch, etc.) to obtain high value-added ingredients and apply them in various product formulations. Quinoa starch is seen as a promising source of starch for many of the formulations with the performance it had given in dairy dessert.