5. TARTIŞMA VE SONUÇ
5.7 Sonuç
Nişastalar canlılar için önemli enerji kaynaklarındandır. Doğal nişasta olarak kullanımı dışında farklı endüstriyel alanlar için de vazgeçilmez bir hammaddedir. Nişasta içeriği zengin olan başlıca; mısır, patates, buğday, pirinç ve tapyoka bitkilerinden elde edilmektedir. Bitkilerin ekim ve üretimi coğrafi olarak yetişme koşullarına bağlıdır. Günümüzde kadınların iş hayatına aktif katılımı ve teknolojik gelişmelerin etkisi ile
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hazır gıda tüketimi artış göstermiştir. Hazır gıda ve atıştırmalık sektöründe ise ürün kalitesinin arttırılması, rekabet, ürün çeşitliliği, maliyet, raf ömrü gibi kritik noktalar dikkate alınarak sağlıklı ve lezzetli ürünler üretmeye yönlendirmiştir. Üretici firmaların bu sektörde yer edinmek için farklı, ucuz ve halkın taleplerine cevap verebilecek ürünler piyasaya sunmalıdırlar. Bu sektör için en vazgeçilmez hammadde ise şeker, glikoz ve fruktoz şuruplarıdır. Glikoz şurubu en yaygın olarak nişastadan elde edilen bir NBŞ’dir.
Bu çalışmada buğday, mısır ve patates nişastasından enzimatik olarak glikoz şurubu elde edilmesi ve bu glikozun % DE değerlerini hesaplanıp karşılaştırması yapılmıştır. Dolayısıyla çalışma kapsamında öncelikle üç farklı nişastanın fiziksel ve kimyasal olarak analizleri yapılıp mikroskop ile bakılarak yapısal farkları incelenmiştir. Üç nişastada da belirgin farklar olduğu görülmüştür. Çalışmanın devamında ise nişastalar enzim ile hidroliz edilerek laboratuvar ortamında glikoz şurupları elde edilmiştir. Farklı nişastalar içinde üretim ve hidroliz parametrelerinin değişip değişmediği aynı yöntemle elde edilebilirliği de araştırılmıştır. Basamak basamak analizler yapılarak incelenmiş ve en yüksek % DE mısır nişastasından elde edilmiştir. Aynı şekilde patates ve buğday içinde yüksek DE sahip glikoz şurupları elde edilmiştir. Sonuç olarak, bu çalışma patates, buğday ve mısır nişastalarının sıralı birçok işlemden geçirildikten sonra yüksek DE’ye sahip glikoz şurupları üretilebildiğini göstermektedir. Bu çalışma gelecek yıllarda kullanılacak ürüne göre istenilen nişastadan glikoz şurubu üretilmesi ve endüstriye uyarlanması açısından ışık tutacaktır.
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59 ÖZGEÇMİŞ
Kimlik Bilgileri:
Adı Soyadı: Emine KAPAR YILMAZ E-posta:eminekaparyilmaz@gmail.com Adresi: Konya / Türkiye
Eğitim:
Lise: Karaman İmam-Hatip Lisesi
Lisans: Selçuk Ünivesitesi / Fen – Edebiyat Fakültesi/Kimya Bölümü Yüksek Lisans: Karamanoğlu Mehmetbey Üniversitesi/Mühendislik Fakültesi/Biyomühendislik
Yabancı Dil ve Düzeyi:
İş Deneyimi: Karaman Anı Bisküvi Gıda San ve Tic. A.Ş./ Kalite Kontrol Müdürü Milli Eğitim Müdürlüğü / Ücretli Öğretmenlik
Konya Şeker San. ve Tic A.Ş: Kimyager Deneyim Alanları: Gıdalarda fiziksel, kimyasal ve enstrümantal analizler.