Food Engineering

Colyak hastaligi en yaygin gida intoleranslarindan biridir ve dunya nufusunun %1-2’sini etkilemektedir. Colyak hastaliginda, yasam boyu gluten icermeyen bir diyet ve sadece glutensiz urunlerin tuketilmesi, temel tedavi yontemidir. Gluten ise hamurun elastikiyet ve uzayabilirlik ozelliklerinden sorumlu olan, urunun gorunum ve icyapisina katkida bulunan, hamurun temel yapisini olusturan proteindir. Gluten icermeyen urunlerde gluten eksikliginden kaynaklanan kalite kusurlarinin ve besinsel problemlerin giderilmesi icin formulasyona cok cesitli bilesenler ilave edilebilmektedir. Gluteni taklit ederek istenilen hamur yapisinin olusmasi ve firinlama sonrasinda renk, gorunus, tekstur ve lezzet gibi kalite ozelliklerinin iyilestirilmesi amaciyla nisasta ve hidrokolloid kullanimi yaygin bir yaklasimdir. Besinsel degeri dusuk olan glutensiz urunlerin vitamin, mineral ve protein iceriklerinin artirilmasina yonelik calismalar mevcuttur. Bu derlemede gluten icermeyen ekmek, kek, biskuvi ile maka...

ÖZET
Osmanlı-Rus Savaşı sırasında Kırım’dan Türkiye’ye göç eden Tatar Türkleri birçok şehre yerleşmiştir. Göçlerin en fazla olduğu şehir olan Eskişehir’le özdeşleşmiş bir börek olan Çibörek, Eskişehir’e ilk yerleşen Tatar ve Kırım kültürünün eseri olarak; kıyma, soğan ve baharat karışımının açılmış yufkaya konulup, yağda kızartılmasıyla yapılan geleneksel bir yemektir. Şırbörek, Çiğbörek, Şuberek, Çiberek, Çuberek, Çiborek şeklinde de adlandırılır. "Şırbörek" adı pişerken çıkan kızarma sesinden, "Çibörek" adı Kıpçak lehçesindeki lezzetli anlamındaki "çi"den ve "Çiğbörek" adı ise içine konan kıymanın çiğ olmasındandır. Çibörek’te çiğ köfte gibi çiğ et bulunmaz ancak et böreğe pişirilmeden konur. Un, tuz, su karıştırılıp hamurun hazırlanır ve kıyma, tuz, biber ve karabiberin karıştırılmasıyla da harç hazırlanır. Hazırlanan harç, daire şeklinde açılmış olan hamurun üzerine yarım ay şeklinde ince bir tabaka halinde sürülür ve kızartılır.
Anahtar kelimeler: Kırım, Eskişehir, Tatar, Çibörek
ABSTRACT
During the Ottoman-Russian War, Tatar Turks who migrated from the Crimea  to the Turkey has settled in many cities. Çibörek that has been identifiied with The Eskisehir city which has the highest migration  is a traditional food which can be prepared as firstly putting down the ground beef, onion and a mixture of spices to the phyllo pastry (a  flaked pastry thin layered with roller pin) than frying process. Çibörek can be named as Şırbörek, Çiğbörek, Şuberek, Çiberek, Çuberek, too. The "Şırbörek" phrase comes from the sound of frying, "Çibörek" phrase comes from the "çi" which means delicious in Kipchak dialect and "Çiğbörek" phrase comes from the raw ground beef which is in the mixture. Çibörek has no raw meat unlike the steak tartar a la turca ( "cig kofte" ) but meat takes place in the mixture of Ciborek before the cooking process. The dough is prepared by mixing flour, salt, water and the mortar is prepared by mixing ground meat, salt, pepper and black pepper. The prepared mortar is smeared with a thin layer film on the dough which has been kneaded as a circle.

Keyword: Crimean, Eskişehir, Tatarian, Çibörek

Nowadays, the concern of meat consumption, safety and quality has been popular due to some health risks such coronary heart disease, stroke and diabetes caused by the content as saturated fat, cholesterol content and carcinogenic compounds, for consumers. The importance of the need of new non-destructive and fast meat analyze methods are increasing day by day. For this, researchers have developed some methods to objectively measure the meat quality and meat safety as well as illness sources. Hyperspectral imaging technique is one of the most popular technology which combines imaging and spectroscopic technology. This technique is a non-destructive, real-time and easy-to-use detection tool for meat quality and safety assessment. It is possible to determine chemical structure and related physical properties of meat. It is clear that hyperspectral imaging technology can be automated for manufacturing in meat industry and all of data's obtained from the hyperspectral images which re...

Nowadays, the concern of meat consumption, safety and quality has been popular due to some health risks such coronary heart disease, stroke and diabetes caused by the content as saturated fat, cholesterol content and carcinogenic compounds, for consumers. The importance of the need of new non-destructive and fast meat analyze methods are increasing day by day.  For this, researchers have developed some methods to objectively measure the meat quality and meat safety as well as illness sources. Hyperspectral imaging technique is one of the most popular technology which combines imaging and spectroscopic technology. This technique is a non-destructive, real-time and easy-to-use detection tool for meat quality and safety assessment. It is possible to determine chemical structure and related physical properties of meat.It is clear that hyperspectral imaging technology can be automated for manufacturing in meat industry and all of data’s obtained from the hyperspectral images which repres...