Research Article
Year 2024,
Issue: 31, 1 - 11, 13.02.2024
Abstract
Objective: Artichoke (Cynara cardunculus var. scolymus L.), a plant species native to the Mediterranean Basin, is an important component of the Mediterranean diet and has rich inulin, dietary fibre, bioactive compounds, and mineral content. The consumed part of the plant is the fleshy flower receptacle (only 15-20% of the total biomass) and the remaining 80-85%, which is called artichoke by-products (leaves, flower stalk and barracked leaves) emerges as domestic, industrial, and agricultural waste. This waste constitutes the majority of the artichoke plant and it has proven health benefits. Therefore, it is important to investigate the possibility of reusing it as a potential resource in the food industry. In the study, it was aimed to use artichoke by-products as a functional component in cookie production and to compare the physicochemical, sensory and functional properties of the products obtained.
Materials and methods: Artichoke flour (EU) was produced using lyophilized of artichoke by-products (flower stem and barracked leaves). EUs were used to replace wheat flour in the cookie formulation at the levels of 0, 1, 5, 10 and 20% (w/w). Total phenolic content (TFM) was analysed using Folin–Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and FRAP methods.
Results and conclusion: While no change was observed in the physical properties (width, diameter, spread rate) of the artichoke flour added cookies, the colour became darker depending on the increase in the additive ratio. Linear increases were determined in the total phenolic contents and antioxidant capacity contents of the cookies according to the additive ratio. According to the sensory analysis results, it was determined that all cookies enriched with EU were acceptable. As a result, it has been shown that artichoke by-products, which are classified as waste, can be used effectively in the production of functional cookies, in line with the needs of consumers who increasingly demand healthier food.
References
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- Adegunwa, M.O., Bakare, H.A. and Akinola, O.F. (2012). Enrichment of noodles with soy flour and carrot powder. Nigerian Food Journal, 30(1), 74-81.
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- Anonim, (1995). American Association of Cereal Chemists. AACC Approved methods (9th ed.). St. Paul, MN.
- Anonim, (1999). Approved Methods of American Association of Cereal Chemists International (AACCI), Metot No: 10.54.01., St. Paul, MN, USA.
- Anonim, (2007). Determination of titrable acidity. Official Methods of Analysis of Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
- Apak, R., Güçlü, K., Özyürek, M. and Karademir, S.E. (2004). A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970-7981.
- Aslan, D. ve Köksel, H. (2003). Gıda zenginleştirilmesi ve bazı yaklaşımlar. Türk Tabipler Birliği Sürekli Tıp Eğitimi Dergisi, 12(11), 418-420.
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- Borsini A.A., Lavata B., Umaña M. and Cárcel J.A. (2021). Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature. Foods. 10(2), 459.
- Boubaker M., Damergi C., Marzouk C.B., Blecker C. and Bouzouita N. (2016). Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread. Mediterranean Journal of Chemistry, 5(5), 548-553.
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- Díaz A., Bomben R., Dini C., Viña S.Z., García M.A., Ponzi M. and Comelli N. (2019). Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. LWT - Food Science and Technology, 108, 361-369.
- FAO, (2021). The Food and Agriculture Organization (FAO). https://www.fao.org/statistics/en/ Erişim Tarihi: 16.11.2022.
- Fratianni, F., Pepe, R. and Nazzaro, F. (2014). Polyphenol Composition, Antioxidant, Antimicrobial and Quorum Quenching Activity of the “Carciofo di Montoro” (Cynara cardunculus var. scolymus) Global Artichoke of the Campania Region, Southern Italy. Food and Nutrition Sciences, 5, 2053–2062.
- Frutos M.J., Guilabert-Anto´n L., Toma´s-Bellido A. and Herna´ndez-Herrer J.A. (2008). Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread. Food Science and Technology International, 2008;14(5), 049–055.
- Garbetta, A., Capotorto, I., Cardinali, A., D’Antuono, I., Linsalata, V., Pizzi, F., and Minervini, F. (2014). Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion. Journal of Functional Foods, 10, 456–464.
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- İlter Erilmez B. (2022). Kumkuat Unu İlavesi ile Fonksiyonel Tarhana Geliştirilmesi. Yüksek Lisans tezi. Kocaeli Üniversitesi Gastronomi ve mutfak Sanatları Anabilim Dalı. Kocaeli.
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- Klunklin, W. and Savage, G. (2018). Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility, and sensory evaluation of biscuits. Journal of Food Quality, 1–8.
- Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. (1997). Effects of β-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42(2), 94-99.
- Lattanzio, V., Kroon, P.A., Linsalata, V. and Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods. 1(2), 131-144.
- Mabeau, S., Baty-Julien, C., Hélias, A.B., Chodosas, O., Surbled, M., Metra, P. and … Mekideche, K. (2007). Antioxidant activity of artichoke extracts and by-products. Acta Horticulturae, 730, 491–496.
- Magda, R.A., Awad, A.M. and Selim, K.A. (2008). Evaluation of mandarin and navel orange peels as natural sources of antioxidant in biscuits. Alexandria Journal of Food Science and Technology. Special Volume Conference, 75-82.
- Marakis, G., Walker, A.F., Middleton, R.W., Booth, J.C.L., Wright, J., and Pike, D.J. (2002). Artichoke leaf extract reduces mild dyspepsia in an open study. Phytomedicine, 9, 694–699.
- Naczk, M. and Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054, 95–111.
- Norhidayah, M., Noorlaila, A. and Fatin Izzati, A. N. (2014).Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour. International Food Research Journal, 21(6), 2133-2139.
- Noriega-Rodríguez D., Soto-Maldonado C., Torres-Alarcón C., Pastrana-Castro L., Weinstein-Oppenheimer C. and Zúñiga-Hansen M.E. (2020). Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines. Processes, 8, 715.
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- Rupasinghe, H.P.V., Wang, L., Huber, G.M. and Pitts, N.L. (2008). Effects of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217-1224.
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- Smith W.H. (1972). Wire-cut cookies. In: Smith WH (ed) Biscuits, crackers and cookies: Technology, Production and Management. Applied Science Publishers, London, 737.
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- Soto, C., Caballero, E., Pérez, E. and Zúñiga, M.E. (2014). Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile. Food and Bioproducts Processing, 92, 328–333.
- Sharara, M.S. and Ghoneim, I. M. (2011). Inulin in some artichoke by-Product: determination and effects of some technological processes thereon. Alexandria Journal of Food Science and Technology, 8 (1), 1-8.
- Tuna, H. E. (2015). Gıda atığı olan vişne, nar, kabak ve kayısı çekirdeklerinin kek üretiminde değerlendirilmesi (Master's thesis, Fen Bilimleri Enstitüsü).
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Enginar yan ürünleri ile zenginleştirilmiş bisküvilerin fizikokimyasal ve fonksiyonel özelliklerinin değerlendirilmesi
Abstract
Amaç: Akdeniz Havzası'na özgü bir bitki türü olan enginar (Cynara cardunculus var. scolymus L.) Akdeniz diyetinin önemli bir bileşeni olup, zengin inülin, diyet lif, biyoaktif bileşik ve mineral madde içeriğine sahiptir. Bitkinin tüketilen kısmı etli çiçek tablası olup (toplam biyokütlenin yalnızca %15-20’si kadarı) enginar yan ürünleri olarak isimlendirilen geri kalan %80-85’lik bölümü (yapraklar, çiçek sapı ve brakte yapraklar) evsel, endüstriyel ve tarımsal atık olarak ortaya çıkmaktadır. Sağlık açısından yararları kanıtlanmış enginar bitkisinin büyük bölümünü oluşturan bu değerli atığın, potansiyel bir kaynak olarak yeniden gıda sanayisinde değerlendirme olanağının araştırılması önem arz etmektedir. Çalışmada enginar yan ürünlerinin fonksiyonel bileşen olarak bisküvi üretimine dâhil edilmesi ve elde edilen ürünlerin fizikokimyasal, duyusal ve fonksiyonel özelliklerinin karşılaştırılması hedeflenmiştir.
Materyal ve yöntem: Bu kapsamda, enginar yan ürünleri (çiçek sapı ve brakte yapraklar) liyofilize edilerek enginar unu (EU) haline getirilmiştir. Elde edilen EU sırasıyla; %0, 1, 5, 10 ve 20 ikame oranlarında buğday unu ile yer değiştirerek bisküvi üretiminde kullanılmıştır. Bisküvilerin toplam fenolik madde miktarı (TFM) Folin-Ciocalteu yöntemine göre, antioksidan kapasiteleri ise CUPRAC ve FRAP yöntemleri kullanılarak belirlenmiştir.
Tartışma ve sonuç: Enginar unu katkılı bisküvilerin fiziksel özelliklerinde (en, çap, yayılım oranı) herhangi bir değişim gözlenmezken, katkı oranının artışına bağlı olarak renk koyulaşmıştır. Bisküvilerin toplam fenolik madde ve antioksidan kapasite içeriklerinde ise katkı oranına göre doğrusal artışlar tespit edilmiştir. Duyusal analiz sonuçlarına göre EU ile zenginleştirilen tüm bisküvilerin kabul edilebilir olduğu belirlenmiştir. Sonuç olarak, daha sağlıklı gıdaları talep eden tüketicilerin ihtiyaçları doğrultusunda, atık olarak nitelendirilen enginar yan ürünlerinin, fonksiyonel bisküvi üretiminde etkin bir şekilde kullanılabileceği belirlenmiştir.
References
- Acun, S. and Gül, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, 6(1), 81-88.
- Adegunwa, M.O., Bakare, H.A. and Akinola, O.F. (2012). Enrichment of noodles with soy flour and carrot powder. Nigerian Food Journal, 30(1), 74-81.
- Dülger Altıner, D., Sabuncu, M. and Sahan, Y. (2021). Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour. Emirates Journal of Food and Agriculture, 423-433.
- Anonim, (1990). Official Methods of Analysis of AOAC Intl. Method 925.40, 950.49. Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
- Anonim, (1995). American Association of Cereal Chemists. AACC Approved methods (9th ed.). St. Paul, MN.
- Anonim, (1999). Approved Methods of American Association of Cereal Chemists International (AACCI), Metot No: 10.54.01., St. Paul, MN, USA.
- Anonim, (2007). Determination of titrable acidity. Official Methods of Analysis of Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
- Apak, R., Güçlü, K., Özyürek, M. and Karademir, S.E. (2004). A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970-7981.
- Aslan, D. ve Köksel, H. (2003). Gıda zenginleştirilmesi ve bazı yaklaşımlar. Türk Tabipler Birliği Sürekli Tıp Eğitimi Dergisi, 12(11), 418-420.
- Bölek, S. (2020). Kurutulmuş Nar (Punica Granatum) Kabuğu Tozunun Glütensiz Bisküvilerin Tekstürel, Duyusal ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 23(4), 209-218.
- Borsini A.A., Lavata B., Umaña M. and Cárcel J.A. (2021). Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature. Foods. 10(2), 459.
- Boubaker M., Damergi C., Marzouk C.B., Blecker C. and Bouzouita N. (2016). Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread. Mediterranean Journal of Chemistry, 5(5), 548-553.
- Ceccarelli, N., Curadi, M., Picciarelli, P., Martelloni, L., Sbrana, C., and Giovannetti, M. (2010). Globe artichoke as a functional food. Mediterranean Journal of Nutrition and Metabolism, 3(3), 197–201.
- Díaz A., Bomben R., Dini C., Viña S.Z., García M.A., Ponzi M. and Comelli N. (2019). Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. LWT - Food Science and Technology, 108, 361-369.
- FAO, (2021). The Food and Agriculture Organization (FAO). https://www.fao.org/statistics/en/ Erişim Tarihi: 16.11.2022.
- Fratianni, F., Pepe, R. and Nazzaro, F. (2014). Polyphenol Composition, Antioxidant, Antimicrobial and Quorum Quenching Activity of the “Carciofo di Montoro” (Cynara cardunculus var. scolymus) Global Artichoke of the Campania Region, Southern Italy. Food and Nutrition Sciences, 5, 2053–2062.
- Frutos M.J., Guilabert-Anto´n L., Toma´s-Bellido A. and Herna´ndez-Herrer J.A. (2008). Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread. Food Science and Technology International, 2008;14(5), 049–055.
- Garbetta, A., Capotorto, I., Cardinali, A., D’Antuono, I., Linsalata, V., Pizzi, F., and Minervini, F. (2014). Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion. Journal of Functional Foods, 10, 456–464.
- Göçmen D., Sahan Y., Yildiz E., Coskun M. and Arouf I.A. (2019). Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology, 56(6), 2979–2988.
- Gouveia S.C. and Castilho P.C. (2012). Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke‐based dietary supplements, Food Research International, 48:(2). 712-724.
- Gül, H., Yanık, A. and Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food, Agriculture & Environment, 11(1), 68-72.
- İlter Erilmez B. (2022). Kumkuat Unu İlavesi ile Fonksiyonel Tarhana Geliştirilmesi. Yüksek Lisans tezi. Kocaeli Üniversitesi Gastronomi ve mutfak Sanatları Anabilim Dalı. Kocaeli.
- İnce, C. ve Çağındı, Ö. (2020). Beyaz Ve Tam Buğday Unlu Ekmek Çeşitlerine Eklenen Beyaz Dut (Morus Alba) Yaprak Ve Posasının Antioksidan ve Antidiyabetik Aktivite Üzerine Etkisi. Gıda, 45(5), 977-988.
- İsmail, T., Akhtar, S., Riaz, M. and Ismail, A. (2014). Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International Journal of Food Sciences and Nutrition, 65(6), 661-666.
- Klunklin, W. and Savage, G. (2018). Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility, and sensory evaluation of biscuits. Journal of Food Quality, 1–8.
- Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. (1997). Effects of β-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42(2), 94-99.
- Lattanzio, V., Kroon, P.A., Linsalata, V. and Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods. 1(2), 131-144.
- Mabeau, S., Baty-Julien, C., Hélias, A.B., Chodosas, O., Surbled, M., Metra, P. and … Mekideche, K. (2007). Antioxidant activity of artichoke extracts and by-products. Acta Horticulturae, 730, 491–496.
- Magda, R.A., Awad, A.M. and Selim, K.A. (2008). Evaluation of mandarin and navel orange peels as natural sources of antioxidant in biscuits. Alexandria Journal of Food Science and Technology. Special Volume Conference, 75-82.
- Marakis, G., Walker, A.F., Middleton, R.W., Booth, J.C.L., Wright, J., and Pike, D.J. (2002). Artichoke leaf extract reduces mild dyspepsia in an open study. Phytomedicine, 9, 694–699.
- Naczk, M. and Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054, 95–111.
- Norhidayah, M., Noorlaila, A. and Fatin Izzati, A. N. (2014).Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour. International Food Research Journal, 21(6), 2133-2139.
- Noriega-Rodríguez D., Soto-Maldonado C., Torres-Alarcón C., Pastrana-Castro L., Weinstein-Oppenheimer C. and Zúñiga-Hansen M.E. (2020). Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines. Processes, 8, 715.
- Özer., E.A. and Güner, A. (2008). Gıdaların zenginleştirilmesi. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum.
- Pandino, G., Lombardo, S., Williamson, G. and Mauromicale, G. (2012). Polyphenol profile and content in wild and cultivated Cynara cardunculus L. Italian Journal of Agronomy, 7, 254–261.
- Pasqualone A., Laddomada B., Boukid F., Angelis D.D. and Summo C. (2020). Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling. Foods. 9(11),1705.
- Pereira, C., Calhelha, R.C., Barros, L. and Ferreira, I.C.F.R. (2013). Antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of artichoke, milk thistle and borututu. Journal Industrial Crops and Products, 49, 61–65.
- Rupasinghe, H.P.V., Wang, L., Huber, G.M. and Pitts, N.L. (2008). Effects of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217-1224.
- Sardoğan, M. (2016). Badem iç kabuğunun unlu mamüllerde değerlendirilme imkânları (Yüksek Lisans Tezi, Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü).
- Shukla, S. and Gupta, S. (2010). Apigenin: A promising molecule for cancer prevention. Pharmaceutical Research, 27, 962–978.
- Silva de Costa, R., Ferreira Ozela, E., Ramos Barbosa, W.L., Pereira, N.L. and Carrera Silva J.J.O. (2009). Physical characterization, chemistry and physic-chemistry of Cynara scolymus L. (Asteraceae) dry extract by spray-drying. Revista Brasileira de Farmácia, 90, 169–174.
- Škrbić B. and Cvejanov J. (2011). The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties. Food Chemistry, 124(4), 1416-1422.
- Smith W.H. (1972). Wire-cut cookies. In: Smith WH (ed) Biscuits, crackers and cookies: Technology, Production and Management. Applied Science Publishers, London, 737.
- Soto-Maldonado C., Zúñiga-Hansen M.E. and Olivares A. (2020). Data of co-extraction of inulin and phenolic compounds from globe artichoke discards, using different conditioning conditions of the samples and extraction by maceration. 31:105986, ISSN 2352-3409.
- Soto, C., Caballero, E., Pérez, E. and Zúñiga, M.E. (2014). Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile. Food and Bioproducts Processing, 92, 328–333.
- Sharara, M.S. and Ghoneim, I. M. (2011). Inulin in some artichoke by-Product: determination and effects of some technological processes thereon. Alexandria Journal of Food Science and Technology, 8 (1), 1-8.
- Tuna, H. E. (2015). Gıda atığı olan vişne, nar, kabak ve kayısı çekirdeklerinin kek üretiminde değerlendirilmesi (Master's thesis, Fen Bilimleri Enstitüsü).
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There are 51 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Original Articles |
| Authors | |
| Publication Date | February 13, 2024 |
| Published in Issue | Year 2024 Issue: 31 |
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