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KURUTULMUŞ NAR (PUNICA GRANATUM) KABUĞU TOZUNUN GLÜTENSİZ BİSKÜVİLERİN TEKSTÜREL, DUYUSAL VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2020, Volume: 23 Issue: 4, 209 - 218, 03.12.2020

Sibel Bölek

https://doi.org/10.17780/ksujes.777702
Cited By: 2

Abstract

Bu çalışmada, zengin fenolik madde içeriği ve yüksek antioksidan özelliklerine rağmen gıda endüstrisinde atık olarak nitelendirilen nar kabuğu tozunun fonksiyonel gıda üretiminde kullanım olanakları araştırılmıştır. Bu amaçla bisküvi formülasyonuna %0, %4, %8 ve %12 olmak üzere 4 farklı oranda nar kabuğu tozu buğday unu ile ikame edilmiştir. Nar kabuğu tozunun bisküvilerin renk, nem, kül, yağ, protein, diyet lif, toplam fenolik madde, antioksidan aktivite değerleri ile tekstürel ve duyusal özellikleri üzerine etkisi incelenmiştir. Bisküvi formülasyonuna nar kabuğu tozu ilavesi, antioksidan aktivite, toplam fenolik madde ve diyet lif içeriklerinde istatistiksel olarak önemli düzeyde artış sağlamıştır (p<0.05). Bisküvi hamurunun ve bisküvilerin tekstürel özellikleri de nar kabuğu tozu ilavesinden istatistiksel olarak önemli düzeyde etkilenmiştir. Bisküvi formülasyonundaki nar kabuğu tozu oranı arttıkça duyusal panelden alınan puanlarda düşüş görülmüştür. Ancak duyusal panelden alınan puanların hepsi duyusal panel için orta değer olarak belirlenen 3 puanın üzerinde olduğundan bisküvi formülasyonuna %12 düzeyine kadar nar kabuğu tozu ilavesinin duyusal olarak kabul edilebilir bir ürün elde edilmesine olanak sağladığı ortaya çıkarılmıştır

Keywords

bisküvi punica granatum diyet lif antioksidan aktivite duyusal analiz

References

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  • [2] Aksoylu, Z., Çağındı, Ö., Köse, E. (2012). Bisküvinin Fonksiyonel Bileşenlerce Zenginleştirilmesi. Academic Food Journal/Akademik GIDA, 10(3).
  • [3] Lin, D., Xiao, M., Zhao, J., Li, Z., Xing, B., Li, X., Kong, M., Li, L., Zhang, Q., Yaowen, L., Chen H., Qin, W., Wu H., Chen, S. (2016). An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules, 21(10), 1374.
  • [4] Schaafsma, A., Pakan, I. (1999). Short term effects of a chicken egg shell powder enriched dairy-based products on bone mineral density in persons with osteoporosis or osteopenia. Bratislavske Lekarske Listy, 100(12), 651-656.
  • [5] Wang, R., Zhou, W. (2004). Stability of tea catechins in the bread making process. Journal of Agricultural and Food Chemistry, 52, 8224–8229.
  • [6] Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., Caponio, F. (2014). Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International, 65, 385-393.
  • [7] Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., Czyż, J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138(2-3), 1621-1628.
  • [8] Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., Dziki, D. (2014). Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food Chemistry, 162, 54-62.
  • [9] Yadav, R. B., Yadav, B. S., Chaudhary, D. (2011). Extraction, characterization and utilization of rice bran protein concentrate for biscuit making. British Food Journal, 113(9), 1173-1182.
  • [10] Kurt, H., Şahin, G. (2013). Bir Ziraat Coğrafyası Çalışması: Türkiye’de Nar (Punica granatum L.) Tarimi. Marmara Coğrafya Dergisi, (27), 551-574.
  • [11] Al-Maiman, S. A., Ahmad, D. (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • [12] Özdemir, H., Soyer, A., Tağı, Ş., & Turan, M. (2014). Nar kabuğu ekstraktının antimikrobiyel ve antioksidan aktivitesinin köfte kalitesine etkisi. GIDA, 39(6), 355-362.
  • [13] Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726.
  • [14] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2), 254-260.
  • [15] Negi, P. S., Jayaprakasha, G. K. (2003). Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science, 68(4), 1473-1477.
  • [16] Akhtar, S., Ismail, T., Fraternale, D., Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417-425.
  • [17] Al-Zoreky, N. S. (2009). Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. International Journal of Food Microbiology, 134(3), 244-248.
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  • [20] AOAC. (2005). Official methods of analysis (18th ed.) Arlington, VA: Association of Official Analytical Chemists.
  • [21] Ye, X. Y., Wang, H. X., Liu, F., Ng, T. B. (2000). Ribonuclease, cell-free translation-inhibitory and superoxide radical scavenging activities of the iron-binding protein lactoferrin from bovine milk. The İnternational Journal Of Biochemistry & Cell Biology, 32(2), 235-241.
  • [22] Cemeroğlu B, 2010. Gıda Analizleri, Gıda Teknolojisi Yayınları Derneği Yayınları, No:39, 2. Baskı Ankara.
  • [23] Meilgaard, M. C., Civille, G. V., Carr, B. T. (2016). Sensory evaluation techniques (5th ed., pp. 123-152). Boca Raton: CRC Press.
  • [24] International Organization for Standardization (ISO) 8586. (2012). Sensory Analysis- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
  • [25] Yurtseven, E., Baran, H. Y. (2000). Sulama suyu tuzluluğu ve su miktarlarının brokolide (Brassica oleracea botrytis) verim ve mineral madde içeriğine etkisi. Turkish Journal of Agriculture and Forestry, 24(2), 185-190.
  • [26] Al-Rawahi, A. S., Rahman, M. S., Guizani, N., Essa, M. M. (2013). Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels. Drying Technology, 31(3), 257-263.
  • [27] Galaz, P., Valdenegro, M., Ramírez, C., Nuñez, H., Almonacid, S., Simpson, R. (2017). Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel. Journal of Food Engineering, 208, 19-27.
  • [28] Ibrahium, M. I. (2010). Efficiency of pomegranate peel extract as antimicrobial, antioxidant and protective agents. World Journal of Agricultural Sciences, 6(4), 338-344. [29] Raymundo, A., Fradinho, P., Nunes, M. C. (2014). Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates And Dietary Fibre, 3(2), 96-105.
  • [30] Saha, S., Gupta, A., Singh, S. R. K., Bharti, N., Singh, K. P., Mahajan, V., Gupta, H. S. (2011). Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. LWT-Food Science and Technology, 44(3), 616-621.
  • [31] Singh, P., Singh, R., Jha, A., Rasane, P., Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science And Technology, 52(3), 1394-1403.
  • [32] Ashoush, I. S., Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy & Food Sciences, 6(1), 35-42.
  • [33] Nizamlıoğlu, N. M., Nas, S. (2010). Meyve ve sebzelerde bulunan fenolik bileşikler; yapıları ve önemleri. Gıda Teknolojileri Elektronik Dergisi, 5(1), 20-35.
  • [34] Uzuner, S., Onsekizoglu, P., Acar, J. (2011). Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA/The Journal of FOOD, 36(5).
  • [35] González, J. D. T., Gallo, R. T., Correa, D. A., Gallo-García, L. A., Castillo, P. M. (2018). Instrumental Assessment of Textural Parameters of Colombian Lemon Biscuits. Contemporary Engineering Sciences, 11(22), 1085 - 1102.
  • [36] Banerjee, C., Singh, R., Jha, A., Mitra, J. (2014). Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology. Journal Of Food Science and Technology, 51(10), 2762-2768.
  • [37] Kulkarni, A. S., Joshi, D. C. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal, 20(2), 587.
  • [38] Singh, A., Rana, I., Sahi, N. C., Lohani, U. C., Chand, K. (2012). Optimization of process variables for preparation of apple pomace-black soyflour based biscuits. International Journal of Food, Agriculture & Veterinary Sciences, 2(1), 101-106.
  • [39] Noğay, O. (2014). Farklı yöntemlerle elde edilen nar çekirdek tozlarının muffin kek kalite özelliklerine etkisi. Doctoral dissertation, Pamukkale Üniversitesi.

Year 2020, Volume: 23 Issue: 4, 209 - 218, 03.12.2020

Sibel Bölek

https://doi.org/10.17780/ksujes.777702
Cited By: 2

Abstract

References

  • [1] Oluwamukomi, M. O., Oluwalana, I. B., Akinbowale, O. F. (2011). Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour. African Journal of Food Science, 5(2), 50-56.
  • [2] Aksoylu, Z., Çağındı, Ö., Köse, E. (2012). Bisküvinin Fonksiyonel Bileşenlerce Zenginleştirilmesi. Academic Food Journal/Akademik GIDA, 10(3).
  • [3] Lin, D., Xiao, M., Zhao, J., Li, Z., Xing, B., Li, X., Kong, M., Li, L., Zhang, Q., Yaowen, L., Chen H., Qin, W., Wu H., Chen, S. (2016). An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules, 21(10), 1374.
  • [4] Schaafsma, A., Pakan, I. (1999). Short term effects of a chicken egg shell powder enriched dairy-based products on bone mineral density in persons with osteoporosis or osteopenia. Bratislavske Lekarske Listy, 100(12), 651-656.
  • [5] Wang, R., Zhou, W. (2004). Stability of tea catechins in the bread making process. Journal of Agricultural and Food Chemistry, 52, 8224–8229.
  • [6] Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., Caponio, F. (2014). Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International, 65, 385-393.
  • [7] Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., Czyż, J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138(2-3), 1621-1628.
  • [8] Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., Dziki, D. (2014). Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality. Food Chemistry, 162, 54-62.
  • [9] Yadav, R. B., Yadav, B. S., Chaudhary, D. (2011). Extraction, characterization and utilization of rice bran protein concentrate for biscuit making. British Food Journal, 113(9), 1173-1182.
  • [10] Kurt, H., Şahin, G. (2013). Bir Ziraat Coğrafyası Çalışması: Türkiye’de Nar (Punica granatum L.) Tarimi. Marmara Coğrafya Dergisi, (27), 551-574.
  • [11] Al-Maiman, S. A., Ahmad, D. (2002). Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76(4), 437-441.
  • [12] Özdemir, H., Soyer, A., Tağı, Ş., & Turan, M. (2014). Nar kabuğu ekstraktının antimikrobiyel ve antioksidan aktivitesinin köfte kalitesine etkisi. GIDA, 39(6), 355-362.
  • [13] Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726.
  • [14] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2), 254-260.
  • [15] Negi, P. S., Jayaprakasha, G. K. (2003). Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science, 68(4), 1473-1477.
  • [16] Akhtar, S., Ismail, T., Fraternale, D., Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417-425.
  • [17] Al-Zoreky, N. S. (2009). Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. International Journal of Food Microbiology, 134(3), 244-248.
  • [18] AACC (2000). Method no.10-54. Approved methods of the American Association of Cereal Chemists (10th ed.). St Paul, Minnesota, USA: Association of Cereal Chemists.
  • [19] Munaza, B., Prasad, S. G. M., Gayas, B. (2012). Whey protein concentrate enriched biscuits. International Journal of Scientific and Research Publications, 2(8), 1-4.
  • [20] AOAC. (2005). Official methods of analysis (18th ed.) Arlington, VA: Association of Official Analytical Chemists.
  • [21] Ye, X. Y., Wang, H. X., Liu, F., Ng, T. B. (2000). Ribonuclease, cell-free translation-inhibitory and superoxide radical scavenging activities of the iron-binding protein lactoferrin from bovine milk. The İnternational Journal Of Biochemistry & Cell Biology, 32(2), 235-241.
  • [22] Cemeroğlu B, 2010. Gıda Analizleri, Gıda Teknolojisi Yayınları Derneği Yayınları, No:39, 2. Baskı Ankara.
  • [23] Meilgaard, M. C., Civille, G. V., Carr, B. T. (2016). Sensory evaluation techniques (5th ed., pp. 123-152). Boca Raton: CRC Press.
  • [24] International Organization for Standardization (ISO) 8586. (2012). Sensory Analysis- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
  • [25] Yurtseven, E., Baran, H. Y. (2000). Sulama suyu tuzluluğu ve su miktarlarının brokolide (Brassica oleracea botrytis) verim ve mineral madde içeriğine etkisi. Turkish Journal of Agriculture and Forestry, 24(2), 185-190.
  • [26] Al-Rawahi, A. S., Rahman, M. S., Guizani, N., Essa, M. M. (2013). Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels. Drying Technology, 31(3), 257-263.
  • [27] Galaz, P., Valdenegro, M., Ramírez, C., Nuñez, H., Almonacid, S., Simpson, R. (2017). Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel. Journal of Food Engineering, 208, 19-27.
  • [28] Ibrahium, M. I. (2010). Efficiency of pomegranate peel extract as antimicrobial, antioxidant and protective agents. World Journal of Agricultural Sciences, 6(4), 338-344. [29] Raymundo, A., Fradinho, P., Nunes, M. C. (2014). Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates And Dietary Fibre, 3(2), 96-105.
  • [30] Saha, S., Gupta, A., Singh, S. R. K., Bharti, N., Singh, K. P., Mahajan, V., Gupta, H. S. (2011). Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. LWT-Food Science and Technology, 44(3), 616-621.
  • [31] Singh, P., Singh, R., Jha, A., Rasane, P., Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science And Technology, 52(3), 1394-1403.
  • [32] Ashoush, I. S., Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy & Food Sciences, 6(1), 35-42.
  • [33] Nizamlıoğlu, N. M., Nas, S. (2010). Meyve ve sebzelerde bulunan fenolik bileşikler; yapıları ve önemleri. Gıda Teknolojileri Elektronik Dergisi, 5(1), 20-35.
  • [34] Uzuner, S., Onsekizoglu, P., Acar, J. (2011). Effects of processing techniques and cold storage on ellagic acid concentration and some quality parameters of pomegranate juice. GIDA/The Journal of FOOD, 36(5).
  • [35] González, J. D. T., Gallo, R. T., Correa, D. A., Gallo-García, L. A., Castillo, P. M. (2018). Instrumental Assessment of Textural Parameters of Colombian Lemon Biscuits. Contemporary Engineering Sciences, 11(22), 1085 - 1102.
  • [36] Banerjee, C., Singh, R., Jha, A., Mitra, J. (2014). Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology. Journal Of Food Science and Technology, 51(10), 2762-2768.
  • [37] Kulkarni, A. S., Joshi, D. C. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal, 20(2), 587.
  • [38] Singh, A., Rana, I., Sahi, N. C., Lohani, U. C., Chand, K. (2012). Optimization of process variables for preparation of apple pomace-black soyflour based biscuits. International Journal of Food, Agriculture & Veterinary Sciences, 2(1), 101-106.
  • [39] Noğay, O. (2014). Farklı yöntemlerle elde edilen nar çekirdek tozlarının muffin kek kalite özelliklerine etkisi. Doctoral dissertation, Pamukkale Üniversitesi.
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Food Engineering
Authors

Sibel Bölek 0000-0003-4967-9416

Publication Date December 3, 2020
Submission Date August 6, 2020
Published in Issue Year 2020Volume: 23 Issue: 4

Cite

APA Bölek, S. (2020). KURUTULMUŞ NAR (PUNICA GRANATUM) KABUĞU TOZUNUN GLÜTENSİZ BİSKÜVİLERİN TEKSTÜREL, DUYUSAL VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 23(4), 209-218. https://doi.org/10.17780/ksujes.777702

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