THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

Fatma Gül Evcil; Adnan Bozdoğan

doi:10.17780/ksujes.1597072

EN TR

THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

Abstract

In this study, the effect of apricot fibre addition at different ratios (0%, 1%, 2%, 4%, 8%, and 16%) on the rheological properties and mineral matter composition of peanut butter was investigated. In terms of rheological properties, peanut butter showed non-Newtonian flow behaviour, and the results were expressed by Ostwald de Waele model. As the amount of apricot fibre increased, the viscosity values in peanut butter generally decreased. In terms of mineral matter, as the amount of apricot fibre increased, the amounts of Fe and Ca in peanut butter increased, while the amounts of K and Mg decreased (p<0.05). It can be said that the addition of apricot fiber improves the structure of peanut butter.

Keywords

Destekleyen Kurum

Osmaniye Korkut Ata Üniversitesi

Etik Beyan

Bu makale Fatma Gül EVCİL'in yüksek lisans tezinden türetilmiştir

Kaynakça

Ağırbaş, H. E. T., Yavuz-Düzgün, M., & Özçelik, B. (2021). The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products. Journal of Food Measurement and Characterization, 1-12. https://doi.org/10.1007/s11694-021-00961-3
Ali, S., Masud, T., & Abbasi, K. S. (2011). Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan. Scientia Horticulturae, 130(2), 386-392. https://doi.org/10.1016/j.scienta.2011.05.040
Anon. (1990). Official methods of analysis of the association of official analytical chemists, 15th ed. (Association of Official Analytical Chemists, Washington DC).
Bozdogan, A. (2015). Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration. CyTA-Journal of Food, 13(4), 535-540. https://doi.org/10.1080/19476337.2015.1012120
Bozdogan, A. (2017). Viscosity and physicochemical properties of cornelian cherry (Cornus mas L.) concentrate. Journal of Food Measurement and Characterization, 11(3), 1326-1332. https://doi.org/10.1007/s11694-017-9510-9
Çavdir, E., Akben, S. B., & Bozdoğan, A. (2020). Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methods. Journal of Texture Studies, 51(5), 789-799. https://doi.org/10.1111/jtxs.12537
Davis, J. P., Gharst, G., & Sanders, T. H. (2007). Some rheological properties of aqueous peanut flour dispersions. Journal of Texture Studies, 38(2), 253-272. https://doi.org/10.1111/j.1745-4603.2007.00097.x
Davulcu, B. (2012). Haşhaş tohumu ezmesinin reolojik özellikleri, Yüksek Lisans tezi, Denizli Pamukkale Üniversitesi Fen Bilimleri Enstitüsü.

Esche, R., Müller, L., & Engel, K. H. (2013). Online LC-GC-based analysis of minor lipids in various tree nuts and peanuts. Journal of agricultural and food chemistry, 61(47), 11636-11644. https://doi.org/10.1021/jf403900q
Gong, A., Shi, A., Liu, H., Yu, H., Liu, L., & Lin, W. (2018). Relationship of chemical properties of different peanut varieties to peanut butter storage stability. Journal of Integrative Agriculture, 17(5), 1003–1010. https://doi.org/10.1016/S2095-3119(18)61919-7
Hacıseferoğulları, H., Gezer, I., Özcan, M. M., & Asma, B., (2007). Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey. Journal of Food Engineering, 79(1), 364-373. https://doi.org/10.1016/j.jfoodeng.2006.02.003
Hashemian, M., Murphy, G., Etemadi, A., Dawsey, S. M., Liao, & L. M., Abnet, C. C. (2017). Nut and peanut butter consumption and the risk of esophageal and gastric cancer subtypes. American Journal of Clinical Nutrition, 106(3), 858–864, 201. https://doi.org/10.3945/ajcn.117.159467
Herbafood. (2002), Herbacel AQ Plus. Apple and citrus fibre. Available from www.herbafood.de/eaqplus.pdf. Date November 2021.
Jaime, E., Molla, A., Fernández, M., Martı́n-Cabrejas, F., & LópezAndreu, R. (2002). Soğan (Allium cepa L.) dokularının yapısal karbonhidrat farklılıkları ve potansiyel diyet lifi kaynağı. Tarım ve Gıda Kimyası Dergisi, 50, s. 122 – 128.
Karaca, O. B., Güzeler, N., Tangüler, H., Yaşar, K., & Akın, M. B. (2019). Effects of apricot fibre on the physicochemical characteristics, the sensory properties and bacterial viability of nonfat probiotic yoghurts. Foods, 8(1), 33. https://doi.org/10.3390/foods8010033
Larrauri, J. (1999). Meyve yan ürünlerinden yüksek diyet lifli tozların hazırlanmasında yeni yaklaşımlar, Gıda Bilimi ve Teknolojisinde Eğilimler, 10, 3-8.
Li, L., Huan, Y., & Shi, C. (2014). Effect of sorbitol on rheological, textural and microstructural characteristics of peanut butter. Food Science and Technology Research, 20(4), 739-747. https://doi.org/10.3136/fstr.20.739
Nisar, A., Jan, N., Gull, A., Masoodi, F. A., Amin, T., Bashir, O., & Wani, S. M. (2021). Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies. British Food Journal, 123(11), 3776-3788. https://doi.org/10.1108/BFJ-11-2020-1000
Norazatul Hanım, M. R., Chin, N. L., & Yusof, Y. A. (2016). Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures. Journal of Texture Studies, 47(2), 131-141. https://doi.org/10.1111/jtxs.12167
Özbek, S. (1978). Özel Bahçe Bitkileri. Ç.Ü. Ziraat Fakültesi no. 128, Adana, Türkiye.
Settaluri, V. S., Kandala, C. V. K., Puppala, N., & Sundaram, J. (2012). Peanuts and their nutritional aspects review. Food and Nutrution Science, 3:1644–1650. https://doi.org/10.4236/fns.2012.312215
Shibli, S., Siddique, F., Raza, S., Ahsan, Z., & Raza, I. (2019). Chemical composition and sensory analysis of peanut butter from indigenous peanut cultivars of Pakistan. Pakistan Journal of Agricultural Research, 32(1), 159. http://dx.doi.org/10.17582/journal.pjar/2019/32.1.159.169
Shin, E. C., Huang, Y. Z., Pegg, R. B., Phillips, R. D., & Eitenmiller, R. R., (2009). Commercial runner peanut cultivars in the United States: Tocopherol composition. Journal of agricultural and food chemistry, 57(21), 10289-10295. https://doi.org/10.1021/jf9029546
Simuang, J., Chiewchan, N., & Tansakul, A. (2004). Effects of fat content and temperature on the apparent viscosity of coconut milk. Journal of Food Engineering, 64(2), 193-197. https://doi.org/10.1016/j.jfoodeng.2003.09.032
Sun, A., & Gunasekaran, S. (2009). Measuring rheological characteristics and spreadability of soft foods using a modified squeeze‐flow apparatus. Journal of texture studies, 40(3), 275-287. https://doi.org/10.1111/j.1745-4603.2009.00181.x
Taghizadeh, M., & Razavi, S. M. A. (2009). Modeling time-independent rheological behavior of pistachio butter. International Journal of food properties, 12(2), 331-340. https://doi.org/10.1080/10942910701772048
Tanrikulu, E., Bozdogan, A., & Durmaz, G. (2022). An analysis of the rheological properties of carob molassesand carob powder-added peanut butter. Journal of Raw Materials to Processed Foods, 3(2), 55-62. https://doi.org/10.57252/jrpfoods.2022.8
USDA. (2024). Nutrition facts, commodity peanut butter, smooth. Retrieved 15.11.2024 from http://www.tititudorancea.com/z/nutrition_facts_usda_commodity_peanut_butter_smooth.htm
Yao, J. L., Zhang, Q. A., & Liu, M. J. (2021). Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life. LWT - Food Science and Technology, 145, 111545. https://doi.org/10.1016/j.lwt.2021.111545
Yu, H., Liu, H., Erasmus, S. W., Zhao, S., Wang, Q., & Ruth, S. M. (2021). An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters. LWT - Food Science and Technology, 151, 112068. https://doi.org/10.1016/j.lwt.2021.112068

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Fatma Gül Evcil
0000-0001-6697-7656
Türkiye

Adnan Bozdoğan ^*
0000-0002-3612-5898
Türkiye

Yayımlanma Tarihi

3 Haziran 2025

Gönderilme Tarihi

6 Aralık 2024

Kabul Tarihi

19 Mart 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 28 Sayı: 2

DOI

https://doi.org/10.17780/ksujes.1597072

IZ

https://izlik.org/JA69JN28TW

Kaynak Göster

RIS / Bibtex

APA

Evcil, F. G., & Bozdoğan, A. (2025). THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(2), 702-712. https://doi.org/10.17780/ksujes.1597072

THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

THE EFFECT OF APRICOT FIBRE ADDITION ON THE RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF PEANUT BUTTER

Abstract

Keywords

KAYISI LİFİ İLAVESİNİN YER FISTIĞI EZMESİNİN REOLOJİK ÖZELLİKLERİNE VE MİNERAL MADDE İÇERİĞİNE ETKİSİ

Öz

Anahtar Kelimeler

Destekleyen Kurum

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster