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

Yıl 2025, Cilt: 28 Sayı: 2, 702 - 712, 03.06.2025

Fatma Gül Evcil , Adnan Bozdoğan

Öz

Bu çalışmada, farklı oranlarda kayısı lifi (%0, %1, %2, %4, %8 ve %16) ilavesinin yer fıstığı ezmelerinin reolojik özelliklerine, mineral madde bileşimi üzerindeki etkisi araştırılmıştır. Reolojik özellikler bakımından, yer fıstığı ezmeleri Newtonyen olmayan (Non-Newtonian) akış davranışı göstermiş ve sonuçlar Ostwald de Waele modeli ile ifade edilmiştir. Kayısı lifi miktarı arttıkça yer fıstığı ezmelerindeki viskozite değerleri genellikle azalma göstermiştir. Mineral madde açısından, kayısı lifi miktarı arttıkça, yer fıstığı ezmelerindeki Fe, Ca miktarları artış göstermiş iken, K ve Mg miktarlarında azalma olduğu saptanmıştır(p<0.05). Yer fıstığı ezmesine kayısı lifi ilavesinin yapısını iyileştirdiği söylenebilir.

Anahtar Kelimeler

Yer Fıstığı ezmesi Kayısı lifi Reoloji Mineral madde

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

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

Yıl 2025, Cilt: 28 Sayı: 2, 702 - 712, 03.06.2025

Fatma Gül Evcil , Adnan Bozdoğan

Öz

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.

Anahtar Kelimeler

Peanut butter Apricot fibre Rheology Mineral matter

Etik Beyan

Bu makale Fatma Gül EVCİL'in yüksek lisans tezinden türetilmiştir

Destekleyen Kurum

Osmaniye Korkut Ata Üniversitesi

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
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği
Yazarlar

Fatma Gül Evcil 0000-0001-6697-7656

Adnan Bozdoğan 0000-0002-3612-5898

Yayımlanma Tarihi 3 Haziran 2025
Gönderilme Tarihi 6 Aralık 2024
Kabul Tarihi 19 Mart 2025
Yayımlandığı Sayı Yıl 2025Cilt: 28 Sayı: 2

Kaynak Göster

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.
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