Araştırma Makalesi
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MERCIMEK UNU, MUZ MEYVE VE MUZ KABUK TOZU GİBİ DİYET LİFİ KAYNAKLARI İLE ZENGİNLEŞTİRİLEN BİSKÜVİ ÜRETİMİNDE D-OPTİMAL KARIŞIM TASARIMI YAKLAŞIMI

Yıl 2023, Cilt: 48 Sayı: 1, 94 - 106, 15.02.2023

Semanur Yıldız Eylem Karakuş Serpil Öztürk

https://doi.org/10.15237/gida.GD22096

Öz

çalışma, sarı mercimek unu (YLF), yeşil mercimek unu (GLF), muz tozu (BP) ve muz kabuğu tozu (BPP) gibi alternatif lif kaynakları kullanarak buğday unu (WF) miktarı kısmen azaltılmış ve diyet lif içeriği açısından zenginleştirilmiş bisküvi geliştirmeyi hedeflemektedir. YLF, GLF ve WF’nin un bazındaki oranları karışım deney tasarımı çerçevesinde sırasıyla %24,5, %10,7, 64,8 olarak belirlenmiştir. Dört çeşit bisküvinin kalite özellikleri üzerinde çalışılmıştır: (i) buğday unu bazlı bisküvi (WC), (ii) mercimek unu, muz meyve ve kabuk tozu katkılı bisküvi (LBC), (iii) muz meyve ve kabuk tozu katkılı bisküvi (BC), (iv) mercimek unu katkılı bisküvi (LC). LC numuneleri, LBC ve BC'den daha yüksek yayılma oranı ve açık renk özellikleri göstermiştir. Alternatif lif kaynakları, yalnızca buğday unu içeren ürüne kıyasla diyet lifi içeriğini arttırsa da LBC ve BC numunelerinin duyusal özelliklerinin beğeni derecesi daha düşük kalmıştır. Genel olarak, mercimek unu katkılı bisküvi (LC), LBC ve BC örneklerinden daha üstün nitelikler göstermiş olup istenen fiziksel, kimyasal ve duyusal özelliklerdeki bisküvi üretimini sağlamak için baklagil unu kullanımıyla buğday ununun kısmi olarak azaltılmasının mümkün olabileceğine işaret etmektedir.

Anahtar Kelimeler

deneysel tasarım bisküvi mercimek unu diyet lifi optimizasyon muz tekstür

Kaynakça

  • AACC (2000). American Association of Cereal Chemists Approved methods of the AACC (10th ed.). St. paul, MN, USA.
  • Ajila, C.M., Leelavathi, K.U.J.S., Rao, U.P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326.
  • Anhwange, B.A., Ugye, T.J., Nyiaatagher, T.D. (2009). Chemical composition of Musa sapientum (banana) peels. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(6), 437-442.
  • AOAC (1990). Official Methods of Analysis. 15th edn. Association of official analytical chemists, Washington, DC, USA. AOAC (1995). Official Methods of Analysis, Official Method 991.43., Chapter 32, p.7. Association of Official Analytical Chemists, Washington, DC, USA.
  • Bravo-Núñez, Á., Gómez, M. (2021). Enrichment of cakes and cookies with pulse flours. A review. Food Reviews International, 1-19.
  • Colantuono, A., Ferracane, R., Vitaglione, P. (2016). In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies. Food & Function, 7(10), 4247-4258.
  • Duta, D.E., Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
  • Ellouze‐Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M. A., Kamoun, A., Ellouze‐Chaabouni, S. (2010). Development of fiber‐enriched biscuits formula by a mixture design. Journal of Texture Studies, 41(4), 472-491.
  • Falguera V, Aliguer N, Falguera M (2012) An integrated approach to current trends in food consumption: moving toward functional and organic products? Food Control 26:274–281.
  • Ganorkar, P.M., Jain, R.K. (2014). Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. International Food Research Journal, 21(4).
  • Hajas, L., Sipos, L., Csobod, É. C., Bálint, M. V., Juhász, R., Benedek, C. (2022). Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods, 11(14), 2028.
  • Hall, C., Hillen, C., Garden Robinson, J. (2017). Composition, nutritional value, and health benefits of pulses. Cereal Chemistry, 94(1), 11-31.
  • He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1-10.
  • Kaur, P., Sharma, P., Kumar, V., Panghal, A., Kaur, J., Gat, Y. (2019). Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies. Journal of the Saudi Society of Agricultural Sciences, 18(4), 372-377.
  • Montgomery, D.C. (2001). Design and Analysis of Experiments, fifth ed. John Wiley & Sons, New York.
  • Narayanan, C.M., Das, S., Pandey, A. (2017). Food waste utilization: green technologies for manufacture of valuable products from food wastes and agricultural wastes. In: Food Bioconversion, Grumezescu, A.M. and Holban, A.M. (Eds), Volume 2, Academic Press, pp. 1-54.
  • Sen Gupta, D., Thavarajah, D., Knutson, P., Thavarajah, P., McGee, R. J., Coyne, C. J., Kumar, S. (2013). Lentils (Lens culinaris L.), a rich source of folates. Journal of Agricultural and Food Chemistry, 61(32), 7794-7799.
  • Sidhu, J.S., Zafar, T.A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4): 183-188.
  • Sudha, M.L., Vetrimani, R., Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365-1370.
  • Šarić, B., Dapčević‐Hadnađev, T., Hadnađev, M., Sakač, M., Mandić, A., Mišan, A., Škrobot, D. (2019). Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: effect on dough rheology and cookie baking properties. Journal of Texture Studies, 50(2), 124-130.
  • Turksoy, S., Özkaya, B. (2011). Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science and Technology Research, 17(6), 545-553.
  • Tyagi, S. K., Manikantan, M. R., Oberoi, H. S., Kaur, G. (2007). Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering, 80(4), 1043-1050.
  • Weickert, M.O., Pfeiffer, A.F. (2008). Metabolic effects of dietary fiber consumption and prevention of diabetes. The Journal of Nutrition, 138(3), 439-442.
  • Zucco, F., Borsuk, Y., Arntfield, S.D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070-2076.

D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER

Yıl 2023, Cilt: 48 Sayı: 1, 94 - 106, 15.02.2023

Semanur Yıldız Eylem Karakuş Serpil Öztürk

https://doi.org/10.15237/gida.GD22096

Öz

This study aimed to develop fiber-enriched cookies by partially replacing wheat flour (WF) with alternative fiber sources including yellow lentil flour (YLF), green lentil flour (GLF), banana powder (BP), and banana peel powder (BPP). The ratios of YLF, GLF, and WF were identified as 24.5, 10.7, and 64.8 % (flour basis), respectively, considering the mixture experimental design for an optimal breaking strength of cookies. Four types of cookies were studied: (i) wheat-based cookies (WC), (ii) lentil flour, BP and BPP-incorporated cookies (LBC), (iii) BP and BPP-incorporated cookies (BC), (iv) lentil flour-incorporated cookie (LC). LC showed a higher spread ratio and lightness than LBC and BC. Although alternative ingredients enhanced dietary fiber content compared to wheat-only cookies, the liking degree of sensory attributes was lower in LBC and BC. Overall, LC was superior to LBC and BC samples, indicating possible use of lentil flours for partial replacement of wheat flour for desired physical, chemical, and sensory attributes.

Anahtar Kelimeler

mixture design cookie lentil flour dietary fiber optimization banana texture

Kaynakça

  • AACC (2000). American Association of Cereal Chemists Approved methods of the AACC (10th ed.). St. paul, MN, USA.
  • Ajila, C.M., Leelavathi, K.U.J.S., Rao, U.P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326.
  • Anhwange, B.A., Ugye, T.J., Nyiaatagher, T.D. (2009). Chemical composition of Musa sapientum (banana) peels. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8(6), 437-442.
  • AOAC (1990). Official Methods of Analysis. 15th edn. Association of official analytical chemists, Washington, DC, USA. AOAC (1995). Official Methods of Analysis, Official Method 991.43., Chapter 32, p.7. Association of Official Analytical Chemists, Washington, DC, USA.
  • Bravo-Núñez, Á., Gómez, M. (2021). Enrichment of cakes and cookies with pulse flours. A review. Food Reviews International, 1-19.
  • Colantuono, A., Ferracane, R., Vitaglione, P. (2016). In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies. Food & Function, 7(10), 4247-4258.
  • Duta, D.E., Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
  • Ellouze‐Ghorbel, R., Kamoun, A., Neifar, M., Belguith, S., Ayadi, M. A., Kamoun, A., Ellouze‐Chaabouni, S. (2010). Development of fiber‐enriched biscuits formula by a mixture design. Journal of Texture Studies, 41(4), 472-491.
  • Falguera V, Aliguer N, Falguera M (2012) An integrated approach to current trends in food consumption: moving toward functional and organic products? Food Control 26:274–281.
  • Ganorkar, P.M., Jain, R.K. (2014). Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. International Food Research Journal, 21(4).
  • Hajas, L., Sipos, L., Csobod, É. C., Bálint, M. V., Juhász, R., Benedek, C. (2022). Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods, 11(14), 2028.
  • Hall, C., Hillen, C., Garden Robinson, J. (2017). Composition, nutritional value, and health benefits of pulses. Cereal Chemistry, 94(1), 11-31.
  • He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1-10.
  • Kaur, P., Sharma, P., Kumar, V., Panghal, A., Kaur, J., Gat, Y. (2019). Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies. Journal of the Saudi Society of Agricultural Sciences, 18(4), 372-377.
  • Montgomery, D.C. (2001). Design and Analysis of Experiments, fifth ed. John Wiley & Sons, New York.
  • Narayanan, C.M., Das, S., Pandey, A. (2017). Food waste utilization: green technologies for manufacture of valuable products from food wastes and agricultural wastes. In: Food Bioconversion, Grumezescu, A.M. and Holban, A.M. (Eds), Volume 2, Academic Press, pp. 1-54.
  • Sen Gupta, D., Thavarajah, D., Knutson, P., Thavarajah, P., McGee, R. J., Coyne, C. J., Kumar, S. (2013). Lentils (Lens culinaris L.), a rich source of folates. Journal of Agricultural and Food Chemistry, 61(32), 7794-7799.
  • Sidhu, J.S., Zafar, T.A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4): 183-188.
  • Sudha, M.L., Vetrimani, R., Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365-1370.
  • Šarić, B., Dapčević‐Hadnađev, T., Hadnađev, M., Sakač, M., Mandić, A., Mišan, A., Škrobot, D. (2019). Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: effect on dough rheology and cookie baking properties. Journal of Texture Studies, 50(2), 124-130.
  • Turksoy, S., Özkaya, B. (2011). Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science and Technology Research, 17(6), 545-553.
  • Tyagi, S. K., Manikantan, M. R., Oberoi, H. S., Kaur, G. (2007). Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering, 80(4), 1043-1050.
  • Weickert, M.O., Pfeiffer, A.F. (2008). Metabolic effects of dietary fiber consumption and prevention of diabetes. The Journal of Nutrition, 138(3), 439-442.
  • Zucco, F., Borsuk, Y., Arntfield, S.D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070-2076.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Semanur Yıldız 0000-0002-1845-7813

Eylem Karakuş 0000-0002-6441-3483

Serpil Öztürk 0000-0002-3493-1212

Erken Görünüm Tarihi 20 Aralık 2022
Yayımlanma Tarihi 15 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 1

Kaynak Göster

APA Yıldız, S., Karakuş, E., & Öztürk, S. (2023). D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER. Gıda, 48(1), 94-106. https://doi.org/10.15237/gida.GD22096
AMA Yıldız S, Karakuş E, Öztürk S. D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER. GIDA. Şubat 2023;48(1):94-106. doi:10.15237/gida.GD22096
Chicago Yıldız, Semanur, Eylem Karakuş, ve Serpil Öztürk. “D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER”. Gıda 48, sy. 1 (Şubat 2023): 94-106. https://doi.org/10.15237/gida.GD22096.
EndNote Yıldız S, Karakuş E, Öztürk S (01 Şubat 2023) D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER. Gıda 48 1 94–106.
IEEE S. Yıldız, E. Karakuş, ve S. Öztürk, “D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER”, GIDA, c. 48, sy. 1, ss. 94–106, 2023, doi: 10.15237/gida.GD22096.
ISNAD Yıldız, Semanur vd. “D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER”. Gıda 48/1 (Şubat 2023), 94-106. https://doi.org/10.15237/gida.GD22096.
JAMA Yıldız S, Karakuş E, Öztürk S. D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER. GIDA. 2023;48:94–106.
MLA Yıldız, Semanur vd. “D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER”. Gıda, c. 48, sy. 1, 2023, ss. 94-106, doi:10.15237/gida.GD22096.
Vancouver Yıldız S, Karakuş E, Öztürk S. D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER. GIDA. 2023;48(1):94-106.
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