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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

Year 2023, Volume: 48 Issue: 1, 94 - 106, 15.02.2023
https://doi.org/10.15237/gida.GD22096

Abstract

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.

References

  • 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

Year 2023, Volume: 48 Issue: 1, 94 - 106, 15.02.2023
https://doi.org/10.15237/gida.GD22096

Abstract

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.

References

  • 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.
There are 24 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Semanur Yıldız 0000-0002-1845-7813

Eylem Karakuş 0000-0002-6441-3483

Serpil Öztürk 0000-0002-3493-1212

Early Pub Date December 20, 2022
Publication Date February 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 1

Cite

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. The Journal of Food. February 2023;48(1):94-106. doi:10.15237/gida.GD22096
Chicago Yıldız, Semanur, Eylem Karakuş, and 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, no. 1 (February 2023): 94-106. https://doi.org/10.15237/gida.GD22096.
EndNote Yıldız S, Karakuş E, Öztürk S (February 1, 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, and 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”, The Journal of Food, vol. 48, no. 1, pp. 94–106, 2023, doi: 10.15237/gida.GD22096.
ISNAD Yıldız, Semanur et al. “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 (February 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. The Journal of Food. 2023;48:94–106.
MLA Yıldız, Semanur et al. “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, vol. 48, no. 1, 2023, pp. 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. The Journal of Food. 2023;48(1):94-106.

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