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Use of Ahlat Flour in Cookie Production
Trabzon, coğrafi ve iklim özellikleri, tarihi geçmişi ve zengin mutfak kültürü ile önemli kültürel değerlere sahip bir kenttir. Zengin mutfak kültürünün oluşmasında bitki örtüsündeki çeşitlilik ve yöreye özgü lezzetlerin rolü büyüktür. Nitel bir araştırma olan bu çalışmada, yöresel yemeklerin korunması ve devamlılığının sağlanması için Trabzon’a özgü bir yemek olan simiranın tanıtılması ve alana kazandırılması amaçlanmıştır. Çalışmada, laz kökenli, 41-73 yaş aralığındaki, 11 kadın ile yüz yüze görüşme sağlanmış, yarı yapılandırılmış soru formu kullanılmış ve elde edilen bulgular kayıt altına alınmıştır. Simiranın yapımında kullanılan yenilebilir otlardan bazıları darı mancarı, ısırgan, pazı, küllü ot (sirken), petek otu ve zolayda olduğu belirlenmiştir. Bu otlar ve diğer yenilebilir otların sağlığa katkıları hakkında bilgi verilmiş olup, bu durum da göz önünde bulundurulduğunda simiranın gastronomik unsur olarak kullanılmasının hem turizme hem de insan sağlığına katkı sağlayacağı belirtilebilir.
Bread, one of the basic nutritional and staple foods for many societies today, is almost
as old as the history of humanity. Loaf, yufka phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as “ahlat, gray pear, etc.”, which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic
element and it is an important bread type in terms of health thanks to its bioactive
compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.
ÖZET
Günümüzde birçok toplum için temel besin ve temel gıdalardan biri
olan ekmek, neredeyse insanlık tarihi kadar eskidir. Türkiye'de somun, yufka,
bazlama ve tandır ekmekleri yaygın olarak yapılmaktadır. Atalarımızdan miras
kalan yufka, Türkiye'nin her yerinde sıklıkla yapılır. Konya'nın dağlık
bölgelerinde yetişen “ahlat, boz armut vb.” gibi isimlerle de anılan yabani
armut, özellikle kıtlık dönemlerinde yufka ekmek yapımında kullanılmış olup
halen bu gelenek devam ettirilmektedir. Bu çalışmada Konya'da özellikle
dağlık kesimlerde yapılan armut ekmeği incelenmiştir. Nitel bir araştırma
yöntemi olan bu çalışmada, amaçlı örnekleme yöntemiyle seçilen 13 kişiye (8
kadın ve 5 erkek) Mayıs 2021'de armut ekmeğinin üretimi ve tarihçesi ile ilgili
14 yarı yapılandırılmış soru sorulmuştur. Önemli bir gastronomik unsur olduğu
düşünülen armut ekmeği, kendine has tat ve aroması, içerdiği biyoaktif
bileşikler ile sağlık açısından önemli bir ekmektir. Bölgenin tanıtımı için
kullanılabileceği düşünülmektedir. Günümüzde armut unu kek yapımında da
kullanılmaktadır. Bu bağlamda armut unu kullanılarak farklı unlu mamüllerin
üretilebileceği düşünülmektedir.
Raspberry fruit pomace, a byproduct of juice production, was studied as a potential source of antioxidant compounds. Target high-performance liquid chromatography analysis of important polyphenolic compounds (gallic, p-coumaric, caffeic, quercitrin, chlorogenic, and ellagic acid) was performed together with analysis of total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and antioxidant capacity (via ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays). The differences in polyphenolic content of Rubus idaeus L. pomace were evaluated following ultrasound-assisted extraction and conventional maceration with different organic solvents. Additionally, the yield of free phenolics was measured in hydrolyzed pomace extracts. The results obtained show that the ultrasound method maximizes the quantity of antioxidant compounds in terms of TPC (27.79 mg/L gallic acid equivalent (GAE)), TFC (8.02 mg/g quercetin equivalent (QE)), TAC (7.13 mg/L cyanidine-3-glucoside equivalent (C3G Eq)), caffeic (19.17 µg/g), chlorogenic (3.56 µg/g), ellagic (105.52 µg/g), and gallic acids (8.75 µg/g), as well as FRAP (1002.72 µmol/L) and DPPH assays (969.71 µmol/mL vitamin C equivalent (vit C Eq); 567.00 µmol/100 g Trolox equivalent (TE)). On the other hand, conventional maceration maximizes the yield of quercetin and p-coumaric acid. In terms of biowaste valorization, raspberry fruit pomace has a promising industrial potential and may prove to be useful in the development of antioxidant dietary supplements.
Value-added whole-wheat flour biscuits and cookies were developed and
evaluated for shelf life studies. Three types of biscuits and cookies were
developed i.e. Type I, Type II and Type III, respectively, by replacing 10,
20 and 30 per cent of whole wheat flour with germinated pumpkin seed
flour. Peroxide value and total plate count of biscuits and cookies increased
with storage period of time. Whole wheat flour biscuits were
organoleptically acceptable upto 60 days of storage whereas cookies were
found to be acceptable upto 75 days of storage.
The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.
A blackcurrant by‐product of juice production was dehydrated and added to a gluten‐free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin‐3‐glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non‐coeliac consumers in the sensory analysis.
The growing interest in gluten‐free products makes it crucial to understand the mechanism of consumers’ perception of gluten‐free claims. Due to the limited research measuring the influence of the type (verbal/nonverbal), number, and location of gluten‐free statements on product labels on visual attention and consumers’ purchase decisions, the main aim of this research was to evaluate the perception of gluten‐free claims and theCrossed Grain symbol on cookie packagesof both consumers who are on a gluten‐free diet and those who are not. To that end, a questionnaire survey (600 respondents) andan eye‐tracking study (67 respondents) were carried out.The results showed that the respondentsare aware of the basic rules of gluten‐free products’ labelling, but 32% of thoseon the diet claimed that the products werenot labelledproperly. The analysis proved (p<.05) the significant relation between the number of gluten‐free claims and consumers’ purchase intention.The respondents paid more attention to verbal gluten‐free claimsthan to nonverbal oneson packaging (p<.05). In the case of theCrossed Grain symbol, addition of verbal statement strengthened the information and decreased the respondents’ level of uncertainty about a given product, which is important, especiallyfor people newly adopting the diet. No differencein the visual attentiontogluten‐free statements between thefollowers and non‐followers of the diet was found (p>.05), which allowed us to conclude that the perception of gluten‐free claims is an automatic process. These results suggest that designing product labelsby considering the informationarchitecture concerning glutenmay helpstrengthenconsumers’ attitudes toward gluten‐free products and impact buying behaviour.
Son yıllarda toplumun beslenme konusunda bilinçlenmesi ile birlikte sağlıklı gıda üretimi ve tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de tüketicilerin taleplerini karşılamak için üretimini yaptıkları ürünlere fonksiyonel bileşenler ilave etme yoluna gitmiştir. Yapılan araştırmalar meyve ve sebzelerin fenolik bileşenler, antioksidan aktivite ve diyet lif bakımından zengin kaynak olduğunu göstermektedir. Daha sağlıklı ürün tüketme talebini karşılamak için meyve-sebze ve/veya meyve-sebze atıklarının besin maddesi olarak kullanımının önemli bir kaynak olabileceğini gösteren çalışmalarda; bu tür bileşenler gıdalara eklendiğinde, üretilen ürünlerin tadını, dokusunu, aromasını, rengini ve besin değerini değiştirebildiği/geliştirebildiği için tüketiciler tarafından sağlıklı ürünler olarak ilişkilendirilmektedir. Bu derlemede meyve ve sebzelerin un (toz) haline getirilmesinin bu gıdaların israfını azalttığı ayrıca fonksiyonel bir bileşen olarak unlu mamullerde zenginleştirme ajanı olarak kullanılmak üzere mükemmel bir fırsat sunduğu literatürde yapılan çalışmalar ile gösterilmiştir.
Günümüzde beslenmenin genel sağlığın korunmasındaki önemi, medya araçları ile toplumun her kesimine ulaşacak şekilde popüler bir noktaya gelmiştir. Obezite, tip-2 diyabet, damar sertliği (ateroskleroz) gibi kronik rahatsızlıkların oluşumunun engellenmesi, kilo korunumunun sağlanması gibi gerekçeler ile sağlıklı beslenme arayışının bir yönünü de sağlıklı atıştırmalıklar oluşturmaktadır. Atıştırmalıklar her toplumun beslenmesinde önemli bir yer tutmaktadır. Fakat gıda endüstrisi tarafından üretilen atıştırmalık reçetelerinin büyük bir kısmı, yüksek enerji ve düşük besin öğesi içerikleri nedeniyle optimum beslenmeye katkıları olmadığı yönünde değerlendirilmektedir. Dolayısıyla üretilmekte olan bu atıştırmalıklarda, reçetelerin yeniden düzenlenmesi bir gereklilik olarak ortaya çıkmıştır. Bu derlemede öncelikle optimum beslenme yaklaşımı ve beslenme rehberleri, çocuk ve ergen beslenmesi, sporcu beslenmesi genel hatlarıyla anlatılmış ve atıştırmalık gıdaların ilgili beslenme şekillerinde yaratmakta olduğu olumsuz etki vurgulanmıştır. Daha sonra atıştırma eyleminin tarihi ve atıştırmalık kültürü anlatılmış, ülkemizde ve dünyada satışa sunulan atıştırmalıklar alanında yapılan düzenlemeler ile sağlıklı atıştırmalıklar alanında yapılan akademik çalışmalar incelenmiştir.
Araştırmada bazı tahıl benzeri ürünlerin (çiya, amarant, kinoa ve karabuğday) glutensiz kek üretiminde
kullanılabilirliğinin ve bu ürünlerin keklerin bazı özellikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu
amaçla dört farklı kek unu karışımı; mısır (%45) ve pirinç (%45) nişastası ve tam tane olarak öğütülmüş tahıl
benzeri ürünler (%10) kullanılarak hazırlanmıştır. Bu karışımlar ile üretilen kek örnekleri ve kontrol kek
örneklerine; bazı fiziksel (renk, spesifik hacim ve tekstür), kimyasal (nem, su aktivitesi, dirençli nişasta, glisemik
indeks ve antioksidan aktivite) ve duyusal analizler yapılmıştır. Kek örneklerinin sertlik ve çiğnenebilirlik
değerlerinin 1234.21-1709.50g ve 668.09-996.27 aralıklarında değiştiği belirlenmiştir. Tahıl benzeri ürün ilavesiyle
hazırlanan keklerin dirençli nişasta içeriklerinin %0.17-0.22 arasında olduğu ve tahmini glisemik indekslerinin ise
55 değerinden düşük olmaları sebebiyle düşük glisemik indeksli gıda sınıfı içerisinde yer alabileceği tespit edilmiştir.
Yapılan değerlendirmeler neticesinde glutensiz keklerin çeşitlendirilmesinde tahıl benzeri ürünlerin
kullanılabileceği ve bunların arasında ise çiyanın yumuşaklık, yüksek antioksidan aktivite ve duyusal özellikleri
itibariyle öne çıktığı sonucuna ulaşılmıştır
Şakok armudu (Pyrus elaeagnifila Pallas) doğal olarak yetişen yabani bir armut türüdür. Hasattan sonra olgunlaşır ve yenebilir. Bu çalışma Elazığ’da yetişen şakok armudunun toplam fenolik madde, toplam flavanoid madde, toplam askorbik asit, glutatyon (GSH) ve süperoksid dismutaz (SOD) içeriklerinin; antioksidan aktivite, antimikrobiyal aktivite ve mutajenik aktivitesinin belirlenmesini kapsamaktadır. Elde edilen verilere göre örneklerin toplam fenolik madde içeriği 174.2 mg GAE (gallik asit eşdeğeri)/100g ekstrakt, toplam flavanoid madde içeriği 44.9 mg RE (rutin eşdeğeri)/100g ekstrakt, toplam askorbik asit içeriği 14.5 mg AE (askorbik asit eşdeğeri)/100g ekstrakt, Demir iyonu indirgeyici antioksidan güç (FRAP) değeri 515.6 µmol Fe (II)/g ekstrakt, 2,2′-Azino-bis 3-etil benzotiazolin-6-sulfonik asit (ABTS) süpürme aktivitesi % 53.5, 1,1-difenil-2-pikrilhidrazil (DPPH) süpürme aktivitesi % 48.2, GSH içeriği 3.98 µM ve SOD içeriği 6.88 U/ml olarak tespit edilmiştir. Meyve ekstraktının test bakterilerine karşı farklı oranlarda antimikrobiyal aktivite gösterdiği belirlenmiştir. Meyve ekstraktının ön denemeler sonucunda belirlenen altı farklı konsantrasyonunun (10, 20, 40, 60, 80 and 100 µL/plak) Salmonella typhimurium TA 98 ve TA 100 şuşlarına karşı mutajenik aktivite gösterip göstermediği test edilmiştir. Denenen dozların hiçbirinde TA 98 ve TA 100 şuşları üzerinde istatistiksel olarak önemli bir mutajenik etki görülmemiştir. Bu çalışma şakok armudunun önemli biyoaktif bileşenlere, antioksidan ve antimikrobiyal aktiviteye sahip olduğunu ortaya çıkarmıştır.
Çalışma kapsamında farklı oranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerin kalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direk hamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein, %2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyet lifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensiz ekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein, kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılan analizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındaki artış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*, b* değerlerini arttırdığı bulunmuştur (p<0.05). Aynı zamanda, ekmek formülasyonlarında nohut unu miktarı ve depolama süresi artmasıyla sertlik değerlerinin arttığı gözlemlenmiştir (p<0.05). Duyusal analiz sonuçlarına göre en beğenilen ekmeğin %40 nohut unlu ekmek örneği olduğu belirlenmiştir (p<0.05).
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten found in wheat, barley, rye etc. affecting approximately one percent of people in the world. A lifelong strict gluten-free diet (GFD) is the only available treatment for celiac disease which creates serious problems for the patients as gluten-free products available in the market are known to have low nutritional quality as well as are more xpensive than gluten-containing food products. So, there is a strong need to develop glutenfree products that are nutritionally complete as well as economical. Keeping this in mind, the present review focuses on the special considerations which should be considered while developing gluten-free products viz., finding an alternate non-gluten source, ensuring nutrition and sensory quality characteristics, compliance with the regulatory guidelines, economics and product safety, to deliver a safe nutritional gluten-free health food for celiac patients.
Background: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods. A biscuit which includes variety of ingredients proved to be a prominent vehicle for incorporating functional ingredients like whole grains, dairy ingredients, fat replacer, artificial sweeteners, etc. Use of highly nutritious, under-utilized minor cereal like pearl millet, use of whole grains flours like wheat and Bengal gram along with dairy ingredients like skimmed milk powder and whey protein concentrate nutritionally complement and counterbalance each other to form a wholesome snack. Further incorporation of artificial sweeteners and fat replacer having functional properties not only decreases the caloric density but also aids in health benefits.
Methods: We investigated the formulation of multigrain flour through the level of substitution of whole wheat flour on (w/w) basis using Bengal gram flour and germinated pearl millet flour based on sensory evaluation. The prepared multigrain flour was then mixed with dairy ingredients to prepare dairy–multigrain flour. The sugar in the product was tried to replace maximally using blends of artificial sweeteners without affecting the sensorial perception. Two types of fat replacer were tried for their suitability in biscuits to maximally replace the fat from the product. The formulated product was evaluated for its proximate analysis and calorie density using bomb calorimetry.
Results: Bengal gram flour (BGF) at 6% and germinated pearl millet flour (GPMF) at 6% were found suitable to replace part of the whole wheat flour (WWF) to make multigrain flour. Skimmed milk powder and whey protein concentrate-70 were added at the rate of 7.8 and 7.0% (on product basis), respectively, to form dairy–multigrain composite. Binary blend of Maltitol and FOS-sucralose in the ratio 3:1 was found suitable to replace 100% of the sucrose in the biscuits. Polydextrose (PD) at 30% was more suitable than Simplesse® for partial replacement of fat. The formulated biscuits had 15.98% lower energy and 30% less fat content than that of control.
Conclusion: The study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener) and PD (as fat replacer).
Wild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called “Ahlat” in Turkey. Its seedlings are also used as rootstock for commercial pear cultivars. In this study, we reported first time pomological characteristics and biochemical compositions in fruits of a wide number selected wild pears genotypes (Pyrus eleagnifolia Pall.) from inner Anatolia. The obtained results revealed that there were significant differences among wild pear genotypes for all analyzed parameters. Fruit weight, total phenolics, total acidity and total sugar contents of the fruits varied from 4.71 to 27.09 g, 42.79 to 119.14 mg GAE/100 g, 0.20 to 1.40 g/100 g and 8.36 to 19.31 g/100 g, respectively. Considering these values, it was concluded that naturally grown wild pears of Anatolia with their rich salubrious biochemical compounds could reliably be used as a food source for humans.
In the two-stage optimization of the osmotic dehydration and vacuum drying of the pear slices using response surface methodology, using face-centred central composite design (FCC), it was shown that the independent variables for osmotic dehydration were temperature (25-55 °C), solution concentration (50-70 % w/w), and immersion time (60-120 min) and for vacuum drying were vacuum pressure (10-30 kPa), drying temperature (50-70 °C) and drying time (180-300 min). Statistical analysis of results showed that the linear terms of all process variables in both stages have a significant effect on the responses. The second-order polynomial models for all response variables were found to be statistically significant with high values of R2 (>0.8). The optimum osmotic dehydration conditions for maximum water loss, minimum solute gain and maximum weight reduction were: 55 °C temperature, 50 % sucrose solution concentration, and 115 min immersion time. Dehydrated pear slices at optimized osmotic dehydration conditions were then subjected to vacuum drying. Optimum drying conditions of 10 kPa vacuum pressure, 55 °C temperature and 250 min drying time were established for vacuum drying of pear. At this optimum point, moisture content (MC), rehydration ratio and shrinkage were found to be 23.26 % (w.b.), 1.46 and 67.45 %, respectively. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models. Two-stage optimization led to obtaining the best condition for production of dried quince slices with lowest MC, and shrinkage.
This study evaluated the effect of substituting 20% cassava flour fortified with 5%, 10% and 20% of fermented and blanched soy flours for wheat flours in biscuit production. Cassava roots, fermented and blanched soy bean seeds were processed into flours. Biscuits were baked from blends of 20% cassava flour, 75%, 70% or 65% wheat flour and 5%, 10% and 15% soy flours. Control samples were baked with 100% wheat flour . Chemical and sensory qualities of flours and biscuits were evaluated. Soy flours had highest protein and fat contents among flour samples. Fermented (24 hours) soy flour had 46.28% protein and 24.05% fat while blanched soy flour had 26.40% protein and 21.80% fat indicating increased nutritive value for fermented soy flour. Cassava flour had the least protein content of 4.9 % but highest carbohydrate content of 74.04%. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with cassava flour did not adversely affect qualities. Sensory scores indicated high acceptability for treated biscuit samples.
Abstract The present study aims at highlighting the nutritive potential of pomegranate peel and its possible utilization as an ingredient of choice to nutritionally enrich cookies. Biochemical composition and free radical scavenging features of pomegranate peel powder (PoP) and PoP supplemented cookies were measured. PoP supplementation significantly (p < 0.05) improved dietary fibers (0.32-1.96 g/100 g), total phenols (90.7-161.9 mg GAE/100 g) and inorganic residues (0.53-0.76 g/100 g) of cookies. Similarly, significant increase in Ca, K, Fe and Zn levels was noted in supplemented cookies. Almost 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was recorded in cookies carrying highest concentration of PoP and phenolic contents. PoP phenolics of supplemented cookies were shown to reduce oxidative degradation during four months storage. Present study suggests PoP supplementation in baked products as a potential source of micro and macronutrients. Application of PoP in ready to serve foods seems to be a potential disease preventive and ameliorative approach in tandem with its preservation and nutritional enhancement features.
The ascorbic acid content of orange juice made from concentrate was measured after 9 months of storage at 20 °C in glass, standard monolayer polyethylene terephthalate (PET1), multilayer PET (PET2) and plasma-treated PET (PET3) containers. Glass enabled the best preservation of ascorbic acid and, in plastic packaging materials, ascorbic acid losses were correlated with their oxygen permeability. PET2 and PET3, which exhibit oxygen permeability 10 times less than that of PET1, enabled a gain of 100 mg L−1 after 9 months of storage. Freshly hand-squeezed orange juice samples were adjusted to various pH values using sodium hydroxide; a rise in the pH from 3.2 to 4.0 significantly reduced the amounts of off-flavours (i.e., furfural and -terpineol) appearing during storage, by 79% and 65%, respectively. Moreover, an increase in the pH from 3.2 to 4.0 enabled the protection of ascorbic acid levels without detrimentally increasing non-enzymatic browning. Copyright © 2006 Society of Chemical Industry
The sun-dried pears of the local variety known as S. Bartolomeu, found in the centre of Portugal, are relatively small fruits, characterized by an intense reddish brown colour, that loose their pronounced astringency with drying. However, and since their production has been declining over the past decades, there has been an increasing interest in drying also for other varieties of pears, also with small dimensions, as an alternative to produce the dried pears.The aim of this work is the evaluation of the nutritional properties of fresh and dried pears of the local varieties known as Amêndoa, Amorim, Carapinheira Branca and S. Bartolomeu, all original from of the centre of Portugal.The results enable us to conclude that the fresh pear pulp of all varieties has a low content of protein and a high level of total sugars, as is generally true for fruit. However, their values of dietary fiber ranged between 12 and 15% (dry mass) constituting these pears a potential source of dietary fibre.In addition, it is also possible to conclude that, apparently, the solar stove-drying process has no effect on the nutritional characteristics of the pears, except on total sugars and acidity. The range of water activity values and microbial charge of the different pears also allow inferring that the dried fruits obtained from the four varieties studied are potentially safe from a microbiological point of view. The resemblance in the characteristics of the fruits, together with the similarity of behaviour towards drying, suggests that the fruits of the varieties Carapinheira Branca, Amêndoa and Amorim can be viewed as a good alternative to those of the variety S. Bartolomeu for the production of dried pears.
Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different
levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation
on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly
affected. Biscuits with 15g and 20g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes,
respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with
value-added food ingredient within the standards.
Drying of pumpkin slices was carried out using convective, vacuum-microwave, vacuum and freeze drying methods. The aim of our study was to determine the drying shrinkage and bulk density, as well as to measure the colour and carotenoid content for the slices of 12 pumpkin cultivars. Another major objective was to establish the moisture content, specific density and cutting strength of the slices before dried, as well as the kinetics of their dehydration by the convective and vacuum-microwave methods. The application of the vacuum-microwave method has approximately tenfold shortened the time of pumpkin slice drying as compared to the convective method. In the hot air stream, the slices of the species Cucurbita pepo were dehydrated faster than those of the species Cucurbita maxima. When use was made of the vacuum-microwave process, the slices of C. maxima dried at a faster rate. Each of the drying methods used was more effective than the convective method.
This study, conducted between 2008 - 2009, analyzed the medicinal plant species traditionally used in
Yazıkonak and Yurtbası Districts of Elazığ Province, Turkey and the local names of these plants. Within
the scope of the study, the plant species were collected; herbarium materials were prepared; and the
specimens were nomenclatured. A total of 41 medical plants belonging to 17 families were identified in
the region. The most common medicinal plant families were Asteraceae (>29% of use - reports),
Rosaceae (>15%), Lamiaceae (>12%); the most common preparations were infusion and decoction. The
plant species Thymus haussknechtii Velen, Anthemis wiedemanniana Fisch. and Mey. are endemic to
the study area, and are used for treating various diseases. Since they are also used in other parts of the
world for treating similar diseases, they can be considered as pharmacologically effective. This type of
ethno-botanic study enables proper transfer of knowledge of plant - based treatments (our natural
inheritance) to future generations.
Background and objectives
The present work evaluated how the incorporation of passion fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality, in vitro starch digestibility, and antioxidant activity of cookies.
Findings
Wheat flour was replaced by PFEF at different levels ranging from 3% to 9%. The cookies containing 6% produced a darken color and a harder texture. The cookies’ consumer acceptance did not substantially change when PFEF addition is 3% and 6%, but when the addition becomes 9%, consumer acceptance significantly deteriorated. As PFEF was added, the acrylamide content of the cookies considerably increased, which might raise health risks for consumers. In vitro starch digestibility suggested that the hydrolysis of starch was inhibited when PFEF level in the cookies increased. More importantly, the addition of PFEF significantly increased antioxidant properties of cookies.
Conclusion
Compared with corresponding common products, our findings were the first to demonstrate that it was feasible to produce PFEF‐enriched cookies with nutritional superiority.
Significance and novelty
PFEF, as a by‐product from the passion fruit processing industry, could be utilized for cookie preparation and other food products with improved nutritional and functional properties.
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
Background
Despite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties.
Scope and approach
This review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended.
Key findings and conclusions
Xylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.
The present study deals with optimization of the process parameters for formulation of gluten-free cookies from quinoa flour. The levels of major ingredients and process conditions were varied to determine their effect on responses (color, spread factor, hardness, antioxidant activity and overall acceptability) defining consumer acceptance of cookies. Response surface methodology was used to optimize levels of ingredients and process conditions and the selected variables had a dominant effect on responses. Increase in fat and sugar content increased spread factor and decreased the hardness of cookies, while an increase in baking temperature and time decreased spread factor and increased hardness. The optimized values obtained for independent variables i.e. fat content, sugar content, baking temperature and baking time were 41.83%, 33.95%, 181 °C and 18 min, respectively. Experimentally determined values for responses were color 53.05 spread factor 7.16, hardness 47.05, antioxidant activity 20.67 (% DPPH inhibition) and overall acceptability 7.61. Results obtained from this study validate the production of functional and acceptable gluten-free cookies made from quinoa.
Obesity is an urgent social problem and new functional foods providing polyphenols and dietary fibers (DF) may be promising tools to modulate oxidative stress, inflammation and energy homeostasis. Pomegranate peels (PPe) are an agro-industrial by-product containing polyphenols such as ellagitannins (ETs), gallic acid (GA), ellagic acid (EA) and its derivatives (EAs), as well as DF. In this study, PPe enriched cookies (PPeC) were developed, and the bioaccessibility as well as the ability of their polyphenols to exert antioxidant activity along the Gastro-intestinal Tract (GiT) and to modulate digestive enzymes were evaluated in vitro. Data showed that the potential bioaccessibility of ETs was 40% lower from PPeC than PPe whereas EAs' and GA bioaccessibility increased by 93% and 52% for PPeC compared to PPe. The concentration of the polyphenols at each digestion step was associated with the total antioxidant capacity of the potentially bioaccessible material. Moreover the polyphenols released in the simulated duodenal phase upon PPeC digestion exhibited inhibitory activity towards α-glucosidase, α-amylase and lipase, being α-glucosidase > α-amylase > lipase. In conclusion, the data demonstrated that the inclusion of PPe at 7.5% in a bakery product potentially led to a high bioaccessibility of ETs' degradation products (mainly EA and EAs) in the duodenum, with a consequent antioxidant protection along the GiT and modulation of glucose metabolism. Further human studies are warranted to evaluate whether these effects also occur in vivo.
Polyphenol oxidase (PPO) properties and anti-xanthine oxidase, anti-urease and antioxidant activity were investigated in Pyrus elaeagnifolia subsp. elaeagnifolia Pallas harvested from Antalya, Turkey. Optimum pH and temperature were 7.0 and 30 °C, respectively. Selected kinetic properties of PPO was evaluated.The Km and Vmax values, using 4-methylcatechol as substrate, were calculated as 3.57 mM and 4781 U/mg protein, respectively. IC50 values ranged from 0.0036 to 4.0231 mM against sodium metabisulphite, ascorbic acid, sodium azide and benzoic acid, while ascorbic acid was the strongest inhibitor. Aquatic extracts of the samples exhibited strong antioxidant capacity and substantial xanthine oxidase and urease inhibition, with IC50 values of 20.75 ± 0.11 and 2.97 ± 0.09 mg/mL, respectively.
Diabetes has exploded in a majority of areas in the world. Healthy eating, as a strategy for controlling diabetes, and promoting walking, exercise, and other physical activities is advised. The main aim of the treatment of both types of diabetes is to achieve near normal blood glucose and blood pressure levels. This, together with a healthy lifestyle, will help to improve the well-being of the patients, as also protect them against long-term damage to the eyes, kidneys, nerves, heart, and major arteries. An attempt has been made in this review to focus on traditional uses and their multivalent actions as being health promoting, as well as putative therapeutic agents, especially in diabetes mellitus. Fruits, vegetables, and dietary spices represent a hope that is potentially very high, to limit harmful effects of them. They also influence various systems in the body, with diverse metabolic and physiological actions. They are helpful in various chronic diseases and have played a crucial role in the management of diabetes mellitus and form an important part of one's staple diet. They provide nutritional substances like dietary fiber, vitamins, minerals, and so on, which are essential for a balanced diet. The dietary pattern has beneficial effects on both human health development and treatment of various diseases, and hence, promoting adherence to this pattern is of considerable importance to public health.
Hot air drying is a conventional method for producing dried fruit ; however, hardening and browning of the fruit pulp surface often occur during processing. The objective of this study was to produce a high quality semi-dried Japanese pear fruit using a simple method based on hot air drying. We found that microwave irradiation of Japanese pear pulp followed by hot air drying produced semi-dried fruit with uniform softness and a vivid yellow-orange color. Microwave pretreatment shortened the hot air drying period by one-third. For optimized processing, the time required for microwave irradiation of Japanese pear pulp was proportional to pulp weight and inversely proportional to irradiation power. Based on overall sensory evaluation by consumers, including separate evaluations of appearance, taste, and texture, the semi-dried fruit obtained in this study was shown to be preferable to fruit without pretreatment. Therefore, we conclude that our novel semi-dried Japanese pear fruit is a promising food item due to its color and texture. Furthermore, the simple production process we developed in this study can be easily adopted by the food industry.
The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on the stability of macro and micronutrients present in grapes, with a view to recommending products that provide the highest nutritional quality and the best health conditions. The study focused on fruit dehydration treatments. Conventional and microwave-assisted air-drying processes were used to obtain raisins. Dehydration caused a decrease of all grape compounds studied excluding total phenols. Moreover, compared to conventional processing, microwave-assisted drying produced greater losses of ascorbic acid in the grape and increased pectin solubilization with a consequent change in texture. However the microwave-dehydrated samples showed higher antioxidant activity.
Four drying experiments of mate leaves (Ilex paraguariensis St. Hilaire) were carried out in a packed bed superheated steam dryer by varying outlet steam temperature from 120 to 140C and equivalent particle diameter from 4.7 × 10−3 to 6.95 × 10−3 m. The influence of these variables on the drying coefficient calculated by assuming a simplified drying kinetic model was investigated. A classical statistical approach revealed the significant effect of both factors on this parameter. Two additional drying runs were performed at identical conditions with conventional hot air and low pressure superheated steam, respectively. The influence of drying atmosphere on the total content of phenols was evaluated. A conventional process of extraction by using an aqueous methanol solution was adopted. Analyses for total phenols were performed by spectrophotometry at 715 nm by applying Folin-Denis assay. The leaves dried with superheated steam had approximately 47% higher retention of these compounds.
Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.
Knowledge of the physical properties of cactus pear, which is grown wild in Turkey, is necessary for the design of equipment for harvesting, transporting, cleaning, packing, storing, processing etc. of the fruit. In this study, some physical properties of cactus pears were determined, and the effects of different water contents on the properties were investigated. At water content levels from 89.91% w.b. to 44.76% w.b., the linear dimensions decreased from 71.93 to 63.27 mm in length, 57.57 to 48.10 mm in width, and 52.08 to 44.99 mm in thickness. The geometric mean diameter and sphericity decreased from 59.68 to 51.08 mm, and 0.831 to 0.809, respectively. The moisture contents considered, the volume, surface area and mass of fruit varied from 89.96 to 61.38 cm3, 111.92 to 83.04 cm2, and 109.57 to 99.27 g, respectively. The projected area of fruit on the Y–Z and X–Z planes varied from 20.20 to 17.02 cm2 and from 15.57 to 12.92 cm2, respectively. The fruit density, bulk density and porosity varied from 1224.34 to 1766.77 kg/cm3, 641.74 to 588.66 kg/cm3, and 0.469 to 0.637 kg/cm3, respectively for the same water content range. The coefficients of static friction, on galvanized iron steel, plywood and rubber surfaces, varied from 0.243 to 0.219, 0.261 to 0.232, and 0.296 to 0.268, respectively.
Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, three plant foods viz., amla (Emblica officianalis), drumstick leaves (Moringa oleifera) and raisins (Vitis vinifera) were used as sources of natural antioxidants. All the three extracts exhibited a high percentage of antioxidant activity evaluated using β-carotene–linoleic acid in vitro system, compared to synthetic antioxidants. Biscuits prepared by addition of natural extracts were subjected to sensory studies and chemical analysis. Biscuits treated with natural antioxidants, extracted from raisins (B4) and drumstick leaves (B5) received higher (P ⩽ 0.05) panel scores during storage period of 6 weeks, than control (B1), butylated hydroxyl anisole (BHA) (B2) and amla (B3) extract incorporated biscuits. Addition of plant extracts from the three plant foods gave an excellent antioxidant effect on the biscuit compared with the effect of BHA, as the % increase in both peroxide and acid values after 6 weeks were lower than that of the control and BHA treated samples. Extracts from drumstick leaves and amla were more effective in controlling lipid oxidation during storage.
Bisküvinin fonksiyonel bileşenlerce zenginleştirilmesi
- Z Aksoylu
- O Cağındı
- E Köse
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Etlik piliçlerin performans ve bazı kan parametre değerleri üzerine farklı düzeylerde balık yağı içeren yemlerin etkisi (Yüksek Lisans Tezi)
- G Alparslan
Alparslan, G. (2005). Etlik piliçlerin performans ve bazı kan parametre değerleri üzerine farklı düzeylerde balık yağı
içeren yemlerin etkisi (Yüksek Lisans Tezi). Adnan Menderes Universitesi, Fen Bilimleri Enstitüsü, Aydın.
Buğday Rüşeymli kurabiyelerin bazı kalitatif özelliklerinin ve raf ömrünün belirlenmesi üzerine bir araştırma (Doktora Tezi)
- G Avcıoğlu
Avcıoğlu, G. (2014). Buğday Rüşeymli kurabiyelerin bazı kalitatif özelliklerinin ve raf ömrünün belirlenmesi üzerine
bir araştırma (Doktora Tezi). Selçuk Universitesi, Fen Bilimleri Enstitüsü, Konya.
Turkish Studies International Periodical Forthe Erçetin
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Aydın, M. (2008). Ordu ve yöresi ağızlarında armut adları. Turkish Studies International Periodical Forthe
Erçetin, H. K. & Güneş, E. & Olcay, G. S.
Türkiyedeki un ve unlu mamul işletmelerinin pazarlama yönetimleri açısından incelenmesi: Edirne ili örneği
- O Azabağaoğlu
- V Demirarslan
Azabağaoğlu, O., & Demirarslan, V. (2012). Türkiyedeki un ve unlu mamul işletmelerinin pazarlama yönetimleri
açısından incelenmesi: Edirne ili örneği. Balkan Sosyal Bilimler Dergisi, 1(2), 1-14.
Gastronominin tarihsel gelişimi
- N Cetinkaya
Cetinkaya, N. (2018). Gastronominin tarihsel gelişimi. Içinde: A. Akbaba ve N. Çetinkaya (Ed.), Gastronomi ve
yiyecek tarihi, Detay Yayıncılık, ss. 1-588. Ankara.
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- Janarthanan
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53, 856-863.
Çimlendirilmiş kinoa ununun glutenli ve glutensiz makarna üretiminde kullanım imkanları (Doktora Tezi)
- B Demir
- N Bilgiçli
Demir, B., & Bilgiçli, N. (2018). Çimlendirilmiş kinoa ununun glutenli ve glutensiz makarna üretiminde kullanım
imkanları (Doktora Tezi). Necmettin Erbakan Üniversitesi, Konya,
Elma posası tozunun antioksidan aktivitesi ile fenolik bileşenlerinin belirlenerek ekmek yapımında kullanım olanaklarının araştırılması (Doktora Tezi)
- S S Erdoğan
Erdoğan, S.S. (2010). Elma posası tozunun antioksidan aktivitesi ile fenolik bileşenlerinin belirlenerek ekmek
yapımında kullanım olanaklarının araştırılması (Doktora Tezi). Namık Kemal Universitesi, Fen Bilimleri
Enstitüsü, Tekirdağ.