ALTERNATİF BİR BESİNSEL LİF KAYNAĞI OLARAK ÇAM KOZALAĞININ KEK VE BİSKÜVİ KALİTESİNE ETKİSİ

Yıl 2016, Cilt: 41 Sayı: 5, 291 - 298, 01.10.2016

Elif Kartal Serpil Ozturk

Öz

-

Anahtar Kelimeler

Çam kozalağı, besinsel lifler, kek kalitesi, bisküvi kalitesi

PINE CONE AS AN ALTERNATIVE DIETARY FIBER SOURCE AND ITS EFFECT ON CAKE AND COOKIE QUALITY

Öz

In this study, production and characterization of pine cone powder (PCP) and its utilization as alternativedietary fiber source in cake and cookie formulations at 10, 20, and 30% levels were investigated. Totaldietary fiber (TDF) content of PCP was found as 62.0%. TDF contents of fiber-rich PCP supplementedproducts increased with increasing addition levels and reached to 8.3% in cake and 11.8% in cookie by30% addition. PCP addition did not cause deterioration on physical properties of cakes. Cookies hadbetter (10% PCP) or same (20% PCP) spread ratio values as compared to control one. The hardness ofthe products increased by 30% PCP addition. The PCP supplemented products had darker but acceptablecolor. According to sensory score, the PCP added products were accepted up to 20% addition level.The pine cone has potential using as a source of dietary fiber for bakery products

Anahtar Kelimeler

Pine cone, dietary fibers, cake quality, cookie quality

Kaynakça

• Guillon F, Champ M. 2000. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Res Int, 33, 233-245.
• Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM. 1997. Dietary fibres: Nutritional and technological interest. Trends in Food Sci Technol, 8, 41-48.
• BeMiller JN, Whistler RL. 1996. Dietary fiber and carbohydrate digestibility, in Food Chemistry, Fennema OR (Ed.), Marcel Dekker, New York, pp. 157-224.
• Harris PJ, Fergusdon LR. 1999. Dietary fibers may protect or enhance carcinogenesis. Nutr Research, 443, 95-110.
• Levi F, Pasche C, Lucchini F, La Vecchia C. 2001. Die-tary fibre and risk of colorectal cancer. Eur J Cancer, 37, 2091-2096.
• Schneeman B. 1998. Dietary fiber and gastrointestinal function. Nutr Res, 18, 625-632.
• Dhingra S, Jood S. 2001. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chem, 77, 479-488.
• Hassona HZ. 1993. High fiber bread containing brewer’s spent grains and its effect on lipid metabolism in rats. Die Nahrung, 37, 576-582.
• Hu G, Huang S, Cao S, Ma Z. 2009. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem, 115, 839-842.
• Knuckles BE, Hudson CA, Chiu MM, Sayre RN. 1997. Effect of b-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42, 94-99.
• Ozboy O, Koksel H. 1999. Utilization of sugar beet fiber in the production of high fiber bread. Zuckerindustrie, 124, 712-715
• Ozturk S, Ozboy O, Cavidoglu I, Koksel H. 2002. Effects of brewer’s spent grain on the quality and dietary fiber content of cookies. J I Brewing, 108, 23-27.
• Seker IT, Ozboy Ozbas O, Gokbulut I, Ozturk S, Koksel H. 2009. Effects of fiber-rich apple and apricot powders on cookie quality. Food Sci Biotechnol,18, 948-953.
• Ozboy O, Koksel H. 1997. Unexpected strengthening effects of a coarse bran of a wheat variety on dough rheological properties and baking quality. J Cereal Sci, 25, 77-82.
• Sakharam KP. 2004. Resistant starch as low-cab ingredients-current applications issues. Cereal Food World, 49, 292-294.
• Collar C, Santos E, Rosell CM. 2007. Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. J Food Eng, 78, 820-826.
• Ajila CM, Leelavathi K, Rao U. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci, 48, 319-326.
• Anil M. 2007. Using of hazelnut testa as a source of dietary fiber in breadmaking. J Food Eng, 80, 61-67.
• Juarez-Garcia E, Agama-Acevedo E, Sayago- Ayerdi SG, Rodriguez-Ambriz SL, Bello-Perez LA. 2006. Composition, digestibility and application in breadmaking of banana flour. Plant Food Hum Nutr, 61, 131-137.
• Martinez-Cervera S, Salvador A, Muguerza B, Moulay L, Fiszman SM. 2011. Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Sci Technol, 44, 729-736.
• Kwak CS, Moon SC, Lee MS. 2006. Antioxidant, antimutagenic, and antitumor effects of pine needles (Pinus densiflora). Nutr Cancer, 56, 162-171.
• Kong Z, Liu Z, Ding B. 1995. Study on the antimutagenic effect of pine needle extract. Mutat Res, 347, 101-104.
• Satoh K, Kihara T, Ida Y, Sakagami H, Koyama N, Premanathan M, Arakaki R, Nakashima H, Komatsu N, Fujimaki M, Misawa Y, Hata N. 1999. Radical modulation activity of pine cone extracts of Pinus elliotti var. Elliottii. Anticancer Res, 19, 357-364.
• Nagata K, Sakagami H, Harada H, Nonoyama M, Ishihama A, Konno K. 1990. Inhibition of influenza virus infection by pine cone antitumor substances. Antiviral Res, 13, 11-21.
• Lee H, Aoki K, Sakagami H, Yoshida T, Kuroiwa Y. 1993. Interaction of pine cone extract fraction VI with mutagens. Mutat Res, 297, 53-60.
• Sakagami H, Takeda M, Kawazoe Y, Nagata K, Ishihama A, Ueda M, Yamazaki S. 1992. Anti-influenza virus activity of a lignin fraction from cone of Pinus parviflora Sieb. et Zucc. In Vivo, 6, 491-495.
• Tamura Y, Lai PK, Bradley WG, Konno K, Tanaka A, Nonoyama M. 1991. A soluble factor induced by an extract from Pinus parviflora Sieb et Zucc can inhibit the replication of human immunodeficiency virus in vitro. P Natl Acad Sci USA, 88, 2249-2253.
• Hoseney RC. 1994. Principles of Cereal Science and Technology. AACC Press Inc., St.Paul, MN, 2nded., pp. 275-307.
• AACC International. 2000. Approved Methods of the American Association of Cereal Chemists, 10thEd., The Association: St. Paul, MN.
• Michel F, Thibault JF, Barry JL. 1988. Preparation and characterization of dietary fiber from sugar beet pulp. J Sci Food Agric, 4, 77-85.
• Singh J, Singh N. 2003. Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloid, 17, 63-72.
• Crosbie GB. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flour. J Cereal Sci, 13, 145-150.
• Lin MJY, Humbert ES, Sosulski FW. 1974. Certain functional properties of sunflower meal products. J Food Sci, 39, 368-370.
• Ktenioudaki A, Gallagher E. 2012. Recent advances in the development of high-fibre baked products. Trends Food Sci Tech, 28, 4-14.
• Haralampu, SG. 2000. Resistant starch-a review of the physical properties and biological impact of RS3. Carbohydr Polym, 41, 285-292.
• Ozturk S, Ozboy Ozbas O, Cavidoglu I, Koksel H. 2008. Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production. ZuckerIndustrie, 133, 704-709.
• Sudha ML, Baskaran V, Leelavathi K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem, 104, 686-692.
• Rupasinghe HPV, Wang LX, Pitts NL, Astatkie T. 2009. Baking and sensory characteristics of muffins incorporated with apple skin powder. J Food Quality, 32, 685-694.
• Ayadi MA, Abdelmaksoud W, Ennouri M, Attia H. 2009. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Ind Crop Prod, 30, 40-47. 298