Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Year 2021, , 10 - 20, 26.04.2021

Unkan Urgancı Fatma Isık

https://doi.org/10.24323/akademik-gida.927462

Cited By: 9

Abstract

In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 and 18%) of pomegranate peel were determined. To this end, pomegranate peel substitution did not cause a significant alteration in the protein, fat and ash contents of the biscuits. Results show that the antioxidant activity (from 5.06 μmol TE/100g to 288.38 μmol TE/100g), total phenolic content (from 56.49 mg GAE/100g to 1108.35 mg GAE/100g), soluble, insoluble and total dietary fiber contents (from 1.93% to 9.31%) of the biscuits increased significantly by increase of the substitution ratio of pomegranate peel powder (PPP) in the formulation. Hardness decreased significantly with PPP addition in biscuits. It was observed a decrease in L and b color values and an increase in a values of biscuits by increase in the ratio of pomegranate peel substitution. The PPP added samples revealed bigger air cells compared to the control samples in the internal SEM micrographs. In sensory analyses, no significant differences in sensory parameters except taste and overall acceptance of biscuits were observed. Moreover, the panelists confirmed that they felt a more sour and bitter taste in biscuits prepared with 18% pomegranate peel powder and it was considered to be the reason of the decrease in sensory scores. Therefore, it is advised not to exceed 12% pomegranate peel powder substitution in biscuits.

Keywords

Antioxidant, Biscuits, Dietary fiber, Pomegranate peel, Sensory analysis

Supporting Institution

Pamukkale University, Unit of Scientific Research Projects

Project Number

2017 FEBE 038

Thanks

This work was funded by Pamukkale University, Unit of Scientific Research Projects, Turkey (Project No: 2017 FEBE 038).

Nar Kabuğu ile Zenginleştirilmiş Bisküvilerin Bazı Kalite Karakteristikleri

Abstract

Bu çalışmada çeşitli oranlarda (%0, 6, 12, 18) nar kabuğu ikame edilmiş bisküvilerin bazı kimyasal, fiziksel ve duyusal özellikleri belirlenmiştir. Nar kabuğu ikamesinin, bisküvilerin protein, yağ ve kül değerlerinde önemli bir değişikliğe neden olmadığı görülmüştür. Formülasyondaki nar kabuğu ikame oranının artmasıyla bisküvilerin antioksidan aktivite (5.06 μmol TE/100g’dan 288.38 μmol TE/100g’a), toplam fenolik madde miktarı (56.49 mg GAE/100g’dan 1108.35 mg GAE/100g’a), suda çözünür, suda çözünmez ve toplam diyet lifi miktarlarının (%1.93’ten %9.31’e) arttığı, sertlik değerlerinin ise nar kabuğu ikamesiyle azaldığı tespit edilmiştir. Nar kabuğu ikame oranının artmasıyla bisküvilerin L ve b değerlerinde azalma olurken a değerinin ise arttığı görülmüştür. SEM analizi sonucunda, nar kabuklu bisküvilerde, kontrol bisküvilere göre daha büyük hava boşlukları olduğu saptanmıştır. Duyusal analizler sonucunda ise, tat ve genel beğeni parametreleri dışındaki diğer parametrelerde nar kabuğu ilavesinin önemli bir değişime neden olmadığı belirlenmiştir. Ayrıca, panelistler %18 nar kabuğu içeren bisküvilerde ekşi ve acı bir tat hissettiklerini bildirmişlerdir, bu durumun duyusal değerlendirme skorlarındaki azalmanın nedeni olabileceği düşünülmektedir. Bu nedenle bisküvi üretiminde nar kabuğu ikame oranının %12’nin üzerine çıkılmaması gerektiği önerilmektedir.

Keywords

Antioksidan, Bisküvi, Diyet lifi, Nar kabuğu, Duyusal analiz

Project Number

2017 FEBE 038

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