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Development of Plant-Based Bakery Products Using Lentil Protein Isolate and Flour

Year 2020, , 473 - 483, 28.06.2020
https://doi.org/10.35193/bseufbd.644359

Abstract

The aim of this study was to develop plant-based bakery products using lentil protein isolate (1–5%) and lentil flour (20–50%) and to investigate the effects of these compounds on quality characteristics of final products. Lentil protein isolate was produced from local lentils using alkali extraction/isoelectric precipitation method. Moisture and fat content of cake samples with lentil protein isolate were lower compared to control; whereas their protein content was higher. Isolate-containing cake samples had lower cake yield and higher cooking loss compared to control. Height of cake samples with 3 and 5% isolate was found to be similar to control. Colour difference increased as the isolate amount increased. Isolate-containing cake samples were harder and had lower chewiness compared to control. Sensory properties of cake samples with isolate were found to be different than the control sample. As the lentil flour ratio increased from 20 to 50% in cracker formulations, protein content of the products increased. However moisture and fat content decreased. Use of lentil flour in crackers resulted in a colour difference which increased as the amount of lentil flour increased. Crackers with lentil flour were softer and more elastic; however their chewiness was lower compared to control. On the other hand, crackers with 20 and 40% lentil flour were found to be similar to control in terms of sensory properties. Findings of the present study indicate that lentils grown in our country can be utilized as a plant protein source in bakery product formulations with some modifications.

References

  • Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 414–431.
  • Türkiye İstatistik Kurumu (2018). http://www.tuik.gov.tr.
  • Roy, F., Boye, J. I., & Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil, Food Research International, 43, 432–442.
  • Bhatty, R. S. (1984). Relationship between physical and chemical characters and cooking quality in lentil. Journal of Agricultural and Food Chemistry, 32, 1161–1166.
  • Jarpa-Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., Eckhart, E., Tian, Z., Shi, K., Sun, T., & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52, 1604–1613.
  • Can Karaca, A., Low, N., & Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International, 44, 2742–2750.
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J. F., & Kasapis, S. (2011). Physicochemical and functional properties of lentil protein isolates prepared by different drying methods, Food Chemistry, 129, 1513–1522.
  • Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S., & Gallagher, E. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers, International Journal of Food Science and Technology, 52, 1155–1163.
  • AOAC. (1990). Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA., USA.
  • Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C., & Kiosseoglou, V. (2015). Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation. Food Research International, 69, 72–79.
  • Palamutoğlu, R., Kasnak, C. & Moral B. (2018). Şeker ikamesi olarak stevya estraktı kullanımının keklerin bazı fiziksel ve duyusal özellikleri üzerine etkisi. Karadeniz Fen Bilimleri Dergisi, 8, 98–108.
  • Ratnayake, W. S ., Geera, B., & Rybak, D. A. (2012). Effects of egg and egg replacers on yellow cake product quality. Journal of Food Processing and Preservation, 36, 21–29.
  • Lin, M., Tay, S. H., Yang, H., Yang, B. & Li, H. (2017). Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids, 69, 440–449.
  • Shaabani, S., Yarmand, M. S., Kiani, H., & Emam-Djomeh, Z. (2018). The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT - Food Science and Technology, 90, 362–372.
  • Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S., & Gallagher, E. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology, 52, 1155–1163.
  • Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques, CRC Press, Taylor & Francis Group, Boca Raton, 92–100.
  • El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & El-Beltagy, A. E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1–13.
  • Costa, G. E. A, Queiroz-Monici, K. S., Reis, S. M. P. & Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327–330.
  • Ladjal Ettoumi, Y. & Chibane, M. (2015). Some physicochemical and functional properties of pea, chickpea and lentil whole flours. International Food Research Journal, 22, 987–996.
  • Ko, T. L., Soe Than, S., & Oo, Z. Z. (2017). Isolation of protein from defatted lentil flour. American Journal of Food Science and Technology, 5, 238–244.
  • Shevkani, K. & Singh, N. (2014). Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science & Technology, 49, 2237–2244.
  • Baixauli, R., Salvador, A., & Fiszman, S. (2008). Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226, 523–530.
  • Hera, E., Ruiz- Paris, E., Oliete, B., & Gomez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT - Food Science and Technology, 49, 48–54.
  • Gularte, M. A., Gomez, M., & Rosell, C. M. (2012). Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology, 5, 3142–3150.
  • Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chemistry, 110, 909–915.
  • Moore, M. M., Schober, T. J., Dockery, P., & Arendt, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81, 567–575.

Mercimek Proteini İzolatı ve Unu Kullanılarak Bitkisel Bazlı Fırıncılık Ürünlerinin Geliştirilmesi

Year 2020, , 473 - 483, 28.06.2020
https://doi.org/10.35193/bseufbd.644359

Abstract

Bu çalışmada,
mercimek proteini izolatı ve unu kullanılarak bitkisel bazlı fırıncılık
ürünlerinin geliştirilmesi ve bu bileşenlerin kullanım oranının son ürünlerin kalite
özelliklerine etkilerinin incelenmesi amaçlanmıştır. Mercimek proteini izolatı,
yerel üreticiden temin edilen mercimekten alkali ekstraksiyon/izoelektrik
çöktürme yöntemi ile elde edilmiştir. Mercimek proteini izolatı (%1–5) içeren
kek numunelerinin nem ve yağ içeriğinin kontrole göre düşük, protein içeriğinin
ise kontrolden yüksek olduğu görülmüştür. İzolat içeren numunelerde kek verimi
kontrole göre düşük, pişme kaybı yüksek bulunurken; %3 ve 5 oranında izolat
içeren numunelerin yüksekliğinin kontrole benzer olduğu görülmüştür. Hem kek
kabuğu hem de içi için renk farkı artan izolat oranı ile artmıştır. Bitkisel
bazlı kek formülasyonunda mercimek proteini izolatı uygulaması ürünün tekstür
özelliklerinde farklılıklara neden olarak daha sert ve çiğnenebilirliği düşük
bir yapı oluşturmuştur. İzolat içeren kek numunelerinin duyusal özellikleri
kontrolden farklı bulunmuştur. Kraker formülasyonunda kullanılan mercimek unu
oranı (%20–50) arttıkça numunelerin protein içeirği artmış, nem ve yağ içerikleri
düşmüştür. Formülasyonda mercimek unu oranı arttıkça numunelerin kontrol ile
aralarındaki renk farkı da artmıştır. Krakerde mercimek unu kullanımı daha
yumuşak ve esnek; fakat çiğnenebilirliği düşük bir yapı oluşturmuştur. Buna
karşılık; %20 ve 40 oranında mercimek unu içeren kraker numuneleri duyusal
özellikler açısından kontrol numunesine benzer bulunmuştur. Elde edilen
bulgular, ülkemize özgü mercimek türlerinin çeşitli fırıncılık ürünlerinin
formülasyonlarında iyileştirme yapılarak bitkisel protein kaynağı olarak
değerlendirilebileceğini göstermiştir.

References

  • Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 414–431.
  • Türkiye İstatistik Kurumu (2018). http://www.tuik.gov.tr.
  • Roy, F., Boye, J. I., & Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil, Food Research International, 43, 432–442.
  • Bhatty, R. S. (1984). Relationship between physical and chemical characters and cooking quality in lentil. Journal of Agricultural and Food Chemistry, 32, 1161–1166.
  • Jarpa-Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., Eckhart, E., Tian, Z., Shi, K., Sun, T., & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52, 1604–1613.
  • Can Karaca, A., Low, N., & Nickerson, M. (2011). Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International, 44, 2742–2750.
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J. F., & Kasapis, S. (2011). Physicochemical and functional properties of lentil protein isolates prepared by different drying methods, Food Chemistry, 129, 1513–1522.
  • Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S., & Gallagher, E. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers, International Journal of Food Science and Technology, 52, 1155–1163.
  • AOAC. (1990). Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA., USA.
  • Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C., & Kiosseoglou, V. (2015). Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation. Food Research International, 69, 72–79.
  • Palamutoğlu, R., Kasnak, C. & Moral B. (2018). Şeker ikamesi olarak stevya estraktı kullanımının keklerin bazı fiziksel ve duyusal özellikleri üzerine etkisi. Karadeniz Fen Bilimleri Dergisi, 8, 98–108.
  • Ratnayake, W. S ., Geera, B., & Rybak, D. A. (2012). Effects of egg and egg replacers on yellow cake product quality. Journal of Food Processing and Preservation, 36, 21–29.
  • Lin, M., Tay, S. H., Yang, H., Yang, B. & Li, H. (2017). Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids, 69, 440–449.
  • Shaabani, S., Yarmand, M. S., Kiani, H., & Emam-Djomeh, Z. (2018). The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT - Food Science and Technology, 90, 362–372.
  • Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S., & Gallagher, E. (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology, 52, 1155–1163.
  • Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques, CRC Press, Taylor & Francis Group, Boca Raton, 92–100.
  • El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & El-Beltagy, A. E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1–13.
  • Costa, G. E. A, Queiroz-Monici, K. S., Reis, S. M. P. & Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327–330.
  • Ladjal Ettoumi, Y. & Chibane, M. (2015). Some physicochemical and functional properties of pea, chickpea and lentil whole flours. International Food Research Journal, 22, 987–996.
  • Ko, T. L., Soe Than, S., & Oo, Z. Z. (2017). Isolation of protein from defatted lentil flour. American Journal of Food Science and Technology, 5, 238–244.
  • Shevkani, K. & Singh, N. (2014). Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science & Technology, 49, 2237–2244.
  • Baixauli, R., Salvador, A., & Fiszman, S. (2008). Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226, 523–530.
  • Hera, E., Ruiz- Paris, E., Oliete, B., & Gomez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT - Food Science and Technology, 49, 48–54.
  • Gularte, M. A., Gomez, M., & Rosell, C. M. (2012). Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology, 5, 3142–3150.
  • Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chemistry, 110, 909–915.
  • Moore, M. M., Schober, T. J., Dockery, P., & Arendt, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81, 567–575.
There are 26 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Burcu Utku This is me 0000-0003-4357-3805

Arya Deniz Ayan This is me 0000-0001-9127-8734

Zeynep Saliha Güneş This is me 0000-0002-4219-2368

Aslı Can Karaça 0000-0002-4137-0644

Publication Date June 28, 2020
Submission Date November 8, 2019
Acceptance Date June 22, 2020
Published in Issue Year 2020

Cite

APA Utku, B., Ayan, A. D., Güneş, Z. S., Can Karaça, A. (2020). Mercimek Proteini İzolatı ve Unu Kullanılarak Bitkisel Bazlı Fırıncılık Ürünlerinin Geliştirilmesi. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 7(1), 473-483. https://doi.org/10.35193/bseufbd.644359