Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties

Esma Nur Demirkan; Şeyma Nur Akyürek; Deniz Bayraktar; Gözde Kutlu; Fatih Törnük

doi:10.55147/efse.1443464

EN

Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties

Abstract

In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.

Keywords

Fiber-rich muffin , hazelnut shell powder , color properties , bioactive properties , textural properties , sensory evaluation

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Details

Primary Language

English

Subjects

Food Sustainability , Food Technology

Journal Section

Research Article

Authors

Esma Nur Demirkan
0009-0002-6515-760X
Türkiye

Şeyma Nur Akyürek
0009-0003-2154-9633
Türkiye

Deniz Bayraktar
0009-0005-2985-4637
Türkiye

Gözde Kutlu ^*
0000-0001-7111-1726
Türkiye

Fatih Törnük
0000-0002-7313-0207
Türkiye

Early Pub Date

June 7, 2024

Publication Date

June 30, 2024

Submission Date

February 27, 2024

Acceptance Date

May 10, 2024

Published in Issue

Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.55147/efse.1443464

IZ

https://izlik.org/JA49WC64RA

APA

Demirkan, E. N., Akyürek, Ş. N., Bayraktar, D., Kutlu, G., & Törnük, F. (2024). Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties. European Food Science and Engineering, 5(1), 1-7. https://doi.org/10.55147/efse.1443464