Year 2020, Volume 16 , Issue 2, Pages 108 - 120 2020-12-30

The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits

Nezahat OLCAY [1] , Mustafa Kürşat DEMİR [2]


Kumquat (Fortunella margarita) is a highly nutritious citrus fruit and used in traditional Chinese medicine due to its therapeutic effect against diseases. Due to its phenolic compounds, kumquat demonstrates high antioxidant activity and may, therefore, be evaluated as an ingredient to obtain functional foods. In this study, kumquat fruit which was dried by different techniques (convection, microwave and vacuum) was partially (10%, 20% and 30%) replaced with wheat flour in the formulation of biscuits. In this context, drying characteristics of kumquat powders dried by different techniques as well as some physical (color, texture, diameter, thickness, spreading ratio), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, total phenolic and phytic acid content) and sensory properties of the biscuits were investigated. The L* values decreased, and a* and b* values increased with the usage of kumquat powder in the biscuit formulation. When the kumquat fruit powder substitution rate increased from 0% to 30%; the total phenolic content of biscuit samples increased from 746.18 μg GAE/mg to 2080.10 μg GAE/mg, while the content of phytic acid decreased from 116.86 mg/100 g to 53.60 mg/100 g. 10% kumquat powder substitution provided the most suitable rate for sensory acceptability of biscuits. The usage of kumquat powders in the production of biscuits may improve both sensory properties and functionality of end products. Also, microwave and vacuum drying may be used as suitable techniques to obtain kumquat powder.
kumquat, Fortunella margarita, microwave drying, vacuum drying, biscuit
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Primary Language en
Subjects Engineering
Journal Section Articles
Authors

Orcid: 0000-0003-3302-8969
Author: Nezahat OLCAY (Primary Author)
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-4706-4170
Author: Mustafa Kürşat DEMİR
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ
Country: Turkey


Supporting Institution This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects (BAP), Konya, Turkey
Project Number BAP–181319010
Dates

Application Date : November 23, 2020
Acceptance Date : November 30, 2020
Publication Date : December 30, 2020

Bibtex @research article { else830240, journal = {Electronic Letters on Science and Engineering}, issn = {1305-8614}, address = {Bozok University, Electrical and Electronics Engineering, Erdoğan Akdag Kampus, 66200, Yozgat, TURKEY.}, publisher = {Fevzullah TEMURTAŞ}, year = {2020}, volume = {16}, pages = {108 - 120}, doi = {}, title = {The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits}, key = {cite}, author = {Olcay, Nezahat and Demi̇r, Mustafa Kürşat} }
APA Olcay, N , Demi̇r, M . (2020). The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits . Electronic Letters on Science and Engineering , 16 (2) , 108-120 . Retrieved from https://dergipark.org.tr/en/pub/else/issue/58236/830240
MLA Olcay, N , Demi̇r, M . "The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits" . Electronic Letters on Science and Engineering 16 (2020 ): 108-120 <https://dergipark.org.tr/en/pub/else/issue/58236/830240>
Chicago Olcay, N , Demi̇r, M . "The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits". Electronic Letters on Science and Engineering 16 (2020 ): 108-120
RIS TY - JOUR T1 - The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits AU - Nezahat Olcay , Mustafa Kürşat Demi̇r Y1 - 2020 PY - 2020 N1 - DO - T2 - Electronic Letters on Science and Engineering JF - Journal JO - JOR SP - 108 EP - 120 VL - 16 IS - 2 SN - 1305-8614- M3 - UR - Y2 - 2020 ER -
EndNote %0 Electronic Letters on Science and Engineering The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits %A Nezahat Olcay , Mustafa Kürşat Demi̇r %T The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits %D 2020 %J Electronic Letters on Science and Engineering %P 1305-8614- %V 16 %N 2 %R %U
ISNAD Olcay, Nezahat , Demi̇r, Mustafa Kürşat . "The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits". Electronic Letters on Science and Engineering 16 / 2 (December 2020): 108-120 .
AMA Olcay N , Demi̇r M . The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits. Electronic Letters on Science and Engineering. 2020; 16(2): 108-120.
Vancouver Olcay N , Demi̇r M . The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits. Electronic Letters on Science and Engineering. 2020; 16(2): 108-120.
IEEE N. Olcay and M. Demi̇r , "The Usage Possibilities of Kumquat Fruit Dried by Different Techniques in The Production of Biscuits", Electronic Letters on Science and Engineering, vol. 16, no. 2, pp. 108-120, Dec. 2021