Electronic Letters on Science and Engineering
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Year 2020, Volume 16, Issue 2, 108 - 120, 30.12.2020

Nezahat OLCAY Mustafa Kürşat DEMİR

Abstract

References

  • [1] Barreca, D., Bellocco, E., Caristi, C., Leuzzi, U., Gattuso, G., Kumquat (Fortunella japonica Swingle) juice: flavonoid distribution and antioxidant properties, Food Research International, 44(7), 2190-2197, 2011.
  • [2] Peng, L.W., Sheu, M.J., Lin, L.Y., Wu, C.T., Chiang, H.M., Lin, W.H., Lee, M.C., Chen, H.C., Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle), Food Chemistry, 136(2), 532-537, 2013.
  • [3] Wang, Y.W., Zeng, W.C., Xu, P.Y., Lan, Y.J., Zhu, R.X., Zhong, K., Huang, Y.N., Gao, H., Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel, International Journal of Molecular Sciences, 13(3), 3382-3393, 2012.
  • [4] Chang, S.C., Lee, M.S., Lin, C.J., Chen, M.L., Dietary fiber content and composition of fruits in Taiwan, Asia Pacific Journal of Clinical Nutrition, 7(3/4), 206-10, 1998.
  • [5] Liu, Y., Liu, Y., Liu, Y., Liu, H., Shang, Y., Evaluating effects of ellagic acid on the quality of kumquat fruits during storage, Scientia Horticulturae, 227, 244-254, 2018.
  • [6] Güney, M., Öz, A.T., Kafkas, E., Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques, Journal of the Science of Food and Agriculture, 95(6), 1268-1273, 2015.
  • [7] Quijano, C.E., Pino, J.A., Volatile compounds of round kumquat (Fortunella japonica Swingle) peel oil from Colombia, Journal of Essential Oil Research, 21(6), 483-485, 2006.
  • [8] Lou, S.N., Lai, Y.C., Hsu, Y.S., Ho, C.T., Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents, Food Chemistry, 197, 1-6, 2016.
  • [9] Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E., Bahorun, T., Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps, Food Research International, 44(7), 2088-2099, 2011.
  • [10] Ogawa, K., Kawasaki, A., Omura, M., Yoshida, T., Ikoma, Y., Yano, M., 3’,5’-Di-C-β-glucopyranosylphloretin, a flavonoid characteristic of the genus Fortunella, Phytochemistry, 57(5), 737-742, 2001.
  • [11] Lou, S.N., Lai, Y.C., Huang, J.D., Ho, C.T., Ferng, L.H.A., Chang, Y.C., Drying effect on flavonoid composition and antioxidant activity of immature kumquat, Food Chemistry, 171, 356-363, 2015.
  • [12] Tokdemir, M., Boran, K., Aktaş, M., Alkaç, S.P., Production of powder apple and apple chips with heat pump drying technique: performance analysis, Journal of Polytechnic, 21(4), 887-894, 2018.
  • [13] Alwazeer, D., Reducing atmosphere drying as a new technique for the preservation of the color of dried foods, Journal of the Institute of Science and Technology, 8(4), 125-131, 2018.
  • [14] Dadalı, G., The investigation and modelling of drying kinetic, colour change kinetic and porosity analysis of okra and spinach undergoing microwave, MSc. dissertation, University of Yıldız Teknik, İstanbul, 2007.
  • [15] Erbay, B., Küçüköner, E., Different drying systems using in the food industry, Turkey 10th Food Congress, 21-23 May, Erzurum, 1045-1048, 2008.
  • [16] Lüle, F., Comparison of different drying methods on the collected çaşır mushrooms (Pleurotus Eryngii) in Malatya-Arguvan region, Ph.D. dissertation, University of Namık Kemal, Tekirdağ, 2014.
  • [17] Adeola, A.A., Ohizua, E.R., Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Food Science & Nutrition, 6(3), 532-540, 2018.
  • [18] AACC Methods, 11th Ed., American Association of Cereal Chemists (AACC) International, St. Paul, MN, USA, 1990.
  • [19] Karaağaoğlu, N., Karabudak, E., Yavuz, S., Yüksek, O., Dinçer, D., Tosunbayraktar, G., Eren, F.H., Protein, fat, moisture, carbohydrate and energy values of different types of bread, The Journal of Food, 33(1), 19-25, 2008.
  • [20] Gao, L., Wang, S., Oomah, B.D., Mazza, G., Wheat quality: antioxidant activity of wheat millstreams, In: Ng, P., Wrigley, C.W., (ed.), Wheat Quality Elucidation, AACC International, St. Paul, MN, USA, 219-233, 2002.
  • [21] Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D., Phenolic content and antioxidant activitiy of pearled wheat and roller-milled fractions, Cereal Chemistry, 82(4), 390-393, 2005.
  • [22] Slinkard, K., Singelton, V.L., Total phenolic analysis, automation and comparison with manual methods, AJEV, 28(1), 49-55, 1977.
  • [23] Gamez-Meza, N., Noriega-Rodriguez, J.A., Medina-Juarez, L.A., Ortega Garcia, J., Cazarez-Casanova, R., Angulo-Guerrero, O., Antioxidant activity in soybean oil of extracts from thompson grape bagasse, JAOCS, 76(12), 1445-1447, 1999.
  • [24] Haug, W., Lantzsch, H.J., Sensitive method for the rapid determination of phytate in cereals and cereal product, Journal of the Science of Food and Agriculture, 34(12), 1423-1426, 1983.
  • [25] Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F., Research and trial methods, Publications of Ankara University Faculty of Agriculture, Ankara, 1987.
  • [26] Michalska, A., Wojdyło, A., Lech, K., Łysiak, G.P., Figiel, A., Physicochemical properties of whole fruit plum powders obtained using different drying technologies, Food Chemistry, 207, 223-232, 2016.
  • [27] Inanoğlu, S., Effect of microwave-vacuum drying on quality parameters of sage leaves, MSc. dissertation, University of Mersin, Mersin, 2017.
  • [28] Karaman, S., Toker, Ö.S., Çam, M., Hayta, M., Doğan, M., Kayacier, A., Bioactive and physicochemical properties of persimmon as affected by drying methods, Drying Technology, 32(3), 258-267, 2014.
  • [29] Tontul, I., Topuz, A., Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil), LWT, 80, 294-303, 2017.
  • [30] Şat, İ.G., Keleş, F., Phytic acid and effects on nutrition, Journal of Food Science, 29(6), 405-409, 2004.
  • [31] Alonso, R., Orue, E., Marzo, F., Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds, Food Chemistry, 63(4), 505-512, 1998.
  • [32] Mohamed, K.R., Abou-Arab, E.A., Gibriel, A.Y., Rasmy, N.M.H., Abu-Salem, F.M., Effect of legume processing treatments individually or in combination on their phytic acid content, African Journal of Food Science and Technology, 2, 036-046, 2011.
  • [33] Can, F., Investigation of the effect of orange peel powder on biscuit dough and biscuit quality, MSc. dissertation, University of İnönü, Malatya, 2015.
  • [34] Demirel, H., The albedos utilization possibility to biscuit production which obtain from different citrus, MSc. dissertation, University of Necmettin Erbakan, Konya, 2017.
  • [35] Aydın, E., Effects of pumpkin (Cucurbita moschata) flour addition on the antioxidant activity and nutritional quality of cookie, Ph.D. dissertation, University of Uludağ, Bursa, 2014. [36] Younis, K., Islam, R., Jahan, K., Kundu, M., Ray, A., Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies, QASCF, 8(3), 393-398, 2016.
  • [37] Kong, H.J., Kim, H.Y., Preparation and quality characteristics of sugar cookies using citron powder, Korean Journal of Food and Cookery Science, 22(5), 712-719, 2006.
  • [38] Nassar, A.G., AbdEl-Hamied, A.A., El-Naggar, E.A., Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits, World Journal of Agricultural Sciences, 4(5), 612-616, 2008.
  • [39] Zaker, A., Sawate, A.R., Pati, B.M., Sadawarte, S.K., Studies on effect of orange peel powder incorporation on physical, nutritional and sensorial quality of cookies, IJESRT, 7(05), 2278-0181, 2016.
  • [40] Tripathi, B., Tripathi, R., Vaidya, M., Influence of orange bagasse addition on chemical composition of biscuits, Pharma Innovation, 7(11), 338-341, 2018.
  • [41] ul Haquea, E., Hanifa, M.S., Nadeem, M., Mehmood, A., Ibrar, M., Physicochemical and rheological study of orange pulp fortified cookies, Science Letters, 3(2), 64-67, 2015.

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

Year 2020, Volume 16, Issue 2, 108 - 120, 30.12.2020

Nezahat OLCAY Mustafa Kürşat DEMİR

Abstract

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.

Keywords

kumquat, Fortunella margarita, microwave drying, vacuum drying, biscuit

References

  • [1] Barreca, D., Bellocco, E., Caristi, C., Leuzzi, U., Gattuso, G., Kumquat (Fortunella japonica Swingle) juice: flavonoid distribution and antioxidant properties, Food Research International, 44(7), 2190-2197, 2011.
  • [2] Peng, L.W., Sheu, M.J., Lin, L.Y., Wu, C.T., Chiang, H.M., Lin, W.H., Lee, M.C., Chen, H.C., Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle), Food Chemistry, 136(2), 532-537, 2013.
  • [3] Wang, Y.W., Zeng, W.C., Xu, P.Y., Lan, Y.J., Zhu, R.X., Zhong, K., Huang, Y.N., Gao, H., Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel, International Journal of Molecular Sciences, 13(3), 3382-3393, 2012.
  • [4] Chang, S.C., Lee, M.S., Lin, C.J., Chen, M.L., Dietary fiber content and composition of fruits in Taiwan, Asia Pacific Journal of Clinical Nutrition, 7(3/4), 206-10, 1998.
  • [5] Liu, Y., Liu, Y., Liu, Y., Liu, H., Shang, Y., Evaluating effects of ellagic acid on the quality of kumquat fruits during storage, Scientia Horticulturae, 227, 244-254, 2018.
  • [6] Güney, M., Öz, A.T., Kafkas, E., Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques, Journal of the Science of Food and Agriculture, 95(6), 1268-1273, 2015.
  • [7] Quijano, C.E., Pino, J.A., Volatile compounds of round kumquat (Fortunella japonica Swingle) peel oil from Colombia, Journal of Essential Oil Research, 21(6), 483-485, 2006.
  • [8] Lou, S.N., Lai, Y.C., Hsu, Y.S., Ho, C.T., Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents, Food Chemistry, 197, 1-6, 2016.
  • [9] Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E., Bahorun, T., Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps, Food Research International, 44(7), 2088-2099, 2011.
  • [10] Ogawa, K., Kawasaki, A., Omura, M., Yoshida, T., Ikoma, Y., Yano, M., 3’,5’-Di-C-β-glucopyranosylphloretin, a flavonoid characteristic of the genus Fortunella, Phytochemistry, 57(5), 737-742, 2001.
  • [11] Lou, S.N., Lai, Y.C., Huang, J.D., Ho, C.T., Ferng, L.H.A., Chang, Y.C., Drying effect on flavonoid composition and antioxidant activity of immature kumquat, Food Chemistry, 171, 356-363, 2015.
  • [12] Tokdemir, M., Boran, K., Aktaş, M., Alkaç, S.P., Production of powder apple and apple chips with heat pump drying technique: performance analysis, Journal of Polytechnic, 21(4), 887-894, 2018.
  • [13] Alwazeer, D., Reducing atmosphere drying as a new technique for the preservation of the color of dried foods, Journal of the Institute of Science and Technology, 8(4), 125-131, 2018.
  • [14] Dadalı, G., The investigation and modelling of drying kinetic, colour change kinetic and porosity analysis of okra and spinach undergoing microwave, MSc. dissertation, University of Yıldız Teknik, İstanbul, 2007.
  • [15] Erbay, B., Küçüköner, E., Different drying systems using in the food industry, Turkey 10th Food Congress, 21-23 May, Erzurum, 1045-1048, 2008.
  • [16] Lüle, F., Comparison of different drying methods on the collected çaşır mushrooms (Pleurotus Eryngii) in Malatya-Arguvan region, Ph.D. dissertation, University of Namık Kemal, Tekirdağ, 2014.
  • [17] Adeola, A.A., Ohizua, E.R., Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Food Science & Nutrition, 6(3), 532-540, 2018.
  • [18] AACC Methods, 11th Ed., American Association of Cereal Chemists (AACC) International, St. Paul, MN, USA, 1990.
  • [19] Karaağaoğlu, N., Karabudak, E., Yavuz, S., Yüksek, O., Dinçer, D., Tosunbayraktar, G., Eren, F.H., Protein, fat, moisture, carbohydrate and energy values of different types of bread, The Journal of Food, 33(1), 19-25, 2008.
  • [20] Gao, L., Wang, S., Oomah, B.D., Mazza, G., Wheat quality: antioxidant activity of wheat millstreams, In: Ng, P., Wrigley, C.W., (ed.), Wheat Quality Elucidation, AACC International, St. Paul, MN, USA, 219-233, 2002.
  • [21] Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D., Phenolic content and antioxidant activitiy of pearled wheat and roller-milled fractions, Cereal Chemistry, 82(4), 390-393, 2005.
  • [22] Slinkard, K., Singelton, V.L., Total phenolic analysis, automation and comparison with manual methods, AJEV, 28(1), 49-55, 1977.
  • [23] Gamez-Meza, N., Noriega-Rodriguez, J.A., Medina-Juarez, L.A., Ortega Garcia, J., Cazarez-Casanova, R., Angulo-Guerrero, O., Antioxidant activity in soybean oil of extracts from thompson grape bagasse, JAOCS, 76(12), 1445-1447, 1999.
  • [24] Haug, W., Lantzsch, H.J., Sensitive method for the rapid determination of phytate in cereals and cereal product, Journal of the Science of Food and Agriculture, 34(12), 1423-1426, 1983.
  • [25] Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F., Research and trial methods, Publications of Ankara University Faculty of Agriculture, Ankara, 1987.
  • [26] Michalska, A., Wojdyło, A., Lech, K., Łysiak, G.P., Figiel, A., Physicochemical properties of whole fruit plum powders obtained using different drying technologies, Food Chemistry, 207, 223-232, 2016.
  • [27] Inanoğlu, S., Effect of microwave-vacuum drying on quality parameters of sage leaves, MSc. dissertation, University of Mersin, Mersin, 2017.
  • [28] Karaman, S., Toker, Ö.S., Çam, M., Hayta, M., Doğan, M., Kayacier, A., Bioactive and physicochemical properties of persimmon as affected by drying methods, Drying Technology, 32(3), 258-267, 2014.
  • [29] Tontul, I., Topuz, A., Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil), LWT, 80, 294-303, 2017.
  • [30] Şat, İ.G., Keleş, F., Phytic acid and effects on nutrition, Journal of Food Science, 29(6), 405-409, 2004.
  • [31] Alonso, R., Orue, E., Marzo, F., Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds, Food Chemistry, 63(4), 505-512, 1998.
  • [32] Mohamed, K.R., Abou-Arab, E.A., Gibriel, A.Y., Rasmy, N.M.H., Abu-Salem, F.M., Effect of legume processing treatments individually or in combination on their phytic acid content, African Journal of Food Science and Technology, 2, 036-046, 2011.
  • [33] Can, F., Investigation of the effect of orange peel powder on biscuit dough and biscuit quality, MSc. dissertation, University of İnönü, Malatya, 2015.
  • [34] Demirel, H., The albedos utilization possibility to biscuit production which obtain from different citrus, MSc. dissertation, University of Necmettin Erbakan, Konya, 2017.
  • [35] Aydın, E., Effects of pumpkin (Cucurbita moschata) flour addition on the antioxidant activity and nutritional quality of cookie, Ph.D. dissertation, University of Uludağ, Bursa, 2014. [36] Younis, K., Islam, R., Jahan, K., Kundu, M., Ray, A., Investigating the effect of mosambi (Citrus limetta) peel powder on physicochemical and sensory properties of cookies, QASCF, 8(3), 393-398, 2016.
  • [37] Kong, H.J., Kim, H.Y., Preparation and quality characteristics of sugar cookies using citron powder, Korean Journal of Food and Cookery Science, 22(5), 712-719, 2006.
  • [38] Nassar, A.G., AbdEl-Hamied, A.A., El-Naggar, E.A., Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits, World Journal of Agricultural Sciences, 4(5), 612-616, 2008.
  • [39] Zaker, A., Sawate, A.R., Pati, B.M., Sadawarte, S.K., Studies on effect of orange peel powder incorporation on physical, nutritional and sensorial quality of cookies, IJESRT, 7(05), 2278-0181, 2016.
  • [40] Tripathi, B., Tripathi, R., Vaidya, M., Influence of orange bagasse addition on chemical composition of biscuits, Pharma Innovation, 7(11), 338-341, 2018.
  • [41] ul Haquea, E., Hanifa, M.S., Nadeem, M., Mehmood, A., Ibrar, M., Physicochemical and rheological study of orange pulp fortified cookies, Science Letters, 3(2), 64-67, 2015.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Nezahat OLCAY (Primary Author)
NECMETTİN ERBAKAN ÜNİVERSİTESİ
0000-0003-3302-8969
Türkiye

Mustafa Kürşat DEMİR
NECMETTİN ERBAKAN ÜNİVERSİTESİ
0000-0002-4706-4170
Türkiye

Supporting Institution This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects (BAP), Konya, Turkey
Project Number BAP–181319010
Publication Date December 30, 2020
Application Date November 23, 2020
Acceptance Date November 30, 2020
Published in Issue Year 2020, Volume 16, Issue 2

Cite

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 Demir, Mustafa Kürşat} }
APA Olcay, N. & Demir, M. K. (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. , Demir, M. K. "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. , Demir, M. K. "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 Demir 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 Demir %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 , Demir, 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. , Demir M. K. 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. , Demir M. K. 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. K. Demir , "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
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