PRODUCTION OF NUTRITIONAL COOKIES WITH WATERMELON SEED FLOUR SUBSTITUTION

Abstract

In this study, the possibility of using watermelon seed flour in cookie production was investigated. For this purpose, watermelon seeds ground into flour were used in cookie production by substituting wheat flour in 6 different ratios (0, 10, 20, 30, 40 and 50%) in the cookie formulation. It was determined that the ash, protein, fat, total dietary fiber, total phenolic content, antioxidant and phytic acid contents of cookie samples increased with the substitution of watermelon seed flour to the cookie formulation. Total dietary fiber, total phenolic content, antioxidant and phytic acid contents of samples with 50% watermelon seed flour substitute were found to be 18.58%, 76.83 mg/kg, 25.42% and 3.09 mg/g, respectively. It was determined that the L*, b* and a* color values and the hardness and fracturability values of the cookies decreased with the substitution of watermelon seed flour. Additionally, it was found that the thickness values decreased and the diameter value and spreading ratio increased in cookie samples with watermelon seed flour substituted. As a result of sensory analysis; it was observed that the sample with 10% watermelon seed flour substitution received the most approval in terms of general acceptability.

Keywords

• Watermelon seeds
• cookie
• functional food
• dietary fiber

KARPUZ ÇEKİRDEĞİ UNU İKAMELİ BESLEYİCİ BİSKÜVİ ÜRETİMİ

Abstract

Bu çalışmada, karpuz çekirdeği ununun bisküvi üretiminde kullanım olanağı araştırılmıştır. Bu amaçla un haline getirilmiş karpuz çekirdekleri, bisküvi formülasyonuna 6 farklı oranda (% 0, 10, 20, 30, 40 ve 50) buğday unu ile ikame edilerek bisküvi üretiminde kullanılmıştır. Bisküvi formülasyonuna karpuz çekirdeği unu ikamesi ile bisküvi örneklerinin kül, protein, yağ, toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içeriklerinin arttığı tespit edilmiştir. %50 karpuz çekirdeği unu ikameli örneklerde toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içerikleri sırasıyla %18.58, 76.83 mg/kg, %25.42 ve 3.09 mg/g şeklinde bulunmuştur. Karpuz çekirdeği unu ikamesi ile bisküvilerin L*, b* ve a* renk değerleri ile tekstür özelliklerinden sertlik ve kırılganlık değerlerinin azaldığı belirlenmiştir. Ayrıca, karpuz çekirdeği unu ikameli bisküvi örneklerinde kalınlık değerlerinin azaldığı, çap değerinin ve yayılma oranının arttığı bulunmuştur. Duyusal analiz sonucunda; genel kabul edilebilirlik bakımından en fazla beğeniyi %10 karpuz çekirdeği unu ikameli örneğin aldığı görülmüştür.

Keywords

• Karpuz Çekirdeği,
• Bisküvi,
• Fonksiyonel Gıda
• Besinsel lif

References

1. AACCI, (2010). Approved Methods of the American Association of Cereal Chemists. Approved Methods of Analysis 11th Edition, Cereals & Grains Association: St. Paul, MN, U.S.A.
2. Abdalla, A.E.M., Darwish, S.M., Ayad, E.H.E., El-Hamahmy, R.M. (2007). Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chemistry, 103(4): 1134–1140. https://doi.org/10.1016/j.foodchem.2006.10.01
3. Addo, P.W., Agbenorhevi, J.K., Adu-Poku, D. (2018). Antinutrient contents of watermelon seeds. MOJ Food Processing & Technology, 6(2): 237–239. https://doi.org/10.15406/ mojfpt.2018.06.00170
4. Adeyeye S.A.O., Bolaji Olushola T., Abegunde T.A., Adebayo-Oyetoro A.O., Tiamiyu H.K., Idowu-Adebayo F. (2020). Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds. Food Research, 4(1): 216–223. https://doi.org/ 10.26656/ fr.2017.4(1).230
5. Ahlborn, G.J., Pike, O.A., Hendrix, S.B., Hess, W.M., Huber, C.S. (2005). Sensory, mechanical and microscopic evaluation of staling in low-protein and glutenfree breads. Cereal Chemistry, 82(3): 328–335. https://doi.org/10.1094/CC-82-0328.
6. Akbaş, M., Ünlü, Y., Kılmanoğlu, H. (2023). Effect of melon seed powder on the quality characteristics of cupcakes. Food and Health, 9(4): 304–312. https://doi.org/10.3153/FH23027
7. Aktaş, K., Levent, H. (2018). The effects of chia (Salvia hispanica L.) and quinoa flours on the qualıty of rice flour and starch based-cakes. GIDA, 43(4): 644–654. https://doi.org/ 10.15237/gida.GD18032
8. Anang, D.A., Pobee, R.A., Antwi, E., Obeng, E.M., Atter, A., Ayittey, F.K., Boateng, J.T. (2018). Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour. International Journal of Food Science & Technology, 53(6): 1468–1475. https://doi.org/10.1111/ijfs.13727

9. Anonim (2010). Türk Standartları Enstitüsü, Bisküvi standardı (TS 2383), Ankara.
10. Ashoush, I.S., Gadallah, M.G.E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy & Food Sciences, 6(1): 35–42.
11. Aslam, H.K.W., Raheem, M.I.U., Ramzan, R., Shakeel, A., Shoaib, M., Sakandar, H.A. (2014). Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit. Journal of Global Innovations in Agricultural and Social Sciences, 2(2): 76–81. https://doi.org/10.17957/JGIASS/2.2.533
12. Azeez L.A., Adedokun S.O., Elutilo O.O., Alabi A.O. (2021). Quality attrıibutes of cookies produced from the blends of sorghum, unripe plantain and watermelon seed flours. International Journal of Research –GRANTHAALAYAH, 9(2): 309–319. https://doi.org/10.29121/ granthaalayah.v9.i2.2021.3565
13. Bamidele, T., Sunday, H.G., Mathew, A., Ombugadu, J., Maryam, A.A. (2021). Evaluation of the phytochemicals, nutritional and anti-nutritional compositions of fresh, sprouted and toasted citrullus lanatus (watermelon) seed extracts. Asian Journal of Biochemistry Genetics and Molecular Biology, 7(3): 11–19. https://doi.org/10.9734/AJBGMB/2021/V7I330174
14. Baumgartner, B., Özkaya, B., Saka, I., Özkaya, H. (2018). Functional and physical properties of cookies enriched with dephytinized oat bran. Journal of Cereal Science, 80: 24–30. https://doi.org/10.1016/j.jcs.2018.01.011.
15. Bello, M.O., Falade, O.S., Adewusi, S.R.A., Olawore, N.O. (2008). Studies on the chemical compositions and anti nutrients of some lesser known Nigeria fruits. African Journal of Biotechnology, 7(21): 3972–3979. https://doi.org/ 10.5897/AJB2008.000-5071
16. Benmeziane, F., Derradji, M. (2023). Composition, bioactive potential and food applications of watermelon (Citrullus lanatus) seeds–a review. Journal of Food Measurement and Characterization, 17: 5045–5061. https://doi.org/ 10.1007/s11694-023-02012-5
17. Chevallier, S., Colonna, P.A., Della Valle, G., Lourdin, D. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31(3): 241–252. https://doi.org/10.1006/jcrs.2000.0308
18. Crizel de Moraes, T., Jablonski, A., Rios de Oliveira, A., Rech, R., Flôres, S.H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT - Food Science and Technology, 53(1): 9–14. https://doi.org/10.1016/j.lwt.2013.02.002
19. Demir, M. K. (2015). Utilization of whole wheat flour and its blends in cookies production. Journal of Agricultural Sciences, 21(1): 100–107. https://doi.org/10.15832/tbd.18466.
20. Demirel, H., Demir, M.K. (2018). Farkli turunçgillerden elde edilen albedolarin bisküvi üretiminde kullanimi. GIDA, 43(3): 501–511. https://doi.org/10.15237/gida.GD18021
21. Doğan, H., Meral, R. (2016). Uşkun bitkisinin bisküvi üretiminde fonksiyonel bileşen olarak kullanımı. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(4): 91–99. https://doi.org/10.21597/ jist.2016624159
22. Egbuonu, A.C.C. (2015). Assessment of some antinutrient properties of the watermelon (Citrullus lanatus) rind and seed. Research Journal of Environmental Sciences, 9(5): 225–232. https://doi.org/10.3923/rjes.2015.225.232
23. Egli, I., Davidsson, L., Zeder, C., Walczyk, T., Hurrell, R. (2004). Dephytinization of a complementary food based on wheat and soy ıncreases zinc, but not copper, apparent absorption in adults. The Journal of Nutrition, 134(5): 1077–1080. http://dx.doi.org/10.1093/ jn/134.5.1077. PMid:15113948.
24. Ertaş, N., Aslan, M. (2020). A Study on the potential of using melon wastes in biscuit production. KSU Agriculture and Nature Journal, 23(5): 1216–1224. https://doi.org/10.18016/ ksutarimdoga.vi.681812
25. Falade, O.S., Otemuyiwa, I.O., Adekunle, A.S., Adewusi, S.A., Oluwasefunmi, O. (2020). Nutrient composition of watermelon (Citrullis lanatus (Thunb.) Matsum.&Nakai) and egusi melon (Citrullus colocynthis (L.) Schrad.) seeds. Agriculturae Conspectus Scientificus, 85(1): 43–49.
26. FAO, (2021). http://www.faostat.com (Erişim tarihi: 9 Ağustos 2023)
27. Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: nutritional, antioxidant and quality characteristics. Food Chemistry, 239: 679–687. https://doi.org/10.1016/ j.foodchem.2017.07.004. PMid:28873621.
28. Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K., Methven, L. (2019). The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods, 8(8): 305. https://doi.org/10.3390/foods8080305
29. Gül, H., Yanik, A., Acun, S. (2013). Effects of white cabbage powder on cookie quality. Journal of Food, Agriculture & Environment, 11(1): 68–72.
30. Hadiyanto, Asselman, A., Straten, G. van, Boom, R.M., Esveld, D.C., Boxtel, A.J.B. van. (2007). Quality prediction of bakery products in the initial phase of process design. Innovative Food Science & Emerging Technologies, 8(2): 285–298. https://doi.org/10.1016/j.ifset.2007.01.006
31. Henríquez, C., Speisky, H., Chiffelle, I., Valenzuela, T., Araya, M., Simpson, R., Almonacid, S. (2010). Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. Journal of Food Science, 75(6): H172–H181. https://doi.org/ 10.1111/j.1750-3841.2010.01700.x
32. Ho, L.H., Abdul Latif, W. (2016). Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. Cogent Food & Agriculture, 2: 1136369. https://doi.org/10.1080/23311932.2015.1136369
33. Hooda, S., Jood, S. (2005). Organoleptic and nutritional evaluation of manufacture weat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90(3): 427–435. https://doi.org/10.1016/j.foodchem.2004.05.006
34. Huber, G.M., Rupasinghe, H.P.V. (2009). Phenolic profiles and antioxidant properties of apple skin extracts. Journal of Food Science, 74(9): C693–C700. https://doi.org/10.1111/j.1750-3841.2009.01356.x
35. Hurrell, R.F. (2003). Influence of vegetable protein sources on trace element and mineral bioavailabilty. The Journal of Nutrition, 133(9): 2973–2977. https://doi.org/10.1093/jn/ 133.9.2973S. PMid:12949395.
36. Ifesan, B.O.T., Franca, E. (2017). Chemical properties of watermelon seed and the utilization of dehulled seed in cookies production. Carpathian Journal of Food Science and Technology, 9: 126–135.
37. Jaroszewska, A., Jedrejek, D., Sobolewska, M., Kowalska, I. (2023). Mineral, nutritional, and phytochemical composition and baking properties of teff and watermelon seed flours. Molecules, 28: 3255. https://doi.org/10.3390/ molecules28073255
38. Jyothi lakshmi, A., Kaul, P. (2011). Nuritional potantial, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds. LWT-Food Science and Tecnology, 44: 1821–1826. https://doi.org/10.1016/j.lwt.2011.04.001
39. Kaur, M., Sharma, S. (2017). Formulation and nutritional evaluation of cookies supplemented with pumpkin seed (Curcubita Moschata) flour. Chemical Science Review and Letters, 6(24): 2236–2241.
40. Kaur, P., Sharma, P., Kumar, V., Panghal, A., Kaur, J., Gat, Y. (2019). Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies. Journal of the Saudi Society of Agricultural Sciences, 18(4): 372–377. https://doi.org/10.1016/j.jssas.2017.12.004.
41. Kolawole, F.L., Akinwande, B.A., Ade-Omowaye, B.I.O. (2018). Physicochemical properties of novel cookies produced from orangefleshed sweet potato cookies enriched with sclerotium of edible mushroom (Pleurotus tuberregium). Journal of the Saudi Society of Agricultural Sciences, 19(2): 174–178. https://doi.org/10.1016/j.jssas.2018.09.001
42. Köten, M. (2021). Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies. Food Science and Technology (Campinas), 41(1): 245–253. https://doi.org/ 10.1590/fst.17020
43. Miller, R., Mathew, R., Hoseney, R. (1996). Use of a thermomechanical analyzer: study of an apparent glass transition in cookie dough. Journal of Thermal Analysis and Calorimetry, 47(5): 1329–1338. https://doi.org/10.1007/BF01992831.
44. Mirabella, N., Castellani, V.A., Sala, S. (2013). Current options for the valorization of food manufacturing waste: A review. Jounal of Cleaner Production, 65: 28–41. https://doi.org/10.1016/ j.jclepro.2013.10.051
45. Molinari, R., Costantini, L., Timperio, A.M., Lelli, V., Bonafaccia, F., Bonafaccia, G., Merendino, N. (2017). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80: 37–43. https://doi.org/10.1016/j.jcs.2017.11.011.
46. Moro, T.M.A., Celegatti, C.M., Pereira, A.P.A., Lopes, A.S., Barbin, D.F., Pastore, G.M., Clerici, M.T.P.S. (2018). Use of burdock root flour as a prebiotic ingredient in cookies. LWT-Food Science and Technology, 90: 540–546. https://doi.org/ 10.1016/j.lwt.2017.12.059
47. Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physicochemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83: 116–122. https://doi.org/10.1016/j.jcs.2018.08.004.
48. Neglo, D., Tettey, C.O., Essuman, E.K., Kortei, N.K., Boakye, A.A., Hunkpe, G., Amarh, F., Kwashie, P., Devi, W.S. (2021). Comparative antioxidant and antimicrobial activities of the peels, rind, pulp and seeds of watermelon (Citrullus lanatus) fruit. Scientific African, 11: e00582. https://doi.org/10.1016/j.sciaf.2020.e00582
49. Ojha, P., Thapa, S. (2017). Quality evaluation of biscuit incorporated with mandarin peel powder. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 18(1): 19–30.
50. Onoğur, T.A., Elmacı, Y. (2011). Duyusal Değerlendirme Nedir? Gıdada Duyusal Değerlendirme. Sidas Medya Ltd. Şti., İzmir. p: 9–14.
51. Özbaş, Ö.Ö., Şeker, İ.T., Gökbulut, İ. (2014). Effects of apricot kernel flour and fiber-rich fruit powders on low-fat cookie quality. Turkish Journal of Agricultural and Natural Sciences, 1: 1326–1332. Retrieved from https://dergipark.org.tr/tr/ pub/turkjans/issue/13310/160907
52. Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., Delcour, J.A. (2008). The rol of gluten in sugar-snap cookie system: A model approach based on gluten-starch blends. Journal of Cereal Science, 48(3): 863–869. https://doi.org/10.1016/ j.jcs.2008.06.011.
53. Peter-Ikechukwu, A.I., Omeire, G.C., Kabuo, N.O., Eluchie, C.N., Amandikwa, C., Odoemenam, G.I. (2018). Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute. Journal of Food Research, 7(5): 112–123. https://doi.org/10.5539/jfr.v7n5p112
54. Qayyum, A., Huma, N., Sameen, A., Siddiq, A., Munir, M. (2017). Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream. Journal of Food Processing and Preservation, 41(6), e13297. https://doi.org/10.1111/jfpp.13297
55. Seidu, K.T., Otutu, O.L. (2016). Phytochemical composition and radical scavenging activities of watermelon (Citrullus lanatus) seed constituents. Croatian Journal of Food Science and Technology, 8(2): 83–89. https://doi.org/10.17508/ cjfst.2016.8.2.07
56. Seker, I.T., Ozboy-Ozbas, O., Gokbulut, I., Ozturk, S., Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34(1): 15–26. https://doi.org/10.1111/j.1745-4549.2008.00258.x
57. Silva, L.M.R. da, Figueiredo, E.A.T. de, Ricardo, N.M.P.S., Vieira, I.G.P., Figueiredo, R.W. de, Brasil, I.M., Gomes, C.L. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry, 143, 398–404. https://doi.org/10.1016/ j.foodchem.2013.08.00
58. Qayyum, A., Huma, N., Sameen, A., Siddiq, A., Munir, M. (2017). Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream. Journal of Food Processing and Preservation, 41(6): e13297. https://doi.org/10.1111/jfpp.13297
59. Tabiri, B., Agbenorhevi, J.K., Wireko-Manu, F.D., Ompouma, E.I. (2016). Watermelon seeds as food: nutrient composition, pytochhemicals and antioxidand activity. International Journal of Nutrition and Food Sciences, 5(2): 139–144. https://doi.org/10.11648/j.ijnfs.20160502.18
60. Ubbor, S.C., Akabundo, E.N.T. (2009). Quality characteristics of cookies from composite flours of watermelon seed, cassava and wheat. Pakistan Journal of Nutrition, 8(7): 1097–1102. https://doi.org/10.3923/pjn.2009.1097.1102
61. Uysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E.N., Kürşat Demir, M. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3): 1074–1078. https://doi.org/10.1016/j.jfoodeng.2005.12.019.
62. Wani, A.A., Sogi, D.S., Singh, P., Khatkar, B.S. (2015). Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies. Journal of Food Science and Technology, 52(4): 2139–2147. https://doi.org/10.1007/s13197-013-1224-3
63. Yağcı, S. (2019). Rheological properties and biscuit production from flour blends prepared from cereal based by-products. Harran Journal of Agricultural and Food Science, 23(2): 142–149. https://doi.org/10.29050/harranziraat.410059.