BİYOAKTİF BİLEŞİKLERİN BİR KAYNAĞI OLARAK ŞERBET ÜRETİM ATIĞININ HAZIR WAFFLE VE PANKEK TOZ KARIŞIMLARINDA DEĞERLENDİRİLMESİ

Abstract

Şerbet, çeşitli bitki ve meyvelerden elde edilen ve şekerin eklenmesiyle hazırlanan bir içecektir. Geleneksel veya ticari olarak üretilebilen şerbetin işleme sonrası yüksek miktarda değerli aktif maddeler içeren şerbet atığı açığa çıkmaktadır. Bu çalışmada, bu değerli atığı azaltmak ve fonksiyonel gıdalarda kullanılabilirliği belirlemek için hazır pankek ve waffle toz karışımlarına %5 ve %10 oranlarında şerbet atığı dahil edilmiştir. Formülize edilen hazır toz karışımlarda kuru madde, kül, renk, su aktivitesi, su bağlama kapasitesi, yağ bağlama kapasitesi, fenolik madde, antioksidan aktivite (DPPH ve ABTS), yığın yoğunluk, sıkıştırılmış yığın yoğunluğu, Carr İndeks ve Hausner Oranı analizleri gerçekleştirilmiştir. Sonuçlar, zenginleştirilen pankek ve waffle toz karışımlarının su aktivitesi, su absorpsiyon kapasite değerlerinin iyileştiği, fenolik bileşikler ve antioksidan aktivite açısından zenginleştiğini göstermiştir. Kontrol grubu toz karışımlarda antioksidan aktivite belirlenmemişken, zenginleştirilmiş pankek ve waffle toz karışımlarda antioksidan aktivite değerlerinde (16.29-140 mg TE/100 g) anlamlı artışlar (P<0.05) tespit edilmiştir. Şerbet üretim atıklarının değerlendirilmesi, hem sağlıklı unlu mamuller üretilmesi hem de çevrenin korunması açısından çift yönlü fayda sağlayabilir.

Keywords

• Antioksidan
• şerbet atığı
• fonksiyonel özellikler
• waffle
• pankek

UTILIZATION OF SHERBET PRODUCTION WASTE AS A SOURCE OF BIOACTIVE COMPOUNDS IN READY-MADE WAFFLE AND PANCAKE POWDER MIXES

Abstract

Sherbet is a beverage made from various herbs and fruits, prepared with the addition of sugar. Whether traditionally or commercially produced, the processing of sherbet releases a waste product containing a high amount of valuable active ingredients. In this study, sherbet waste was incorporated into pancake and waffle ready mixes at 5% and 10% levels to reduce this valuable waste and determine its usability in functional foods. Dry matter, ash, color, water activity, water-binding capacity, oil-binding capacity, phenolic content, antioxidant activity (DPPH and ABTS), bulk density, tapped bulk density, Carr Index, and Hausner Ratio analyses were performed on the formulated ready-to-use powder mixtures. The results showed that the enriched pancake and waffle powder mixes improved water activity and water absorption capacity, and were enriched in phenolic compounds and antioxidant activity. While no antioxidant activity was determined in the control group powder mixes, significant increases (P<0.05) in antioxidant activity values (16.29-140 mg TE/100 g) were detected in the enriched pancake and waffle powder mixes. Utilizing sherbet production waste can provide dual benefits, both in terms of producing healthy bakery products and protecting the environment.

Keywords

• Antioxidant
• sherbet waste
• functional properties
• waffle
• pancake

References

1. Akçiçek, E. (2002). Sortbet from past to the present, The Cookbook (Dünden Bugüne Şerbetçiligimiz, Yemek Kitabı) (MS. Koz) (pp. 745 – 764). Istanbul: Çalış Ofset.
2. Carneiro, H.C.F., Tonon, R. V., Grosso, C.R.F., Hubinger, M.D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering 115:443–451. https://doi.org/10.1016/j.jfoodeng.2012.03.033
3. Castrica, M., Rebucci, R., Giromini, C., Tretola, M., Cattaneo, D., Baldi, A. (2019). Total phenolic content and antioxidant capacity of agri-food waste and by-products. Italian Journal of Animal Science 18:336–341. https://doi.org/10.1080/1828051X.2018.1529544
4. Cemeroğlu B. Gıda Analizleri. 3. Baskı. Ankara, Türkiye, Bizim Grup Basımevi, 2013.
5. Christ, B., Muller, K.H. (1960). Zur serienmaSigen Bestimmung des Gehaltes an Flavonol-Derivaten in Drogen. Archiv der Pharmazie 12:65.
6. Gawałek, J., Domian, E. (2020). Tapioca dextrin as an alternative carrier in the spray drying of fruit juices-a case study of chokeberry powder. Foods 9. https://doi.org/10.3390/foods9081125
7. Gilani, S., Najafpour, G. (2022). Evaluation of the extraction process parameters on bioactive compounds of cinnamon bark: A comparative study. Process Biochemistry 114:93–101. https://doi.org/10.1016/j.procbio.2022.01.022
8. Gómez-Aldapa, C.A., Castro-Rosas, J., Rangel-Vargas, E., Navarro-Cortez, R.O., Cabrera-Canales, Z.E., Díaz-Batalla, L., Martínez-Bustos, F., Guzmán-Ortiz, F.A., Falfan-Cortes, R.N. (2019). A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying. Food Research International 119:547–553. https://doi.org/10.1016/j.foodres.2018.10.031

9. Haris, S., Alam, M., Galiwango, E., Mohamed, M.M., Kamal-Eldin, A., Al-Marzouqi, A.H. (2023). Characterization analysis of date fruit pomace: An underutilized waste bioresource rich in dietary fiber and phenolic antioxidants. Waste Management 163:34–42. https://doi.org/10.1016/j.wasman.2023.03.027
10. Jinapong, N., Suphantharika, M., Pimon Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 84:194–205.
11. Joymak, W., Ngamukote, S., Chantarasinlapin, P., Adisakwattana, S. (2021). Unripe papaya by-product: From food wastes to functional ingredients in pancakes. Foods 10. https://doi.org/10.3390/foods10030615
12. Ligarda-Samanez, C.A., Choque-Quispe, D., Moscoso-Moscoso, E., Huamán-Carrión, M.L., Ramos-Pacheco, B.S., De la Cruz, G., Arévalo-Quijano, J.C., Muñoz-Saenz, J.C., Muñoz-Melgarejo, M., Quispe-Quezada, U.R., Gutiérrez-Gómez, E., Luciano-Alipio, R., Zamalloa-Puma, M.M., Álvarez-López, G.J., Sucari-León, R. (2023). Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum. Foods 12. https://doi.org/10.3390/foods12091873
13. López-Mejía, N., Martínez-Correa, H.A., Andrade-Mahecha, M.M. (2019). Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life. Journal of Food Science and Technology 56:5046–5055. https://doi.org/10.1007/s13197-019-03977-2
14. Lourenço, S.C., Moldão-Martins, M., Alves, V.D., (2020). Microencapsulation of pineapple peel extract by spray drying using maltodextrin, inulin, and Arabic gum as wall matrices. Foods 9:1–17. https://doi.org/10.3390/FOODS9060718
15. Mohamad, M. A., Ramli, S. S., & Jailani, F. (2024). Effect of Mung Bean on Physicochemical Properties of Waffle Premix Flour and Its Sensory Acceptability. In International Conference on Science Technology and Social Sciences–Physics, Material and Industrial Technology (ICONSTAS-PMIT 2023) (pp. 186-199). Atlantis Press.
16. Nayaka, A., & Bhushan, B. (2019). An overview of the recent trends on the waste valorization techniques for food waste. Journal of Environmental Management, 233:352-370.
17. Ogo, A. O., Ajekwe, D. J., Enenche, D. E., & Obochi, G. O. (2021). Quality evaluation of novel biscuits made from wheat supplemented with watermelon rinds and orange pomace flour blends. Food and Nutrition Sciences, 12(3):332-341.
18. Ospina-Maldonado, S., Martin-Gómez, H., & Cardoso-Ugarte, G. A. (2024). From waste to wellness: a review on the harness of food industry by-products for sustainable functional food production. International Journal of Food Science and Technology, 59(11):8680-8692.
19. Özdemir, E. E., Görgüç, A., Gençdağ, E., & Yılmaz, F. M. (2021). Püskürtmeli Kurutma Ve Dondurarak Kurutma Yöntemlerinin Temelleri Ve Bu Yöntemler İle Gıda Atıklarından Toz Ürünlerin Üretimi. Gıda, 46(3):583-607.
20. Ozkahraman, B. C., Sumnu, G., & Sahin, S. (2016). Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. Journal of food science and technology, 53(3):1567-1575.
21. Perković, G., Martinović, J., Šelo, G., Bucić-Kojić, A., Planinić, M., & Ambrus, R. (2024). Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating. Foods, 13(9):1346.
22. Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. M. S., & Tharanathan, R. N. (2004). Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218(6):563-567.
23. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10):1231-1237.
24. Romero, J., Díez Méndez, A., Castro-Alija, M. J., Poveda, J., & Albertos, I. (2024). Quince (Cydonia Oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient. Sustainability, 16(19):8596.
25. Seguí, L., & Barrera, C. (2025). Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications. Foods, 14(5):847.
26. Singh, G., & Kaur, K. (2024). Quality and shelf life evaluation of gluten‐free blends and cake premix. Food Safety and Health, 2(1), 106-116.
27. Singh, L., Kaur, S., & Aggarwal, P. (2023). Enhanced functional and textural properties of waffle premix by addition of phytonutrient-rich industrial potato waste. Biomass Conversion and Biorefinery, 13(16):14789-14802.
28. Singh, R. P., Chidambara Murthy, K. N., & Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of agricultural and food chemistry, 50(1):81-86.
29. Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3):144-158.
30. Sowbhagya, H. B. (2019). Value-added processing of by-products from spice industry. Food Quality and Safety, 3(2):73-80.
31. Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food chemistry, 104(2), 686-692.
32. Sulejmanović, M., Rojo, S. R., Mourtzinos, I., Kyriakoudi, A., Nastić, N., Travičić, V., & Vidović, S. (2025). Green and innovative pressurized liquid extraction as a tool for ginger (zingiber officinale) herbal dust bioactive compounds recovery. Sustainable Chemistry and Pharmacy, 46:102083.
33. Suri, S., Singh, A., Nema, P. K., Malakar, S., & Arora, V. K. (2022). Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. Food Bioscience, 48:101789.
34. Weststrate, J. A., Van Poppel, G., & Verschuren, P. M. (2002). Functional foods, trends and future. British Journal of Nutrition, 88(S2):S233-S235.
35. Yu, J., & Ahmedna, M. (2013). Functional components of grape pomace: Their composition, biological properties and potential applications. International Journal of Food Science and Technology, 48(2):221-237.
36. Zohry, F. Z., Zaki, S. A., Dewidar, O. M., & Amin, W. S. (2025). Quality Characteristics and Nutritional Attributes of Waffles Formulated With Pineapple Byproducts as a Source of Bioactive Compounds. Egyptian Journal of Chemistry, 68(5):271-282.