Effect of purple carrot powder substitution on some physical, chemical and sensory properties of chips samples

Year 2023, Volume: 27 Issue: 1, 103 - 112, 24.03.2023

Mine Aslan Nezahat Olcay Nilgün Ertaş Mustafa Kürşat Demir

https://doi.org/10.29050/harranziraat.1164267

Cited By: 1

Abstract

In this study, purple carrot (Daucus carota L.), which takes attention with its functional properties, was substituted to the chips formulation at five different ratios (0, 10, 20, 30 and 40%) instead of wheat flour, and the effect of purple carrot powder on the total phenolic content, antioxidant activity, color, physical and sensory properties of the chips samples were investigated. The total phenolic content and antioxidant activity value of the chips samples increased significantly from 1.31 mg GAE 100 g-1 to 13.94 mg GAE 100 g-1 and from 30.07% to 84.93%, respectively (p<0.05). A decrease in L* values and an increase in a* and b* values of the chips samples were determined with the addition of purple carrot powder. Compared with control chips samples, the use of purple carrot powder increased the diameter, thickness, hardness and fracturability values of the chips samples. According to the sensory evaluation results, the substitution of purple carrot powder up to 10% was found acceptable level by the panelists.

Keywords

Purple carrot, chips, functional food, nutritional properties

Mor havuç tozu ikamesinin cips örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi

Abstract

Bu çalışmada; fonksiyonel özelliği ile dikkati çeken mor havuç (Daucus carota L.), cips formülasyonuna buğday unu yerine beş farklı oranda (%0, 10, 20, 30 ve 40) ikame edilmiş ve mor havuç tozunun cipslerin toplam fenolik madde miktarı, antioksidan aktivitesi, renk, fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Üretilen cips örneklerinin toplam fenolik madde miktarı ve antioksidan aktivite değeri, yüksek ikame oranı ile birlikte sırasıyla 1.31 mg GAE 100 g-1’den 13.94 mg GAE 100 g-1’e ve %30.07’den %84.93’e kadar önemli düzeyde artış göstermiştir. Mor havuç tozu ikamesi ile cips örneklerinin L* değerlerinde azalma, a* ve b* değerlerinde ise bir artış belirlenmiştir. Kontrol cips örnekleri ile kıyaslandığında, mor havuç tozu ikamesi cips örneklerinin çap, kalınlık, sertlik ve kırılganlık değerlerini artırmıştır. Duyusal değerlendirme sonucuna göre, mor havuç tozunun %10 seviyesine kadar ikame edilmesi panelistler tarafından kabul edilebilir bulunmuştur.

Keywords

Mor havuç, cips, fonksiyonel gıda, besinsel özellik

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