Soğan Kabuğu: Gıda Atığı Kullanılarak Yeni Bir Tuile Reçetesi

Abstract

Soğan, dünya mutfaklarında en yaygın kullanılan sebzelerden biridir. Ancak, çeşitli biyoaktif bileşenler açısından zengin olan kabukları genellikle atık olarak değerlendirilmektedir. Bu çalışmada, mutfaklarda ortaya çıkan soğan kabukları çevresel ve ekonomik açıdan değerlendirilerek fonksiyonel gıda üretiminde kullanılmıştır. Soğan kabukları kurutulup öğütülerek elde edilen soğan kabuğu tozu, hem tatlı hem tuzlu çeşitleriyle bilinen, hafif, kuru ve gevrek bir kurabiye türü olan Tuile üretiminde değerlendirilmiştir. Çalışmada, Tuile yapımında kullanılan buğday ununun %0, %5 ve %10 oranlarında soğan kabuğu tozu ile ikame edilmesiyle üretilen örneklerin toplam fenolik içerikleri, antioksidan aktiviteleri ve duyusal özellikleri belirlenmiştir. Böylece, soğan kabuğu tozu katkısının ürün bileşimine etkisi araştırılmıştır. Ayrıca, gıda atığı olarak görülen soğan kabuklarının fonksiyonel gıda üretimine uygunluğu ve katma değer potansiyeli incelenmiştir. Araştırma, ürün çeşitliliğini artırmak, sağlık faydaları sunmak, sıfır atık bilincini desteklemek ve lezzeti geliştirmek amacıyla yapılmıştır. Böylece, küresel gıda kaybı ve israfına dikkat çekilerek gıda atıklarının değerlendirilmesine katkı sağlanmıştır. Sonuçlar, soğan kabuğu tozunun toplam fenolikler açısından zengin bir fonksiyonel bileşen olabileceğini ve yüksek antioksidan aktiviteye sahip olduğunu göstermiştir. Duyusal analizde, %10 soğan kabuğu tozu içeren Tuile örnekleri en yüksek beğeni skorlarını alarak umut verici bir alternatif oluşturmuştur.

Keywords

• Fonksiyonel gıda
• gıda kaybı ve israfı
• katma değerli yan ürün
• sebze
• unlu mamul

Onion Skin: A new Tuile Recipe Using Food Waste

Abstract

Onion is one of the most commonly consumed vegetables worldwide. However, its peel, rich in various bioactive compounds, is generally considered waste. This study evaluated onion peels generated in kitchens from both environmental and economic perspectives, aiming to incorporate them into functional food production. Onion peels were dried, ground, and processed into powder, which was then used in the preparation of Tuile, a light, dry, and crisp cookie type known for its versatility in both sweet and savory forms. In the study, wheat flour in Tuile formulations was substituted with onion peel powder at levels of 0%, 5%, and 10%. The total phenolic content, antioxidant activity, and sensory properties of the resulting samples were analyzed. Thus, the effect of onion peel enrichment on product composition was investigated. Moreover, the potential of onion peels, typically treated as food waste, as a value-added ingredient for functional food applications was assessed. The research aimed to enhance product diversity, provide health benefits, support zero-waste awareness, and improve sensory quality. In doing so, it sought to highlight global food loss and waste issues, contributing to the reduction and valorization of food by-products. Results revealed that onion peel powder could serve as a functional ingredient rich in phenolic compounds with strong antioxidant activity. Sensory evaluation showed that Tuile samples enriched with 10% onion peel powder received the highest acceptance scores, demonstrating promising potential as a sustainable food innovation.

Keywords

• Functional food
• food loss and waste
• value-added by-products
• vegetables
• baked goods

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