Sebze içerikli zenginleştirilmiş glutensiz cips üretimi ve in-vitro biyoerişilebilirliğinin değerlendirilmesi

Öz

Bu çalışmada, bitkisel materyaller kullanılarak glutensiz ve vegan beslenme modelini tercih eden bireylere yönelik alternatif bir atıştırmalık ürün olan cips üretilmesi hedeflenmiştir. Bu amaçla ön denemeler sonucu elde edilen ve duyusal özellikler yönünden beğeni alan reçete baz alınarak sebzelerden mantar, brokoli, karnabahar ve pancarın yanı sıra, çeşitli baharatlar (zerdeçal, kekik ve pul biber), mercimek unu, susam ile tahin/zeytinyağı kullanılmıştır. Elde edilen sonuçlara göre, yağ kaynağı olarak tahin ve zeytinyağı kullanımı, atıştırmalıkların antioksidan kapasite (AK) değeri, toplam flavonoid (TF) ve toplam polifenol (TP) içerikleri ile gastrik ve intestinal sindirim aşamaları sonrasında polifenollerin in-vitro biyoerişilebilirliğinde farklılığa neden olmuştur. Tahinli atıştırmalığın AK değeri (312.31 mmol AAE/100g KM), TF (1.28 mg RE/g KM) ve TP içerikleri (0.61 mg GAE/g KM) zeytinyağlı olana göre daha yüksek bulunmuştur. Zeytinyağlı atıştırmalığın TP biyoerişilebilirliği tahinli olandan daha yüksek tespit edilmiştir. Tat ve koku yönünden tahinli atıştırmalık panelistler tarafından tercih edilirken, diğer duyusal özellikler açısından zeytinyağı içeren ürün daha çok beğenilmiştir. Sonuç olarak, tahinli atıştırmalığın fonksiyonellik açısından, zeytinyağlı ürünün ise duyusal özellikler açısından daha avantajlı olduğu gözlenmiştir. Bu nedenle gelecek çalışmalarda her iki yağ kaynağının farklı oranlarda veya birlikte kullanılacağı formülasyon çalışmalarının yapılması önerilmektedir.

Anahtar Kelimeler

• Mantar
• Cips
• Mercimek Unu
• Vegan
• Zenginleştirme

Production of vegetable-enriched gluten-free chips and evaluation of in-vitro bioaccessibility

Abstract

In this study, it was aimed to produce chips which is an alternative snack for individuals who prefer a gluten free and vegan diet by using plant materials. For this purpose, based on the recipe, which was obtained as a result of preliminary trials and was appreciated in terms of sensorial properties. Various spices (turmeric, thyme and chili pepper), lentil flour, sesame and tahini/olive oil in addition to mushroom, broccoli, cauliflower and beetroot were used. According to the results obtained, use of different oil sources caused difference in the antioxidant capacity (AC) values, total polyphenols (TP) and total flavonoids (TF) and in-vitro TP bioaccessibilities at the end of gastric and intestinal digestion stages. The AC value (312.31 mmol AAE/100g DM), TF (1.28 mg RE/g DM) and TP (0.61 mg GAE/g DM) contents of the snacks with tahini were found higher than the one with olive oil. On the other hand, TP bioaccessibility of snack with olive oil was higher than that with tahini. While snacks with tahini were preferred by the panelists in terms of taste and smell, the product containing olive oil was preferred more in terms of other sensorial properties. As a result, it was observed that snacks with tahini and olive oil are more advantageous in terms of functionality and sensory properties, respectively. For this reason, it is recommended to carry out formulation trials in which both oil sources will be used in different ratios or together in future studies.

Keywords

• Mushroom
• Chips
• Lentil flour
• Vegan
• Enrichment

References

1. Adonis, M., Kahn, M.T.E. (2009). Evaluation of a hybrid dryer for the production of apple chips. Journal For New Generation Sciences, 7(2), 8–22.
2. Baixauli, R., Salvador, A., Fiszman, S.M., Calvo, C. (2002). Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings. European Food Research and Technology, 215(6), 457–461. https://doi.org/10.1007/s00217-002-0605-z
3. Bayomy, H., Alamri, E. (2022). Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour. Journal of King Saud University - Science, 34(3), 101833. https://doi.org/10.1016/j.jksus.2022.101833
4. Bešlo, D., Golubić, N., Rastija, V., Agić, D., Karnaš, M., Šubarić, D., Lučić, B. (2023). Antioxidant activity, metabolism, and bioavailability of polyphenols in the diet of animals. Antioxidants, 12(6), 1141. https://doi.org/10.3390/antiox12061141
5. Borchani, C., Besbes, S., Blecker, C., Attia, H. (2010). Chemical characteristics and oxidative stability of sesame seed , sesame paste , and olive oils. Journal of Agricultural Science and Technology, 12, 585–596.
6. Bouayed, J., Deußer, H., Hoffmann, L., Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4), 1466–1472. https://doi.org/10.1016/j.foodchem.2011.10.030
7. Capriles, V.D., Soares, R.A.M., Arêas, J.A.G. (2007). Development and assessment of acceptability and nutritional properties of a light snack. Ciencia e Tecnologia de Alimentos, 27(3), 562–566. https://doi.org/10.1590/S0101-20612007000300021
8. Chen, Y., Lin, H., Lin, M., Zheng, Y., Chen, J. (2020). Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame. Food and Chemical Toxicology, 139(February), 111239. https://doi.org/10.1016/j.fct.2020.111239

9. Cicerale, S., Conlan, X.A., Sinclair, A.J., Keast, R.S.J. (2009). Chemistry and health of olive oil phenolics. Critical Reviews in Food Science and Nutrition, 49(3), 218–236. https://doi.org/10.1080/10408390701856223
10. Devi, S., Zhang, M., Law, C.L. (2018). Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience, 25(February), 111–117. https://doi.org/10.1016/j.fbio.2018.08.004
11. Doğan, N. (2016). İstiridye mantarından (Pleurotus ostreatus) mantar tozu ve cips üretiminin optimizasyonu. Doktora Tezi. Harran Üniversitesi, Şanlıurfa, Türkiye. 300 s.
12. Elhussein, E., Bilgin, M., Şahin, S. (2018). Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions. Journal of Food Process Engineering, 41(8), 2–7. https://doi.org/10.1111/jfpe.12878
13. Erdoğan, S. (2019). Farklı baharat kullanılarak üretilen pancar cipslerinin kalite özelliklerinin belirlenmesi. Yüksek Lisans Tezi. Mani̇sa Celal Bayar Üni̇versi̇tesi̇, Manisa, Türkiye, 77s.
14. Fawole, O.A., Opara, U.L. (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complementary and Alternative Medicine, 16(1), 1–10. https://doi.org/10.1186/s12906-016-1343-2
15. Figueroa, F., Marhuenda, J., Zafrilla, P., Martínez-Cachá, A., Mulero, J., Cerdá, B. (2016). Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.). Journal of Food and Nutrition Research, 55(3), 229–236.
16. Gallo, V., Romano, A., Miralles, B., Ferranti, P., Masi, P., Santos-Hernández, M., Recio, I. (2022). Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. LWT- Food Science and Technology, 154(July 2021). https://doi.org/10.1016/j.lwt.2021.112713
17. Gormley, R. (2019). Developing innovative food structures & functionalities through process & reformulation to satisfy consumer needs & expectations: Outcomes from the 32nd EFFoST International Conference 2018, Nantes, France. Trends in Food Science & Technology, 93, 37–41. https://doi.org/10.1016/j.tifs.2019.09.001
18. Hamid, M.G., Mohamed Nour, A.A.A. (2018). Effect of different drying methods on quality attributes of beetroot (Beta vulgaris ) slices . World Journal of Science, Technology and Sustainable Development, 15(3), 287–298. https://doi.org/10.1108/WJSTSD-11-2017-0043
19. ISO 14502-1:2005. (2005). Determination of substances characteristic of green and black tea. Part 1: Content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent. 8p. International Standard.
20. Jaworska, D., Mojska, H., Gielecińska, I., Najman, K., Gondek, E., Przybylski, W., Krzyczkowska, P. (2019). The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 36(3), 374–384. https://doi.org/10.1080/19440049.2019.1577991
21. Kita, A., Bakowska-Barczak, A., Hamouz, K., Kułakows-ka, K., Lisińska, G. (2013). The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.). Journal of Food Composition and Analysis, 32(2), 169–175. https://doi.org/10.1016/j.jfca.2013.09.006
22. Kowalska, H., Marzec, A., Kowalska, J., Samborska, K., Tywonek, M., Lenart, A. (2018). Development of apple chips technology. Heat and Mass Transfer/Waerme- Und Stoffuebertragung, 54(12), 3573–3586. https://doi.org/10.1007/s00231-018-2346-y
23. Li, L., Ma, P., Nirasawa, S., Liu, H. (2023). Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human. Critical Reviews in Food Science and Nutrition, 1–31. https://doi.org/10.1080/10408398.2023.2181311
24. Liu, C.J., Xue, Y.L., Guo, J., Ren, H.C., Jiang, S., Li, D. J., Song, J.F., Zhang, Z.Y. (2021). Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. LWT- Food Science and Technology, 142(January), 111036. https://doi.org/10.1016/j.lwt.2021.111036
25. Martínez-Martín, I., Hernández-Jiménez, M., Revilla, I., Vivar-Quintana, A. M. (2023). Prediction of mineral composition in wheat flours fortified with lentil flour using NIR technology. Sensors, 23(3). https://doi.org/10.3390/s23031491
26. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., MacIerzanka, A., MacKie, A., … Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food-an international consensus. Food and Function, 5(6), 1113–1124. https://doi.org/10.1039/C3FO60702J
27. Nartea, A., Fanesi, B., Giardinieri, A., Campmajó, G., Lucci, P., Saurina, J., Pacetti, D., Fiorini, D., Frega, N. G., Núñez, O. (2022). Glucosinolates and polyphenols of colored cauliflower as chemical discriminants based on cooking procedures. Foods, 11(19), 1–12. https://doi.org/10.3390/foods11193041
28. Peng, J., Bi, J., Yi, J., Allaf, K., Besombes, C., Jin, X., Wu, X., Lyu, J., Asghar Ali, M.N.H. (2019). Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips. Journal of the Science of Food and Agriculture, 99(14), 6248–6257. https://doi.org/10.1002/jsfa.9898
29. Rodrigues, M.J., Neves, V., Martins, A., Rauter, A.P., Neng, N.R., Nogueira, J.M.F., Varela, J., Barreira, L., Custódio, L. (2016). In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chemistry, 200, 322–329. https://doi.org/10.1016/j.foodchem.2016.01.048
30. Starzec, A., Włodarczyk, M., Kunachowicz, D., Dryś, A., Kepinska, M., Fecka, I. (2023). Polyphenol profile of Cistus × incanus L. and its relevance to antioxidant effect and α-glucosidase inhibition. Antioxidants, 12(3), 1–18. https://doi.org/10.3390/antiox12030553
31. Sulaeman, A., Giraud, D.W., Keeler, L., Taylor, S.L., Driskell, J. A. (2004). Effect of moisture content of carrot slices on the fat content, carotenoid content, and sensory characteristics of deep-fried carrot chips. Journal of Food Science, 69(6). https://doi.org/10.1111/j.1365-2621.2004.tb10987.x
32. Tuck, K.L., Freeman, M.P., Hayball, P.J., Stretch, G.L., Stupans, I. (2001). The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. Journal of Nutrition, 131(7), 1993–1996. https://doi.org/10.1093/jn/131.7.1993
33. Türkmen Erol, N., Sari, F., Çalikoǧlu, E., Velioǧlu, Y. S. (2009). Green and roasted mate: Phenolic profile and antioxidant activity. Turkish Journal of Agriculture and Forestry, 33(4), 353–362. https://doi.org/10.3906/tar-0901-4
34. Vasconcellos, J., Conte-Junior, C., Silva, D., Pierucci, A.P., Paschoalin, V., Alvares, T.S. (2016). Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot. Food Science and Biotechnology, 25(1), 79–84. https://doi.org/10.1007/s10068-016-0011-0
35. Vázquez-Durán, A., Gallegos-Soto, A., Bernal-Barragán, H., López-Pérez, M., Méndez-Albores, A. (2014). Physicochemical, nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. italica Plenck) flour. Journal of Food and Nutrition Research, 53(4), 313–323.
36. Zardo, I., de Espíndola Sobczyk, A., Marczak, L.D.F., Sarkis, J. (2019). Optimization of ultrasound assisted extraction of phenolic compounds from sunflower seed cake using response surface methodology. Waste and Biomass Valorization, 10(1), 33–44. https://doi.org/10.1007/s12649-017-0038-3