Besin değeri artırılmış kurabiye üretiminde ekşi maya ve portakal kabuğu tozunun kullanımı

Abstract

Portakal kabuğu tozu (az kullanılan bir meyve atığı) ve ekşi maya kullanılarak fırıncılık ürünlerinin zenginleştirilmesi, Laktik Asit Bakterileri (LAB) ve mayalar tarafından yönlendirilen ekşi maya fermantasyonu ürün kalitesini artırırken, portakal kabuğu tozu iyileştirilmiş lezzet, doku ve biyoaktif özelliklere katkıda bulunduğundan, fonksiyonel gıdalar geliştirmek için yeni bir yaklaşımı temsil etmektedir. Bu çalışma, kurabiye formülasyonuna diyet lifi kaynağı olarak kendiliğinden ekşi maya (%20 un bazlı) ve portakal kabuğu tozu (%1, %3 ve %5 un bazlı) eklemenin besin bileşimi, biyoaktif özellikler, duyusal profil ve nihai ürünün genel kalitesi üzerindeki etkisini değerlendirmeyi amaçlamıştır. Sonuçlarımız, hem ekşi maya ilavesinin hem de portakal kabuğu tozunun kontrol örnekleriyle karşılaştırıldığında kurabiye çeşitlerinin neminde (4.24'ten 7.36'ya) ve yağ içeriğinde önemli değişikliklere (p < 0.05) neden olduğunu, ancak kül içeriğinde bir fark olmadığını (p > 0.05) göstermiştir. Portakal kabuğu konsantrasyonu arttıkça, kurabiye örneklerinin antioksidan içeriği (DPPH ve FRAP) önemli ölçüde arttı (p < 0.05). Ekşi maya ve portakal kabuğu tozu ilavesi ayrıca kurabiye örneklerinin rengini, fiziksel ve dokusal özelliklerini iyileştirdi. Ekşi maya ve portakal kabuğu ile zenginleştirilmiş kurabiyelerin genel kabul edilebilirliği, kontrol örneklerinden önemli ölçüde farklı değildi; bu da menzil kabuğu tozunun, duyusal özellikleri önemli ölçüde etkilemeden besin içeriğini (esas olarak antioksidan kapasitesi ve diyet lifi içeriği) %5'e kadar artırmak için kurabiye formülasyonuna dahil edilebileceğini göstermektedir. Genel olarak, bu sonuçlar, ekşi maya ve portakal kabuğu tozunun formülasyona dahil edilmesiyle besin değeri artırılmış kurabiyeler üretilebileceğini göstermektedir.

Keywords

• Tip I ekşi hamur
• Tam buğday unu
• Portakal kabuğu tozu
• Besinsel
• biyoaktif ve teknolojik özellikler

Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value

Abstract

The fortification of bakery products using orange peel powder—an underutilized fruit byproduct—and sourdough represents a novel approach to develop functional foods, as sourdough fermentation, driven by Lactic Acid Bacteria (LAB) and yeasts, enhances product quality, while orange peel powder contributes to improved flavor, texture, and bioactive properties. This study aimed to evaluate the impact of incorporating spontaneous sourdough (20% flour basis) and orange peel powder (1%, 3%, and 5% flour basis) as a dietary fiber source in cookie formulation on the nutritional composition, bioactive properties, sensory profile, and overall quality of the final product. Our results showed that both sourdough addition and orange peel powder caused significant changes (p < 0.05) in moisture (from 4.24 to 7.36) and fat content of cookie varieties compared to control samples, but there was no difference in ash content (p > 0.05). As the orange peel concentration increased, the antioxidant content (DPPH and FRAP) of the cookie samples significantly increased (p < 0.05). Sourdough and orange peel powder addition also improved the color, physical and textural properties of the cookie samples. Overall acceptability of sourdough and orange peel fortified cookies was not significantly different than control samples, indicating that range peel powder can be incorporated into cookie formulation to increase its bioactive content (mainly antioxidant capacity) up to 5% without significantly impacting the sensory attributes. Overall, these results show that cookies with increased bioactive value can be produced by incorporating sourdough and orange peel powder into formulation.

Keywords

• Spontaneous sourdough
• Whole wheat flour
• Orange peel powder
• Nutritional
• bioactive and technological properties

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