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Enrichment of Bakery Products with Composite Flours

Yıl 2020, Cilt: 18 Sayı: 2, 217 - 227, 27.06.2020
https://doi.org/10.24323/akademik-gida.758841

Öz

In recent years, the production and consumption of healthy foods have gained importance and the demand for such foods has increased as a result of an increased awareness of the society in nutrition. Many food companies have also attempted to add functional components to their products in order to meet the demands of consumers. Studies show that fruits and vegetables are rich sources of phenolic compounds, antioxidant activity and dietary fiber. Studies showing that the use of fruit-vegetable and/or fruit-vegetable wastes as nutrients can be an important source in order to meet the demand for healthier product consumption have reported that such ingredients added to foods can change/improve the taste, texture, aroma, color and nutritional value of the products produced, which can be associated with healthy products by consumers. In this review, it has been demonstrated by studies in the literature that the flour (powder) of fruits and vegetables reduces waste and also provides an excellent opportunity to be used as a functional enrichment agent in bakery products.

Kaynakça

  • [1] Lambo, A.M., Öste, R., Nyman, M.E.G.L. (2005). Dietary fibre in fermented oat and barley β-glucan rich concentrates. Food Chemistry, 89, 283-293.
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Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi

Yıl 2020, Cilt: 18 Sayı: 2, 217 - 227, 27.06.2020
https://doi.org/10.24323/akademik-gida.758841

Öz

Son yıllarda toplumun beslenme konusunda bilinçlenmesi ile birlikte sağlıklı gıda üretimi ve tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de tüketicilerin taleplerini karşılamak için üretimini yaptıkları ürünlere fonksiyonel bileşenler ilave etme yoluna gitmiştir. Yapılan araştırmalar meyve ve sebzelerin fenolik bileşenler, antioksidan aktivite ve diyet lif bakımından zengin kaynak olduğunu göstermektedir. Daha sağlıklı ürün tüketme talebini karşılamak için meyve-sebze ve/veya meyve-sebze atıklarının besin maddesi olarak kullanımının önemli bir kaynak olabileceğini gösteren çalışmalarda; bu tür bileşenler gıdalara eklendiğinde, üretilen ürünlerin tadını, dokusunu, aromasını, rengini ve besin değerini değiştirebildiği/geliştirebildiği için tüketiciler tarafından sağlıklı ürünler olarak ilişkilendirilmektedir. Bu derlemede meyve ve sebzelerin un (toz) haline getirilmesinin bu gıdaların israfını azalttığı ayrıca fonksiyonel bir bileşen olarak unlu mamullerde zenginleştirme ajanı olarak kullanılmak üzere mükemmel bir fırsat sunduğu literatürde yapılan çalışmalar ile gösterilmiştir.

Kaynakça

  • [1] Lambo, A.M., Öste, R., Nyman, M.E.G.L. (2005). Dietary fibre in fermented oat and barley β-glucan rich concentrates. Food Chemistry, 89, 283-293.
  • [2] Jaworska, D., Mojska, H., Gielecińsk, 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 & Contaminants: Part A, 36(3), 374-384.
  • [3] Ezzati, M., Lopez, A.D., Rodgers, A., van der Hoorn, S., Murray, C.J.L. (2002). Selected major risk factors and global and regional burden of disease. Lancet, 360, 1347-1360.
  • [4] Lock, K., Pomerleau, J., Cause, L., Altmann, D.R., Mc Kee, M. (2005). The global burden of disease attributable to low consumption of fruit and vegetables: implications for the global strategy on diet. Bulletin of the World Health Organization, 83, 100-108.
  • [5] WHO (2003). Diet, nutrition and the prevention of chronic diseases. Report of a Joint FAO/WHO Expert Consultation. WHO Technical Report Series No. 916. World Health Organization, Geneva, Switzerland.
  • [6] Faber, M., Laubscher, R., Laurie, S. (2013). Availability of, access to and consumption of fruits and vegetables in a peri-urban area in KwaZulu-Natal, South Africa. Maternal and Child Nutrition, 9, 409-424.
  • [7] Ambrosini, G.L., Emmett, P.M., Northstone, K., Jebb, S.A. (2014). Tracking a dietary pattern associated with increased adiposity in childhood and adolescence. Obesity (Silver Spring), 22(2), 458-465.
  • [8] Lien, N., Lytle L.A., Klepp, K.I. (2001). Stability in consumption of fruit, vegetables, and sugary foods in a cohort from age 14 to age 21. Preventive Medicine, 33(3), 217-226.
  • [9] Kırbaş, Z., Kumcuoglu, S., Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56(2), 914-926.
  • [10] Chandra, S., Singh, S., Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681-3688.
  • [11] Noorfarahzilah, M., Lee, J.S., Sharifudin, M.S., Mohd Fadzelly, A.B., Hasmadi, M. (2014). Applications of composite flour in development of food products. International Food Research Journal, 21(6): 2061-2074.
  • [12] Mepba, H., Eboh, L., Nwaojigwa, S.U. (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal Food, Agriculture, Nutrition and Development, 7, 1-22.
  • [13] Hung, T.V., Papalois, M., Nithianandan, V., Jiang, H.H., Versteeg, K. (1990). Utilisation of lupin seeds for human consumption. Gold Coast: AIFST/NZIFST, “Food Pacific” Convention, Bond University.
  • [14] Kurtcebe, A. (2001). Buğday unu komponentlerinin kompozisyonu ve fonksiyonları. Bitirme Ödevi. Süleyman Demirel Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Isparta.
  • [15] Mahajan, A., Dua, S. (2002). Salts and pH induced changes in functional properties of Amaranth (Amaranthus tricolor L.) seed meal. Cereal Chemistry, 79, 834-837.
  • [16] Slavin, J.L., Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3, 506–516.
  • [17] Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jiménez, L. (2004). Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition, 79, 727-747.
  • [18] Dillard, C.J., German, J.B. (2000). Review Phytochemicals: nutraceuticals and human health. Journal of the Science of Food and Agriculture, 80, 1744-1756.
  • [19] Vetrani, C., Vitale M., Bozzetto, L., Della Pepa G., Cocozza, S., Costabile, G., Mangione, A, Cipriano, P., Annuzzi, G., Rivellese, A.A. (2018). Association between different dietary polyphenol subclasses and the improvement in cardiometabolic risk factors: evidence from a randomized controlled clinical trial. Acta Diabetologia, 55, 149-153.
  • [20] Uchoa, A.M.A., Correia da Costa, J.M., Maia, G.A., Meira, T.R., Sousa, P.H.M., Brasil, I.M. (2009). Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders. Plant Foods for Human Nutrition, 64, 153-159.
  • [21] Assis, L.M., Zavareze, E.R., Raünz, A.L., Dias, A.R.G., Gutkoski, L.C., Elias, M.C. (2009). Propriedades nutricionais, tecnológicas e sensoriais de biscoitos com substituição de farinha de trigo por farinha de aveia ou farinha de arroz parboilizado. Alimentos e Nutrição, 20(1), 15-24.
  • [22] Ktenioundaki, A., Gallagher, E. (2012). Recent advances in the development of high-fiber baked products, Trends in Food Science and Technology, 28, 4-14.
  • [23] Memeli, Z. (2015). Bazı Gıda Liflerinin Glutensiz Kek Formülasyonlarında Kulllanılması. Yüksek Lisans Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir.
  • [24] Rahaie, S., Gharibzahedi, S.M.T., Razavi, S.H., Jafari, S.M. (2012). Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review, Journal of Food Science and Technology, 51(11), 2896-2906.
  • [25] Dhingra, S., Jood, S. (2001). Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Journal of Food Chemistry, 77, 479-488.
  • [26] Aksoylu, Z. (2012). Bı̇sküvı̇nı̇n Fonksı̇yonel Özellı̇k Taşıyan Bazı Bı̇tkı̇sel Ürünlerce Zengı̇nleştı̇rı̇lmesı̇. Yüksek Lisans Tezi. Celal Bayar Üniversitesi. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Manisa.
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  • [28] Aquino, A.C.M.S., Móes, R.S., Leão, K.M.M., Figueiredo, A.V.D., Castro, A.A. (2010). Avaliação físico-química e aceitação sensorial de biscoitos tipo cookies elaborados com farinha de resíduos de acerola. Revista do Instituto Adolfo Lutz, 69(3), 379-386.
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  • [38] Uçar, B. (2011). Pandispanya Kek Kalitesi Üzerine Yabani Meyvelerin Fonksiyonel Etkileri. Yüksek Lisans Tezi. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Kayseri.
  • [39] Adebayo-Oyetoro, A., Olatidoye, O., Ogundipe, O., Balogun, I., Aro, F. (2010). Quality characteristics of cookies produced from composite flours of wheat and mushrooms. Journal of Sciences and Multidisciplinary Research, 2, 25–31.
  • [40] Ibrahium, M.I., Hegazy, A.I. (2014). Effect of replacement of wheat flour with mushroom powder and sweet potato flour on nutritional composition and sensory characteristics of biscuits. Current Science International, 3(1), 26–33.
  • [41] Ajila, C.M., Leelavathi, K., Prasada Rao, U.J.S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48, 319-326.
  • [42] Bajaj, S., Urooj, A. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9, 691-700.
  • [43] Souza, M.W., Ferreira, T.B., Vieira, I.F. (2008). Composição centesimal e propriedades funcionais tecnológicas da farinha da casca do maracujá. Alimentos e Nutrição, 19(1), 33-36.
  • [44] Bertagnolli, S.M.M., Silveira, M.L.R., Fogaça, A.O., Umann, L., Penna N.G. (2014). Bioactive compounds and acceptance of cookies made with Guava peel flour. Food Science and Technology, 34(2), 303-308.
  • [45] Inkaya, A.N., Göçmen, D., Öztürk, S., Köksel, H. (2009). Investigation on the functional properties of chestnut flours and their potential utilization in low-fat cookies. Food Science and Biotechnology, 18(6), 1404-1410.
  • [46] Larrea, M.A., Chang, Y.K., Martinez-Bustos, F. (2005). Some functional properties 447 of extruded orange pulp and its effect on the quality of cookies. LWT-Food Science and Technology, 38, 213-220.
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  • [48] Sudha, M.L., Vetrimani, R., Leevathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100, 1365-1370.
  • [49] Tyagi, S.K., Manikantan, M.R., Oberoi, H.S., Kaur, G. (2007). Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering, 80, 1043-1050.
  • [50] Vitali, D., Dragojević, I.V., Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114, 1462-1469.
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  • [52] Bilgiçli, N., İbanoglu, S., Herken, E.N. (2005). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78, 86-89.
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  • [55] Özbas O.O., Seker, I.T., Gokbulut, I. (2014). Effects of apricot kernel flour and fiber-rich fruit powders on. low-fat cookie quality. Turkish Journal of Agricultural and Natural Sciences, 1, 1326-1332.
  • [56] Ambigaipalan P., Shahidi F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54-60.
  • [57] Al-Sayed Hanan, M.A., Ahmed, A.R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake, Annals of Agricultural Science, 58(1), 83-95.
  • [58] Omobuwajo, T.O. (2003). Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit. Innovative Food Science and Emerging Technologies, 4, 219-225.
  • [59] Yadav, R. B., Yadav, B.S., Chaudhary, D. (2011). Extraction, characterization and utilization of rice bran protein concentrate for biscuit making. British Food Journal, 113, 1173-1182.
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  • [63] Gül, H., Şen, H. (2017a). Effects of pomegranate seed flour on dough rheology and bread quality. CYTA–Journal of Food, 15(4): 622–628.
  • [64] Güler, A. (2011). Siyah üzüm posası katkılı mısır cipsi eldesi: Yeni üründe kalite özelliklerinin, antioksidan kapasitenin ve bazı kateşin fenoliklerin izlenmesi. Yüksek Lisans Tezi. Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Manisa.
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  • [67] Gül, H., Şen, H. (2017b). Effects of rosehip seed flour on the rheological properties of bread dough. Scientific Bulletin. Series F. Biotechnologies, XXI, 330-335.
  • [68] Gül, H., Şen, H. (2017c). The influence of rosehip seed flour on bread quality. Scientific Bulletin. Series F. Biotechnologies, XXI, 336-342.
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  • [70] Acun, S., Gül, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, March, 6(1), 81-88.
Toplam 70 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Emine Aydın Bu kişi benim 0000-0001-9635-4791

Yayımlanma Tarihi 27 Haziran 2020
Gönderilme Tarihi 22 Ağustos 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 18 Sayı: 2

Kaynak Göster

APA Aydın, E. (2020). Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda, 18(2), 217-227. https://doi.org/10.24323/akademik-gida.758841
AMA Aydın E. Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda. Haziran 2020;18(2):217-227. doi:10.24323/akademik-gida.758841
Chicago Aydın, Emine. “Unlu Mamullerin Kompozit Unlar Ile Zenginleştirilmesi”. Akademik Gıda 18, sy. 2 (Haziran 2020): 217-27. https://doi.org/10.24323/akademik-gida.758841.
EndNote Aydın E (01 Haziran 2020) Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda 18 2 217–227.
IEEE E. Aydın, “Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi”, Akademik Gıda, c. 18, sy. 2, ss. 217–227, 2020, doi: 10.24323/akademik-gida.758841.
ISNAD Aydın, Emine. “Unlu Mamullerin Kompozit Unlar Ile Zenginleştirilmesi”. Akademik Gıda 18/2 (Haziran 2020), 217-227. https://doi.org/10.24323/akademik-gida.758841.
JAMA Aydın E. Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda. 2020;18:217–227.
MLA Aydın, Emine. “Unlu Mamullerin Kompozit Unlar Ile Zenginleştirilmesi”. Akademik Gıda, c. 18, sy. 2, 2020, ss. 217-2, doi:10.24323/akademik-gida.758841.
Vancouver Aydın E. Unlu Mamullerin Kompozit Unlar ile Zenginleştirilmesi. Akademik Gıda. 2020;18(2):217-2.

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