Quality Characteristics of Biscuits Fortified with Pomegranate Peel

Yıl 2021, Cilt: 19 Sayı: 1, 10 - 20, 26.04.2021

Unkan Urgancı Fatma Isık

https://doi.org/10.24323/akademik-gida.927462

Cited By: 9

Öz

In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 and 18%) of pomegranate peel were determined. To this end, pomegranate peel substitution did not cause a significant alteration in the protein, fat and ash contents of the biscuits. Results show that the antioxidant activity (from 5.06 μmol TE/100g to 288.38 μmol TE/100g), total phenolic content (from 56.49 mg GAE/100g to 1108.35 mg GAE/100g), soluble, insoluble and total dietary fiber contents (from 1.93% to 9.31%) of the biscuits increased significantly by increase of the substitution ratio of pomegranate peel powder (PPP) in the formulation. Hardness decreased significantly with PPP addition in biscuits. It was observed a decrease in L and b color values and an increase in a values of biscuits by increase in the ratio of pomegranate peel substitution. The PPP added samples revealed bigger air cells compared to the control samples in the internal SEM micrographs. In sensory analyses, no significant differences in sensory parameters except taste and overall acceptance of biscuits were observed. Moreover, the panelists confirmed that they felt a more sour and bitter taste in biscuits prepared with 18% pomegranate peel powder and it was considered to be the reason of the decrease in sensory scores. Therefore, it is advised not to exceed 12% pomegranate peel powder substitution in biscuits.

Anahtar Kelimeler

Antioxidant, Biscuits, Dietary fiber, Pomegranate peel, Sensory analysis

Destekleyen Kurum

Pamukkale University, Unit of Scientific Research Projects

Proje Numarası

2017 FEBE 038

Teşekkür

This work was funded by Pamukkale University, Unit of Scientific Research Projects, Turkey (Project No: 2017 FEBE 038).

Nar Kabuğu ile Zenginleştirilmiş Bisküvilerin Bazı Kalite Karakteristikleri

Öz

Bu çalışmada çeşitli oranlarda (%0, 6, 12, 18) nar kabuğu ikame edilmiş bisküvilerin bazı kimyasal, fiziksel ve duyusal özellikleri belirlenmiştir. Nar kabuğu ikamesinin, bisküvilerin protein, yağ ve kül değerlerinde önemli bir değişikliğe neden olmadığı görülmüştür. Formülasyondaki nar kabuğu ikame oranının artmasıyla bisküvilerin antioksidan aktivite (5.06 μmol TE/100g’dan 288.38 μmol TE/100g’a), toplam fenolik madde miktarı (56.49 mg GAE/100g’dan 1108.35 mg GAE/100g’a), suda çözünür, suda çözünmez ve toplam diyet lifi miktarlarının (%1.93’ten %9.31’e) arttığı, sertlik değerlerinin ise nar kabuğu ikamesiyle azaldığı tespit edilmiştir. Nar kabuğu ikame oranının artmasıyla bisküvilerin L ve b değerlerinde azalma olurken a değerinin ise arttığı görülmüştür. SEM analizi sonucunda, nar kabuklu bisküvilerde, kontrol bisküvilere göre daha büyük hava boşlukları olduğu saptanmıştır. Duyusal analizler sonucunda ise, tat ve genel beğeni parametreleri dışındaki diğer parametrelerde nar kabuğu ilavesinin önemli bir değişime neden olmadığı belirlenmiştir. Ayrıca, panelistler %18 nar kabuğu içeren bisküvilerde ekşi ve acı bir tat hissettiklerini bildirmişlerdir, bu durumun duyusal değerlendirme skorlarındaki azalmanın nedeni olabileceği düşünülmektedir. Bu nedenle bisküvi üretiminde nar kabuğu ikame oranının %12’nin üzerine çıkılmaması gerektiği önerilmektedir.

Anahtar Kelimeler

Antioksidan, Bisküvi, Diyet lifi, Nar kabuğu, Duyusal analiz

Proje Numarası

2017 FEBE 038

Kaynakça

• [1] Gundogdu, M., Yilmaz, H., Canan, I. (2015). Physicochemical characterization of pomegranate (Punica granatum L.) varieties and genotypes. International Journal of Agricultural and Wildlife Sciences, 1(2), 57-65.
• [2] Fadavi, A., Barzegar, M., Azizi, M.H., Bayat, M. (2005). Note. Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International, 11(2), 113-119.
• [3] TUIK (2019). Vegetal Products Statistics (in Turkish). Turkish Statistical Institute, Turkey.
• [4] Hasnaoui, N., Wathelet, B., Jimenez-Araujo, A. (2014). Valorization of pomegranate peel from 12 cultivars: dietary fibre composition, antioxidant capacity and functional properties. Food Chemistry, 160, 196-203.
• [5] Topkaya, C., Isik, F. (2019). Effects of pomegranate peel supplementation on chemical, physical and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43, e13868.
• [6] Apaydin, E. (2008). Changes in Antioxidant Activity of Pomegranate Juice Concentrate. Master thesis, Ankara University, Ankara.
• [7] Guo, C., Yang, J., Wei, J., Yunfeng, L., Xu, J., Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23, 1719-1726.
• [8] Demir, T., Akpinar, Ö., Kara, H., Gungor, H. (2019). Nar (Punica granatum L.) kabuğunun in vitro antidiyabetik, antienflamatuar, sitotoksik, antioksidan ve antimikrobiyal aktivitesi. Academic Food Journal, 17(1), 61-71.
• [9] Ismail, T., Sestili, P., Akhtar, S. (2012). Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology, 143, 397-405.
• [10] Aizawa, K., Inakuma, T. (2007). Quantitation of carotenoids in commonly consumed vegetables in Japan. Food Science and Technology Research, 13(3), 247-252.
• [11] Elmastas, M., Gercekcioglu, R. (2006). Antioxidant activity of some soft fruits species. II. National Soft Fruits Symposium, September 14-16, 2006, Tokat, Turkey, Book of Proceedings, 295-298p.
• [12] Karakaya, S., El, S.N. (2006). Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols. Journal of Agricultural Faculty of Gaziosmanpasa University, 23(1), 1-8.
• [13] Ozkan, G., Gokturk Baydar, N. (2006). A direct RP-HPLC determination of phenolic compounds in Turkish red wines. Mediterranean Agricultural Sciences, 19(2), 229-234.
• [14] Sikora, E., Cieslik, E., Topolska, K. (2008). The sources of natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria, 7(1), 5-17.
• [15] Ismail, T., Akhtar, S., Riaz, M., Ismail, A. (2014). Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International Journal of Food Sciences and Nutrition, 65(6), 661-666.
• [16] Al-Sayed, H.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. Annalls of Agricultural Science, 58(1), 83-95.
• [17] Ashoush, I.S., Gadallah, M.E.G. (2011). Utilization of mango peels and seed kernels powder as sources of phytochemicals in biscuits. World Journal of Dairy & Food Sciences, 6(1), 35-42.
• [18] Magda, R.A., Awad, A.M., Selim, K.A. (2008). Evaluation of mandarin and navel orange peels as natural sources of antioxidant in biscuits. 5th Alex. Conference of Food & Dairy Science and Technology, March 4-6, 2008, Alexandria, Egypt, Book of Proceedings, 75-82p.
• [19] Gul, H., Uluturk, S. (2019). Effects of fig seed flour on some quality parameters of cookies. International Journal of Agriculture, Forestry and Life Sciences, 3(2), 219-224.
• [20] Acun, S., Gul, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, 6(1), 81-88.
• [21] Gul, H., Sen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CYTA – Journal of Food, 15(4), 622-628.
• [22] Cam, M., Icyer, N.C., Erdogan, F. (2014). Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. Food Science and Technology, 55, 117-123.
• [23] Prithwa, P., Sauryya, B. (2015). Antioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh pomegranate (Punica granatum). International Journal of Agricultural and Food Science, 5(3), 85-91.
• [24] Begen, F. (2012). Usage of Lupin (Lupinus albus L.) Bran in High Fiber Cookie Production. Master thesis, Selcuk University, Konya.
• [25] Turan, F., Ozgoren, E., Isik, F. (2016). Domates posası ilavesinin bisküvinin bazı özelliklerine etkisi. Türkiye 12. Gıda Kongresi, October 05-07, 2016, Edirne, Turkey, Book of Proceedings, 467p.
• [26] AOAC (1990). Association of Official Analytical Chemists. “Official Methods of Analysis”, 15th ed. AOAC, Washington, DC., USA.
• [27] Ozgoren, E., Isik, F., Yapar, A. (2019). Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement and Characterization, 13, 2812–2821.
• [28] Kacar, B., Inal, A. (2008). Bitki Analizleri. Nobel Akademik Yayıncılık, Ankara, Turkey.
• [29] Boss, C.B., Fredeen, K.J. (2004). Concepts, Instrumentation and Techniques in Inductively Coupled Plasma Optical Emission Spectrometry. Perkin Elmer, Inc., Waltham, MA.
• [30] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods of Enzymology, 299, 152-178.
• [31] Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6–7), 669–675.
• [32] Anonymous (1995). The Manual of Hunter‐Lab Mini Scan XE Colorimeter. HunterLab Cooperation, Reston, VA.
• [33] Yamauchi, J. (1989). Handbook of Color Science. Japanese Academy of Color Science, Tokyo.
• [34] Aguilar, C.N., Aguilera-Carbo, A., Robledo, A., Ventura, J., Belmares, R., Martinez, D., Rodriguez-Herrera, R. (2008). Production of antioxidant nutraceuticals by solid-state cultures of pomegranate (Punica granatum) peel and creosote bush (Larrea tridentata) leaves. Food Technology and Biotechnology 46(2), 218-222.
• [35] Al-Rawahi, A.S., Rahman, M.S., Guizani, N., Essa, M.M. (2013). Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels. Drying Technology, 31, 257-263.
• [36] Elfalleh, W., Hannachi, H., Tlili, N., Yahia, N., Nasri, Y., Ferchichi, A. (2012). Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plants Research, 6, 4724-4730.
• [37] Kushwaha, S.C., Bera, M.B., Kumar, P. (2013). Nutritional composition of detanninated and fresh pomegranate peel powder. IOSR Journal of Environmental Science, Toxicology and Food Technology, 7(1), 38-42.
• [38] Romelle, F.D., Rani, P.A., Manohar, R.S. (2016). Chemical composition of some selected fruit peels. European Journal of Food Science and Technology, 4(2), 12-21.
• [39] Srivastava, P., Indrani, D., Singh, R.P. (2014). Effect of dried pomegranate (Punica granatum) peel powder (dppp) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition, 65(7), 827-833.
• [40] Ullah, N., Ali, J., Khan, F.A., Khurram, M., Hussain, A., Rahman, I., Rahman, Z., Shafqatullah, (2012). Proximate composition, minerals content, antibacterial and antifungal activity evaluation of pomegranate (Punica granatum L.) peels powder. Middle East Journal of Scientific Research 11(3), 396-401.
• [41] Fawole, O.A., Opara, U.L. (2012). Composition of trace and mayor minerals in different parts of pomegranate (Punica granatum) fruit cultivars. British Food Journal, 114(11), 1518-1532.
• [42] Sharma, K., Akansha, C.E.S. (2018). Comparative studies of proximate, mineral and phytochemical compositions of pomegranate (Punica granatum) in peel, seed and whole fruit powder. International Journal of Food Science and Nutrition, 3(2), 192-196.
• [43] Yasoubi, P., Barzegar, M., Sahari, M.A., Azizi, M.H. (2007). Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts. Journal of Agricultural Science and Technology, 9, 35-42.
• [44] Essa, R.Y., Mohamed, E.E. (2018). Improvement of functional and technological characteristics of spaghetti by the integration of pomegranate peels powder. American Journal of Food Technology, 13(1), 1-7.
• [45] Jalal, H., Pal, M.A., Ahmad, S.R., Rather, M., Andrabi, M., Hamdani, S. (2018). Physico-chemical and functional properties of pomegranate peel and seed powder. The Pharma Innovation Journal, 7(4), 1127-1131.
• [46] Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez, J.A. (2004). Lemon albedo as a new source of dietary fiber: application to Bologna sausages. Meat Science, 67, 7-13.
• [47] Rehinan, Z., Rashid, M., Shah, W.H. (2004). Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chemistry, 85, 245-249.
• [48] Omar, A., Mehder, A. (2013). Pomegranate peels effectiveness in improving the nutritional, physical and characteristics of pan bread. Current Science International, 2(2), 8-14.
• [49] El-Batawy, O.I., Ashoush, I.S., Mehanna, N.S. (2014). Impact of mango and pomegranate peels supplementation on quality characteristics of yoghurt with or without whey powder. World Journal of Dairy and Food Sciences, 9(1), 54-65.
• [50] Cam, M., Erdogan, F., Aslan, D., Dinc, M. (2013). Enrichment of functional properties of ice cream with pomegranate by-products. Journal of Food Science, 78(10), C1543-C1550.
• [51] Baysal, A. (2006). Nutrition (in Turkish). Hatiboğlu Publications, 93, Ankara, Turkey.
• [52] Fischer, U., Carle, R., Kammerer, D. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn. Food Chemistry, 127, 807–821.
• [53] Seeram, N., Lee, R., Hardy, M., Heber, D. (2005). Rapid large scale purification of ellagitannins from pomegranate husk, a by-product of the commercial juice industry. Separation and Purification Technology, 41, 49–55.
• [54] Chevallier, S., Colonna, P., Buleon, A., Della Valle, G. (2000). Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuits. Journal of Agricultural and Food Chemistry, 48(4), 1322-1326.
• [55] Silva, E., Birhenhake, M., Scholten, E., Sagis, L.M.C., Van Der Linden, E. (2013). Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. Food Hydrocolloids, 30(1), 42-52.
• [56] Nizamlioglu, N.M., Nas, S. (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies, 5(1), 20-35.
• [57] Turksoy, S., Ozkaya, B. (2011). Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science Technology, 17(6), 545-553.
• [58] Nandeesh, K., Jyotsna, R., Venkateswara, Rao, G. (2011). Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits. Journal of Food Processing and Preservation, 35(2), 179-200.
• [59] Jia, M., Yu, Q., Chen, J., He, Z., Chen, Y., Xie, J., Nie, S., Xie, M. (2020). Physical quality and in-vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food Hydrocolloids, 99, 105349.
• [60] Hasnaoui, N., Mars, M., Ghaffari, S., Trifi, M., Melgarejo, P., Hernandez, F. (2011). Seed and juice characterization of pomegranate fruits grown in Tunisia: comparison between sour and sweet cultivars revealed interesting properties for prospective industrial applications. Industrial Crops and Products, 33, 374-381.
• [61] Benjamin, O., Gamrasni, D. (2016). Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis. Food Analytical Methods, 9, 1726-1735.