Effect of Sour Cherry Seed Protein Concentrate Powder Addition on Some Quality Characteristics of Gluten-Free Baton Cakes

Yıl 2023, Cilt: 21 Sayı: 3, 254 - 263, 30.10.2023

Ali Cingöz

https://doi.org/10.24323/akademik-gida.1382925

Öz

Gluten-free cereals, pseudo-cereals and alternative grains are added into starch-based gluten-free products to improve their nutritional and functional contents. Protein, one of the primary missing ingredients in starch-based products, is increased in these products by adding alternative sources. In this study, protein concentrates from the sour cherry seed, a fruit juice industry’s primary waste, was extracted, and its powder form was added into flour at three different substitution ratios (2, 5, and 10%) in the production of gluten-free baton cakes. The physical, functional, color, sensory, morphogeometric and textural properties of baton cakes and the flow properties of cake batters were determined. The addition of sour cherry seed protein concentrated increased the total phenolic content and antioxidant capacity (determined by FRAP and DPPH methods) of cake samples. After 60 days of storage, the hardness value of cake samples increased with the addition of more than 2% sour cherry seed protein concentrate powder. It was determined by Bostwick values that the addition of protein concentrate powder caused a 4.3-fold increase in the fluidity of cake dough. The morphogeometric properties (volume, symmetry and uniformity index) were not negatively affected by up to 5% addition of sour cherry seed protein concentrate powder, and the symmetrical structure of cakes remained stable. As a result, it was determined that cherry seed protein concentrate powder enriched gluten-free baton cakes nutritionally by increasing their protein and functional contents and did not cause any negative effect on their physical properties up to 5% substitution level. For these reasons, it was concluded that cherry seed protein concentrate could be a functional raw material suitable in gluten-free cake production.

Anahtar Kelimeler

Celiac, Gluten-free product, Morphogeometry, Sour cherry

Vişne Çekirdeği Protein Konsantresi Tozu İlavesinin Glutensiz Baton Keklerin Bazı Kalite Özelliklerine Etkisi

Öz

Nişasta bazlı glutensiz ürünlerin besinsel ve fonksiyonel içeriklerinin iyileştirilmesi amacıyla glüten içermeyen hububat ve hububat benzeri ürünler ile alternatif bileşenler ilave edilmektedir. Nişasta bazlı ürünlerin en önemli eksik bileşenlerinden biri olan protein, alternatif kaynaklardan ilave edilerek arttırılmaya çalışılmaktadır. Bu çalışmada meyve suyu sanayisinin önemli atıklarından biri olan vişne çekirdeklerinden toz halde protein konsantresi elde edilmiş ve elde edilen protein konsantreleri 3 farklı oranda (%2, 5 ve 10) glutensiz baton kek üretiminde una ikame edilmiştir. Üretilen baton keklerin fiziksel, fonksiyonel, renk, morfogeometrik, duyusal ve tekstürel özellikleri ile kek hamurlarının akış özellikleri tespit edilmiştir. Elde edilen bulgulara göre vişne çekirdeği protein konsantresi ilavesinin kek örneklerinin toplam fenolik madde içeriği ve (FRAP ve DPPH yöntemleriyle) antioksidan kapasitesinde artış sağladığı belirlenmiştir. 60 gün süre ile depolanan kek örneklerinin sertlik değerinin %2’nin üzerinde vişne çekirdeği protein konsantresi ikamesi ile arttığı tespit edilmiştir. Protein konsantresi ilavesinin hamurun akışkanlığında 4.3 katlık bir artış meydana getirdiği Bostwick değerleri ile belirlenmiştir. Morfogeometrik özellikler (hacim, simetri ve tekdüzelik indeksi) %5 vişne çekirdeği protein ilavesine kadar olumsuz etkilenmemiş ve kekin simetrik yapısı stabil kalmıştır. Sonuç olarak vişne çekirdeği protein konsantresinin glutensiz baton keklerin protein ve fonksiyonel içeriklerini yükselterek besinsel yönden zenginleştirdiği ve %5 ilave düzeyine kadar kek örneklerinin fiziksel özelliklerinde herhangi bir olumsuz etki oluşturmadığı belirlenmiştir. Bu nedenlerle vişne çekirdeği protein konsantresinin glütensiz kek üretiminde kullanıma uygun bir fonksiyonel hammadde olduğu değerlendirilmiştir.

Anahtar Kelimeler

Çölyak, Glutensiz ürün, Morfogeometri, Vişne

Kaynakça

• [1] Iezzoni, A. (2008). Cherries. in the encyclopedia of fruits and nuts. In: Jules Janick, RE Paull (ed) Wallingford, Oxfordshire: CABI Publishing, UK, pp 685-693.
• [2] Yılmaz, F.M., Görgüç, A., Karaaslan, M., Vardin, H., Ersus Bilek, S., Uygun, Ö., Bircan, C. (2019). Sour cherry by-products: compositions, functional properties and recovery potentials–a review. Critical Reviews in Food Science and Nutrition, 59(22), 3549-3563.
• [3] Bak, I., Lekli, I., Juhasz, B., Nagy, N., Varga, E., Varadi, J., Gesztelyi, R., Szabo, G., Szendrei, L., Bacskay, I., Vecsernyes, M., Antal, M., Fesus, L., Boucher, F., Leiris, J., Tosaki, A. (2006). Cardioprotective mechanisms of Prunus cerasus (sour cherry) seed extract against ischemia-reperfusion-induced damage in isolated rat hearts. American Journal of Physiology Heart and Circulatory Physiology, 291, 1329–1336.
• [4] Yılmaz, C., Gokmen, V. (2013). Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions. Industrial Crops and Products, 49, 130–135.
• [5] Korlesky, N.M., Stolp, L.J., Kodali, D.R., Goldschmidt, R., Byrdwell, W.C. (2016). Extraction and characterization of montmorency sour cherry (Prunus cerasus L.) pit oil. Journal of American Oil Chemisty Society, 93, 995–1005.
• [6] Garcia, M.C., Endermann, J., Gonzalez-Garcia, E., Marina, M.L. (2015). HPLC-Q-TOF-MS identification of antioxidant and antihypertensive peptides recovered from cherry (Prunus cerasus L.) subproducts. Journal of Agricultural and Food Chemistry, 63(5), 1514-1520.
• [7] Toydemir, G., Capanoglu, E., Kamiloglu, S., Boyacioglu, D., De Vos, R.C., Hall, R.D., Beekwilder, J. (2013). Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods, 5, 1402–1413.
• [8] Kamel, B.S., Kakuda, Y. (1992). Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum. Journal of American Oil Chemisty Society, 69, 492-494.
• [9] Atik, I., Karasu, S., Sevik, R. (2022). Physicochemical and bioactive properties of cold press wild plum (Prunus spinosa) and sour cherry (Prunus cerasus) kernel oils: fatty acid, sterol and phenolic profile. La Rivista Italiana Delle Sostanze Grasse, 991, 13-20.
• [10] Kazempour-Samak, M., Rashidi, L., Ghavami, M., Sharifan, A., Hosseini, F. (2021). Antibacterial and antioxidant activity of sour cherry kernel oil (Cerasus vulgaris Miller) against some food-borne microorganisms. Journal of Food Measurement and Characterization, 15(5), 4686-4695.
• [11] Maryam, K.S., Ladan, R., Mehrdad, G., Anoosheh, S., Fakhrisadat, H. (2022). Correction to: antibacterial and antioxidant activity of sour cherry kernel oil (Cerasus vulgaris Miller) against some food-borne microorganisms. Journal of Food Measurement & Characterization, 16(1), 804-804.
• [12] Muchagato Maurício, E., Rosado, C., Duarte, M.P., Fernando, A.L., Díaz-Lanza, A.M. (2020). Evaluation of industrial sour cherry liquor wastes as an ecofriendly source of added value chemical compounds and energy. Waste and Biomass Valorization, 11(1), 201-210.
• [13] Almasi, S., Najafi, G., Ghobadian, B., Jalili, S. (2021). Biodiesel production from sour cherry kernel oil as novel feedstock using potassium hydroxide catalyst: optimization using response surface methodology. Biocatalysis and Agricultural Biotechnology, 35, 102089.
• [14] Yılmaz, E., Keskin, O., Ok, S. (2020). Valorization of sour cherry and cherry seeds: cold press oil production and characterization. Journal of Agroalimentary Processes and Technologies, 26(3), 228-240.
• [15] Kazempour-Samak, M., Rashidi, L., Ghavami, M., Sharifan, A., Hosseini, F. (2021a). Sour cherry (Cerasus vulgaris Miller) kernel oil as the novel functional edible oil: sensory evaluation and antioxidant and physicochemical properties. Journal of Food Quality, 5529613.
• [16] Çelik, M., Güzel, M., Yildirim, M. (2019). Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. Journal of Food Science and Technology, 56(6), 3023-3032.
• [17] Başyiğit, B., Görgüç, A., Gençdağ, E., Cansu, Ü., Yılmaz, F.M., Karaaslan, M. (2022). Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray-and freeze-drying. Biomass Conversion and Biorefinery, 1-15.
• [18] Baudhuin, G.J. (1974). Cherry pit flour consisting of finely ground cherry hulls and cherry kernels. United State Patent No: 3821431.
• [19] Tuna, H.E. (2015). Gıda atığı olan vişne, nar, kabak ve kayısı çekirdeklerinin kek üretiminde değerlendirilmesi. Doktora Tezi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İstanbul.
• [20] Mutlu, C., Tontul, S.A., Candal, C., Erbaş, M. (2019). Bazı tahıl benzeri ürünlerin glutensiz kek üretiminde kullanımı. Gıda, 44(5), 770-780.
• [21] Şahan, A. (2022). Glutensiz kek üretiminde bamya tohumu unu kullanım olanaklarının araştırılması. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
• [22] Zıvalı Bilgin, E., Şen, S. (2021). Çölyak hastalarına yönelik zengileştirilmiş glutensiz kek geliştirilmesi üzerine bir çalışma. Journal of Tourism and Gastronomy Studies, 5, 150-160.
• [23] Kumcuoğlu, S., Özyi̇ği̇t, E., Eren, İ., Tavman, Ş. (2020). Diyet lifi ile zenginleştirilmiş glutensiz kek hamurlarının yüksek genlikli salınımlı kayma analizi (laos) ile reolojik karakterizasyonu. Gıda, 45(2), 356-368.
• [24] Çelik, C. (2021). Karpuz kabuğu tozunun glutensiz kekte kullanım potansiyeli. Yüksek Lisans Tezi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
• [25] Matos, M.E., Sanz, T., Rosell, C.M. (2014). Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35, 150-158.
• [26] Shevkani, K., Singh, N. (2014). Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science Technology, 49, 2237–2244.
• [27] Shevkani, K., Kaur, A., Kumar, S., Singh, N. (2015). Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT-Food Science Technology, 63, 927–933.
• [28] Cingöz, A. (2012). Hidrolize vişne çekirdeği için protein konsantrelerinin bazı kimyasal ve fonksiyonel özelliklerinin incelenmesi. Yüksek Lisans Tezi. Tokat Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Tokat.
• [29] Levent, H., Bilgiçli, N. (2011). Effect of gluten-free flours on physical properties of cakes, Journal of Food Science and Engineering, 1, 354-360.
• [30] AACC. (2004). Aapproved methods of the american association of cereal chemists, 11th Edition.
• [31] Elgün, A., Türker, S., Bilgiçli, N. (2005). Tahıl ve ürünlerinde analitik kalite kontrolü, S.Ü Ziraat Fakültesi Ders Notları, Konya.
• [32] Singh, N., Kaur, M., Sandhu, K.S. (2005). Physicochemical and functional properties of freeze-dried and oven dried corn gluten meals. Drying Technology, 23, 975-988.
• [33] Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled heat and roller-milled fractions. Cereal Chemistry, 82, 390-393.
• [34] Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture, 16, 144-158.
• [35] Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.
• [36] Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft-und-Technologie/Food Science and Technology, 28, 25-30.
• [37] Bath, D.E., Shelke, K., Hoseney, R.C. (1992). Fat replacers in high-ratio layer cakes. Cereal Foods World, 37(7), 495-500.
• [38] Aydın, C., Öğüt, H. (1991). Determination of some biological properties of amasya apple and hazelnuts. Selcuk University Journal of Agriculture, 1, 45-54.
• [39] Cote, C., Germain, I., Dufresne, T., Gagnon, C. (2019). Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: the bostwick consistometer and the IDDSI flow test. are we talking about the same concept. Journal of Texture Studies, 50(2), 95-103.
• [40] Ji, Y., Zhu, K., Qian, H., Zhou, H. (2007). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104(1), 53-58.
• [41] Turabi, E., Sumnu, G., Sahin, S. (2010). Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloids, 24(8), 755-762.
• [42] Dizlek, H., Özer, M.S., Gül, H. (2008). Keklerin yapısal özelliklerinin belirlenmesinde kullanılan ölçütler. Türkiye, 10, 21-23.
• [43] Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science and Technology, 51, 1369–1377.
• [44] Özcan, T., Delikanlı, B. (2011). Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(2), 77-88.
• [45] Yeniçeri, Ş.A., Göçer, E.M.Ç., Küçükçetin, A. (2021). Probiyotik bakteri içeren ayranın fizikokimyasal ve mikrobiyolojik özellikleri. Akademik Gıda, 19(4), 414-423.
• [46] Baik, B.K., Donelson, T. (2022). Grain, flour and batter properties estimating cake baking potential of wheat flour. Cereal Chemistry, 100(1), 1-10.
• [47] Tehrani, M.M., Ghandi, A. (2007). Modification of bostwick method to determine tomato concentrate consistency. Journal of Food Engineering, 79(4), 1483-1486.
• [48] Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S., Farahnaky, A. (2014). Influence of soy protein isolate on the quality of batter and sponge cake. Journal of Food Processing and Preservation, 38(3), 1164-1170.
• [49] Land, D.G., Shepherd, R. (1984). Scaling and ranking methods. In: Piggott J.R. (ed.): Sensory Analysis of Food. Elsevier Applied Science, London, pp. 141-177.