Nutritional, Textural, Color and Sensory Characteristics of Chips with Hazelnut Flour and Skin: Effects of Baking Conditions and Substitution Levels

Yıl 2024, Cilt: 39 Sayı: 2, 336 - 351, 30.12.2024

Bekir Gökçen Mazı , Yelda Yılmaz

Öz

This study aimed to improve wheat chips' nutritional value by incorporating hazelnut flour and hazelnut skin. Chips were produced with wheat flour (control) and with partial substitution of wheat flour by hazelnut flour (HF) or hazelnut flour plus hazelnut skin (HFS) at 20, 30, and 40% concentrations, then baked at 180, 200, and 220 °C for various durations. The effects of HF/HFS addition on raw dough's physicochemical properties, as well as chips' moisture content, weight loss, color, texture, and sensory attributes, was studied. Adding HF/HFS increased protein, fat, ash, and mineral contents. Baking conditions and substitution levels significantly affected chips quality. Inclusion of HF/HFS resulted in higher weight loss during baking, a darker, more reddish-brown appearance, and lower fracture force and deformation at fracture values corresponding to a softer and more brittle structure. Significant correlations among instrumental and sensory properties were identified via Pearson's correlation and principal component analysis.

Anahtar Kelimeler

Hazelnut flour, hazelnut skin, chips, principal component analysis, texture, sensory analysis

Destekleyen Kurum

Ordu University

Proje Numarası

TF 1646

Teşekkür

This work was supported by a Grant from Ordu University (TF 1646).

Fındık Unu ve Zarı Eklenmiş Cipslerin Besinsel, Tekstürel, Renk ve Duyusal Özellikleri: Pişirme Koşulları ve İkame Seviyelerinin Etkileri

Öz

Bu çalışma, buğday cipslerinin besin değerini, fındık unu ve fındık zarı ekleyerek artırmayı amaçlamıştır. Cipsler, buğday unuyla (kontrol), buğday ununun kısmen fındık unuyla (HF) veya fındık unu ve fındık zarı karışımıyla (HFS), %20, %30 ve %40 konsantrasyonlarında kısmen ikame edilmesinin ardından, 180, 200 ve 220 °C'de farklı sürelerde pişirilmesi ile üretilmiştir. HF/HFS ilavesinin, çiğ hamurların bazı fizikokimyasal özellikleri ile cipslerin nem içeriği, ağırlık kaybı, renk özellikleri, tekstürel ve duyusal özellikleri üzerindeki etkileri çalışılmıştır. HF/HFS ilavesi, protein, yağ, kül ve mineral içeriklerinde artış sağlamıştır. Pişirme koşulları ve ikame seviyesi cips kalitesini önemli derecede etkilemiştir. HF/HFS ilavesi, pişirme sırasında daha yüksek ağırlık kaybına, daha koyu ve kırmızımsı-kahverengi bir görünüme, ayrıca daha yumuşak ve daha gevrek bir yapıya karşılık gelen daha düşük kırılma kuvveti ve kırılma deformasyonu değerlerine yol açmıştır. Pearson korelasyonu ve temel bileşen analizi ile enstrümantal ve duyusal özellikler arasında anlamlı ilişkiler belirlenmiştir.

Anahtar Kelimeler

Fındık unu, fındık zarı, cips, temel bileşen analizi, tekstür, duyusal analiz

Proje Numarası

TF 1646

Kaynakça

• Agyare, K. K., Addo, K., Xiong, Y. L., Akoh, C. C. (2005) Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. J Cereal Sci 42(3): 309-316.
• Akyüz, G., Mazı, B. G. (2020) Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis. J Food Process Preserv 44: e14498.
• AOAC (2000) Official methods of analysis, 17th edn., The Association of Official Analytical Chemists, Gaithersburg, USA
• Arepally, D., Reddy, R. S., Goswami, T. K., Datta, A. K. (2020) Biscuit baking: A review. LWT 131: 109726.
• Artz, W. E., Warren, C. C., Mohring, A. E., Villota, R. (1990) Incorporation of corn fiber into sugar snap cookies. Cereal Chem 67(3): 303-305.
• Brown, R., Ware, L., Tey, S. L. (2022) Effects of hazelnut consumption on cardiometabolic risk factors and acceptance: A systematic review. Int J Environ Res Public Health 19(5): 2880. Canali, G., Balestra, F., Glicerina, V., Pasini, F., Caboni, M. F., Romani, S. (2020) Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking. J Food Sci Technol 57: 3864-3873.
• Cappelli, A., Lupori, L., Cini, E. (2021) Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies. Trends Food Sci Technol 115: 275-284.
• Ceylan, F. D., Adrar, N., Bolling, B. W., Capanoglu, E. (2023) Valorisation of hazelnut by-products: current applications and future potential. Biotechnol Genet Eng Rev 39(2): 586-621.
• Charissou, A., Ait-Ameur, L., Birlouez-Aragon, I. (2007) Kinetics of formation of three indicators of the Maillard reaction in model cookies: influence of baking temperature and type of sugar. J Agric Food Chem 55(11): 4532-4539.
• Costantini, L., Frangipane, M. T., Molinari, R., Garzoli, S., Massantini, R., Merendino, N. (2023) hazelnut skin waste as a functional ingredient to nutritionally improve a classic shortbread cookie recipe. Foods 12(14): 2774.
• Dogruer, I., Baser, F., Gulec, S., Tokatli, F., Ozen, B. (2023) Formulation of gluten-free cookies utilizing chickpea, carob, and hazelnut flours through mixture design. Foods 12(19): 3689.
• Durakli Velioglu, S., Guner, K. G., Velioglu, H. M., Celikyurt, G. (2017) The use of hazelnut testa in bakery products. J Tekirdag Agric Fac 14: 127–139.
• Ekinci, R., Ünal, S. (2002) Mineral contents of various flour types produced in different region of Türkiye. PAJES 8(1): 91-96.
• FAOSTAT (2022) Food and Agricultural Organization of the United Nations. https://www.fao.org/faostat/en/#data/QCL/visualize, Accessed 04 September 2024
• Gagneten, M., Pieniazek, F., Archaina, D., Messina, V., Salvatori, D., Schebor, C. (2023) Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis. J Food Meas Charact 17(4): 4034-4044.
• Gomez, M., Oliete, B., Caballero, P. A., Ronda, F., Blanco, C. A. (2008) Effect of nut paste enrichment on wheat dough rheology and bread volume. Food Sci Technol Int 14(1): 57-65.
• Kanar, Y., Mazı, B. G. (2019) HMF formation, diastase activity and proline content changes in bee pollen dried by different drying Methods. LWT 113:108273.
• Karaosmanoglu, H. (2022) Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. J Food Process Preserv 46: e16717.
• Kömürcü, T. C. (2023) Effect of hazelnut skin addition on quality characteristics of functional crackers. KSU J Agric Nat 26(6): 1368-1376.
• Larrea, M. A., Chang, Y. K., Martinez-Bustos, F. (2005) Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT 38(3): 213-220.
• Ollani, S., Peano, C., Sottile, F. (2024) Recent innovations on the reuse of almond and hazelnut by-products: A review. Sustainability 16(6): 2577.
• Onoğur Altuğ, T., Elmacı, Y. (2015) Gıdalarda Duyusal Değerlendirme. Sidas Medya, İzmir.
• Ozdemir, F., Akinci, I. (2004) Physical and nutritional properties of four major commercial Turkish hazelnut varieties. J Food Eng 63(3): 341-347.
• Punia, S., Sandhu, K. S., Siroha, A. K. (2019) Difference in protein content of wheat (Triticum aestivum L.): Effect on functional, pasting, color and antioxidant properties. J Saudi Soc Agric Sci 18: 378–384.
• Purlis, E. (2010) Browning development in bakery products–A review. J Food Eng 99(3): 239-249.
• Pycia, K., Ivanišová, E. (2020) Physicochemical and antioxidant properties of wheat bread enriched with hazelnuts and walnuts. Foods 9(8): 1081.
• Ribotta, P. D., Arnulphi, S. A., Leon, A. E., Añón, M. C. (2005) Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J Sci Food Agric 85(11): 1889-1896.
• Roccia, P., Ribotta, P. D., Pérez, G. T., León, A. E. (2009) Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT 42(1): 358-362.
• Segnini, S., Dejmek, P., Öste, R. (1999) Relationship between instrumental and sensory analysis of texture and color of potato chips. J Texture Stud 30(6): 677-690.
• Taşkırdı, Y. (2011) Karabuğday ile zenginleştirilmiş buğday cipslerinin tekstürel ve duyusal özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Erciyes Üniversitesi.
• Tokalıoğlu, Ş. (2012) Determination of trace elements in commonly consumed medicinal herbs by ICP-MS and multivariate analysis. Food Chem 134(4): 2504-2508.
• Tuna, A., Cappa, C., Tokatli, F., Alamprese, C. (2023) White bean and hazelnuts flours: Application in gluten-free bread. LWT 184: 114995.
• Turan, D., Capanoglu, E., Altay, F. (2015) Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM). LWT 63(1): 758-765.
• Wang, J., Rosell, C. M., de Barber, C. B. (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2): 221-226.
• Wrolstad, R. E., Smith, D. E. (2010) Colour analysis: Food Analysis. S.S. Nielson (Ed.), 550-551, Springer, London, England.
• Yazar, G. (2024) Utilization of hazelnut skin and hazelnut flour in gluten-free cakes: Correlation of batter rheology with cake quality. Gıda 49(3): 517-535.
• Zhao, J., Wang, X., Lin, H., Lin, Z. (2023) Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chem 413: 135576.
• Zouari, R., Besbes, S., Ellouze-Chaabouni, S., Ghribi-Aydi, D. (2016) Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food Chem 194: 758-769.