Araştırma Makalesi
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Yıl 2021, Cilt 2, Sayı 2, 59 - 64, 06.12.2021

Öz

Kaynakça

  • AACC. (1999 ). AACC Method Approved Methods of Analysis 11th Ed.
  • Anon, A. (2003). Perception and understanding of health components of bread. Federation of Bakers, London, UK.
  • Arvaniti, O. S., Samaras, Y., Gatidou, G., Thomaidis, N. S., & Stasinakis, A. S. (2019). Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food research international, 119, 244-267.
  • Baiano, A. (2014). Recovery of biomolecules from food wastes—A review. Molecules, 19(9), 14821-14842.
  • Bender, D. A. (2006). Benders’ dictionary of nutrition and food technology. Woodhead Publishing.
  • Caliskan, O. (2015). Mediterranean figs (Ficus carica L.) functional food properties. In The Mediterranean Diet (pp. 629-637). Elsevier.
  • Del Caro, A., & Piga, A. (2008). Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). European Food Research and Technology, 226(4), 715-719.
  • Dueñas, M., Pérez-Alonso, J. J., Santos-Buelga, C., & Escribano-Bailón, T. (2008). Anthocyanin composition in fig (Ficus carica L.). Journal of food composition and analysis, 21(2), 107-115.
  • Ergun, Z., & Bozkurt, T. (2020). Determination of fatty acid composition and antioxidant activity of fig seed oil. International Journal of Agricultural and Natural Sciences, 13(2), 101-107.
  • Haglund, Å., Johansson, L., & Dahlstedt, L. (1998). Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat. Journal of cereal science, 27(2), 199-207.
  • Hssaini, L., Charafi, J., Hanine, H., Ennahli, S., Mekaoui, A., Mamouni, A., & Razouk, R. (2019). Comparative analysis and physio-biochemical screening of an ex-situ fig (Ficus carica L.) collection. Horticulture, Environment, and Biotechnology, 60(5), 671-683.
  • Hssaini, L., Hanine, H., Charafi, J., Razouk, R., Elantari, A., Ennahli, S., Hernández, F., & Ouaabou, R. (2020). First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco. OCL, 27, 8.
  • Ignat, I., Volf, I., & Popa, V. I. (2011). A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food chemistry, 126(4), 1821-1835. Jeong, W. S., & Lachance, P. (2001). Phytosterols and fatty acids in fig (Ficus carica, var. Mission) fruit and tree components. Journal of food science, 66(2), 278-281.
  • Kamiloglu, S., & Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun‐dried figs (Ficus carica L.). International journal of food science & technology, 48(12), 2621-2629.
  • Karaman, S., Karasu, S., Tornuk, F., Toker, O. S., Gecgel, U., Sagdic, O., Ozcan, N., & Gul, O. (2015). Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties. Journal of agricultural and food chemistry, 63(8), 2305-2313.
  • Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15-30.
  • Kumar, K. (2020). Nutraceutical potential and utilization aspects of food industry by-products and wastes. In Food Industry Wastes (pp. 89-111). Elsevier.
  • Liu, S., Chen, D., & Xu, J. (2018). The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality. Food and Nutrition Sciences, 9(07), 840.
  • Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28-41.
  • Morales-de La Pena, M., Rábago-Panduro, L., Martín-Belloso, O., & Welti-Chanes, J. (2021). Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development. Food Reviews International, 1-13.
  • Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., & Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of cereal science, 83, 116-122.
  • Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetics in cake. Journal of food processing and preservation, 42(6), 13621.
  • Quideau, S., Deffieux, D., Douat‐Casassus, C., & Pouysegu, L. (2011). Plant polyphenols: chemical properties, biological activities, and synthesis. Angewandte Chemie International Edition, 50(3), 586-621.
  • Rakha, A., Åman, P., & Andersson, R. (2013). Fibre-enriched and wholegrain breads. Fibre-rich and wholegrain foods: improving quality, 211-235.
  • Routray, W., & Orsat, V. (2019). Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages. In Nutrients in Beverages (pp. 543-589). Elsevier.
  • Schmitzer, V., Slatnar, A., Mikulic‐Petkovsek, M., Veberic, R., Krska, B., & Stampar, F. (2011). Comparative study of primary and secondary metabolites in apricot (Prunus armeniaca L.) cultivars. Journal of the Science of Food and Agriculture, 91(5), 860-866.
  • Shevkani, K., Kaur, A., Kumar, S., & Singh, N. (2015). Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT-Food Science and Technology, 63(2), 927-933. Singh, R., Chidambara Murthy, K., & Jayaprakasha, G. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of agricultural and food chemistry, 50(1), 81-86.
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H. E., Altman, A., Kerem, Z., & Flaishman, M. A. (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of agricultural and food chemistry, 54(20), 7717-7723.
  • Tekin‐Cakmak, Z. H., Karasu, S., Kayacan‐Cakmakoglu, S., & Akman, P. K. (2021). Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. Journal of food processing and preservation, 15388.
  • Uluöz, M. (1965). Buğday, un ve ekmek analiz metodları. Ege Üniversitesi Ziraat Fakültesi Yayınları, 57.
  • Veberic, R., Colaric, M., & Stampar, F. (2008). Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region. Food chemistry, 106(1), 153-157.
  • Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food chemistry, 119(2), 477-483.
  • Wongwaiwech, D., Weerawatanakorn, M., & Boonnoun, P. (2020). Subcritical dimethyl ether extraction as a simple method to extract nutraceuticals from byproducts from rice bran oil manufacture. Scientific Reports, 10(1), 1-10.
  • Yang, X.-m., Yu, W., Ou, Z.-p., Liu, W.-m., & Ji, X.-l. (2009). Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L. fruit. Plant foods for human nutrition, 64(2), 167-173.
  • Yeganehzad, S., Kiumarsi, M., Nadali, N., & Ashkezary, M. R. (2020). Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate. Heliyon, 6(7), 04350.

Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread

Yıl 2021, Cilt 2, Sayı 2, 59 - 64, 06.12.2021

Öz

Cold press oil industry generates huge amounts of byproducts rich in proteins, lipids, dietary fibers and antioxidants. In this study, cold pressed fig seed oil byproduct (FSB) was incorporated into bread formulation at different concentrations (0%, 1%, 2.5%, 5% or 7.5%) and its effect on some physicochemical, sensorial, textural and bioactive properties of bread was investigated. Increasing FSB contents resulted in ongoing and significant (P<0.05) decrease in L* levels of both the crust and crumb of the bread while browning index increased. Addition of FSB provided bread dietary fiber up to 0.62% As a result of the study, the total phenolic contents (TPCs) of the crust and interior of the bread enriched with by-products varied from 339.55-532.79 mg gallic acid equivalent (GAE)/g and 125.59-360.72 mg GAE/g, respectively while increasing FSB content resulted in higher (P<0.05) TPC values. DPPH radical scavenging activity was also increased significantly (P<0.05) with the elevating FSB levels values were 348.68-817.04 and 190.04-343.64 mg TE/L in crust and internal bread, respectively. Texture profile analysis showed that addition of 7.5% of FSB caused remarkable increasing effect on the hardness of the bread. Sensorial analysis revealed that breads containing FSB up to 5% were found acceptable. In conclusion, FSB could be used as a functional ingredient for development of nutritive properties of bread without negatively affecting their textural and sensorial properties depending on the concentration.

Kaynakça

  • AACC. (1999 ). AACC Method Approved Methods of Analysis 11th Ed.
  • Anon, A. (2003). Perception and understanding of health components of bread. Federation of Bakers, London, UK.
  • Arvaniti, O. S., Samaras, Y., Gatidou, G., Thomaidis, N. S., & Stasinakis, A. S. (2019). Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food research international, 119, 244-267.
  • Baiano, A. (2014). Recovery of biomolecules from food wastes—A review. Molecules, 19(9), 14821-14842.
  • Bender, D. A. (2006). Benders’ dictionary of nutrition and food technology. Woodhead Publishing.
  • Caliskan, O. (2015). Mediterranean figs (Ficus carica L.) functional food properties. In The Mediterranean Diet (pp. 629-637). Elsevier.
  • Del Caro, A., & Piga, A. (2008). Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). European Food Research and Technology, 226(4), 715-719.
  • Dueñas, M., Pérez-Alonso, J. J., Santos-Buelga, C., & Escribano-Bailón, T. (2008). Anthocyanin composition in fig (Ficus carica L.). Journal of food composition and analysis, 21(2), 107-115.
  • Ergun, Z., & Bozkurt, T. (2020). Determination of fatty acid composition and antioxidant activity of fig seed oil. International Journal of Agricultural and Natural Sciences, 13(2), 101-107.
  • Haglund, Å., Johansson, L., & Dahlstedt, L. (1998). Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat. Journal of cereal science, 27(2), 199-207.
  • Hssaini, L., Charafi, J., Hanine, H., Ennahli, S., Mekaoui, A., Mamouni, A., & Razouk, R. (2019). Comparative analysis and physio-biochemical screening of an ex-situ fig (Ficus carica L.) collection. Horticulture, Environment, and Biotechnology, 60(5), 671-683.
  • Hssaini, L., Hanine, H., Charafi, J., Razouk, R., Elantari, A., Ennahli, S., Hernández, F., & Ouaabou, R. (2020). First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco. OCL, 27, 8.
  • Ignat, I., Volf, I., & Popa, V. I. (2011). A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food chemistry, 126(4), 1821-1835. Jeong, W. S., & Lachance, P. (2001). Phytosterols and fatty acids in fig (Ficus carica, var. Mission) fruit and tree components. Journal of food science, 66(2), 278-281.
  • Kamiloglu, S., & Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun‐dried figs (Ficus carica L.). International journal of food science & technology, 48(12), 2621-2629.
  • Karaman, S., Karasu, S., Tornuk, F., Toker, O. S., Gecgel, U., Sagdic, O., Ozcan, N., & Gul, O. (2015). Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties. Journal of agricultural and food chemistry, 63(8), 2305-2313.
  • Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15-30.
  • Kumar, K. (2020). Nutraceutical potential and utilization aspects of food industry by-products and wastes. In Food Industry Wastes (pp. 89-111). Elsevier.
  • Liu, S., Chen, D., & Xu, J. (2018). The effect of partially substituted lupin, soybean, and navy bean flours on wheat bread quality. Food and Nutrition Sciences, 9(07), 840.
  • Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28-41.
  • Morales-de La Pena, M., Rábago-Panduro, L., Martín-Belloso, O., & Welti-Chanes, J. (2021). Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development. Food Reviews International, 1-13.
  • Nakov, G., Brandolini, A., Ivanova, N., Dimov, I., & Stamatovska, V. (2018). The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of cereal science, 83, 116-122.
  • Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetics in cake. Journal of food processing and preservation, 42(6), 13621.
  • Quideau, S., Deffieux, D., Douat‐Casassus, C., & Pouysegu, L. (2011). Plant polyphenols: chemical properties, biological activities, and synthesis. Angewandte Chemie International Edition, 50(3), 586-621.
  • Rakha, A., Åman, P., & Andersson, R. (2013). Fibre-enriched and wholegrain breads. Fibre-rich and wholegrain foods: improving quality, 211-235.
  • Routray, W., & Orsat, V. (2019). Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages. In Nutrients in Beverages (pp. 543-589). Elsevier.
  • Schmitzer, V., Slatnar, A., Mikulic‐Petkovsek, M., Veberic, R., Krska, B., & Stampar, F. (2011). Comparative study of primary and secondary metabolites in apricot (Prunus armeniaca L.) cultivars. Journal of the Science of Food and Agriculture, 91(5), 860-866.
  • Shevkani, K., Kaur, A., Kumar, S., & Singh, N. (2015). Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT-Food Science and Technology, 63(2), 927-933. Singh, R., Chidambara Murthy, K., & Jayaprakasha, G. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of agricultural and food chemistry, 50(1), 81-86.
  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H. E., Altman, A., Kerem, Z., & Flaishman, M. A. (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of agricultural and food chemistry, 54(20), 7717-7723.
  • Tekin‐Cakmak, Z. H., Karasu, S., Kayacan‐Cakmakoglu, S., & Akman, P. K. (2021). Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. Journal of food processing and preservation, 15388.
  • Uluöz, M. (1965). Buğday, un ve ekmek analiz metodları. Ege Üniversitesi Ziraat Fakültesi Yayınları, 57.
  • Veberic, R., Colaric, M., & Stampar, F. (2008). Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region. Food chemistry, 106(1), 153-157.
  • Veberic, R., Jurhar, J., Mikulic-Petkovsek, M., Stampar, F., & Schmitzer, V. (2010). Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.). Food chemistry, 119(2), 477-483.
  • Wongwaiwech, D., Weerawatanakorn, M., & Boonnoun, P. (2020). Subcritical dimethyl ether extraction as a simple method to extract nutraceuticals from byproducts from rice bran oil manufacture. Scientific Reports, 10(1), 1-10.
  • Yang, X.-m., Yu, W., Ou, Z.-p., Liu, W.-m., & Ji, X.-l. (2009). Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L. fruit. Plant foods for human nutrition, 64(2), 167-173.
  • Yeganehzad, S., Kiumarsi, M., Nadali, N., & Ashkezary, M. R. (2020). Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate. Heliyon, 6(7), 04350.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Elif ÇAKIR> (Sorumlu Yazar)
ISTANBUL AYDIN UNIVERSITY, ACADEMY OF APPLIED SCIENCES, DEPARTMENT OF FOOD TECHNOLOGY, FOOD TECHNOLOGY PR. (PAID)
0000-0003-4343-3706
Türkiye


Ruşen METİN YILDIRIM>
YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA TEKNOLOJİSİ ANABİLİM DALI
0000-0002-5125-1104
Türkiye


Görkem ÖZÜLKÜ>
YILDIZ TECHNICAL UNIVERSITY, FACULTY OF CHEMISTRY-METALLURGY, DEPARTMENT OF FOOD ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
0000-0003-0495-5667
Türkiye


Fatih TÖRNÜK>
YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI
0000-0002-7313-0207
Türkiye


Doç. Dr. Ömer Said TOKER>
YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI
0000-0002-7304-2071
Türkiye


Osman SAĞDIÇ>
YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI
0000-0002-2063-1462
Türkiye


Muhammet ARICI>
YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI
0000-0003-4126-200X
Türkiye

Yayımlanma Tarihi 6 Aralık 2021
Gönderilme Tarihi 15 Eylül 2021
Kabul Tarihi 2 Aralık 2021
Yayınlandığı Sayı Yıl 2021, Cilt 2, Sayı 2

Kaynak Göster

APA Çakır, E. , Metin Yıldırım, R. , Özülkü, G. , Törnük, F. , Toker, D. D. Ö. S. , Sağdıç, O. & Arıcı, M. (2021). Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread . European Food Science and Engineering , 2 (2) , 59-64 . Retrieved from https://dergipark.org.tr/tr/pub/efse/issue/65403/996030