Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties

Yıl 2025, Cilt: 5 Sayı: 1, 1 - 7

Esma Nur Demirkan Şeyma Nur Akyürek Deniz Bayraktar Gözde Kutlu Fatih Törnük

https://doi.org/10.55147/efse.1443464

Öz

In this study, different muffin samples were produced by substituting 0, 5, and 10% (w:w) hazelnut shell powder (HSP) into wheat flour and their color, bioactive, textural and sensory properties were determined. The results showed that both total phenolic content and DPPH radical scavenging activity did not change with the addition of HSP to the muffin formulation. Upon enrichment of muffins with HSP, L* and b* color values of muffins decreased in both crumb and crust, while a* values increased in crumb and decreased in crust. The more HSP used in the muffins, the more visible pore formation was determined. Textural analysis revealed that hardness, gumminess, chewiness values decreased while the springiness, cohesiveness and resilience values increased as the amount of HSP increased in the muffin formulation. The partial substitution of wheat flour with 5% (w:w) HSP received the highest crust, crumb, chewiness, taste/aroma and overall acceptability scores by the panelists. Overall, HSPs, which are a waste and by-product of hazelnut processing, can be successfully used in fiber-rich muffin production, both expanding their potential areas of use and contributing to their economic value.

Anahtar Kelimeler

Fiber-rich muffin, hazelnut shell powder, color properties, bioactive properties, textural properties, sensory evaluation

Etik Beyan

Bulunmamaktadır.

Destekleyen Kurum

Bulunmamaktadır.

Proje Numarası

Bulunmamaktadır.

Teşekkür

Bulunmamaktadır.

Kaynakça

• Addai, Z. R., Abdullah, A., & Mutalib, S. A. (2013). Effect of extraction solvents on the phenolic content and antioxidant properties of two papaya cultivars. Journal of Medicinal Plants Research, 7(47), 3354-3359. doi:10.5897/JMPR2013.5116
• Akman, P. K., Kutlu, G., & Tornuk, F. (2023). Development and characterization of a novel sodium alginate based active film supplemented with Lactiplantibacillus plantarum postbiotic. International Journal of Biological Macromolecules, 244, 125240. doi:10.1016/j.ijbiomac.2023.125240
• Atlar, G. C., Kutlu, G., & Tornuk, F. (2024). Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging. International Journal of Biological Macromolecules, 254, 127732. doi:10.1016/j.ijbiomac.2023.127732
• Bakkalbasi, E., Meral, R., & Dogan, I. S. (2015). Bioactive compounds, physical and sensory properties of cake made with walnut press‐cake. Journal of Food Quality, 38(6), 422-430. doi:10.1111/jfq.12169
• Chochkov, R., Denkova, R., Denkova, Z., Denev, P., Vasileva, I., Dessev, T., Simitchiev, A., Nenov, V., & Slavov, A. (2022). Utilization of industrial Rosa damascena Mill. by-products and cocoa pod husks as natural preservatives in muffins. Periodica Polytechnica Chemical Engineering, 66(1), 157-166. doi:10.3311/PPch.18122
• Demirbaş, A., & Akdeniz, F. (2001). Supercritical fluid extraction of hazelnut shell. Energy Sources, 23(1), 55-62. doi:10.1080/00908310151092155
• Dhen, N., Román, L., Ben Rejeb, I., Martínez, M. M., Garogouri, M., & Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT - Food Science and Technology, 66, 179-185. doi:10.1016/j.lwt.2015.10.032
• Di Michele, A., Pagano, C., Allegrini, A., Blasi, F., Cossignani, L., Raimo, E. D., Faieta, M., Oliva, E., Pittia, P, Primavilla, S., Sergi, M., Vicino, C., Ricci, M., Schirone, B., & Perioli, L. (2021). Hazelnut shells as source of active ingredients: Extracts preparation and characterization. Molecules, 26(21), 6607. doi:10.3390/molecules26216607
• Difonzo, G., de Gennaro, G., Pasqualone, A., & Caponio, F. (2022). Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. Journal of the Science of Food and Agriculture, 102(6), 2199-2211. doi:10.1002/jsfa.11702
• Esposito, T., Sansone, F., Franceschelli, S., Del Gaudio, P., Picerno, P., Aquino, R. P., & Mencherini, T. (2017). Hazelnut (Corylus avellana L.) shells extract: phenolic composition, antioxidant effect and cytotoxic activity on human cancer cell lines. International Journal of Molecular Sciences, 18(2), 392. doi:10.3390/ijms18020392
• European Commission (2010). Preparatory study on food waste across EU 27. Final report. Bio Intelligence Service, Paris.
• Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87. doi:10.1016/j.tifs.2012.03.003
• Goel, S., Bansal, M., Pal, P., & Prajapati, P. (2020). Fruit waste: Potential as a functional ingredient in foods. Emerging Technologies in Food Science: Focus on the Developing World, 95-116.
• Goswami, D., Gupta, R. K., Mridula, D., Sharma, M., & Tyagi, S. K. (2015). Barnyard millet based muffins: Physical, textural and sensory properties. LWT-Food Science and Technology, 64(1), 374-380. doi:10.1016/j.lwt.2015.05.060
• Gönenc, S., Tanrıvermis, H., & Bülbül, M. (2006). Economic assessment of hazelnut production and the importance of supply management approaches in Turkey. Journal of Agriculture and Rural Development in the Tropics and Subtropics (JARTS), 107(1), 19-32.
• Gustavsson J, Cederberg C, Sonesson U, Otterdijk RV, Meybeck A (2011) Global food losses and food waste. Extent, causes and prevention. Food and Agriculture Organization of the United Nations, Rome.
• Gustavsson J, Cederberg C, Sonesson U, Emanuelsson A (2013) The methodology of the FAO study: ‘‘Global Food Losses and Food Waste—extent, causes and prevention’’ - FAO, 2011. SIK report No. 857. The Swedish Institute for Food and Biotechnology, Goteborg, Sweden.
• Hassan, N. H. A., Zulkifli, N. A., & Ho, L. H. (2019). Physical and sensory evaluation of muffin incorporated with rubber seed (Hevea brasiliensis) flour, pumpkin (Cucurbita moschata) flour and cassava (Manihot esculenta crantz) flour. Journal of Agrobiotechnology, 10(1S), 1-12.
• Heo, Y., Kim, M. J., Lee, J. W., & Moon, B. (2019). Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance. Food Science & Nutrition, 7(5), 1778-1785. doi:10.1002/fsn3.1020
• Huang, M., & Yang, H. (2019). Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. LWT - Food Science and Technology, 110, 262-268. doi:10.1016/j.lwt.2019.04.087
• Jeddou, K. B., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food chemistry, 217, 668-677. doi:10.1016/j.foodchem.2016.08.081
• Jia, C., Kim, Y. S., Huang, W., & Huang, G. (2008). Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International, 41(9), 930-936. doi:10.1016/j.foodres.2007.10.006
• Karp, S., Wyrwisz, J., Kurek, M. A., & Wierzbicka, A. (2017). Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production. International Journal of Food Science & Technology, 52(4), 944-953. doi:10.1111/ijfs.13358
• Kim, B. G., Park, N. Y., & Lee, S. H. (2016). Quality characteristics and antioxidative activity of muffins added with coffee ground residue water extract and powder. Journal of the Korean Society of Food Science and Nutrition, 45(1), 76-83. doi:10.3746/jkfn.2016.45.1.076
• Marchetti, L., Califano, A. N., & Andres, S. C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT - Food Science and Technology, 95, 85-91. doi:10.1016/j.lwt.2018.04.050
• Marchetti, L., Acuña, M. S., & Andres, S. C. (2021). Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins. LWT - Food Science and Technology, 146, 111426. doi:10.1016/j.lwt.2021.111426
• Mehta, D., Prasad, P., Sangwan, R. S., & Yadav, S. K. (2018). Tomato processing byproduct valorization in bread and muffin: Improvement in physicochemical properties and shelf life stability. Journal of Food Science and Technology, 55(7), 2560-2568. doi:10.1007/s13197-018-3176-0
• 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. doi:10.1016/j.jclepro.2013.10.051
• Öztürk, G. (2023). A waste material rich in bioactive compounds: Hazelnut waste. European Food Science and Engineering, 4(1), 15-25. doi:10.55147/efse.1289656
• Pauter, P., Różańska, M., Wiza, P., Dworczak, S., Grobelna, N., Sarbak, P., & Kowalczewski, P. (2018). Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins. Acta Scientiarum Polonorum Technologia Alimentaria, 17(3), 227-233. doi:10.17306/J.AFS.2018.0570
• Salihoglu, G., Salihoglu, N. K., Ucaroglu, S., & Banar, M. (2018). Food loss and waste management in Turkey. Bioresource Technology, 248, 88-99. doi:10.1016/j.biortech.2017.06.083
• Souza, F. N. S., Vieira, S. R., Campidelli, M. L. L., Rocha, R. A. R., Rodrigues, L. M. A., Santos, P. H., Carneiro, J.D.S., Tavares, I.M.C. & de Oliveira, C. P. (2022). Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties. Food Chemistry, 381, 132215. doi:10.1016/j.foodchem.2022.132215
• Sudha, M. L., Indumathi, K., Sumanth, M. S., Rajarathnam, S., & Shashirekha, M. N. (2015). Mango pulp fibre waste: characterization and utilization as a bakery product ingredient. Journal of Food Measurement and Characterization, 9(3), 382-388. doi:10.1007/s11694-015-9246-3
• Topkafa, M., Ayyildiz, H. F., & Kara, H. (2019). Hazelnut (Corylus avellana) oil. Fruit Oils: Chemistry and Functionality, 223-241.
• 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(6), e13868. doi:10.1111/jfpp.13868
• Olawuyi, I. F., & Lee, W. Y. (2019). Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace. International Journal of Food Science & Technology, 54, 2321-2328. doi:10.1111/ijfs.14155
• Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. doi:10.1016/j.tifs.2020.07.017
• Vo, T. P., Tran, H. K. L., Pham, N. T., Tran, T. N., Nguyen, T. H. N., Phan, T. H., Lee, H. & Nguyen, D. Q. (2023). Application of bacterial cellulose in dietary fiber-enriched castella cake production. CyTA-Journal of Food, 21(1), 321-327. doi:10.1080/19476337.2023.2199048
• Yavuz, Z., Kutlu, G., & Tornuk, F. (2022). Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers. Journal of Food Processing and Preservation, 46(11), e17050. doi:10.1111/jfpp.17050
• 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 Chemistry, 135576. doi:10.1016/j.foodchem.2023.135576
• Zieliński, H., & Kozłowska, H. (2000). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry, 48(6), 2008-2016. doi:10.1021/jf990619o