KEÇİBOYNUZU GAMI / KSANTAN GAMI İLAVESİNİN KEÇİBOYNUZU MEYVESİ YAN ÜRÜNLERİNDEN ELDE EDİLMİŞ YENİ NESİL ATIŞTIRMALIK TASARIMINA ETKİSİ

Öz

Keçiboynuzu ürünleri, kardiyovasküler ve gastrointestinal hastalıklar üzerinde faydalı etkileri olan iyi biyoaktif bileşik/diyet lifi kaynaklarıdır. Tahin gibi diğer enerji kaynakları da gıdaların fizikokimyasal özelliklerini iyileştirmektedir. Bu çalışma, kakao tozunun keçiboynuzu unu ile %50 oranda ikame edilme olasılığını ve keçiboynuzu bazlı atıştırmalıklarda Keçiboynuzu Gamı (LBG) ve Ksantan Gamının (XN) tüketici kabul edilebilirliğine ve fiziksel özelliklere etkisini incelenmiştir. Keçiboynuzu şurubu ve tahinden oluşan tüm formülasyonlara farklı dozlarda (%1 ve %2) veya eşit oranlardaki LBG ve XN gamları ilave edilmiştir LBG sertliği bir dereceye kadar arttırırken, XN gamı yapışkanlığı büyük bir artışla etkilemiştir. Tek başlarına kullanımlarına kıyasla fizikokimyasal analizlerde daha yüksek sonuçlar vererek sinerjistik etkilerini gösteren XN ve LBG, özellikle bu etkilerini oda sıcaklığındaki taze numunelerde göstermişlerdir. Bu çalışma, optimizasyon çalışmaları ile keçiboynuzu unu ve gam ilavesi yapılan yeni nesil keçiboynuzu bazlı atıştırmalık ürünlerin geliştirilebileceğini desteklemiştir.

Anahtar Kelimeler

• Gıda hidrokolloidleri
• keçiboynuzu meyvesi
• kakao tozu
• tekstür
• duyusal analiz

IMPACT OF LOCUST BEAN GUM / XANTHAN GUM ADDITION ON NEW GENERATION SNACK DESIGN FROM CAROB FRUIT BYPRODUCTS

Öz

Carob products are good sources of bioactive compound/dietary fiber having beneficial effects on cardiovascular and gastrointestinal diseases. Other energy sources like tahini also improves physicochemical properties of foods. This study demonstrated the possibility for 50% replacement of cocoa powder by carob flour and the effect of Locust Bean Gum (LBG) and Xanthan Gum (XN) on consumer acceptability and physical properties of carob-based snacks. All formulations composed of carob syrup and tahini were combined with LBG and XN at different doses (1% and 2%) or together at equal combinations, as well. As LBG increased hardness up to some extent, XN influenced adhesiveness with a huge increase. Synergistic interaction of XN and LBG showing higher results on physicochemical properties than their single use was mostly observed in fresh samples under room temperature conditions. This study promoted acceptable new generation snack products with carob flour and gum addition after optimizations.

Anahtar Kelimeler

• Food hydrocolloids
• carob fruit
• cocoa powder
• texture
• sensory analysis

Kaynakça

1. Akdeniz, E., Yakışık, E., Rasouli Pirouzian, H., Akkın, S., Turan, B., Tipigil, E., Toker, O.S. & Ozcan, O. (2021). Carob powder as cocoa substitute in milk and dark compound chocolate formulation. Journal of Food Science and Technology, 58, 4558–4566.
2. Alpaslan, M. & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, 54, 89–93.
3. AOAC. (2016). The Association of Official Analytical Chemists International. Official Methods of Analysis.
4. Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E. & Pedrosa, M.M. (2019). The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends. Innovative Food Science and Emerging Technologies, 52, 100–107.
5. Aydın, S. & Özdemir, Y. (2017). Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children. Journal of Food Quality.
6. Barak, S. & Mudgil, D. (2014). Locust bean gum: Processing, properties and food applications-A review. International Journal of Biological Macromolecules, 66, 74–80.
7. Benkovic, M., Bosiljkov, T., Semic, A., Ježek, D. & Srecec, S. (2019). Influence of carob flour and carob bean gum on rheological properties of cocoa and carob pastry fillings. Foods, 8, 66.
8. Benković, M., Radić, K., Vitali Čepo, D., Jaškūnas, E., Janutis, L., Morkunaite, M. & Srečec, S. (2018). Production of cocoa and carob-based drink powders by foam mat drying. Journal of Food Process Engineering, 41, e12825.

9. Biernacka, B., Dziki, D., Gawlik-Dziki, U., Różyło, R. & Siastała, M. (2017). Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT - Food Science and Technology, 77, 186–192.
10. Brassesco, M.E., Brandão, T.R.S., Silva, C.L.M. & Pintado, M. (2021). Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science and Technology, 114, 310–322.
11. Červenka, L., Frühbauerová, M. & Velichová, H. (2019). Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravinarstvo Slovak Journal of Food Sciences, 13.
12. Fidan, H., Petkova, N., Sapundzhieva, T., Baeva, M., Goranova, Z., Slavov, A. & Krastev, L. (2020). Carob syrup and carob flour (Ceratonia Siliqua L.) as functional ingredients in sponge cakes. Carpathian Journal of Food Science and Technology, 12.
13. Ghebremedhin, M., Schreiber, C., Zielbauer, B., Dietz, N. & Vilgis, T.A. (2020). Interaction of xanthan gums with galacto- And glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt. JPhys Materials, 3, 034014.
14. Goksel, M., Dogan, M., Toker, O.S., Ozgen, S., Sarioglu, K. & Oral, R.A. (2013). The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. Food and Bioprocess Technology, 6, 259–271.
15. Higiro, J., Herald, T.J. & Alavi, S. (2006). Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Research International, 39, 165–175.
16. Hoehnel, A., Axel, C., Bez, J., Arendt, E.K. & Zannini, E. (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89, 102816.
17. Ibrahim, S.A., Fidan, H., Aljaloud, S.O., Stankov, S. & Ivanov, G. (2021). Application of date (Phoenix dactylifera l.) fruit in the composition of a novel snack bar. Foods, 10, 918.
18. Macho-González, A., López-Oliva, M.E., Merino, J.J., García-Fernández, R.A., Garcimartín, A., Redondo-Castillejo, R., Bastida, S., Sánchez-Muniz, F.J. & Benedí, J. (2020). Carob fruit extract-enriched meat improves pancreatic beta-cell dysfunction, hepatic insulin signaling and lipogenesis in late-stage type 2 diabetes mellitus model. Journal of Nutritional Biochemistry, 84, 108461.
19. Nasar-Abbas, S.M., e-Huma, Z., Vu, T.H., Khan, M.K., Esbenshade, H. & Jayasena, V. (2016). Carob Kibble: A Bioactive-Rich Food Ingredient. Comprehensive Reviews in Food Science and Food Safety, 15, 63–72.
20. Özdemir, K.S. & Gökmen, V. (2017). Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating. LWT - Food Science and Technology, 76, 172–180.
21. Palaniraj, A. & Jayaraman, V. (2011). Production, recovery and applications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering, 106, 1–12.
22. Renou, F., Petibon, O., Malhiac, C. & Grisel, M. (2013). Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties. Food Hydrocolloids, 32, 331–340.
23. Rosa, C.S., Tessele, K., Prestes, R.C., Silveira, M. & Franco, F. (2015). Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal, 22.
24. Saberi, B., Thakur, R., Vuong, Q. V., Chockchaisawasdee, S., Golding, J.B., Scarlett, C.J. & Stathopoulos, C.E. (2016). Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum. Industrial Crops and Products, 86, 342–352.
25. Sandolo, C., Bulone, D., Mangione, M.R., Margheritelli, S., Meo, C. Di, Alhaique, F., Matricardi, P. & Coviello, T. (2010). Synergistic interaction of Locust Bean Gum and Xanthan investigated by rheology and light scattering. Carbohydrate Polymers, 82, 733–741.
26. Sengül, M., Ertugay, M.F., Sengül, M. & Yüksel, Y. (2007). Rheological characteristics of carob pekmez. International Journal of Food Properties, 10, 39–46.
27. Tounsi, L., Karra, S., Kechaou, H. & Kechaou, N. (2017). Processing, physico-chemical and functional properties of carob molasses and powders. Journal of Food Measurement and Characterization, 11, 1440–1448.
28. Tounsi, L., Kchaou, H., Chaker, F., Bredai, S. & Kechaou, N. (2019). Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste. Journal of Food Science and Technology, 56, 1502–1509.
29. Vijayanand, P., Yadav, A.R., Balasubramanyam, N. & Narasimham, P. (2000). Storage stability of guava fruit bar prepared using a new process. LWT - Food Science and Technology, 33, 132–137.
30. Zhu, B.J., Zayed, M.Z., Zhu, H.X., Zhao, J. & Li, S.P. (2019). Functional polysaccharides of carob fruit : a review. Chinese Medicine, 1–10.