PRODUCTION OF NUTRITIONAL COOKIES WITH WATERMELON SEED FLOUR SUBSTITUTION

Öz

In this study, the possibility of using watermelon seed flour in cookie production was investigated. For this purpose, watermelon seeds ground into flour were used in cookie production by substituting wheat flour in 6 different ratios (0, 10, 20, 30, 40 and 50%) in the cookie formulation. It was determined that the ash, protein, fat, total dietary fiber, total phenolic content, antioxidant and phytic acid contents of cookie samples increased with the substitution of watermelon seed flour to the cookie formulation. Total dietary fiber, total phenolic content, antioxidant and phytic acid contents of samples with 50% watermelon seed flour substitute were found to be 18.58%, 76.83 mg/kg, 25.42% and 3.09 mg/g, respectively. It was determined that the L*, b* and a* color values and the hardness and fracturability values of the cookies decreased with the substitution of watermelon seed flour. Additionally, it was found that the thickness values decreased and the diameter value and spreading ratio increased in cookie samples with watermelon seed flour substituted. As a result of sensory analysis; it was observed that the sample with 10% watermelon seed flour substitution received the most approval in terms of general acceptability.

Anahtar Kelimeler

• Watermelon seeds
• cookie
• functional food
• dietary fiber

KARPUZ ÇEKİRDEĞİ UNU İKAMELİ BESLEYİCİ BİSKÜVİ ÜRETİMİ

Öz

Bu çalışmada, karpuz çekirdeği ununun bisküvi üretiminde kullanım olanağı araştırılmıştır. Bu amaçla un haline getirilmiş karpuz çekirdekleri, bisküvi formülasyonuna 6 farklı oranda (% 0, 10, 20, 30, 40 ve 50) buğday unu ile ikame edilerek bisküvi üretiminde kullanılmıştır. Bisküvi formülasyonuna karpuz çekirdeği unu ikamesi ile bisküvi örneklerinin kül, protein, yağ, toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içeriklerinin arttığı tespit edilmiştir. %50 karpuz çekirdeği unu ikameli örneklerde toplam besinsel lif, toplam fenolik madde, antioksidan ve fitik asit içerikleri sırasıyla %18.58, 76.83 mg/kg, %25.42 ve 3.09 mg/g şeklinde bulunmuştur. Karpuz çekirdeği unu ikamesi ile bisküvilerin L*, b* ve a* renk değerleri ile tekstür özelliklerinden sertlik ve kırılganlık değerlerinin azaldığı belirlenmiştir. Ayrıca, karpuz çekirdeği unu ikameli bisküvi örneklerinde kalınlık değerlerinin azaldığı, çap değerinin ve yayılma oranının arttığı bulunmuştur. Duyusal analiz sonucunda; genel kabul edilebilirlik bakımından en fazla beğeniyi %10 karpuz çekirdeği unu ikameli örneğin aldığı görülmüştür.

Anahtar Kelimeler

• Karpuz Çekirdeği,
• Bisküvi,
• Fonksiyonel Gıda
• Besinsel lif

Kaynakça

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