BİYOAKTİF BİLEŞİKLERİN BİR KAYNAĞI OLARAK ŞERBET ÜRETİM ATIĞININ HAZIR WAFFLE VE PANKEK TOZ KARIŞIMLARINDA DEĞERLENDİRİLMESİ

Öz

Şerbet, çeşitli bitki ve meyvelerden elde edilen ve şekerin eklenmesiyle hazırlanan bir içecektir. Geleneksel veya ticari olarak üretilebilen şerbetin işleme sonrası yüksek miktarda değerli aktif maddeler içeren şerbet atığı açığa çıkmaktadır. Bu çalışmada, bu değerli atığı azaltmak ve fonksiyonel gıdalarda kullanılabilirliği belirlemek için hazır pankek ve waffle toz karışımlarına %5 ve %10 oranlarında şerbet atığı dahil edilmiştir. Formülize edilen hazır toz karışımlarda kuru madde, kül, renk, su aktivitesi, su bağlama kapasitesi, yağ bağlama kapasitesi, fenolik madde, antioksidan aktivite (DPPH ve ABTS), yığın yoğunluk, sıkıştırılmış yığın yoğunluğu, Carr İndeks ve Hausner Oranı analizleri gerçekleştirilmiştir. Sonuçlar, zenginleştirilen pankek ve waffle toz karışımlarının su aktivitesi, su absorpsiyon kapasite değerlerinin iyileştiği, fenolik bileşikler ve antioksidan aktivite açısından zenginleştiğini göstermiştir. Kontrol grubu toz karışımlarda antioksidan aktivite belirlenmemişken, zenginleştirilmiş pankek ve waffle toz karışımlarda antioksidan aktivite değerlerinde (16.29-140 mg TE/100 g) anlamlı artışlar (P<0.05) tespit edilmiştir. Şerbet üretim atıklarının değerlendirilmesi, hem sağlıklı unlu mamuller üretilmesi hem de çevrenin korunması açısından çift yönlü fayda sağlayabilir.

Anahtar Kelimeler

• Antioksidan
• şerbet atığı
• fonksiyonel özellikler
• waffle
• pankek

UTILIZATION OF SHERBET PRODUCTION WASTE AS A SOURCE OF BIOACTIVE COMPOUNDS IN READY-MADE WAFFLE AND PANCAKE POWDER MIXES

Öz

Sherbet is a beverage made from various herbs and fruits, prepared with the addition of sugar. Whether traditionally or commercially produced, the processing of sherbet releases a waste product containing a high amount of valuable active ingredients. In this study, sherbet waste was incorporated into pancake and waffle ready mixes at 5% and 10% levels to reduce this valuable waste and determine its usability in functional foods. Dry matter, ash, color, water activity, water-binding capacity, oil-binding capacity, phenolic content, antioxidant activity (DPPH and ABTS), bulk density, tapped bulk density, Carr Index, and Hausner Ratio analyses were performed on the formulated ready-to-use powder mixtures. The results showed that the enriched pancake and waffle powder mixes improved water activity and water absorption capacity, and were enriched in phenolic compounds and antioxidant activity. While no antioxidant activity was determined in the control group powder mixes, significant increases (P<0.05) in antioxidant activity values (16.29-140 mg TE/100 g) were detected in the enriched pancake and waffle powder mixes. Utilizing sherbet production waste can provide dual benefits, both in terms of producing healthy bakery products and protecting the environment.

Anahtar Kelimeler

• Antioxidant
• sherbet waste
• functional properties
• waffle
• pancake

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