EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES THE USAGE OF HIBISCUS AND POPPY IN BREAD

Yıl 2021, Cilt: 46 Sayı: 5, 1270 - 1278, 05.08.2021

İlyas Çelik , Ali Göncü

https://doi.org/10.15237/gida.GD21075

Cited By: 3

Öz

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) and poppy (Papaver rhoeas L.) extracts on some chemical, physical, microbiological and sensory properties of bread dough and bread. The pH, L, b, chroma, hue values of the dough decreased by usage of hibiscus extract, while the a value was increasing. It was determined as the lowest pH was 4.13; L 39.23; b 5.08; chroma was 6.55, hue angle was 54.65 and the highest a value was 7.20. Counts of total mesophilic aerobic bacteria and yeast/mold were found lower in dough with hibiscus extract. Hibiscus extract application gave the lowest specific volume value (2.15 mL/g). In terms of hardness, gumminess and chewiness, the highest values were obtained in hibiscus bread as 24.96 N, 16.13 N and 147.86 mj, respectively. Sensory properties scored of the breads were lower than the control bread.

Anahtar Kelimeler

Hibiscus, Poppy, Dough, Bread, Texture

HİBİSKUS (Hibiscus sabdariffa L.) VE GELİNCİK (Papaver rhoeas L.) EKSTRAKTLARININ EKMEK HAMURU VE EKMEK ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Öz

Bu araştırma ile Hibiskus (Hibiscus sabdariffa L.) ve Gelincik (Papaver rhoeas L.) ekstraktlarının ekmek hamuru ve ekmeğin bazı kimyasal, fiziksel, mikrobiyolojik ve duyusal özellikleri üzerine etkilerinin incelenmesi amaçlanmıştır. Araştırma sonuçlarına göre, hibiskus ekstraktı hamurların pH, L, b, kroma, hue açısı değerlerini düşürücü; a değerini ise artırıcı etkide bulunmuştur. En düşük pH 4.13; L 39.23; b 5.08; kroma 6.55 ve hue açısı 54.65 olarak, en yüksek a değeri ise 7.20 olarak belirlenmiştir. Hibiskus ekstraktlı hamurlarda toplam mezofilik aerobik bakteri ile maya ve küf sayısı düşük bulunmuştur. En düşük değerler sırasıyla, 7.09 ve 6.16 log kob/g olarak belirlenmiştir. Ekmeklerde en düşük spesifik hacim değerini (2.15 mL/g) hibiskus ekstraktı uygulaması vermiştir. Tekstürel özelliklerden sertlik, sakızımsılık ve çiğnenebilirlik değerlerinde hibiskus ekmeğinden diğer ekmeklere göre istatistiksel açıdan farklı sonuçlar alınmıştır. En yüksek değerler sırasıyla, 24.96 N, 16.13 N ve 147.86 mj olarak elde edilmiştir. Ekstraktlı ekmeklerin duyusal skorları kontrol ekmeklerine göre daha düşük belirlenmiştir.

Anahtar Kelimeler

Hibiskus, Gelincik, Hamur, Ekmek, Tekstür

Kaynakça

• Abdulla, G. and Abdel-Samie, M. A. S. (2015). Effect of Roselle Seeds Flour Addition on the Quality Characteristics of Pan Bread. Journal of Food and Dairy Sciences, 6(11), 625-636.
• Arbuckle, J.L. (2020). IBM SPSS statistics 22 For Windows. User’s Guide. ftp://public.dhe.ibm.com/software/analytics/spss/documentation/amos/22.0/en/Manuals/IBM_SPSS_Amos_User_Guide.pdf (Accessed: 10.06.2020).
• Elgün, A, Certel, M, Ertugay, Z, Kotancılar, H. G. (2012). Tahıl ve ürünlerinde analitik kalite kontrolü ve labaratuar uygulama kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, No:335, 245 s (In Turkish).
• Fellows, P.J., Axtell, B. (Eds). (2014). Opportunities in Food Processing: A handbook for setting up and running a smallscale business producing high-value foods. ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA). Wageningen, The Netherlands, pp 454.
• Hainida, K. E., Amin, I., Normah, H., and Esa, N. M. (2008). Nutritional and amino acid contents of differently treated Roselle (Hibiscus sabdariffa L.) seeds. Food chemistry, 111(4), 906-911.
• Hayashi, M., and Seguchi, M. (1998). Iron‐Enriched Bread with Karkade (Hibiscus sabdariffa) and Wheat Flour. Cereal chemistry, 75(5), 686-689.
• Heyman, M. (2000). Effect of lactic acid bacteria on diarrheal diseases. J Am Coll Nutr, 19: 137S-146S.
• Islam, A, Jamini, T.S, Islam M. and Yeasmin, S. (2016). Roselle: A Functional Food with High Nutritional and Medicinal Values. Fundamental and Applied Agriculture. 1(2): 44-49.
• Kaya, İ., İncekara, N. and Nemli, Y., (2004), Ingredients of Some Weeds Consumed As Food in Aegean Region, J. Agric. Sci., 14(1): 1-6.
• López-Calleja, I. M., de la Cruz, S., González, I., García, T., and Martín, R. (2016). Duplex real-time PCR using TaqMan® for the detection of sunflower (Helianthus annuus) and poppy (Papaver rhoeas) in commercial food products. LWT-Food Science and Technology, 65, 999-1007.
• Mata-Ramírez, D., Serna-Saldívar, S. O., Villela-Castrejón, J., Villaseñor-Durán, M. C., and Buitimea-Cantúa, N. E. (2018). Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa). Journal of Food Measurement and Characterization, 12(4), 2657-2665.
• McLandsborough, L. (2003). Food Microbiology Laboratory (Contemporary Food Science). CRC Press. ISBN-13: 978-0849312670.p 196.
• Mohamed, B.B., Sulaiman, A.A., Dahab, A.A. (2012). Roselle (Hibiscus sabdariffa L.) in Sudan, Cultivation and Their Uses. Bullet Environ Pharmacol Life Sci, 1(6): 48 – 54.
• Morton, J.F. (1987). Roselle. In: fruits of warm climate, (CF Dowling (ed).Media, Inc. Greensboro, NCP. pp. 281 – 286.
• Mounigan, P. and Badrie, N. (2007). Physicochemical and Sensory Quality of Wines from Red Sorrel/Roselle (Hibiscus Sabdariffa L) Calyces: Effects of Pretreatments of Pectolase and Temperature/Time, International Journal of Food Science and Technology, 42, 469-475.
• Olaleye, M. T. (2007). Cytotoxicity and antibacterial activity of Methanolic extract of Hibiscus sabdariffa. Journal of Medicinal Plants Research Vol. 1(1): 009-013.
• Omemu, A.M., Edema, M.O., Atayese, A.O. and Obadina, A.O. (2005). A survey of the Microflora of Hibiscus Sabdariffa (Roselle) and the resulting Zobo Juice, African Journal of Biotechnology, 5 (3), 254-259.
• Onoğur, A.T, Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme, Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Bornava-İZMİR, Yayın no:010-1B, ISBN:978-9944-5660-8-7. 66 s. (In Turkish).
• Pourmotabbeda, A., Rostamiana, B., Manouchehria, G., Pirzadeh-Jahromib, G., Sahraeib, H., Ghoshoonib, H., Zardoozc, H. and Kamalnegad, M. (2004). Effects of Papaver rhoeas extract on the expression and development of morphine-dependence in mice. Journal of Ethnopharmacology 95:431–435.
• Rogger, Y.S., John, L.I., Mark, L.W. (1990). General Microbiology. 5th ed.Macmillan education Ltd London, pp. 626-642.
• Qi, Y., Chin, K.L., Malekian, F., Berhane, M., and Gager, J. (2005). Biological Characteristics, Nutritional and Medicinal Value of Roselle, Hibiscus Sabdariffa. CIRCULAR – Urban Forestry Natural Resources and Environment No. 604.