FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME

Yıl 2022, Cilt: 47 Sayı: 2, 277 - 295, 25.02.2022

Seçkin Gürpınar , Elif Dağdemir , Elif Feyza Topdas

https://doi.org/10.15237/gida.GD21152

Öz

Bu çalışmada elma, portakal ve bal kabağı meyvelerinden üretilen diyet liflerinin farklı konsantrasyonlarda (%1.5 ve %3.0) dondurma üretiminde kullanımının kalite ve besinsel özellikler üzerindeki etkisi araştırılmıştır. Elma, portakal ve balkabağı liflerinin kuru madde değerlerinin benzer olduğu, buna karşılık protein, kül, pH ve renk parametreleri (L*, a* ve b*) arasında farklılıkların bulunduğu görülmüştür. En yüksek su bağlama ile şişme kapasitesi değerleri bal kabağı lifinde, en yüksek çözünürlük değeri ile toplam fenolik ve flavonoid madde içerikleri ise elma lifinde belirlenmiştir. Genel olarak meyve lifi ilavesi dondurmaların kuru madde, protein, kül ve viskozite değerlerini artırırken pH, yağ ve hacim artışı değerlerini düşürmüştür. Meyve lifi ilavesi L* değerlerini azaltmış, a* ve b* değerlerinde ise artışa neden olmuştur. Tüm lifler ilave edilme oranlarına paralel olarak dondurmaların toplam fenolik ve flavonoid madde içeriklerini artırmıştır. Duyusal açıdan %1.5 oranında lif içeren örnekler daha fazla beğenilmiş ve balkabağı lifi içeren dondurmalar diğer çeşitlerden daha fazla tercih edilmiştir.

Anahtar Kelimeler

Diyet lifi, dondurma, fenolik, flavonoid, fonksiyonel gıda

Destekleyen Kurum

Atatürk Üniversitesi

Proje Numarası

Proje No:2012/261

Teşekkür

TEŞEKKÜR Yazarlar Atatürk Üniversitesi Bilimsel Araştırma Projeleri Birimi’ne sağladığı finansal destek için teşekkür eder (Proje No:2012/261).

FUNCTIONAL ICE CREAM: ENRICHMENT WITH APPLE, PUMPKIN, AND ORANGE FIBER

Öz

In this study, the effect of using dietary fibers produced from apple, orange, and pumpkin fruits into ice cream production at two different concentrations (1.5% and 3.0%) on its quality and nutritional properties was investigated. The dry matter values of apple, orange, and pumpkin fibers were observed to be similar, but there were differences between each fiber’s protein, ash, pH, and color parameters (L*, a*, and b*). The highest water-binding and swelling capacity values were determined in pumpkin fiber, while the highest solubility and total phenolic and flavonoid substance contents were found in apple fiber. In general, the addition of fruit fiber increased the dry matter, protein, ash, and viscosity values of the ice creams while decreasing their pH, fat, and overrun. The addition of fruit fiber decreased L* values and increased a* and b* values. In parallel with the addition rates of all fibers, the total phenolic and flavonoid content of the ice creams increased. In terms of sensory, samples containing 1.5% fiber were more appreciated, and pumpkin fiber-containing ice creams were preferred more than other types.

Anahtar Kelimeler

Dietary fiber, ice cream, phenolic, flavonoid, functional food

Proje Numarası

Proje No:2012/261

Kaynakça

• Abou-Arab, E. A., Mahmoud, M. H., Abu-Salem, F. M. (2017). Functional properties of citrus peel as affected by drying Methods. Am J Food Technol, 12 (3), 193-200, doi: 10.3923/ajft.2017.193.200.
• Akalın, A. S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E. and Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46, doi: 10.3168/jds.2017-13468.
• Akdeniz, V., Akalın, A.S. (2019). New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol, 86, 392-398, doi: 10.1016/j.tifs.2019.02.046.
• AOAC. (1990). Official Methods of Analysis of Association of AOAC International, 15th Edition, Washington DC, the USA.
• AOAC (2005). Official Methods of Analysis of AOAC International, 18th Edition, Gaithersburg, MD, USA.
• Aydin, E., Gocmen, D. (2015). The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents andbioaccessibility of pumpkin flour. LWT- Food Sci Technol, 60 (1), 385-392, doi: 10.1016/j.lwt.2014.08.025.
• BahramParvar, M., Tehrani M. M., Razavi, S. M. A. and Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Techn, 52 (3), 1480-1488, doi: 10.1007/s13197-013-1133-5. Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem, 99 (1), 191-203, doi: 10.1016/j.foodchem.2005.07.042.
• Balthazar, C. F., Silva, H. L. A., Vieira, A. H., Neto, R. P. C., Cappato, L. P., Coimbra, P.T., Moraes, J., Andrade, M. M., Calado, V. M. A., Granato, D., Freitas, M. Q., Tavares, M. I. B., Raices R. S. L., Silva, M. C., Cruz, A. G. (2017). Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. Food Res Int, 91, 38-46, doi: 10.1016/j.foodres.2016.11.008.
• Bigliardi, B., Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends Food Sci Technol 31:118-129, doi: 10.1016/j.tifs.2013.03.006.
• Bodyfelt, F. W., Tobias, J., Trout, G. M. (1988). The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, USA,598 p.
• Bursal, E., Gülçin, İ. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Res Int, 44 (5), 1482-1489, doi: 10.1016/j.foodres.2011.03.031.
• Chantaro, P., Devahastin, S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci Tech, 41 (10), 1987-1994, doi: 10.1016/j.lwt.2007.11.013.
• Chen, J. P., Chen, G. C., Wang, X. P., Qin, L., Bai, Y. (2018). Dietary fiber and metabolic syndrome: A meta-analysis and review of related mechanisms. Nutrients, 10, 24, doi: 10.3390/nu10010024.
• Codex (2009). Codex Committee on Nutrition and Foods for Special Dietary Uses. Report on the 30th session, Alinorm 09/32/26 (Appendix II), Rome.
• Cottrell, J. I. L., Pass, G., Phillips, G. O. (1979). Assesment of polysaccharides as ice cream stabilizers. J Sci Food Agric, 30 (11), 1085-1089, doi: 10.1002/jsfa.2740301111.
• Crizel, T. M., Jablonski, A., Rios, A. O., Rech, R. and Flôres, S. H. (2013). Dietary fiber from orange by products as a potential fat replacer. LWT-Food Sci Tech, 53 (1), 9-14, doi: 10.1016/J.LWT.2013.02.002.
• Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., Saad, S. M. I. (2009). Ice cream as a probiotic food carrier. Food Res Int, 42, 1233-1239, doi: 10.1016/j.foodres.2009.03.020.
• De Escalada Pla, M. F., Ponce, N. M., Stortz, C. A., Gerschenson, L.N. and Rojas, A.M. (2007). Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT-Food Sci Tech, 40 (7), 1176-1185, doi: 10.1016/j.lwt.2006.08.006.
• Demirci, M., Gündüz, H. (1994). Dairy technology hand book. Hasad Publishing Ltd, Istanbul, Turkey, 66 p.
• Dirim, S. N., Çalışkan, G. (2012). Determination of the effect of freeze drying process on the production of pumpkin (Cucurbıta moschata) puree powder and the powder properties. Gıda Dergisi, 37 (4), 203-210, doi: 10.12691/jfnr-2-4-8.
• Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. and Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem, 124 (2), 411-421, doi: 10.1016/j.foodchem.2010.06.077.
• Erdoğan, A. K. (2016). Dondurma üretiminde bal kabağından elde edilen lif konsantresinin kullanılması. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 91s.
• Esposito, F., Arlotti, G., Bonifati, A. M., Napolitano, A., Vitale, D., Fogliano, V. (2005). Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Res Int, 38 (10), 1167-1173, doi: 10.1016/j.foodres.2005.05.002.
• Fujii, H., Iwase, M., Ohkuma, T., Ogata-Kaizu, S., Ide, H., Kikuchi, Y., Idewaki, Y., Joudai, T., Hirakawa, Y., Uchida, K. (2013). Impact of dietary fiber intake on glycemic control, cardiovascular risk factors and chronic kidney disease in Japanese patients with type 2 diabetes mellitus: The Fukuoka Diabetes Registry. Nutr J, 12, 159, doi: 10.1186/1475-2891-12-159.
• Goff, H. D. (1997). Colloidal aspects of ice cream. Int Dairy J, 7, 363–373, doi: 10.1016/S0958-6946(97)00040-X. Goktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT-Food Sci Tech, 153, 112489, doi: 10.1016/j.lwt.2021.112489.
• Gremski, L. A., Coelho, A. L. K., Santos, J. S., Daguer, H., Molognoni, L., do Prado- Silva, L., Sant’Ana, A. S., Rocha, R. S., Silva, M. C., Cruz, A. G., Azevedo, L., Carmo, M. A. V., Wen, M., Zhang, L., Granato, D. (2019). Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: Manufacture, functional and sensory properties. Food Chem, 298, 125098, doi: 10.1016/j.foodchem.2019.125098.
• Grigelmo-Miguel, N., Martin-Belloso, O. (1998). Characterization of dietary fiber from orange juice extraction. Food Res Int, 31 (5), 355-361, doi: 10.1016/S0963-9969(98)00087-8.
• Gürsoy, A., Türkmen, N. (2018). Süt ve Süt Ürünleri Analiz Yöntemleri. Dondurma analizleri, Öner, Z. (baş ed.), Sidas yayınları, İzmir, Türkiye, s. 359-406.
• Güzel, M., Akpınar, Ö. (2019). Valorisation of fruit by-products: Production characterization of pectins from fruit peels. Food Bioprod Process, 115, 126-133, doi: 10.1016/j.fbp.2019.03.009.
• Haghani, S., Hadidi, M., Pouramin, S., Adinepour, F., Hasiri, Z., Moreno, A., Munekata, PES, Lorenzo, JM. (2021). Application of cornelian cherry (Cornus mas L.) peel in probiotic ıce cream: functionality and viability during storage. Antioxidants, 10:1777, doi: 10.3390/antiox10111777.
• Hanafi F. N. A., Kamaruding, N. A., Shaharuddinc, S. (2022). Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. LWT-Food Sci Tech, 112725, doi: 10.1016/j.lwt.2021.112725.
• Hasler C. M. (2002). Functional foods: benefits, concerns and challenges – a position paper from the American Council on Science and Health. J Nutr, 132, 3772-3781, doi: 10.1093/jn/132.12.3772.
• Hassan, M., Barakat, H. (2018). Effect of carrot and pumpkin pulps adding on chemical, rheological, nutritional and organoleptic properties of ice cream. Food Nutr Sci, 9 (8), 969-982, doi: 10.4236/fns.2018.98071.
• Holscher, H.D.(2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8, 172-184, doi: 10.1080/19490976.2017.1290756.
• IDF (1993). International Dairy Federation, Standard Method 20B: Milk: Determination of nitrogen content. Brussels, BELGIUM.
• Kavaz, A., Yüksel, M., Dağdemir, E. (2015). Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.). Int J Dairy Tech, 69 (3), 418-424, doi: 10.1111/1471-0307.12277.
• Kotilainen, L., Rajalahti, R., Ragasa, C., Pehu, E. (2006). Health enhancing foods: Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper 30, World Bank, Washington, DC.
• Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll, 82, 186-195, 10.1016/j.foodhyd.2018.04.011.
• Kurt, A., Çakmakçı, S., Çağlar, A. (2007). Süt ve Mamülleri Muayene ve Analiz Metotları Rehberi, Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum, Türkiye, ay. No: 252/d, Ziraat Fak. Yay. No: 18.
• Marshall, R.T., Goff, H.D. and Hartel, R.W. (2003) Ice Cream. 6th Edition, Kluwer/Plenum Publishing, New York, 203 p.
• Martinez, R., Torres, P., Meneses, M. A., Figueroa, J. G., Perez-Alvarez, J. A., Viuda-Martos, M. (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem, 135 (3), 1520-1526, doi: 10.1016/j.foodchem.2012.05.057.
• Massini, L., Rico, D., Martín-Diana, A. B., Barry-Ryan, C. (2013). Valorisation of apple peels. Eur J Food Res Rev, 3 (1), 1-15, doi: 10.21427/D7R32T.
• Menrad, K. (2003). Market and marketing of functional food in Europe. J Food Eng, 56 (2-3), 181–188, doi: 10.1016/S0260-8774(02)00247-9.
• Metin, M. (2016). Süt ve Mamülleri Analiz Yöntemleri, Ege Üniversitesi Basımevi, İzmir, Türkiye, 439 s. ISBN: 9789759784102. Moschopoulou, E., Dernikos, D., Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. Int Dairy J, 122, 105146, doi: 10.1016/j.idairyj.2021.105146.
• Murkovic, M., Mülleder, U., Neunteufl, H. (2002). Carotenoid content in different varieties of pumpkins. J Food Compost Anal, 15 (6), 633-638, doi: 10.1006/jfca.2002.1052.
• Nilüfer-Erdil, D., Gedik, S. (2018). Kırmızı ve yeşil mercimekten elde edilen diyet liflerinin karakterizasyonu ve fonksiyonel özellikleri. Akademik Gıda 16(2), 135-147, doi: 10.24323/akademik-gida.449600.
• O’Keefe, S.J. (2019). The association between dietary fibre deficiency and high-income lifestyle-associated diseases: Burkitt’s hypothesis revisited. Lancet Gastroenterol Hepatol, 4, 984-996, doi: 10.1016/S2468-1253(19)30257-2.
• Oskaybaş, B. (2016). Çerezlik kabak posası kullanılarak diyet lifi ve pektin üretimi. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim dalı Yüksek Lisans Tezi, Kayseri, Türkiye, 139 s.
• Öztürk, H.İ., Demirci, T., Akın, N. (2018). Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT-Food Sci Tech, 90, 339-345, doi: 10.1016/j.lwt.2017.12.049.
• Pandey, P., Grover, K., Dhillon, T.S., Kaur, A., Javed, M. (2021). Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate. Heliyon, 7, e06880, doi: 10.1016/j.heliyon.2021.e06880.
• Resende, L. M., Adriana, S. F., Oliveira, L. S., 2019. Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chem, 270, 53-60, doi: 10.1016/j.foodchem.2018.07.079.
• Roberfroid, M. B. (2000a). Concepts and strategy of functional food science: The European perspective. Am J Clin Nutr, 71, S1660–S1664, doi: 10.1093/ajcn/71.6.1660S.
• Roberfroid, M. B. (2000b). An European consensus of scientific concepts of functionalfoods. Nutrition, 16, 689–691, doi: 10.1016/s0899-9007(00)00329-4.
• Rupasinghe, H. P. V., Wang, L., Huber, G. M., Pitts, N. L. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem, 107 (3), 1217-1224, doi: 10.1016/j.foodchem.2007.09.057.
• Sangnark, A. and Noomhorm, A. (2004). Chemical, physical and baking properties of dietary fiber prepared from rice straw. Food Res Int, 37 (1), 66-74, doi: 10.1016/j.foodres.2003.09.007.
• Saremnezhad, S., Zargarchi, S., Kalantari, Z.N. (2020). Calcium fortification of prebiotic ice-cream. LWT-Food Sci Tech, 120, 108890, doi: 10.1016/j.lwt.2019.108890.
• Sendra, E., Kuri, V., Fernandez-Lopez, J., Sayas-Barbera, E., Navarro, C., Perez Alvarez, J.A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Sci Tech, 43 (4), 708-714, doi: 10.1016/j.lwt.2009.12.005.
• Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Meth Enzymol, 299, 152-178, doi: 10.1016/s0076-6879(99)99017-1.
• Soukoulis, C., Lebesi, D. and Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem, 115 (2), 665-671, doi: 10.1016/j.foodchem.2008.12.070.
• Soukoulis, C., Fisk, ID, Bohn T. (2014). Ice Cream as a vehicle for ıncorporating health-promoting ıngredients: Conceptualization and overview of quality and storage stability. Comp Rev Food Sci Food Saf, 13, 627-655, doi: 10.1111/1541-4337.12083.
• Tekinşen, K. K., Güner, A., Uçar, G. (2011). Dondurma üretiminde konjak sakızının kullanılabilme imkanları. Eurasian J Vet Sci, 27 (4), 199-206, doi:-.
• Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., Bourgeois, C. M. (1997). Dietary fibres: Nutritional ve technological interest. Trends Food Sci Tech, 8, 41- 48, doi: 10.1016/S0924-2244(97)01007-8.
• Topdas, E. F., Çakmakçı, S., Çakıroğlu, K. (2017). The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ıce cream supplemented with cornelian cherry (Cornus mas L.) Paste. Kafkas Univ Vet Fak Derg, 23 (5), 691-697, doi: 10.9775/kvfd.2016.17298.
• Viuda-Martos, M., López-Marcos, M. C., Fernández-López, J., Sendra, E., López- Vargas, J. H., Pérez-Álvarez, J. A. (2010). Role of fiber in cardiovascular diseases: A review. Compr Rev Food Sci Food Saf, 9 (2), 240-258, doi: 10.1111/j.1541-4337.2009.00102.x.
• Wang, J., Suo, G., de Wit, M., Boom, R. M. and Schutyser, M. A. I. (2016). Dietary fibre enrichment from defatted rice bran by dry fractionation. J Food Eng, 186, 50-57, doi: 10.1016/j.foodeng.2016.04.012.
• Wang, X., Kristo, E. and LaPointe, G. (2019). The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll, 91, 83-91, doi: 10.1016/J.FOODHYD.2019.01.004.
• Wolfe, K. L., Liu, R. H. (2003). Apple peels as a value-added food ingredient. Journal of Agricultural and Food Chem, 51 (6), 1676–1683, doi: 10.1021/jf025916z.
• Wolfe, K., Wu, X. and Liu, R. H. (2003). Antioxidant activity of apple peels. J Agric Food Chem, 51 (3), 609-614, doi: 10.1021/jf020782a.
• Wu, J. C., Lai, C. S., Lee, P. S., Ho, C. T., Liou, W. S., Wang, Y.J., Pan, M. H. (2016). Anti-cancer efficacy of dietary polyphenols is mediated through epigenetic modifications. Curr Opin Food Sci, 8, 1–7, doi: 10.1016/j.cofs.2016.01.009.