Effect of purple carrot powder substitution on some physical, chemical and sensory properties of chips samples

Yıl 2023, Cilt: 27 Sayı: 1, 103 - 112, 24.03.2023

Mine Aslan , Nezahat Olcay , Nilgün Ertaş , Mustafa Kürşat Demir

https://doi.org/10.29050/harranziraat.1164267

Cited By: 1

Öz

In this study, purple carrot (Daucus carota L.), which takes attention with its functional properties, was substituted to the chips formulation at five different ratios (0, 10, 20, 30 and 40%) instead of wheat flour, and the effect of purple carrot powder on the total phenolic content, antioxidant activity, color, physical and sensory properties of the chips samples were investigated. The total phenolic content and antioxidant activity value of the chips samples increased significantly from 1.31 mg GAE 100 g-1 to 13.94 mg GAE 100 g-1 and from 30.07% to 84.93%, respectively (p<0.05). A decrease in L* values and an increase in a* and b* values of the chips samples were determined with the addition of purple carrot powder. Compared with control chips samples, the use of purple carrot powder increased the diameter, thickness, hardness and fracturability values of the chips samples. According to the sensory evaluation results, the substitution of purple carrot powder up to 10% was found acceptable level by the panelists.

Anahtar Kelimeler

Purple carrot, chips, functional food, nutritional properties

Mor havuç tozu ikamesinin cips örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi

Öz

Bu çalışmada; fonksiyonel özelliği ile dikkati çeken mor havuç (Daucus carota L.), cips formülasyonuna buğday unu yerine beş farklı oranda (%0, 10, 20, 30 ve 40) ikame edilmiş ve mor havuç tozunun cipslerin toplam fenolik madde miktarı, antioksidan aktivitesi, renk, fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Üretilen cips örneklerinin toplam fenolik madde miktarı ve antioksidan aktivite değeri, yüksek ikame oranı ile birlikte sırasıyla 1.31 mg GAE 100 g-1’den 13.94 mg GAE 100 g-1’e ve %30.07’den %84.93’e kadar önemli düzeyde artış göstermiştir. Mor havuç tozu ikamesi ile cips örneklerinin L* değerlerinde azalma, a* ve b* değerlerinde ise bir artış belirlenmiştir. Kontrol cips örnekleri ile kıyaslandığında, mor havuç tozu ikamesi cips örneklerinin çap, kalınlık, sertlik ve kırılganlık değerlerini artırmıştır. Duyusal değerlendirme sonucuna göre, mor havuç tozunun %10 seviyesine kadar ikame edilmesi panelistler tarafından kabul edilebilir bulunmuştur.

Anahtar Kelimeler

Mor havuç, cips, fonksiyonel gıda, besinsel özellik

Kaynakça

• AACC (1990). Approved methods of the AACC International (8th ed.). St. paul, MN, USA: American Association of Cereal Chemists.
• AACC (2010). Approved methods of the AACC International (11th ed.). St. paul, MN, USA:American Association of Cereal Chemists.
• Arscott, S. A., & Tanumihardjo, S. A. (2010). Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Comprehensive Reviews in Food Science and Food Safety, 9, 223-239.
• Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393.
• Chatatikun, M., & Chiabchalard, A. (2013). Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn.) root crude extracts. Journal of Chemical and Pharmaceutical Research, 5, 97-102.
• Cho, M. R., & Chung, H. J. (2019). Quality characteristics and antioxidant activity of cookies made with black carrot powder. Journal of the Korean Society of Food Culture, 34(5), 612-619.
• De Pilli, T., Giuliani, R., Derossi, A., & Severini, C. (2014). Development of Maillard reaction in pasta dried by microwaves. Italian Journal of Food Science, 26(2), 183.
• Düzgüneş, O., Kesici, T., Kavuncu, O. ve Gürbüz, F. 1987, Araştırma ve deneme metotları, Ankara Üniversitesi Ziraat Fakültesi Yayınları, 295, Ankara.
• Francis, F. J. (1998). Colour analysis. In S. S. Nielsen (Ed.), Food analysis. Maryland, Gaithersnurg, USA: An Aspen Publishers, 599-612.
• Francis, D., & Phelps, S. K. (2003). Fruit and vegetable juice powders add value to cereal products. Cereal Foods World, 48, 244-6.
• Gamez-Meza, N., Noriega-Rodriguez, J. A., Medina-Juarez, L. A., Ortega Garcia, J., Cazarez-Casanova, R., & Angulo-Guerrero, O. (1999). Antioxidant activity in soybean oil of extracts from thompson grape bagasse. Journal of the American Oil Chemists Society (JAOCS), 76, 1445-1447.
• Gao, L., Wang, S., Oomah, B. D., & Mazza, G. (2002). Wheat quality: Antioxidant activity of wheat millstreams. Wheat Quality Elucidation, 219-233.
• Gyamfi, M. A., Yonamine, M., & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667.
• Hwang, H. S., Singh, M., & Lee, S. (2016). Properties of cookies made with natural wax–vegetable oil organogels. Journal of Food Science, 81(5), C1045-C1054.
• Joo, S. Y., & Choi, H. Y. (2012). Antioxidant activity and quality characteristics of black rice bran cookies. Journal of the Korean Society of Food Science and Nutrition, 41(2), 182-191.
• Joung, K. Y., Song, K. Y., Zhang, Y., Shin, S. Y., & Kim, Y. S. (2017). Quality characteristics and antioxidant activities of cookies containing teff (Eragrostis tef) flour. The Korean Journal of Food And Nutrition, 30(3), 501-509.
• Kahve, H. I., Akbulut, M., & Coklar, H. (2022). Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. LWT-Food Science and Technology, 154, 112823.
• Keskin, M., Guclu, G., Sekerli, Y. E., Soysal, Y., Selli, S., & Kelebek, H. (2021). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287, 110256.
• Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., & Rungsardthong, V. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal of Food Science and Technology, 53(1), 561-570.
• Ktenioudaki, A., & Gallagher, E. 2012. Recent advances in the development of high-fiber baked products. Trends in Food Science & Technology, 28, 4-14.
• Lee, J. (2015). Quality characteristics of cookies added with kale powder. Culinary Science and Hospitality Research, 21(3), 40-52.
• Lim, H. S., & Cha, G. H. (2014). Quality characteristics of cookies with persimmon peel powder. Korean Journal of Food and Cookery Science, 30(5), 620-630.
• Murali, S., Kar, A., & Patel, A. S. (2019). Storage stability of encapsulated black carrot powder prepared using spray and freeze-drying techniques. Current Agriculture Research Journal, 7(2), 261-267.
• Olcay, N., Aslan, M., Demir, M. K., & Ertaş, N. (2021). Development of a functional cake formulation with purple carrot powder dried by different methods. Food and Health, 7(4), 242-250.
• Pekmez, H., & Yılmaz, B. B. (2018). Quality and antioxidant properties of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) fiber fortified flat bread (Gaziantep Pita). Journal of Agricultural Science and Technology B, 8, 522-529.
• Rao, A. V., & Rao, L. G. (2007). Carotenoids and human health. Pharmaceutical Research, 55, 207-216.
• Singh, M., & Mohamed, A. (2007). Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT-Food Science and Technology, 40(2), 353-360.
• Singh, J. P., Kaur, A., & Singh, N. (2016). Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology, 53(2), 1269-1278.
• Singh, J., Kaur, S., & Rasane, P. (2018). Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles. Current Nutrition & Food Science, 14(5), 442-449.
• Song, K. Y., Hyeonbin, O., Zhang, Y., & Kim, Y. S. (2016). Quality characteristics and antioxidant properties of sponge cakes containing black carrot (Daucus carota ssp. sativus var. atrorubens Alef) flour. Progress in Nutrition, 18(2), 176-183.
• Sun, T., Simon, P. W., & Tanumihardjo, S. A. (2009). Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors. Journal of Agricultural and Food Chemistry, 57, 4142-4147.
• Türkyılmaz, M., Yemis, O., & Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134, 1052–1058.
• Uyan, S. E., Baysal, T., Yurdagel, Ü., & El, S. N. (2004). Effects of drying process on antioxidant activity of purple carrots. Food/Nahrung, 48(1), 57-60.
• Witrowa-Rajchert, D., Bawoł, A., Czapski, J., & Kidoo, M. (2009). Studies on drying of purple carrot roots. Drying Technology, 27(12), 1325-1331.