Production of natural bitter orange (Bitter orange aurantium) sauce

Yıl 2023, Cilt: 2 Sayı: 1, 1 - 9, 22.06.2023

Betül Yapıcı Nane , Yüksel Özdemir , Dilek Aydın Zeynep İlya

Öz

Sour sauces are an important part of Turkish cuisine and the Mediterranean diet. They are generally used as a flavoring in salads, cold appetizers and various dishes such as stuffed meatballs, raw meatballs and casseroles. In this study, it was aimed to obtain a sauce with a high consistency from the juice of bitter oranges grown in the Mediterranean climate, which is not evaluated due to its bitter taste due to its high naringin content and to be used in salads or meals. Carob molasses pulp (CMP) was used in the sauce preparation process to obtain high consistency. In addition to providing high consistency, CMP has increased the nutritional value of the sauce. For this purpose, bitter orange (Bitter orange aurantium) juice was evaporated in the open boiler until it reached 25-30 ⁰Brix. After adding 2% CMP to the semi-evaporated bitter orange juice, the evaporation process was continued till it reached the final concentration of 55 ⁰Brix. The obtained sauce was evaluated in pH, total phenolic content, total antioxidant activity, color and sensory properties. As a result, the total phenolics content was 785±4.00 mg GAE/L and the total antioxidant capacity was 77±0.00 µmol TE/L. The results showed that the citrus sauce supplemented with CMP was exposed to less heat treatment and lower change in its lightness according to the control and it was liked more than the control in terms of color, consistency, taste and overall acceptability. Consequently, a new high-consistency sour bitter orange sauce was produced which was appreciated by consumers.

Anahtar Kelimeler

Sour, Bitter orange souce, Carop Molasses Pulp

Kaynakça

• Aldıoglu, A. (2022). Sumak Ekşi Akıtı ve Kahramanmaraş Mutfağında Kullanımı. Aydın Gastronomy, 6(1), 39-49.
• Benchikh, Y., & Louailèche, H. (2014). Effects of extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of carob (Ceratonia siliqua L.) pulp. Acta Botanica Gallica, 161(2), 175-181.
• Benchikh, Y., & Louailèche, H. (2014). Effects of extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of carob (Ceratonia siliqua L.) pulp. Acta Botanica Gallica, 161(2), 175-181.
• Boublenza, I., Lazouni, H. A., Ghaffari, L., Ruiz, K., Fabiano-Tixier, A. S., & Chemat, F. (2017). Influence of roasting on sensory, antioxidant, aromas, and physicochemical properties of carob pod powder (Ceratonia siliqua L.). Journal of Food Quality, 2017.
• Brands-William, W.; Cuvelier, M.E. Berset, C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 1995, 28, 25–30
• Çakır, Ş. (2009). Keçiboynuzundan pestil üretimi ve kalitesinin belirlenmesi (Master's thesis, İnönü Üniversitesi Fen Bilimleri Enstitüsü).
• Erbil, N., & Arslan, M. (2019). Geleneksel Yöntemlerle Üretilen Nar Ekşisinin Antibakteriyel ve Antimutajenik Etki Potansiyeli. Erzincan University Journal of Science and Technology, 12(2), 957-965.
• Garrido, J. I., Lozano, J. E., & Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT-Food Science and Technology, 62(1), 325-332.
• Gölükcü, M., Toker, R., Tokgöz, H., Turgut, D., T., Farklı Yöntemlerle Elde Edilen Turunç (Citrus Aurantium L.) Kabuk Yağlarının Uçucu Yağ Bileşimleri, Batı Akdeniz Tarımsal Araştırma Enstitüsü, 32 (2):161-170, 2015.
• Gün, M. (2019). Farklı çeşitlere ait turunçgil sularında farklı atmosfer koşullarının biyoaktif bileşenler üzerine etkisinin belirlenmesi (Master's thesis, Çukurova Üniversitesi Fen Bilimleri Enstitüsü).
• Halkman, K. (2000). Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı; Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü yayını. Sim Matbaası, Ankara 522 s.
• Hepsağ, F., Ferliaslan, M., Duran, O., Serra, O. K. U. R., & Yıldız, Y. (2019). Osmaniye ilinde geleneksel ev yapımı üretilen nar ekşilerinin kalite özelliklerinin belirlenmesi üzerine bir araştırma. Batman Üniversitesi Yaşam Bilimleri Dergisi, 9(2), 95-107.
• Hoca, G. (2019). Bursa ilinde tüketime sunulan nar ekşisi ve nar ekşili soslarda sorbik asit ve benzoik asit miktarlarının belirlenmesi (Doctoral dissertation, Bursa Uludag University (Turkey).
• İlhan, Sevcan, Keçiboynuzu Katkılı Unlu Mamüller Üretimi. Mersin üniversitesi, Fen bilimleri enstitüsü, Gıda mühendisliği anabilim dalı, Yüksek lisans tezi, Mersin, 2013.
• İncedayı, B. (2021). Assessment of antioxidant properties and in-vitro bioaccessibility of some pomegranate products. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 23(1), 96-110.
• İncedayi, B., Tamer, C. E., & Çopur, Ö. U. (2010). A research on the composition of pomegranate molasses. Journal of Agricultural Faculty of Uludag University, 24(2), 37-47.
• Karabiyikli, S., & Kisla, D. (2012). Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir. International Journal of Food Microbiology, 155(3), 211-216.
• Mandala, I. G., Savvas, T. P., & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64(3), 335-342.
• İçli, N. (2017). Elma Ekşilerinde Toplam Fenolik Bileşikler, Toplam Antioksidan Kapasite ve Toplam Flavonoid Maddelerin Tespiti. Sağlık Akademisi Kastamonu, 2(2), 89-99.
• Orak, H. H. (2009). Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation. International journal of food sciences and nutrition, 60(1), 1-11.
• Ozdemir, Y., Oncel, B., & Keceli, M. (2021). Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk. International Journal of Gastronomy and Food Science, 25, 100410.
• Ozdemir, Y., Ozbek, C., & Ilhan, S. (2022). Ice cream cone enriched with carob molasses pulp. Journal of Food Measurement and Characterization, 1-10.
• Özbek, H. N., & Elik, A. (2022). Gaziantep piyasasında satışa sunulan nar ekşili ve limon soslarının bazı kimyasal özelliklerinin belirlenmesi. Food and Health, 8(3), 208-217.
• Papaefstathiou, E., Agapiou, A., Giannopoulos, S., & Kokkinofta, R. (2018). Nutritional characterization of carobs and traditional carob products. Food science & nutrition, 6(8), 2151-2161.
• Ribeiro, M., H., L., Silveira, D., Dias, S., F., Selective Adsorption of Limonin and Naringin from Orange Juice to Natural and Synthetic Adsorbents, Eur Food Res Technol, 215:462–471, 2002.
• Rodríguez, R., Jimenez, A., Fernández-Bolanos, J., Guillen, R., & Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends in food science & technology, 17(1), 3-15.
• Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of food science and technology, 47(6), 587-597.
• Sengül, M., Fatih Ertugay, M., Sengül, M., & Yüksel, Y. (2007). Rheological characteristics of carob pekmez. International Journal of Food Properties, 10(1), 39-46.
• Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in Enzymology, 299, 152-178, 1999.
• Swiderski, F. and Waszkiewicz-Robak, B. (1999). Hydrokoloidy jako substancje ksztaltujace strukture. Zywnosc wygodna i zywnosc funkcjonalna. WNT, Warszawa, 45–62 (in Polish).
• Tomas, M., Beekwilder, J., Hall, R. D., Simon, C. D., Sagdic, O., & Capanoglu, E. (2018). Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. Food Research International, 106, 129-135
• Uçan, F., Akyıldız, A., Ağçam, E., & Polat, S. (2014). Limon ekşisi üretimi üzerine bir araştırma. Gıda, 39(5), 283-290.
• Var, I., Sağlam, S, Kamberoğlu, M., A., Geleneksel Meyve Ekşilerinin Antimikrobiyal Özellikleri, Gıda, Metabolizma & Sağlık: Biyoaktif Bileşenler ve Doğal Katkılar Kongresi, 41-45, 2016
• Yalçınöz, Ş. K., & Erçelebi, E. (2016). Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids. Journal of International Scientific Publications: Agriculture & Food, 4(1), 496-509.
• Yalım, S. (2002). Turunçgil Ürünlerinde Naringin (4,5,7- Trihydroxyflavanone 7-Rhamnoglucoside) Miktarının Belirlenmesi ve Giderilmesi, Mersin üniversitesi, fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Mersin, 60s.
• Yalım, S., Özdemir, Y., & Ekiz, H. İ. (2004). Naringin in Turkish orange juices and its reduction by naringinase. Journal of Food and Drug Analysis, 12(3), 15.
• Zhu, B. J., Zayed, M. Z., Zhu, H. X., Zhao, J., & Li, S. P. (2019). Functional polysaccharides of carob fruit: a review. Chinese medicine, 14(1), 1-10.