Nutritional, Technological and Sensory Properties of Biscuits Enriched with Avocado Peel Powder

Öz

Avocado (Persea americana), a fruit rich in nutritional composition, is a fruit whose peel obtained during processing stands out as an important plant by-product that can be utilized in the production of functional foods due to its high fiber and antioxidant content. In this study, avocado peel powder (APP) was added to biscuit formulations at 0, 2, 4, 6, 8 and 10% to investigate its effects on the physical, chemical and sensory properties of the products. Color analyses showed that significant decreases occurred in L*, a* and b* values of biscuits with increasing APP levels; the lowest L* and a* values were measured at 8 and 10% substitution levels. Compared to refined wheat flour, the total phenolic content and the antioxidant capacity values of DPPH, FRAP and CUPRAC were found to be 8, 451, 65 and 204 times higher in APP, respectively. The addition of APP statistically significantly increased both free and bound phenolic content and total antioxidant capacity (p<0.05). Textural analyses showed a significant increase in biscuit hardness with increasing substitution rates; the hardness value increased from 3827.30±78.35g in the control group to 8143.01±110.06g with 10% APP substitution. Sensory evaluation results indicated that biscuits containing 8% APP received the highest approval scores for color and appearance, while the highest scores for taste, odor, and crispness were obtained with a 6% substitution rate. The lowest overall acceptability score was observed in samples with a 10% substitution rate. The findings indicate that substituting wheat flour with up to 8% APP allows the development of products that are both nutritionally and technologically acceptable without compromising sensory quality.

Anahtar Kelimeler

• avocado
• by-product
• biscuit
• functional foods
• recycling of plant waste

Avokado Kabuğu Tozu ile Zenginleştirilmiş Bisküvilerin Besinsel, Teknolojik ve Duyusal Özellikleri

Öz

Besin bileşimi açısından zengin bir meyve olan avokadonun (Persea americana) işlenmesi sırasında ortaya çıkan kabuk, yüksek lif ve antioksidan içeriğiyle fonksiyonel gıda üretiminde değerlendirilebilecek önemli bir bitkisel yan ürün olarak öne çıkmaktadır. Bu çalışmada, avokado kabuğu tozu (AKT), bisküvi formülasyonlarına %0, 2, 4, 6, 8 ve 10 oranlarında ikame edilerek ürünlerin fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Renk analizleri, artan AKT seviyeleriyle birlikte bisküvilerin L*, a* ve b* değerlerinde anlamlı azalmalar meydana geldiğini göstermiştir; en düşük L* ve a* değerleri %8 ve %10 ikame seviyelerinde ölçülmüştür. Rafine buğday ununa kıyasla AKT’nin toplam fenolik madde içeriği ile DPPH, FRAP ve CUPRAC antioksidan kapasite değerleri sırasıyla 8, 451, 65 ve 204 kat daha yüksek bulunmuştur. AKT ilavesi hem serbest hem de bağlı fenolik içerik ve toplam antioksidan kapasiteyi istatistiksel olarak anlamlı şekilde artırmıştır (p<0,05). Tekstürel analizler, artan ikame oranlarıyla birlikte bisküvilerin sertliğinde belirgin bir artış olduğunu göstermiştir; kontrol grubunda 3827.30±78.35 g olan sertlik değeri, %10 AKT ikamesinde 8143.01±110.06 g’ye yükselmiştir. Duyusal değerlendirme sonuçlarına göre, %8 AKT içeren bisküviler renk ve görünüm açısından en yüksek beğeni skorlarını alırken, tat, koku ve gevreklik açısından en yüksek puanlar %6 ikame oranında elde edilmiştir. En düşük genel kabul edilebilirlik puanı ise %10’luk ikameye sahip örneklerde gözlemlenmiştir. Elde edilen bulgular, buğday ununun %8 oranına kadar AKT ile ikamesinin, duyusal kaliteyi bozmadan hem besinsel hem de teknolojik açıdan kabul edilebilir nitelikte ürünler geliştirilmesine olanak sağladığını göstermektedir.

Anahtar Kelimeler

• avokado
• yan ürün
• bisküvi
• fonksiyonel gıdalar
• bitkisel atıkların geri kazanımı

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