Effect of Different Drying Methods on Some Physical, Chemical and Antioxidant Properties of Elderberry (Sambucus nigra L.) Powder Substituted Cookies

Yıl 2025, Cilt: 22 Sayı: 4, 851 - 864, 03.10.2025

Betül Alıç , Nezahat Olcay , Mustafa Kürşat Demir

https://doi.org/10.33462/jotaf.1435632

Öz

The development of novel and functional food formulations for improved body immunity has importance. Elderberry fruit is getting a lot of attention with high phenolic content and antioxidant properties concerning functionality. For protecting bioactive compounds, microwave and vacuum drying methods are accepted as good alternatives. This study aims to enhance the nutritional value of a highly consumed food product, wire-cut cookies, with elderberry powders obtained with different drying methods. For this purpose, elderberry fruits were dried by different drying methods (convection, microwave, vacuum), and elderberry powders were substituted to wire-cut cookie formulations at different ratios (0, 5, 10, 15, and 20%). Elderberry powder substitution resulted in a decrease in L* and b* values while an increase in a* values. Better color properties occurred in MDEC samples. MDEC, VDEC samples, and higher substitution ratios had better physical properties. The use of elderberry powders resulted in high fat, ash, and low carbohydrate containing cookies. The highest values of bound and total phenolics were obtained in vacuum dried elderberry powder samples. As the substitution ratio increased, free, bound and total phenolic contents (from 5.35, 18.13, 23.49 mg GAE g-1 to 10.17, 27.15, 37.32 mg GAE g-1, respectively) and free and bound antioxidant activities (DPPH (from 1.83, 42.19 mmol TE 100 g-1 to 2.14, 55.97 mmol TE 100 g-1, respectively) and FRAP (from 0.11, 3.55 mmol TE 100 g-1 to 1.50, 12.48 mmol TE 100 g-1, respectively)) of the products highly increased. Vacuum drying and 10% elderberry powder substituted cookies were the most suitable samples for sensory acceptability. The use of elderberry powders increased the functionality of cookies. Elderberry powder has a good potential to enhance the nutritional quality of food matrices. Using microwave and vacuum drying methods promises to protect the functionality of antioxidant-rich food materials.

Anahtar Kelimeler

Sambucus nigra , Convection drying , Microwave drying , Vacuum drying , Free phenolics , Bound phenolics

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Necmettin Erbakan University

Proje Numarası

BAP–201319015

Teşekkür

This research was summarized from Master Thesis (Necmettin Erbakan University the Graduate School of Natural and Applied Science Department in Food Engineering) by Betül Alıç. This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP–201319015).

Farklı Kurutma Metotlarının Kara Mürver (Sambucus nigra L.) Tozu İkameli Bisküvilerin Bazı Fiziksel, Kimyasal ve Antioksidan Özellikleri Üzerine Etkisi

Öz

Vücut bağışıklığının güçlendirilmesi için yeni ve işlevsel gıda formülasyonlarının geliştirilmesi önem taşımaktadır. Kara mürver meyvesi, fonksiyonellik açısından yüksek fenolik bileşik içeriği ve antioksidan özellikleriyle oldukça ilgi görmektedir. Biyoaktif özellikteki bileşikleri korumak için mikrodalga ve vakum kurutma yöntemleri iyi alternatifler olarak kabul edilmektedir. Bu çalışma, farklı kurutma yöntemleriyle elde edilen kara mürver tozu ikamesiyle, çok tüketilen bir gıda ürünü olan bisküvilerin besin değerini artırmayı amaçlamaktadır. Bu amaçla, kara mürver meyveleri farklı kurutma yöntemleriyle (konveksiyonel, mikrodalga, vakum) kurutulmuş ve elde edilen kara mürver tozları, bisküvi formülasyonlarında farklı oranlarda (%0, 5, 10, 15 ve 20) ikame edilmiştir. Kara mürver tozu ikamesi, örneklerde L* ve b* değerlerinin azalmasına, a* değerlerinde ise artmasına neden olmuştur. MDEC örneklerinde daha iyi renk özellikleri elde edilmiştir. MDEC, VDEC örnekleri ve daha yüksek ikame oranlarına sahip örneklerin daha iyi fiziksel özelliklere sahip olduğu bulunmuştur. Kara mürver tozu ikamesi, yüksek yağ, kül ve düşük karbonhidrat içerikli bisküvilerin eldesi ile sonuçlanmıştır. En yüksek bağlı ve toplam fenolik değerleri vakumla kurutulmuş kara mürver tozu ikameli örneklerde elde edilmiştir. İkame oranı arttıkça ürünlerin serbest, bağlı ve toplam fenolik madde içerikleri (sırasıyla 5.35, 18.13, 23.49 mg GAE g-1’dan 10.17, 27.15, 37.32 mg GAE g-1’a) ile serbest ve bağlı ekstraktların antioksidan aktiviteleri (DPPH için sırasıyla 1.83, 42.19 mmol TE 100 g-1’dan 2.14, 55.97 mmol TE 100 g-1’a ve FRAP için ise sırasıyla 0.11, 3.55 mmol TE 100 g-1’dan 1.50, 12.48 mmol TE 100 g-1’a) büyük oranda artış göstermiştir. Vakumla kurutulmuş tozların ikame edildiği ve %10 kara mürver tozu ikameli bisküvi örnekleri, duyusal kabul edilebilirlik açısından en uygun örnekler olmuştur. Kara mürver tozlarının kullanımı bisküvilerin fonksiyonelliğini artırmıştır. Kara mürver tozu, gıda matrislerinin besin kalitesini artırmada iyi bir potansiyele sahiptir. Mikrodalga ve vakumlu kurutma yöntemlerinin kullanılması ise antioksidan açısından zengin gıda maddelerinin fonksiyonelliğini korumayı vaat etmektedir.

Anahtar Kelimeler

Sambucus nigra , Konveksiyonel kurutma , Mikrodalga kurutma , Vakumlu kurutma , Serbest fenolik , Bağlı fenolik

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Necmettin Erbakan University

Proje Numarası

BAP–201319015

Teşekkür

This research was summarized from Master Thesis (Necmettin Erbakan University the Graduate School of Natural and Applied Science Department in Food Engineering) by Betül Alıç. This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP–201319015).

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