Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri

Öz

Çalışmada domates salçası üretim atığı olan domates çekirdeğinin krakerlerde kullanılabilirliği araştırılmıştır. Böylece birçok aktif gıda bileşeni bakımından zengin olduğu ifade edilen domates çekirdeğinin insan beslenmesine dahil olma potansiyelinin belirlenmesine çalışılmıştır. Araştırmada kontrol grubunun haricindeki krakerlerin üretiminde buğday ununa %2, %4 ve %6 oranlarında domates çekirdeği tozu ilave edilmiştir. Çalışmada, domates çekirdeği tozu ilavesiyle krakerlerin protein, yağ, kül, çözünür, çözünmeyen ve toplam diyet lifi, mineral madde oranları (Mg, Ca, K, P, Mn, Fe), toplam fenolik madde içerikleri ile antioksidan aktivite değerlerinde önemli artışların (p<0.05) olduğu tespit edilmiştir. Domates çekirdeği ilave edilen krakerlerin L ve a değerlerinin kontrol krakerden farklı (p<0.05), b değerlerinin ise benzer (p>0.05) olduğu saptanmıştır. Duyusal değerlendirmede tüm krakerlerin renk, koku ve çıtırlık özellikleri benzer bulunmuştur. Ancak, %6 domates çekirdeği ilave edilen krakerlerin lezzet ve genel beğeni puanlarında önemli (p < 0.05) düşüş olduğu tespit edilmiştir.

Anahtar Kelimeler

• Kraker,domates çekirdeği,diyet lifi,fenolik madde,mineral

Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed

Abstract

In this study, the potential use of tomato paste waste material tomato seed in crackers was studied. Thus, it was studied to determine the usability of tomato seeds which were known as rich in active food ingredients in human nutrition. During the production of cracker, wheat flour was partially (2%, 4% and 6%) substituted with tomato seed meal. In the study, it was found that substitution of tomato seed meal into wheat flour caused a significant (p<0.05) increase in protein, oil, ash, soluble, insoluble and total dietary fiber contents, minerals
(Mg, Ca, K, P, Mn, Fe), total phenolics and antioxidant capacity values. Cracker samples having tomato seed had significantly different (p<0.05) L and a values, and similar (p>0.05) b values with control crackers. Color, flavor and crispiness values of all crackers were similar in sensory evaluation. But crackers having 6% of tomato seed meal received significantly (p<0.05) lower scores in flavor and overall acceptability.

Keywords

• Cracker,tomato seed,dietary fiber,phenolics,mineral

Kaynakça

1. Türkiye İstatistik Kurumu. “Domates ve Domates Salçası 2011/2012. T.C. Gıda, Tarım ve Hayvancılık Bakanlığı, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü (TEPGE) Durum ve Tahmin Raporu”. TC. Türkiye İstatistik Kurumu Başkanlığı, Ankara, Türkiye, 2010.
2. Sarısaçlı İE. “Salça”. T.C. Başbakanlık Dış Ticaret Müsteşarlığı İhracatı Geliştirme Etüt Merkezi, http://www.igeme.org.tr/Arastirmalar/ulkesek/sektor.cfm?sec=ara (15.02.2009).
3. Türkiye İstatistik Kurumu. “Meyvesi için Yetiştirilen Sebzeler İstatistikleri”. T.C. Türkiye İstatistik Kurumu Başkanlığı, http://www.tuik.gov.tr/PreTablo.do?alt_id=1001 (2012).
4. Schieber A, Stintzing FC, Carle, R. “By-products of plant food processing as a source of functional compounds-recent developments”. Trends in Food Science & Technology, 12(11), 401-413, 2001.
5. Knoblich M, Anderson B, Latshaw D. “Analyses of tomato peel and seed byproducts and their use as a source of carotenoids”. Journal of the Science of Food and Agriculture, 85, 1166-1170, 2005.
6. Ghazi S, Drakhshan A. “The effects of different levels of tomato pomace in broilers chick performance”. 12th European Poultry Conference, Verona, Italy, 10-14 September 2006.
7. Rahmatnejad E, Bojarpour M, Mirzadeh Kh, Chaji M, Mohammadabadi T. “The effects of different levels of dried tomato pomace on broilers chicken hematological indices”. Journal of Animal and Veterinary Advances, 8(10), 1989-1992, 2009.
8. Sogi DS, Arora MS, Garg SK, Bawa AS. “Fractionation and electrophoresis of tomato waste seed proteins”. Food Chemistry, 76, 449-454, 2002.

9. Calvo MM, Garcia ML, Selgas MD. “Dry fermented sausages enriched with lycopene from tomato peel”. Meat Science, 80, 167-172, 2008.
10. Eller FJ, Moser JK, Kenar JA, Taylor SL. “Extraction and analysis of tomato seed oil”. Journal of the American Oil Chemists’ Society, 87, 755-762, 2010.
11. Yoneya T, Nip WK. Cracker Manufacture. Editor: Hui YH. Bakery Products/ Science and Technology, 411-431, Blackwell Publishing, Iowa 50014, USA, 2006.
12. Sedej I, Sakac M, Mandic A, Misan A, Pestoric M, Simurina O, Canadanovic-Brunet J. “Quality assesment of gluten-free crackers based on buckwheat flour”. Food Science and Technology, 44, 694-699, 2011.
13. Han J, Janz JAM, Gerlat M. “Development of gluten-free cracker snacks using pulse flours and fractions”. Food Research International, 43, 627-633, 2010.
14. Gündoğdu Sertakan, S. Bisküvi ve Kraker Üretiminde Tritikale Ununun Kullanım Olanakları. Doktora Tezi, Trakya Üniversitesi, Edirne, Türkiye, 2006.
15. Elgün A, Ertugay Z. Tahıl İşleme Teknolojisi. Erzurum, Türkiye, Atatürk Üniversitesi Yayınları, 1995.
16. King MA. “Development and sensory acceptability of crackers made from the big-eye fish (Brachydeuterus auritus)”. Food and Nutrition Bulletin, 23(3), 317-320, 2002.
17. Perez GT, Leon AE, Ribotto PD, Aguirre A, Rubiolo OJ, Anon MC. Use of triticale flours in cracker-making. European Food Research and Technology, 217, 134-137. 2003.
18. Challacombe CA, Seetharaman K, Duizer LM. “Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat”. Journal of Food Science, 76(5), 337-346, 2011.
19. Kohajdova Z, Karovicova J, Magala M. “Utilisation of chickpea flour for crackers Production”. Acta Chimica Slovaca, 4(2), 98-107, 2011.
20. Kohajdova Z, Karovicova J, Magala M. “Rheological and qualitative characteristics of pea flour incorporated cracker biscuits”. Croation Journal of Food Science and Technology, 5(1), 11-17, 2013.
21. Association of Official Analytical Chemists. Official Methods of Analysis. 15th ed. AOAC, Washington, DC, USA, 1990.
22. Association of Official Analytical Chemists. “Total, Insoluble and Soluble Dietary Fiber in Food-Enzymatic-Gravimetric Method (Method 991.43) MES-TRIS Buffer”. Official Methods of Analysis, 16th ed. AOAC International, Gaithersburg, MD, USA, 1995.
23. Işık F. Salça Üretim Atıklarının Tarhana Üretiminde Kullanımı. Doktora Tezi, Pamukkale Üniversitesi, Denizli, Türkiye, 2013.
24. Singleton VL, Orthofer R, Lamuela-Raventos RM. “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu Reagent”. Methods of Enzymology, 299, 152-178, 1999.
25. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. “Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from Guava fruit extracts”. Journal of Food Composition and Analysis, 19(6-7), 669-675, 2006.
26. Gopalani M, Shahare M, Ramteke DS, Wate SR. “Heavy metal content of potato chips and biscuits from nagpur city”. Bulletin of Environmental Contamination and Toxicology, 79, 384-387, 2007.
27. Anonymous. “Microwave Sample Preparation for AA and ICP”. http://allchemy.iq.usp.br/agregando/wpa/Palestra5.pdf (18.012016).
28. Boss CB, Fredeen KJ. Concepts, Instrumentation and Techniques in Inductively Coupled Plasma Optical Emission Spectrometry, 3rd ed. USA, Perkin Elmer, Inc., 2004.
29. Anonymous. The Manual of Hunter-Lab Mini Scan XE Colorimeter. Virginia, HunterLab Cooperation, USA, 1995.
30. Merdan N, Acar K, Korkmaz B. “Gelincik (Papaver rhoeas L.) bitki çiçekleri ile boyanmış yünlü kumaşların renk ve haslık özelliklerinin araştırılması”. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi, 19, 89-99, 2011.
31. Topaloğlu T. Evaluation of the Effects of Maltodextrin and Microfluidization on the Rheological and Textural Properties of Cookie and Cookie Dough. Master of Science Thesis, Middle East Technical University, Ankara, Turkey, 2015.
32. Lazos ES, Aggelousis G, Bratakos M. “The fermentation of trahanas: a milk-wheat flour combination”. Plant Foods for Human Nutrition, 44, 45-62, 1993.
33. Persia ME, Parsons CM, Schang M, Azcona J. “Nutritional evaluation of dried tomato seeds”. Poultry Science, 82, 141-146, 2003.
34. Giannelos PN, Sxizas S, Lois E, Zannikos F, Anastopoulos G. “Physical, chemical and fuel related properties of tomato seed oil for evaluating its direct use in diesel engines”. Industrial Crops and Products, 22, 193-199, 2005.
35. Cemeroğlu B. Meyve ve Sebzelerin Bileşimi. Editörler: Cemeroğlu B, Acar J. Meyve ve Sebze İşleme Teknolojisi, 1-42, Ankara, Türkiye, Gıda Teknolojisi Derneği Yayın No: 6, 1986.
36. Toledo I, Burlingame B. “Biodiversity and nutrition: A common path toward global food security and sustainable development”. Journal of Food Composition and Analysis, 19, 477-483, 2006.
37. Nilüfer D, Boyacıoğlu D. “Süt ürünlerinde diyet liflerinin ingrediyen olarak kullanımı”. Süt Ürünlerinde Yeni Eğilimler Sempozyumu, İzmir, Türkiye, 22-23 Mayıs 2003.
38. Mudgil D, Barak S. “Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review”. International Journal of Biological Macromolecules, 61, 1-6, 2013.
39. Anderson JW, Baird P, Davis JrRH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. “Health benefits of dietary fiber”. Nutrition Reviews, 67(4), 188-205, 2009.
40. Marlett JA, McBurney MI, Slavin JL. “Position of the American Dietetic Association: Health implications of dietary fiber”. Journal of American Dietetic Association, 102(7), 993-1000, 2002.
41. Schneeman BO. “Soluble vs insoluble fiber-different physiological responses”. Food Technology, 47(2), 81-82, 1987.
42. Jaime L, Molla, E, Fernandez A, Martın-Cabrejas M, Lopez Andreu F, Esteban R. “Structural carbohydrates differences and potential source of dietary fiber of onion (Allium cepa L.) tissues”. Journal of Agricultural and Food Chemistry, 50, 122-128, 2002.
43. Metin M. Süt Teknolojisi, Sütün Bileşimi ve İşlenmesi. 4. baskı. Bornova, İzmir, Ege Üniversitesi Basımevi, 2001.
44. Williams MH. “Dietary supplements and sports performance: minerals”. Journal of the International Society of Sports Nutrition, 2(1), 43, 2005.
45. Saldamlı İ, Sağlam F. Vitaminler ve Mineraller. Editör: Saldamlı İ. Gıda Kimyası, 3. baskı, 365-423, Ankara, Türkiye, Hacettepe Üniversitesi Yayınları, 2007.
46. Lakshmi V. “Calcium-A vital foundation mineral for a healthy body”. International Journal of Scientific Engineering and Research, 2(1), 1-3, 2014.
47. Sikora E, Cieslik E, Topolska K. “The sources of natural antioxidants”. Acta Scientiarum Polonorum Technologia Alimentaria, 7(1), 5-17, 2008.
48. Elmastaş M, Gerçekçioğlu R. “Antioxidant activity of some soft fruits species”. II. National Soft Fruits Symposium, Tokat, Turkey, 14-16 September 2006.
49. Karakaya S, El SN. “Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols”. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 23(1), 1-8, 2006.
50. Özkan G, Göktürk Baydar N. “A Direct RP-HPLC determination of phenolic compounds in Turkish red wines”. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 19(2), 229-234, 2006
51. Aizawa K, Inakuma T. “Quantitation of carotenoids in commonly consumed vegetables in Japan”. Food Science and Technology Research, 13(3), 247-252, 2007.
52. İnanç AL. “Soya yağının kırmızı pul biberin renk kalitesi üzerine etkisi”. Kahramanmaraş Sütçü İmam Üniversitesi Fen ve Mühendislik Dergisi, 9(2), 140-143, 2006.
53. Sato H, Sakamura S. “A bitter principle of tomato seeds”. Agricultural and Biological Chemistry, 37(2), 225-23 2014.