selcuk j agr food sci Selcuk Journal of Agriculture and Food Sciences 2458-8377 2458-8377 Selçuk Üniversitesi 10.15316/selcukjafsci.1743642 Food Biotechnology Gıda Biyoteknolojisi Besin değeri artırılmış kurabiye üretiminde ekşi maya ve portakal kabuğu tozunun kullanımı Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value https://orcid.org/0000-0002-2420-3369 Alkay Zühal NECMETTIN ERBAKAN UNIVERSITY https://orcid.org/0009-0005-8996-9129 Doğan Şeyma Nur NECMETTIN ERBAKAN UNIVERSITY, FACULTY OF HEALTH SCIENCES https://orcid.org/0000-0002-8790-9529 Arioglu Tuncil Seda NECMETTIN ERBAKAN UNIVERSITY, FACULTY OF HEALTH SCIENCES https://orcid.org/0000-0002-9421-2332 Tunçil Yunus Emre NECMETTIN ERBAKAN UNIVERSITY 04 28 2026 40 1 87 101 07 16 2025 01 21 2026 Copyright © 1991, Selcuk Journal of Agriculture and Food Sciences 1991 Selcuk Journal of Agriculture and Food Sciences

Portakal kabuğu tozu (az kullanılan bir meyve atığı) ve ekşi maya kullanılarak fırıncılık ürünlerinin zenginleştirilmesi, Laktik Asit Bakterileri (LAB) ve mayalar tarafından yönlendirilen ekşi maya fermantasyonu ürün kalitesini artırırken, portakal kabuğu tozu iyileştirilmiş lezzet, doku ve biyoaktif özelliklere katkıda bulunduğundan, fonksiyonel gıdalar geliştirmek için yeni bir yaklaşımı temsil etmektedir. Bu çalışma, kurabiye formülasyonuna diyet lifi kaynağı olarak kendiliğinden ekşi maya (%20 un bazlı) ve portakal kabuğu tozu (%1, %3 ve %5 un bazlı) eklemenin besin bileşimi, biyoaktif özellikler, duyusal profil ve nihai ürünün genel kalitesi üzerindeki etkisini değerlendirmeyi amaçlamıştır. Sonuçlarımız, hem ekşi maya ilavesinin hem de portakal kabuğu tozunun kontrol örnekleriyle karşılaştırıldığında kurabiye çeşitlerinin neminde (4.24'ten 7.36'ya) ve yağ içeriğinde önemli değişikliklere (p < 0.05) neden olduğunu, ancak kül içeriğinde bir fark olmadığını (p > 0.05) göstermiştir. Portakal kabuğu konsantrasyonu arttıkça, kurabiye örneklerinin antioksidan içeriği (DPPH ve FRAP) önemli ölçüde arttı (p < 0.05). Ekşi maya ve portakal kabuğu tozu ilavesi ayrıca kurabiye örneklerinin rengini, fiziksel ve dokusal özelliklerini iyileştirdi. Ekşi maya ve portakal kabuğu ile zenginleştirilmiş kurabiyelerin genel kabul edilebilirliği, kontrol örneklerinden önemli ölçüde farklı değildi; bu da menzil kabuğu tozunun, duyusal özellikleri önemli ölçüde etkilemeden besin içeriğini (esas olarak antioksidan kapasitesi ve diyet lifi içeriği) %5'e kadar artırmak için kurabiye formülasyonuna dahil edilebileceğini göstermektedir. Genel olarak, bu sonuçlar, ekşi maya ve portakal kabuğu tozunun formülasyona dahil edilmesiyle besin değeri artırılmış kurabiyeler üretilebileceğini göstermektedir.

The fortification of bakery products using orange peel powder—an underutilized fruit byproduct—and sourdough represents a novel approach to develop functional foods, as sourdough fermentation, driven by Lactic Acid Bacteria (LAB) and yeasts, enhances product quality, while orange peel powder contributes to improved flavor, texture, and bioactive properties. This study aimed to evaluate the impact of incorporating spontaneous sourdough (20% flour basis) and orange peel powder (1%, 3%, and 5% flour basis) as a dietary fiber source in cookie formulation on the nutritional composition, bioactive properties, sensory profile, and overall quality of the final product. Our results showed that both sourdough addition and orange peel powder caused significant changes (p < 0.05) in moisture (from 4.24 to 7.36) and fat content of cookie varieties compared to control samples, but there was no difference in ash content (p > 0.05). As the orange peel concentration increased, the antioxidant content (DPPH and FRAP) of the cookie samples significantly increased (p < 0.05). Sourdough and orange peel powder addition also improved the color, physical and textural properties of the cookie samples. Overall acceptability of sourdough and orange peel fortified cookies was not significantly different than control samples, indicating that range peel powder can be incorporated into cookie formulation to increase its bioactive content (mainly antioxidant capacity) up to 5% without significantly impacting the sensory attributes. Overall, these results show that cookies with increased bioactive value can be produced by incorporating sourdough and orange peel powder into formulation.

 Spontaneous sourdough Whole wheat flour Orange peel powder Nutritional bioactive and technological properties Tip I ekşi hamur Tam buğday unu Portakal kabuğu tozu Besinsel biyoaktif ve teknolojik özellikler AACC, (1990). American Association of Cereal Chemists, Approved Methods of the AACC 8th Edition, Saint Paul, Minnesota, USA. Abedfar, A., & Sadeghi, A. (2019). Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties. Heliyon, 5(10), e02608. ALIOĞLU, T., & Özülkü, G. (2020). Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. Food Science and Technology, 41, 1009-1016. Ali, U., Kumari, A., Sharma, A., Yadav, M., Kaur, S., Chaudhary, E., ...,& Garg, M. (2024). Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality. Journal of Cereal Science, 118, 103957. Al-janabi, A. M., & Farooq, R. W. (2024). Effect Of Antioxidant And Total Phenols Values Of Labmanufactured Biscuits By Replacing Wheat Flour With Different Proportions Of Tangerine Peel Powder. European Journal of Agricultural and Rural Education, 5(4), 57-60. Al-Janabi, E. S. H., & Yasen, S. S. (2022). Study of the functional, physical and sensory properties of wheat flour, orange peel powder and manufactured biscuits. Eurasian Medical Research Periodical, 8, 7-17. Alkay, Z., Gonzales, M. A. A., Esen, E., Sarıoğlan, İ., Arioglu-Tuncil, S., Dertli, E., ..., & Tunçil, Y. E. (2024). In vitro fecal microbiota modulation properties of pectin and xyloglucan from hazelnut (Corylus avellana L.) skin, an industrial byproduct, and their incorporation into biscuit formula. International Journal of Biological Macromolecules, 279, 135383. Arepally, D., Reddy, R. S., Goswami, T. K., & Datta, A. K. (2020). Biscuit baking: A review. Lwt, 131, 109726. Arslan, Unal, N., & Ozkaya, B. (2024). Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats. Cereal Chemistry, 101(2), 356-366. Belose, B. B., Kotecha, P. M., Godase, S. N., & Chavan, U. D. (2021). Studies on utilization of orange peel powder in the preparation of cookies. IJCS, 9(1), 1600-1602. Blanco, Canalis, M. S., Steffolani, M. E., León, A. E., & Ribotta, P. D. (2017). Effect of different fibers on dough properties and biscuit quality. Journal of the Science of Food and Agriculture, 97(5), 1607-1615. De Vuyst, L., Comasio, A., & Kerrebroeck, S. V. (2023). Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical reviews in food science and nutrition, 63(15), 2447-2479. Devi, A., & Khatkar, B. S. (2016). Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. Journal of food science and technology, 53, 3633-3641. Dhal, S., Anis, A., Shaikh, H. M., Alhamidi, A., & Pal, K. (2023). Effect of mixing time on properties of whole wheat flour-based cookie doughs and cookies. Foods, 12(5), 941. El Makhzangy, A., Hussein, A. M., & Nehad, A. (2024). Utilization of Tomato Pomace and Orange Peel Powders with Wheat Flour for the Production of Biscuits. Mathews Journal of Nutrition & Dietetics, 7(3), 1-12. Ertaş, N., & Aslan, M. (2020). A study on the potential of using melon wastes in biscuit production. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 23(5), 1216-1224. Gao, X., Björk, L., Trajkovski, V., & Uggla, M. (2000). Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80(14), 2021-2027. Gobbetti, M., Rizzello, C. G., Di Cagno, R., & De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods. Food microbiology, 37, 30-40. Han, L., Zhang, J., & Cao, X. (2021). Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Science & Nutrition, 9(2), 1061-1069. Hayta, M., & Hendek, Ertop, M. (2017). Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties. International Journal of Food Science and Technology, 52(8), 1828-1835. Inyang, U. E., Daniel, E. A., & Bello, F. A. (2018). Production and quality evaluation of functional biscuits from whole wheat flour supplemented with acha (fonio) and kidney bean flours. Asian Journal of Agriculture and Food Sciences, 6(6), 2321 – 1571. Ismail, T., Akhtar, S., Riaz, M., & Ismail, A. (2014). Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International journal of food sciences and nutrition, 65(6), 661-666. Kausar, T., Saeed, E., Hussain, A., Firdous, N., Bibi, B., Kabir, K., ..., & Elkhedir, A. E. (2024). Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder. Discover Food, 4(1), 65. Kopeć, A., Pysz, M., Borczak, B., Sikora, E., Rosell, C. M., Collar, C., & Sikora, M. (2011). Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology. Journal of Cereal Science, 54(3), 499-505. Krajewska, A., & Dziki, D. (2023). Enrichment of cookies with fruits and their by-products: Chemical composition, antioxidant properties, and sensory changes. Molecules, 28(10), 4005. Longoria, S., Contreras, J., Belmares, R., Cruz, M., & Flores, M. (2020). Effect of short fermentation times with Lactobacillus paracasei in rheological, physical and chemical composition parameters in cassava dough and biscuits. Applied Sciences, 10(4), 1383. Maravić, N., Pajin, B., Hadnađev, M., Dapčević-Hadnađev, T., Pestorić, M., Škrobot, D., & Tomić, J. (2024). Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. Foods, 13(21), 3363. Maravić, N., Škrobot, Dapčević-Hadnađev, T., Pajin, B., Tomić, J., & Hadnađev, M. (2022). Effect of sourdough and whey protein addition on the technological and nutritive characteristics of sponge cake. Foods, 11(14), 1992. Mohammadi‐Kouchesfahani, M., Hamidi‐Esfahani, Z., & Azizi, M. H. (2019). Isolation and identification of lactic acid bacteria with phytase activity from sourdough. Food science & nutritionn, 7(11), 3700-3708. Nwosu, A. N., & Akubor, P. I. (2018). Acceptability and storage stability of biscuits produced with orange peel and pulp flours. IOSR Journal of Environmental Science, Toxicology and Food Technology, 12(12), 8-15. Nwosu, A. N., Nweze, B. C., & Onwuchekwa, A. I. (2022). Chemical composition of biscuits supplemented with orange peel and pulp flours. Agro-Science, 21(2), 24-32. Obafaye, R. O., & Omoba, O. S. (2018). Orange peel flour: A potential source of antioxidant and dietary fiber in pearl‐millet biscuit. Journal of food biochemistry, 42(4), e12523. Olcay, N., & Demir, M. K. (2020). The Usage Possibilities of Kumquat fruit dried by different techniques in the production of biscuits. Electronic Letters on Science and Engineering, 16(2), 108-120. Olojede, A. O., Oahimire, I. O., Gbande, J. I., Osondu-Igbokwe, A. D., Thomas, R. M., Olojede, D. S., & Banwo, K. (2023). Evaluation of acha flour in the production of gluten-free sourdough cookies. International Journal of Food Science and Technology, 58(6), 3244-3251. Omoba, O. S., & Isah, L. R. (2018). Influence of sourdough fermentation on amino acids composition, phenolic profile, and antioxidant properties of sorghum biscuits. Preventive nutrition and food science, 23(3), 220. Özçelik, S., & Gör, R. (2024). The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits. Çukurova Üniversitesi Mühendislik Fakültesi Dergisi, 39(1), 145-156. Ramashia, S. E., Ntsanwisi, M. D., Onipe, O. O., Mashau, M. E., & Olamiti, G. (2024). Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours. Food Science & Nutrition, 12(12), 10477-10493. Rani, V., Sangwan, V., & Malik, P. (2020). Orange peel powder: A potent source of fiber and antioxidants for functional biscuits. International Journal of Current Microbiology and Applied Sciences, 9(9), 1319-1325. Sahin, A. W., Rice, T., Zannini, E., Lynch, K. M., Coffey, A., & Arendt, E. K. (2019). The incorporation of sourdough in sugar-reduced biscuits: A promising strategy to improve techno-functional and sensory properties. European Food Research and Technology, 245, 1841-1854. Sharma, P., & Gujral, H. S. (2014). Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties. LWT-Food Science and Technology, 55(1), 301-307. Siepmann, F. B., Ripari, V., Waszczynskyj, N., & Spier, M. R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11, 242-270. Song, Y., & Yoo, S. H. (2017). Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract. Food Chemistry, 235, 181–187. https://doi.org/10.1016/j.foodc hem.2017.05.052 Şirin, S. D., Demir, M. K., & Olcay, N. (2022). Çimlendirilmiş Çavdar (Secale cereale) ve Kavuzsuz Yulafın (Avena sativa) Bisküvi Üretiminde Kullanımı. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(Ek Sayı 1), 231-241. Tahir, Z., Khan, M. I., Ashraf, U., Adan, I. R. D. N., & Mubarik, U. (2023). Industrial application of orange peel waste; a review, 12(2), 71-76. Vitali, D., Dragojević, I. V., & Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food chemistry, 114(4), 1462-1469. Wilkins, M. R., Suryawati, L., Maness, N. O., & Chrz, D. (2007). Ethanol production by Saccharomyces cerevisiae and Kluyveromyces marxianus in the presence of orange-peel oil. World Journal of Microbiology and Biotechnology, 23, 1161-1168. Xu, B., & Chang, S. K. (2008). Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. Journal of Agricultural and Food Chemistry, 56(16), 7165-7175.