Portakal ve nar kabuğu atıklarının bisküvi ve kek üretiminde kullanım olanakları
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Dosyalar
Tarih
2023
Yazarlar
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Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, gıda endüstrisinde atık olarak tanımlanan portakal kabuğu ve nar kabuğu bisküvi ve kek üretiminde kullanılan buğday ununa farklı oranlarda (% 0, 5, 10, 15, 20) ikame edilerek kullanım olanakları araştırılmıştır. Üretilen bisküvi örneklerinin fiziksel (renk, çap, kalınlık, yayılma oranı, sertlik ve kırılganlık), kimyasal (nem, su aktivitesi, kül, ham yağ, ham protein, diyet lif, karbonhidrat ve enerji) fonksiyonel (toplam fenolik madde miktarı, antioksidan aktivite) ve duyusal özellikleri incelenmiştir. Kek hamurlarında bazı fiziksel özellikler (özgül ağırlık, pH), kek örneklerinde ise fiziksel (hacim, simetri, tekdüzelik, sertlik ve esneklik), kimyasal (nem, su aktivitesi, kül, ham yağ, ham protein, diyet lif, karbonhidrat ve enerji) ve fonksiyonel (toplam fenolik madde miktarı, antioksidan aktivite) ve duyusal özellikler incelenmiştir. Portakal kabuğu tozu ikame edilen bisküvilerin ikame oranına bağlı olarak L* ve ton açısı değerlerinde düşüş, a* ve doygunluk indeksi değerlerinde artış gözlenmiştir. Nar kabuğu tozu ve portakal kabuğu tozu ikameli bisküvi örneklerinin kontrol grubu örneklere göre daha küçük çaplı, daha kalın ve daha az yayılma oranına sahip olduğu belirlenmiş, ikame oranı arttıkça çap ve yayılma oranının düştüğü, kalınlığın arttığı tespit edilmiştir. İkame oranının artışı sertlik değerlerinde de düşüşe sebep olmuştur. İkame oranının artışı ile birlikte nem, su aktivitesi, kül, diyet lif, toplam fenolik madde ve antioksidan aktivite değerlerinde artış, protein, karbonhidrat ve enerji değerlerinde ise düşüş gözlenmiştir. Portakal kabuğu tozu ve nar kabuğu tozu ikameli kek hamuru örneklerinin ikame oranı arttıkça özgül ağırlık değerlerinde artış, pH değerlerinde azalış gözlemlenmiştir. Portakal kabuğu tozu ve nar kabuğu tozu katkılı kek örneklerinin kabuk renginin L*, a* ve b* ve ton açısı değerlerinde düşüş olduğu tespit edilmiştir. Kek örneklerinin iç renk değerlerinde ise L*, b*, ton açısı değerlerinde düşüş, a* değerinde ise artış gözlenmiştir. Portakal kabuğu tozu ikameli kek örneklerinin nar kabuğu tozu ikameli örneklere göre daha büyük hacim ve simetri indeksine ve daha esnek bir yapıya sahip olduğu belirlenmiş, ikame oranı arttıkça hacim ve simetri indeksi, tekdüzelik indeksi ve esneklik değerlerinin düştüğü, sertlik değerinin ise arttığı tespit edilmiştir. Portakal kabuğu tozu ve nar kabuğu tozu ile ikame edilen kek örneklerinde nem, su aktivitesi, kül, yağ, diyet lif, toplam fenolik madde miktarı ve antioksidan aktivite değerleri artmış, protein, karbonhidrat ve enerji değerleri düşmüştür. Sonuç olarak portakal kabuğu ve nar kabuğu tozlarının bisküvi ve kek üretiminde kullanımı ile kimyasal ve besinsel özelliklerinin geliştirilebileceği ve fonksiyonelliğin arttırabileceği kanaatine varılmıştır.
In this study, the possibilities of using orange peel and pomegranate peel, which are defined as waste in the food industry, by substituting different ratios (0, 5, 10, 15, 20 %) to wheat flour used in biscuit and cake production were investigated. Physical (color, diameter, thickness, spreading rate, hardness and brittleness), chemical (moisture, water activity, ash, crude fat, crude protein, dietary fiber, carbohydrate and energy) functional (total phenolic content, antioxidant activity) and sensorial properties of biscuit samples were analyzed. Some physical properties of cake batter (specific gravity, pH), and physical (volume, symmetry, uniformity, hardness and flexibility), chemical (moisture, water activity, ash, crude fat, crude protein, dietary fiber, carbohydrate and energy) and functional (total phenolic substance amount, antioxidant activity) and sensorial properties of cake samples were examined. Depending on the substitution rate of biscuits replacing orange peel powder, a decrease in L* and hue angle values and an increase in a* and saturation index values were observed. It was determined that the biscuit samples substituted with pomegranate peel powder and orange peel powder had smaller diameter, more thicker and less spreading ratio than the control samples. As the substitution rate increased, the diameter and spreading rate decreased and the thickness increased. The increase in substitution rate also caused a decrease in hardness values. With the increase in the substitution rate, an increase in moisture, water activity, ash, dietary fiber, total phenolic substance and antioxidant activity values, and a decrease in protein, carbohydrate and energy values were observed. As the substitution rate of cake dough samples substituted with orange peel powder and pomegranate peel powder increased, an increase in specific gravity values and a decrease in pH values were observed. It was determined that there was a decrease in the L*, a* and b* and hue angle values of the crust color of the cake samples with orange peel powder and pomegranate peel powder. In the inner color values of the cake samples, a decrease was observed in L*, b*, hue angle values and an increase in a* value. It was determined that the cake samples substituted with orange peel powder had a larger volume and symmetry index and more flexible structure than the samples substituted with pomegranate peel powder. As the substitution rate increased, the volume and symmetry index, uniformity index and flexibility values decreased and the hardness value increased. In cake samples substituted with orange peel powder and pomegranate peel powder, moisture, water activity, ash, fat, dietary fiber, total phenolic substance amount and antioxidant activity values increased, while protein, carbohydrate and energy values decreased. As a result, it was concluded that the chemical and nutritional properties can be improved and the functionality can be increased by using orange peel and pomegranate peel powders in biscuit and cake production.
In this study, the possibilities of using orange peel and pomegranate peel, which are defined as waste in the food industry, by substituting different ratios (0, 5, 10, 15, 20 %) to wheat flour used in biscuit and cake production were investigated. Physical (color, diameter, thickness, spreading rate, hardness and brittleness), chemical (moisture, water activity, ash, crude fat, crude protein, dietary fiber, carbohydrate and energy) functional (total phenolic content, antioxidant activity) and sensorial properties of biscuit samples were analyzed. Some physical properties of cake batter (specific gravity, pH), and physical (volume, symmetry, uniformity, hardness and flexibility), chemical (moisture, water activity, ash, crude fat, crude protein, dietary fiber, carbohydrate and energy) and functional (total phenolic substance amount, antioxidant activity) and sensorial properties of cake samples were examined. Depending on the substitution rate of biscuits replacing orange peel powder, a decrease in L* and hue angle values and an increase in a* and saturation index values were observed. It was determined that the biscuit samples substituted with pomegranate peel powder and orange peel powder had smaller diameter, more thicker and less spreading ratio than the control samples. As the substitution rate increased, the diameter and spreading rate decreased and the thickness increased. The increase in substitution rate also caused a decrease in hardness values. With the increase in the substitution rate, an increase in moisture, water activity, ash, dietary fiber, total phenolic substance and antioxidant activity values, and a decrease in protein, carbohydrate and energy values were observed. As the substitution rate of cake dough samples substituted with orange peel powder and pomegranate peel powder increased, an increase in specific gravity values and a decrease in pH values were observed. It was determined that there was a decrease in the L*, a* and b* and hue angle values of the crust color of the cake samples with orange peel powder and pomegranate peel powder. In the inner color values of the cake samples, a decrease was observed in L*, b*, hue angle values and an increase in a* value. It was determined that the cake samples substituted with orange peel powder had a larger volume and symmetry index and more flexible structure than the samples substituted with pomegranate peel powder. As the substitution rate increased, the volume and symmetry index, uniformity index and flexibility values decreased and the hardness value increased. In cake samples substituted with orange peel powder and pomegranate peel powder, moisture, water activity, ash, fat, dietary fiber, total phenolic substance amount and antioxidant activity values increased, while protein, carbohydrate and energy values decreased. As a result, it was concluded that the chemical and nutritional properties can be improved and the functionality can be increased by using orange peel and pomegranate peel powders in biscuit and cake production.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Atık Ürün, Bisküvi, Fonksiyonel Ürün, Nar Kabuğu, Portakal Kabuğu, Biscuit, Cake, Functional Product, Orange Peel, Pomegranate Peel, Waste Product
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Erdoğdu, S. (2023). Portakal ve nar kabuğu atıklarının bisküvi ve kek üretiminde kullanım olanakları. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
