Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers

Tekmile Cankurtaran Kömürcü

doi:10.18016/ksutarimdoga.vi.1222490

EN TR

Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers

Abstract

Hazelnut skin, an innovative by-product, has been classified as one of the richest sources of edible phenolic compounds in recent studies. In this study, hazelnut skin powder was used in cracker formulation at 5, 10, 15 and 20% ratios replaced with wheat flour, and some technological, chemical properties and bioactive components of cracker samples were determined. The hazelnut skin powder used as raw material has 5.1, 4.8, 3.9, 11.6, 1244 and 20 times higher ash, phytic acid, total phenolic content, DPPH, FRAP, CUPPRAC values than wheat flour, respectively. Increasing hazelnut skin powder in cracker production increased the darkness and redness of the cracker. High hazelnut skin powder usage ratios improved the spread ratio and reduced the hardness of the crackers. Increasing use of hazelnut skin powder in cracker increased the amount of ash, fat, phytic acid and resistant starch from 1.59%, 13.63%, 246.58 mg/100g and 0.97% up to 2.13%, 16.53%, 581.54 mg/100g and 2.15%, respectively. Antioxidant (DPPH, FRAP and CUPRAC) and phenolic substances (free, bound and total) increased significantly (p<0.05) at all hazelnut skin powder usage ratios. The high utilization ratios (15-20%) of hazelnut skin powder negatively affected overall acceptability of the crackers.

Keywords

Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi

Abstract

Yenilikçi bir yan ürün olan fındık zarı, son yıllarda yapılan çalışmalarda en zengin yenilebilir fenolik bileşik kaynaklarından biri olarak sınıflandırılmıştır. Bu çalışmada, kraker formülasyonunda buğday unu yerine %5, 10, 15 ve 20 oranlarında fındık zarı tozu kullanılmış ve kraker numunelerinin bazı teknolojik, kimyasal özellikleri ve biyoaktif bileşenleri belirlenmiştir. Hammadde olarak kullanılan fındık zarı tozu, buğday ununa kıyasla sırasıyla 5.1, 4.8, 3.9, 11.6, 1244 ve 20 kat daha fazla kül, fitik asit, toplam fenolik içerik, DPPH, FRAP, CUPPRAC değerlerine sahiptir. Kraker üretiminde artan oranda fındık zarı tozu kullanımı, krakerin koyuluğunu ve kırmızılığını artırmıştır. Yüksek fındık zarı tozu kullanım oranları, yayılma oranını artırmış ve krakerlerin sertliğini azaltmıştır. Fındık zarı tozunun krakerde artan oranda kullanımı, kül, yağ, fitik asit ve dirençli nişasta miktarını sırasıyla %1.59, %13.63, 246.58 mg/100g ve %0.97'den %2.13, %16.53, 581.54 mg/100g ve %2.15'e yükselmiştir. Tüm fındık zarı tozu kullanım oranlarında antioksidan (DPPH, FRAP ve CUPRAC) ve fenolik maddeler (serbest, bağlı ve toplam) önemli ölçüde (p<0,05) artmıştır. Fındık zarı tozunun yüksek kullanım oranları (%15-20) krakerlerin genel kabul edilebilirliğini olumsuz yönde etkilemiştir.

Keywords

References

AACC, (1999). American Association of Cereal Chemists (AACC), Method 14–50.01, in Approved Methods of the AACC. AACC, St Paul, MN.
AACC, (2010). Approved Methods of Analysis, 11th Ed. Methods 10-52, 10-54, and 56-11. Available online only. AACC International: St. Paul, MN.
Alasalvar, C., Amaral, J. S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919-925. https://doi.org/10.1016/j.foodchem.2008.08.019
Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61-67. https://doi.org/10.1016/ j.jfoodeng.2006.05.003
Apak, R., Güclü, K., Özyürek, M., & Celik, S. E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay, Microchimica Acta, 160 (4), 413-419. DOI 10.1007/s00604-007-0777-0
Barak, S., Mudgil, D., & Khatkar, B. S. (2013). Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT-Food Science and Technology, 51(1), 211-217. https://doi.org/ 10.1016/j.lwt.2012.09.011
Barbhai, M. D., & Hymavathi, T. V. (2022). Nutrient, phytonutrient and antioxidant potential of selected underutilized nutri-cereal brans. Journal of Food Measurement and Characterization, 16(3), 1952-1966. https://doi.org/10.1007/s11694-022-01301-9
Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., ... & Tredici, M. R. (2019). Microalgae as functional ingredients in savory food products: application to wheat crackers. Foods, 8(12), 611. https://doi.org/10.3390/foods 8120611

Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistry, 82 (4), 390-393. https://doi.org/10.1094/ CC-82-0390.
Bozoğlu, M., Başer, U., Topuz, B. K., & Eroğlu, N. A. (2019). An overview of hazelnut markets and policy in Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(5), 733-743. DOI:10.18016/ ksutarimdoga.v22i45606.532645
Davidson, I. (2016). Biscuit baking technology: processing and engineering manual. Academic press. 35-48.
Deng, N., Deng, Z., Tang, C., Liu, C., Luo, S., Chen, T., & Hu, X. (2021). Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends in Food Science & Technology, 112, 667-675. https://doi.org/10.1016/ j.tifs.2021.04.032
Dinkçi, N., Aktaş, M., Akdeniz, V., & Sirbu, A. (2021). The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods, 10(11), 2855. https://doi.org/10.3390/ foods10112855
Durmus, Y., Anil, M., & Simsek, S. (2021). Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality. Journal of Food Processing and Preservation, 45(2), e14919. https://doi.org/10.1111/jfpp.14919
Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation. Journal of Agricultural and Food Chemistry, 51(25), 7513-7521. https://doi.org/10.1021/jf034815d
Ha, B. C., Park, Y. K., & Cho, S. (2011). Suppliers' affective trust and trust in competency in buyers: Its effect on collaboration and logistics efficiency. International Journal of Operations & Production Management, 31(1), 56-77.
Handa, C., Goomer, S., & Siddhu, A. (2010). Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits. International Journal of Food Science & Technology, 45(5), 1002-1008. https://doi.org/10.1111/j.1365-2621.2010.02222.x
Haug, W., & Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426. https://doi.org/ 10.1002/jsfa.2740341217.
Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54(1), 578-586. https://doi.org/ 10.1016/j.foodres.2013.07.059
Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., & Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153-157. https://doi.org/10.1007/s13197-011-0465-2
Lainas, K., Alasalvar, C., & Bolling, B. W. (2016). Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. Journal of Functional Foods, 23, 647-653. https://doi.org/ 10.1016/j.jff.2016.03.029
Liu, Y., Li, M., Liu, Y., Guan, E., & Bian, K. (2021). Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. Journal of Cereal Science, 97, 103165. https://doi.org/10.1016/j.jcs.2021.103165
Locatelli, M., Travaglia, F., Coïsson, J. D., Martelli, A., Stévigny, C., & Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647-1655. https://doi.org/ 10.1016/j.foodchem.2009.08.048
Meilgaard, M. C., Carr, B. T., & Civille, G. V. (1999). Sensory evaluation techniques, 4th ed.; CRC Press LLC: New York, 2007.
Naczk, M., & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2), 95-111. https:// doi.org/10.1016/j.chroma.2004.08.059
Oatway, L., Vasanthan, T., & Helm, J. H. (2001). Phytic acid. Food Reviews International, 17(4), 419-431. https://doi.org/10.1081/FRI-100108531
Odabaş, H. İ., & Koca, I. (2016). Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products, 91, 114-124. https://doi.org/ 10.1016/j.indcrop.2016.05.033
Özdemir, K. S., Yılmaz, C., Durmaz, G., & Gökmen, V. (2014). Hazelnut skin powder: A new brown colored functional ingredient. Food Research International, 65, 291-297. https://doi.org/10.1016/j.foodres. 2014. 01.060
Park, J., Choi, I., & Kim, Y. (2015). Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value. LWT-Food Science and Technology, 63(1), 660-666. https://doi.org/10.1016/ j.lwt.2015.03.110
Pelvan, E., Olgun, E. Ö., Karadağ, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102-108. https://doi.org/ 10.1016/j.foodchem.2017.10.011
Platteau, C., De Loose, M., De Meulenaer, B., & Taverniers, I. (2011). Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max). Journal of Agricultural and Food Chemistry, 59(20), 10803-10814. https://doi.org/10.1021/ jf202110f
Polat, H., Capar, T. D., Inanir, C., Ekici, L., & Yalcin, H. (2020). Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design. LWT, 123, 109065. https://doi.org/10.1016/ j.lwt.2020.109065
Schlemmer, U., Frølich, W., Prieto, R. M., & Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53(S2), S330-S375. https://doi.org/10.1002/mnfr.200900099
Tunçil, Y. E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin. Food Chemistry, 316, 126338. https://doi.org/10.1016/j.foodchem.2020.126338
Velioğlu, S. D., Güner, K. G., Velioğlu, H. M., & Çelikyurt, G. (2017). Fındık Zarının Fırıncılık Ürünlerinde Kullanımı. Tekirdağ Ziraat Fakültesi Dergisi, 14(3), 127-139.
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. https://doi.org/10.1016/j. foodchem.2008.11.032
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. https://doi.org/10.1016/ j.tifs.2020.07.017
Yilmaz, V. A. (2019). Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chemistry, 96(6), 1093-1102. https://doi.org/10.1002/cche.10219
Yilmaz, V. A., & Koca, A. F. (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur. Journal of the Science of Food and Agriculture, 97(1), 269-277. https://doi.org/10.1002/jsfa.7724.

Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Tekmile Cankurtaran Kömürcü ^*
0000-0001-7281-209X
Türkiye

Early Pub Date

June 14, 2023

Publication Date

December 31, 2023

Submission Date

December 21, 2022

Acceptance Date

April 13, 2023

Published in Issue

Year 2023 Volume: 26 Number: 6

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1222490

IZ

https://izlik.org/JA35MZ28RY

Cite

RIS / Bibtex

APA

Cankurtaran Kömürcü, T. (2023). Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(6), 1368-1376. https://doi.org/10.18016/ksutarimdoga.vi.1222490

AMA

1.Cankurtaran Kömürcü T. Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. KSU J. Agric Nat. 2023;26(6):1368-1376. doi:10.18016/ksutarimdoga.vi.1222490

Chicago

Cankurtaran Kömürcü, Tekmile. 2023. “Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi 26 (6): 1368-76. https://doi.org/10.18016/ksutarimdoga.vi.1222490.

EndNote

Cankurtaran Kömürcü T (December 1, 2023) Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26 6 1368–1376.

IEEE

[1]T. Cankurtaran Kömürcü, “Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers”, KSU J. Agric Nat., vol. 26, no. 6, pp. 1368–1376, Dec. 2023, doi: 10.18016/ksutarimdoga.vi.1222490.

ISNAD

Cankurtaran Kömürcü, Tekmile. “Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26/6 (December 1, 2023): 1368-1376. https://doi.org/10.18016/ksutarimdoga.vi.1222490.

JAMA

1.Cankurtaran Kömürcü T. Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. KSU J. Agric Nat. 2023;26:1368–1376.

MLA

Cankurtaran Kömürcü, Tekmile. “Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, vol. 26, no. 6, Dec. 2023, pp. 1368-76, doi:10.18016/ksutarimdoga.vi.1222490.

Vancouver

1.Tekmile Cankurtaran Kömürcü. Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers. KSU J. Agric Nat. 2023 Dec. 1;26(6):1368-76. doi:10.18016/ksutarimdoga.vi.1222490

Cited By

Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity, and Bioaccessibility

Journal of Food Science

https://doi.org/10.1111/1750-3841.70557

Purification of <i>β</i>-Glucan of Oyster Mushroom (<i>Pleurotus pulmonarius</i>) and Its Application in Model Food

Agricultural Sciences

https://doi.org/10.4236/as.2023.1412112

Effect of Hazelnut Skin Addition on Quality Characteristics of Functional Crackers

Abstract

Keywords

Fındık Kabuğu İlavesinin Fonksiyonel Krakerlerin Kalite Özelliklerine Etkisi

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Incorporation of Different Purslane Parts Into Crackers: Impacts on Nutritional Composition, Antioxidant Activity, and Bioaccessibility

Purification of &lt;i&gt;β&lt;/i&gt;-Glucan of Oyster Mushroom (&lt;i&gt;Pleurotus pulmonarius&lt;/i&gt;) and Its Application in Model Food

Purification of <i>β</i>-Glucan of Oyster Mushroom (<i>Pleurotus pulmonarius</i>) and Its Application in Model Food