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

Öz

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.

Anahtar Kelimeler

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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

Cited By

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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

Öz

Anahtar Kelimeler

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