Year 2020, Volume 23 , Issue 5, Pages 1216 - 1224 2020-10-31

Kavun Atıklarının Bisküvi Üretiminde Kullanım Potansiyeli Üzerine Bir Araştırma
A Study on the Potential of Using Melon Wastes in Biscuit Production

Nilgün ERTAŞ [1] , Mine ASLAN [2]


Bu araştırmada, bisküvi formülasyonunda buğday unu yerine besinsel ve fonksiyonel değeri yüksek gıda endüstrisi yan ürünleri olan kavun kabuğu unu (KKU) (% 0, 2.5 ve 5) ve kavun çekirdeği unu (KÇU) (% 0, 1.25 ve 2.5) kullanılmıştır. Bisküvi örneklerinin bazı fiziksel, kimyasal ve duyusal özellikleri incelenmiştir. Bisküvi örneklerinde KKU kullanımı ile parlaklık ve kırmızılık azaldığı, sarılık değerlerinin arttığı gözlenirken, KÇU ilavesi ile daha yüksek parlaklık değerleri elde edilmiştir. KKU ve KÇU ilavesi ile bisküvi örneklerinin çap ve yayılma değerlerinde artış, kalınlık değerlerinde bir azalış belirlenmiştir. Artan oranda KÇU ilavesi ile bisküvi örneklerinin kül, protein, yağ, enerji, toplam fenolik içerik, antioksidan aktivite, fitik asit ve mineral değerleri artış sağlarken, karbonhidrat ve sertlik değerlerinin düşmesine yol açmıştır. Duyusal analiz sonuçlarına göre, KKU ve KÇU içeren bisküvi örnekleri kontrol örneklerinden daha arzu edilebilir duyusal özellikler göstermiştir.
In this research, melon peel flour (MPF) (0, 2.5 and 5%) and melon seed flour (MSF) (0, 1.25 and 2.5%) as nutritionally and functionally valuable flours of food industry by-products were replaced by wheat flour in cookie formulation for producing value added products. Some physical, chemical and sensory properties of cookie samples were investigated. The results showed that the addition MPF could significantly decreased lightness, redness and increased in yellowness, while MSF addition gave higher lightness of cookie. MSF and MPF addition in cookie samples increased in diameter, decreased in thickness, which increased the spread rate values. Ash, protein, fat, energy total phenolic content, antioxidant activity, phytic acid, and minerals of cookie samples increased with MSF level, while carbohydrate and hardness values showed a reverse trend. Also cookies containing MSF and MPF had more desirable sensorial attributes than of control cookies.
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Primary Language en
Subjects Basic Sciences, Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-0671-2485
Author: Nilgün ERTAŞ (Primary Author)
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ, MÜHENDİSLİK VE MİMARLIK FAKÜLTESİ
Country: Turkey


Orcid: 0000-0002-7589-3523
Author: Mine ASLAN
Institution: NECMETTİN ERBAKAN ÜNİVERSİTESİ
Country: Turkey


Dates

Application Date : January 29, 2020
Acceptance Date : May 7, 2020
Publication Date : October 31, 2020

APA 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 . DOI: 10.18016/ksutarimdoga.vi.681812