Research Article
Year 2023,
Volume: 2023 Issue: 19, 10 - 18, 03.01.2024
Abstract
In this study, it was aimed to produce energy-reduced cocunut marmalade by using food additives such as stevia Reb M that is obtained from stevia instead of sucrose and commercially available stevia sugar, maltodextrin, isomalt, insulin, polydextrose and to determine properties of product and increase its usage area. 4 different formulations were used in the production of coconut marmalade. The water-soluble dry matter, pH, titration acidity, color (L*, a*, b*) and water activity analyzes were determined and the samples were sensually evaluated in the produced coconut marmalades. The total phenolic content were determined as 59.62-111.85 µg (GAE)/g, and the antioxidant capacity values obtained by ABTS and DPPH methods were determined as 95.70-282.44 and 31.67-77.91 µg TE/g, respectively in the coconut marmalade samples produced according to four different formulations. Based on the findings of the sensory assessment, it was determined that consumers may create new goods with desirable and palatable qualities by lowering or eliminating the quantity of sucrose in the formulation.
Keywords
References
- Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., Mohd Khalid, H. N., et al. (2022). Coconut Palm: Food, Feed, and Nutraceutical Properties. Animals, 12(16), 2107. MDPI AG. http://dx.doi.org/10.3390/ani12162107
- Foale, M. (2003). Coconut Odyssey: The Bounteous possibilities of the tree of life. Australian Centre for International Agricultural Research.No 101, 132p.
- Karandeep, K., Navnidhi, C., Poorva, S., Garg, M. K., & Anil, P. (2019). Coconut meal: Nutraceutical importance and food industry application. Foods and Raw materials, 7(2), 419-427.
- Divya, P. M., Roopa, B. S., Manusha, C., & Balannara, P. (2023). A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60(2), 441-452. https://doi.org/10.1007/s13197-022-05352-0
- Souza, P. B. A., Santos, M. D. F., Carneiro, J. D. D. S., Pinto, V. R. A., & Carvalho, E. E. N. (2022). The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. Journal of Food Processing and Preservation, 46, e16291. https://doi.org/10.1111/jfpp.16291
- Rubio‐Arraez, S., Sahuquillo, S., Capella, J. V., Ortolá, M. D., & Castelló, M. L., (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies, 46(4), 272-280. https://doi.org/10.1111/jtxs.12127
- Şirin, P. (2019). Rheological, Textural, Physico-Chemical and Sensory Properties of Low Sugar Apple Marmalade. M.Sc. Thesis. İzmir Institute of Technology, Graduate Education Institute, İzmir, Turkey
- Carocho, M., Morales, P., & Ferreira, I. C. (2017). Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology, 107, 302-317. https://doi.org/10.1016/j.fct.2017.06.046
- Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., & Raposo, A., (2020). Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. http://dx.doi.org/10.3390/ijerph17176285
- Kaya, C., Topuz, S., Bayram, M., Kola, O. (2019). Alıç marmelatı üretiminde farklı tatlandırıcı kullanımının ürün özelliklerine etkisi. Gaziosmanpaşa Bilimsel Araştırma Dergisi (GBAD), 8(3), 180-192.
- Cemeroğlu, B., 2010. Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No:34, Bizim Grup Basımevi, Ankara.
- Putnik, P., Barba, F. J., Španić, I., Zorić, Z., Dragović-Uzelac, V., & Kovačević, D. B., (2017). Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea). Food and Bioproducts Processing, 106, 19-28.
- Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231-1237.
- Blasi, F., Urbani, E., Simonetti, M. S., Chiesi, C., & Cossignani, L., (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. Journal of Applied Botany and Food Quality, 89.
- Altuğ Onoğur, T. &Elmacı, Y., (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya Ltd. Şti., İzmir.
- Anonim, (2006). Türk Gıda Kodeksi Reçel, Jöle, Marmelat ve Tatlandırılmış Kestane Püresi Tebliği (Tebliğ No: 2006/55). https://www.resmigazete.gov.tr/eskiler/2006/12/20061230-41.htm (Erişim Tarihi: 1 Haziran 2023).
- Suna, S., Kalkan, S., Dinç, M., & Çopur, Ö. U. (2023). Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. Journal of Food Measurement and Characterization, 17(1), 1082-1095.
- Jribi, S., Ouhaibi, M., Boukhris, H., Damergi, C., & Debbabi, H. (2021). Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. Journal of Food Measurement and Characterization, 15, 1578-1587.
- Cingöz, A., & Demirdöven, A. (2022). Diyabetik Bal Kabağı (Cucurbita moschata Duch.) Marmelatı Üretimi. Turkish Journal of Agricultural Engineering Research, 3(1), 146-156.
- Carvalho, A. C. G. D., Oliveira, R. C. G. D., Navacchi, M. F. P., Costa, C. E. M. D., Mantovani, D., Dacôme, A. S., ... & Costa, S. C. D. (2013). Evaluation of the potential use of rebaudioside-A as sweetener for diet jam. Food Science and Technology, 33, 555-560.
Farklı Tatlandırıcılar Kullanılarak Üretilen Hindistan Cevizi Marmelatlarının Özelliklerinin Belirlenmesi
Abstract
Çalışmada Hindistan cevizi meyvesinden, sakkaroz yerine stevia bitkisinden elde edilen stevia Reb M ve ticari olarak satılan stevia şekeri ile birlikte inülin, izomalt, maltodekstrin, polidekstroz gibi gıda katkı maddeleri kullanılarak enerjisi azaltılmış marmelat üretilmesi, ürünün özelliklerinin belirlenmesi ve Hindistan cevizinin kullanım alanının arttırılmasına katkı sağlanması amaçlanmıştır. Hindistan cevizi pulplarında ve 4 farklı formülasyon uygulanarak üretilen Hindistan cevizi marmelatlarında suda çözünür kuru madde (SÇKM), pH, titrasyon asitliği, kül, renk (L*, a*, b*) ve su aktivitesi gibi fizikokimyasalanalizlerin yanısıra toplam fenolik madde miktarı, antioksidan aktivite analizleri yapılmış ve örnekler duyusal olarak değerlendirilmiştir. Dört farklı formülasyona göre üretilen hindistan cevizi marmelat örneklerinin toplam fenolik madde miktarları 59.62-111.85 µg (GAE)/g, ABTS ve DPPH yöntemleriyle belirlenen antioksidan kapasite değerleri sırasıyla 95.70-282.44 ve 31.67-77.91 µg TE/g’dır. Duyusal değerlendirme sonuçlarına göre formülasyonda sakkaroz oranının azaltılması ya da sakkarozun tamamen formülasyondan çıkarılmasıyla, tüketiciler tarafından kabul edilebilir ve tüketilebilir özelliklere sahip yeni ürünler üretilebileceği sonucuna varılmıştır.
Keywords
References
- Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., Mohd Khalid, H. N., et al. (2022). Coconut Palm: Food, Feed, and Nutraceutical Properties. Animals, 12(16), 2107. MDPI AG. http://dx.doi.org/10.3390/ani12162107
- Foale, M. (2003). Coconut Odyssey: The Bounteous possibilities of the tree of life. Australian Centre for International Agricultural Research.No 101, 132p.
- Karandeep, K., Navnidhi, C., Poorva, S., Garg, M. K., & Anil, P. (2019). Coconut meal: Nutraceutical importance and food industry application. Foods and Raw materials, 7(2), 419-427.
- Divya, P. M., Roopa, B. S., Manusha, C., & Balannara, P. (2023). A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60(2), 441-452. https://doi.org/10.1007/s13197-022-05352-0
- Souza, P. B. A., Santos, M. D. F., Carneiro, J. D. D. S., Pinto, V. R. A., & Carvalho, E. E. N. (2022). The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. Journal of Food Processing and Preservation, 46, e16291. https://doi.org/10.1111/jfpp.16291
- Rubio‐Arraez, S., Sahuquillo, S., Capella, J. V., Ortolá, M. D., & Castelló, M. L., (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies, 46(4), 272-280. https://doi.org/10.1111/jtxs.12127
- Şirin, P. (2019). Rheological, Textural, Physico-Chemical and Sensory Properties of Low Sugar Apple Marmalade. M.Sc. Thesis. İzmir Institute of Technology, Graduate Education Institute, İzmir, Turkey
- Carocho, M., Morales, P., & Ferreira, I. C. (2017). Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology, 107, 302-317. https://doi.org/10.1016/j.fct.2017.06.046
- Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., & Raposo, A., (2020). Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. http://dx.doi.org/10.3390/ijerph17176285
- Kaya, C., Topuz, S., Bayram, M., Kola, O. (2019). Alıç marmelatı üretiminde farklı tatlandırıcı kullanımının ürün özelliklerine etkisi. Gaziosmanpaşa Bilimsel Araştırma Dergisi (GBAD), 8(3), 180-192.
- Cemeroğlu, B., 2010. Gıda Analizleri Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No:34, Bizim Grup Basımevi, Ankara.
- Putnik, P., Barba, F. J., Španić, I., Zorić, Z., Dragović-Uzelac, V., & Kovačević, D. B., (2017). Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea). Food and Bioproducts Processing, 106, 19-28.
- Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231-1237.
- Blasi, F., Urbani, E., Simonetti, M. S., Chiesi, C., & Cossignani, L., (2016). Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars. Journal of Applied Botany and Food Quality, 89.
- Altuğ Onoğur, T. &Elmacı, Y., (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya Ltd. Şti., İzmir.
- Anonim, (2006). Türk Gıda Kodeksi Reçel, Jöle, Marmelat ve Tatlandırılmış Kestane Püresi Tebliği (Tebliğ No: 2006/55). https://www.resmigazete.gov.tr/eskiler/2006/12/20061230-41.htm (Erişim Tarihi: 1 Haziran 2023).
- Suna, S., Kalkan, S., Dinç, M., & Çopur, Ö. U. (2023). Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. Journal of Food Measurement and Characterization, 17(1), 1082-1095.
- Jribi, S., Ouhaibi, M., Boukhris, H., Damergi, C., & Debbabi, H. (2021). Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. Journal of Food Measurement and Characterization, 15, 1578-1587.
- Cingöz, A., & Demirdöven, A. (2022). Diyabetik Bal Kabağı (Cucurbita moschata Duch.) Marmelatı Üretimi. Turkish Journal of Agricultural Engineering Research, 3(1), 146-156.
- Carvalho, A. C. G. D., Oliveira, R. C. G. D., Navacchi, M. F. P., Costa, C. E. M. D., Mantovani, D., Dacôme, A. S., ... & Costa, S. C. D. (2013). Evaluation of the potential use of rebaudioside-A as sweetener for diet jam. Food Science and Technology, 33, 555-560.
There are 20 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Early Pub Date | December 27, 2023 |
| Publication Date | January 3, 2024 |
| Submission Date | June 20, 2023 |
| Acceptance Date | July 26, 2023 |
| Published in Issue | Year 2023 Volume: 2023 Issue: 19 |