A Study on the Potential of Using Melon Wastes in Biscuit Production

Nilgün Ertaş; Mine Aslan

doi:10.18016/ksutarimdoga.vi.681812

Araştırma Makalesi

A Study on the Potential of Using Melon Wastes in Biscuit Production

Yıl 2020, , 1216 - 1224, 31.10.2020

Nilgün Ertaş , Mine Aslan

https://doi.org/10.18016/ksutarimdoga.vi.681812

Cited By: 7

Öz

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.

Anahtar Kelimeler

Waste products, Value added products, Melon peel, Melon seed, Cookie

Kaynakça

AACC 2000. Approved methods of the AACC (10th ed.). St. paul, MN, USA: American Association of Cereal Chemists.
Acun S, Gül H 2013. Effects of grape pomace and grape seed flours on cookie quality. Qual Assur Saf Crops 6(1):81-88.
Al-Sayed HM, Ahmed AR 2013. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Ann Agric Sci 58(1):83-95.
Anonymous 1998. Dietary Reference Intakes: A Risk Assessment Model for Establishing Upper Intake Levels for Nutrients. http://www.fda.gov/nutritioneducation.
Ashoush IS, Gadallah MGE 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. J Dairy Sci 6(1):35-42. Aslam HKW, Raheem MIU, Ramzan R, Shakeel A, Shoaib M, Sakandar HA 2014. Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit. J Glob Innov Agric Soc Sci 2(2):76-81.
Badr SA 2015. Quality and antioxidant properties of pan bread enriched with watermelon rind powder. Current Science International 4(1):117-126.
Bello MO, Falade OS, Adewusi SRA, Olawore NO 2008. Studies on the chemical compositions and anti nutrients of some lesser known Nigeria fruits. Afr J Biotechnol 7(21).
Beta T, Nam S, Dexter JE, Sapirstein HD 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chem 82(4): 390-393.
Bouazzaoui N, Drici W, Bouazzaoui W, Lemerini W, Arrar Z, Bendiabdellah D, Mulengi JK 2016. Fatty acids and mineral composition of melon (Cucumis melo L. inodorus) seeds from West Algeria. Mediterr J Chem 5(1): 340-346.
Dai J, Mumper RJ 2010. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 15:7313-7352.
de Toledo NMV, Nunes LP, da Silva PPM, Spoto MHF, Canniatti‐Brazaca SG 2017. Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects. Int J Food Sci Tech 52(5):1185-1192.
Egbuonu ACC 2015. Assessment of some antinutrient properties of the watermelon (Citrullus lanatus) rind and seed. Res J Environ Sci 9(5):225.
FAO, 2014. Definitional framework of food losses and waste. Rome, Italy: FAO.
FAO 2015. FAO Statistical Database. http://www.fao.org. Gamez-Meza N, Noriega-Rodriguez JA, Medina-Juarez LA, Ortega-Garcia J, Cazarez-Casanova R, Angulo-Guerrero O 1999. Antioxidant activity in soybean oil of extracts from thompson grape bagasse. J Am Oil Chem Soc 76: 1445-1447.
Gao L, Wang S, Oomah BD, Mazza G 2002. Wheat Quality: Antioxidant Activity of Wheat Millstreams, in: Wheat Quality Elucidation, eds. P. Ng and C. W. Wrigley, AACC International: St. Paul. MN., 219-233.
Grasso S, Omoarukhe E, Wen X, Papoutsis K, Methven L 2019. The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits. Foods 8(8):305.
Gyamfi MA, Yonamine M, Aniya Y 1999. Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6): 661-667.
Haghayegh G, Zaveh ZN 2017. Application of Melon Seed Flour and Lecithin Emulsifier As a Fat Replacer ın Low Fat Biscuit Production. Iran J Food Sci Technol 14(70): 57-66.
Haug W, Lantzsch HJ 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. J Sci Food Agric 34: 1423–1426.
Ho LH, Abdul Latif NWB 2016. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. Cogent Food Agric 2(1):1136369.
Hooda S, Jood S 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90:427-435.
Islam MS, Begum R, Khatun M, Dey KC 2015. A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Int J Eng Res Technol 4(12):139-147.
Kaur M, Sharma S 2017. Formulation and nutritional evaluation of cookies supplemented with pumpkin seed (Curcubita Moschata) flour. Chem Sic Rev Let 6:2236-2241. Mallek-Ayadi S, Bahloul N, Kechaou N 2018. Chemical composition and bioactive compounds of Cucumis melo L. seeds: Potential source for new trends of plant oils. Process Saf Environ 113:68-77.
Miguel ACA, Albertini S, Begiato GF, Dias JRPS, Spoto MHF 2008. Aproveitamento agroindustrial de resíduos sólidos provenientes do melão minimamente processado. Ciência Tecnol Alime 28(3):733-737.
Moon SL, Choi SH 2014. Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Culi Sci & Hos Res 20(6):80-90.
Naknaen P, Itthisoponkul T, Sondee A, Angsombat N 2016. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Sci Biotechnol 25:415–424.
Ojha P, Thapa S 2017. Quality evaluation of biscuit incorporated with mandarin peel powder. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 18(1):19.
Olawumi IB, Franca E 2017. Chemical Properties of Watermelon Seed and The Utilization of Dehulled Seed in Cookies Production. Carpath J Food Sci Technol 9(1).
Plazzotta S, Manzocco L, Nicoli MC 2017. Fruit and vegetable waste management and the challenge of fresh-cut salad. Trends Food Sci Tech 63: 51-59. Rolim PM, Fidelis GP, Padilha CEA, Santos ES, Rocha HAO, Macedo GR 2018b. Phenolic profile and antioxidant activity from peels and seeds of melon (Cucumis melo L. var. reticulatus) and their antiproliferative effect in cancer cells. Braz J Med Biol Res 51(4):6069.
Skujins S 1998. Handbook for ICP—AES (Vartian-Vista). A Short Guide to Vista Series ICP—AES Operation. Variant Int. AG. Zug. version 1.0. Switzerland.
Slinkard K, Singelton VL 1977. Total phenolic analysis, automation and comparison with manual methods. Am J Enol Viticult 28:49-55.
Sonja D, Jasna CB, Gordana C 2009. By-products of fruits processing as a source of phytochemicals. Chem Ind Chem Eng Q 15:191-202.
Toledo NMVD, Mondoni J, Harada‐Padermo SDS, Vela‐Paredes RS, Berni PRDA, Selani MM, Canniatti‐Brazaca SG 2019. Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. J Food Process Pres 43(9):14100.
Umar KJ, Hassan LG, Usman H, Wasagu RSU 2013. Nutritional Composition of the Seeds of Wild Melon (Citrullus ecirrhosus). Pakistan J Biol Sci 16(11):536-540.
Vella FM, Cautela D, Laratta B 2019. Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products. Foods 8(6):196.

Kavun Atıklarının Bisküvi Üretiminde Kullanım Potansiyeli Üzerine Bir Araştırma

Yıl 2020, , 1216 - 1224, 31.10.2020

Nilgün Ertaş , Mine Aslan

https://doi.org/10.18016/ksutarimdoga.vi.681812

Cited By: 7

Öz

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.

Anahtar Kelimeler

Atık ürünler, Katma değerli ürünler, Kavun kabuğu, Kavun çekirdeği, Bisküvi

Kaynakça

AACC 2000. Approved methods of the AACC (10th ed.). St. paul, MN, USA: American Association of Cereal Chemists.
Acun S, Gül H 2013. Effects of grape pomace and grape seed flours on cookie quality. Qual Assur Saf Crops 6(1):81-88.
Al-Sayed HM, Ahmed AR 2013. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Ann Agric Sci 58(1):83-95.
Anonymous 1998. Dietary Reference Intakes: A Risk Assessment Model for Establishing Upper Intake Levels for Nutrients. http://www.fda.gov/nutritioneducation.
Ashoush IS, Gadallah MGE 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. J Dairy Sci 6(1):35-42. Aslam HKW, Raheem MIU, Ramzan R, Shakeel A, Shoaib M, Sakandar HA 2014. Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit. J Glob Innov Agric Soc Sci 2(2):76-81.
Badr SA 2015. Quality and antioxidant properties of pan bread enriched with watermelon rind powder. Current Science International 4(1):117-126.
Bello MO, Falade OS, Adewusi SRA, Olawore NO 2008. Studies on the chemical compositions and anti nutrients of some lesser known Nigeria fruits. Afr J Biotechnol 7(21).
Beta T, Nam S, Dexter JE, Sapirstein HD 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chem 82(4): 390-393.
Bouazzaoui N, Drici W, Bouazzaoui W, Lemerini W, Arrar Z, Bendiabdellah D, Mulengi JK 2016. Fatty acids and mineral composition of melon (Cucumis melo L. inodorus) seeds from West Algeria. Mediterr J Chem 5(1): 340-346.
Dai J, Mumper RJ 2010. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 15:7313-7352.
de Toledo NMV, Nunes LP, da Silva PPM, Spoto MHF, Canniatti‐Brazaca SG 2017. Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects. Int J Food Sci Tech 52(5):1185-1192.
Egbuonu ACC 2015. Assessment of some antinutrient properties of the watermelon (Citrullus lanatus) rind and seed. Res J Environ Sci 9(5):225.
FAO, 2014. Definitional framework of food losses and waste. Rome, Italy: FAO.
FAO 2015. FAO Statistical Database. http://www.fao.org. Gamez-Meza N, Noriega-Rodriguez JA, Medina-Juarez LA, Ortega-Garcia J, Cazarez-Casanova R, Angulo-Guerrero O 1999. Antioxidant activity in soybean oil of extracts from thompson grape bagasse. J Am Oil Chem Soc 76: 1445-1447.
Gao L, Wang S, Oomah BD, Mazza G 2002. Wheat Quality: Antioxidant Activity of Wheat Millstreams, in: Wheat Quality Elucidation, eds. P. Ng and C. W. Wrigley, AACC International: St. Paul. MN., 219-233.
Grasso S, Omoarukhe E, Wen X, Papoutsis K, Methven L 2019. The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits. Foods 8(8):305.
Gyamfi MA, Yonamine M, Aniya Y 1999. Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology: The Vascular System, 32(6): 661-667.
Haghayegh G, Zaveh ZN 2017. Application of Melon Seed Flour and Lecithin Emulsifier As a Fat Replacer ın Low Fat Biscuit Production. Iran J Food Sci Technol 14(70): 57-66.
Haug W, Lantzsch HJ 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. J Sci Food Agric 34: 1423–1426.
Ho LH, Abdul Latif NWB 2016. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. Cogent Food Agric 2(1):1136369.
Hooda S, Jood S 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90:427-435.
Islam MS, Begum R, Khatun M, Dey KC 2015. A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Int J Eng Res Technol 4(12):139-147.
Kaur M, Sharma S 2017. Formulation and nutritional evaluation of cookies supplemented with pumpkin seed (Curcubita Moschata) flour. Chem Sic Rev Let 6:2236-2241. Mallek-Ayadi S, Bahloul N, Kechaou N 2018. Chemical composition and bioactive compounds of Cucumis melo L. seeds: Potential source for new trends of plant oils. Process Saf Environ 113:68-77.
Miguel ACA, Albertini S, Begiato GF, Dias JRPS, Spoto MHF 2008. Aproveitamento agroindustrial de resíduos sólidos provenientes do melão minimamente processado. Ciência Tecnol Alime 28(3):733-737.
Moon SL, Choi SH 2014. Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder. Culi Sci & Hos Res 20(6):80-90.
Naknaen P, Itthisoponkul T, Sondee A, Angsombat N 2016. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Sci Biotechnol 25:415–424.
Ojha P, Thapa S 2017. Quality evaluation of biscuit incorporated with mandarin peel powder. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 18(1):19.
Olawumi IB, Franca E 2017. Chemical Properties of Watermelon Seed and The Utilization of Dehulled Seed in Cookies Production. Carpath J Food Sci Technol 9(1).
Plazzotta S, Manzocco L, Nicoli MC 2017. Fruit and vegetable waste management and the challenge of fresh-cut salad. Trends Food Sci Tech 63: 51-59. Rolim PM, Fidelis GP, Padilha CEA, Santos ES, Rocha HAO, Macedo GR 2018b. Phenolic profile and antioxidant activity from peels and seeds of melon (Cucumis melo L. var. reticulatus) and their antiproliferative effect in cancer cells. Braz J Med Biol Res 51(4):6069.
Skujins S 1998. Handbook for ICP—AES (Vartian-Vista). A Short Guide to Vista Series ICP—AES Operation. Variant Int. AG. Zug. version 1.0. Switzerland.
Slinkard K, Singelton VL 1977. Total phenolic analysis, automation and comparison with manual methods. Am J Enol Viticult 28:49-55.
Sonja D, Jasna CB, Gordana C 2009. By-products of fruits processing as a source of phytochemicals. Chem Ind Chem Eng Q 15:191-202.
Toledo NMVD, Mondoni J, Harada‐Padermo SDS, Vela‐Paredes RS, Berni PRDA, Selani MM, Canniatti‐Brazaca SG 2019. Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. J Food Process Pres 43(9):14100.
Umar KJ, Hassan LG, Usman H, Wasagu RSU 2013. Nutritional Composition of the Seeds of Wild Melon (Citrullus ecirrhosus). Pakistan J Biol Sci 16(11):536-540.
Vella FM, Cautela D, Laratta B 2019. Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products. Foods 8(6):196.

Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Nilgün Ertaş 0000-0002-0671-2485 Mine Aslan 0000-0002-7589-3523
Yayımlanma Tarihi	31 Ekim 2020
Gönderilme Tarihi	29 Ocak 2020
Kabul Tarihi	7 Mayıs 2020
Yayımlandığı Sayı	Yıl 2020

Kaynak Göster

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. https://doi.org/10.18016/ksutarimdoga.vi.681812