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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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

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

Erken Görünüm Tarihi

14 Haziran 2023

Yayımlanma Tarihi

31 Aralık 2023

Gönderilme Tarihi

21 Aralık 2022

Kabul Tarihi

13 Nisan 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 6

DOI

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

IZ

https://izlik.org/JA35MZ28RY

Kaynak Göster

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