Araştırma Makalesi
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FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME

Yıl 2022, Cilt: 47 Sayı: 2, 277 - 295, 25.02.2022
https://doi.org/10.15237/gida.GD21152

Öz

Bu çalışmada elma, portakal ve bal kabağı meyvelerinden üretilen diyet liflerinin farklı konsantrasyonlarda (%1.5 ve %3.0) dondurma üretiminde kullanımının kalite ve besinsel özellikler üzerindeki etkisi araştırılmıştır. Elma, portakal ve balkabağı liflerinin kuru madde değerlerinin benzer olduğu, buna karşılık protein, kül, pH ve renk parametreleri (L*, a* ve b*) arasında farklılıkların bulunduğu görülmüştür. En yüksek su bağlama ile şişme kapasitesi değerleri bal kabağı lifinde, en yüksek çözünürlük değeri ile toplam fenolik ve flavonoid madde içerikleri ise elma lifinde belirlenmiştir. Genel olarak meyve lifi ilavesi dondurmaların kuru madde, protein, kül ve viskozite değerlerini artırırken pH, yağ ve hacim artışı değerlerini düşürmüştür. Meyve lifi ilavesi L* değerlerini azaltmış, a* ve b* değerlerinde ise artışa neden olmuştur. Tüm lifler ilave edilme oranlarına paralel olarak dondurmaların toplam fenolik ve flavonoid madde içeriklerini artırmıştır. Duyusal açıdan %1.5 oranında lif içeren örnekler daha fazla beğenilmiş ve balkabağı lifi içeren dondurmalar diğer çeşitlerden daha fazla tercih edilmiştir.

Destekleyen Kurum

Atatürk Üniversitesi

Proje Numarası

Proje No:2012/261

Teşekkür

TEŞEKKÜR Yazarlar Atatürk Üniversitesi Bilimsel Araştırma Projeleri Birimi’ne sağladığı finansal destek için teşekkür eder (Proje No:2012/261).

Kaynakça

  • Abou-Arab, E. A., Mahmoud, M. H., Abu-Salem, F. M. (2017). Functional properties of citrus peel as affected by drying Methods. Am J Food Technol, 12 (3), 193-200, doi: 10.3923/ajft.2017.193.200.
  • Akalın, A. S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E. and Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46, doi: 10.3168/jds.2017-13468.
  • Akdeniz, V., Akalın, A.S. (2019). New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol, 86, 392-398, doi: 10.1016/j.tifs.2019.02.046.
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  • BahramParvar, M., Tehrani M. M., Razavi, S. M. A. and Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Techn, 52 (3), 1480-1488, doi: 10.1007/s13197-013-1133-5. Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem, 99 (1), 191-203, doi: 10.1016/j.foodchem.2005.07.042.
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  • Bursal, E., Gülçin, İ. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Res Int, 44 (5), 1482-1489, doi: 10.1016/j.foodres.2011.03.031.
  • Chantaro, P., Devahastin, S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci Tech, 41 (10), 1987-1994, doi: 10.1016/j.lwt.2007.11.013.
  • Chen, J. P., Chen, G. C., Wang, X. P., Qin, L., Bai, Y. (2018). Dietary fiber and metabolic syndrome: A meta-analysis and review of related mechanisms. Nutrients, 10, 24, doi: 10.3390/nu10010024.
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FUNCTIONAL ICE CREAM: ENRICHMENT WITH APPLE, PUMPKIN, AND ORANGE FIBER

Yıl 2022, Cilt: 47 Sayı: 2, 277 - 295, 25.02.2022
https://doi.org/10.15237/gida.GD21152

Öz

In this study, the effect of using dietary fibers produced from apple, orange, and pumpkin fruits into ice cream production at two different concentrations (1.5% and 3.0%) on its quality and nutritional properties was investigated. The dry matter values of apple, orange, and pumpkin fibers were observed to be similar, but there were differences between each fiber’s protein, ash, pH, and color parameters (L*, a*, and b*). The highest water-binding and swelling capacity values were determined in pumpkin fiber, while the highest solubility and total phenolic and flavonoid substance contents were found in apple fiber. In general, the addition of fruit fiber increased the dry matter, protein, ash, and viscosity values of the ice creams while decreasing their pH, fat, and overrun. The addition of fruit fiber decreased L* values and increased a* and b* values. In parallel with the addition rates of all fibers, the total phenolic and flavonoid content of the ice creams increased. In terms of sensory, samples containing 1.5% fiber were more appreciated, and pumpkin fiber-containing ice creams were preferred more than other types.

Proje Numarası

Proje No:2012/261

Kaynakça

  • Abou-Arab, E. A., Mahmoud, M. H., Abu-Salem, F. M. (2017). Functional properties of citrus peel as affected by drying Methods. Am J Food Technol, 12 (3), 193-200, doi: 10.3923/ajft.2017.193.200.
  • Akalın, A. S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E. and Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46, doi: 10.3168/jds.2017-13468.
  • Akdeniz, V., Akalın, A.S. (2019). New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol, 86, 392-398, doi: 10.1016/j.tifs.2019.02.046.
  • AOAC. (1990). Official Methods of Analysis of Association of AOAC International, 15th Edition, Washington DC, the USA.
  • AOAC (2005). Official Methods of Analysis of AOAC International, 18th Edition, Gaithersburg, MD, USA.
  • Aydin, E., Gocmen, D. (2015). The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents andbioaccessibility of pumpkin flour. LWT- Food Sci Technol, 60 (1), 385-392, doi: 10.1016/j.lwt.2014.08.025.
  • BahramParvar, M., Tehrani M. M., Razavi, S. M. A. and Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Techn, 52 (3), 1480-1488, doi: 10.1007/s13197-013-1133-5. Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem, 99 (1), 191-203, doi: 10.1016/j.foodchem.2005.07.042.
  • Balthazar, C. F., Silva, H. L. A., Vieira, A. H., Neto, R. P. C., Cappato, L. P., Coimbra, P.T., Moraes, J., Andrade, M. M., Calado, V. M. A., Granato, D., Freitas, M. Q., Tavares, M. I. B., Raices R. S. L., Silva, M. C., Cruz, A. G. (2017). Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. Food Res Int, 91, 38-46, doi: 10.1016/j.foodres.2016.11.008.
  • Bigliardi, B., Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends Food Sci Technol 31:118-129, doi: 10.1016/j.tifs.2013.03.006.
  • Bodyfelt, F. W., Tobias, J., Trout, G. M. (1988). The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, USA,598 p.
  • Bursal, E., Gülçin, İ. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Res Int, 44 (5), 1482-1489, doi: 10.1016/j.foodres.2011.03.031.
  • Chantaro, P., Devahastin, S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci Tech, 41 (10), 1987-1994, doi: 10.1016/j.lwt.2007.11.013.
  • Chen, J. P., Chen, G. C., Wang, X. P., Qin, L., Bai, Y. (2018). Dietary fiber and metabolic syndrome: A meta-analysis and review of related mechanisms. Nutrients, 10, 24, doi: 10.3390/nu10010024.
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  • Cottrell, J. I. L., Pass, G., Phillips, G. O. (1979). Assesment of polysaccharides as ice cream stabilizers. J Sci Food Agric, 30 (11), 1085-1089, doi: 10.1002/jsfa.2740301111.
  • Crizel, T. M., Jablonski, A., Rios, A. O., Rech, R. and Flôres, S. H. (2013). Dietary fiber from orange by products as a potential fat replacer. LWT-Food Sci Tech, 53 (1), 9-14, doi: 10.1016/J.LWT.2013.02.002.
  • Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., Saad, S. M. I. (2009). Ice cream as a probiotic food carrier. Food Res Int, 42, 1233-1239, doi: 10.1016/j.foodres.2009.03.020.
  • De Escalada Pla, M. F., Ponce, N. M., Stortz, C. A., Gerschenson, L.N. and Rojas, A.M. (2007). Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT-Food Sci Tech, 40 (7), 1176-1185, doi: 10.1016/j.lwt.2006.08.006.
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  • Kotilainen, L., Rajalahti, R., Ragasa, C., Pehu, E. (2006). Health enhancing foods: Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper 30, World Bank, Washington, DC.
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  • Marshall, R.T., Goff, H.D. and Hartel, R.W. (2003) Ice Cream. 6th Edition, Kluwer/Plenum Publishing, New York, 203 p.
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  • Massini, L., Rico, D., Martín-Diana, A. B., Barry-Ryan, C. (2013). Valorisation of apple peels. Eur J Food Res Rev, 3 (1), 1-15, doi: 10.21427/D7R32T.
  • Menrad, K. (2003). Market and marketing of functional food in Europe. J Food Eng, 56 (2-3), 181–188, doi: 10.1016/S0260-8774(02)00247-9.
  • Metin, M. (2016). Süt ve Mamülleri Analiz Yöntemleri, Ege Üniversitesi Basımevi, İzmir, Türkiye, 439 s. ISBN: 9789759784102. Moschopoulou, E., Dernikos, D., Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. Int Dairy J, 122, 105146, doi: 10.1016/j.idairyj.2021.105146.
  • Murkovic, M., Mülleder, U., Neunteufl, H. (2002). Carotenoid content in different varieties of pumpkins. J Food Compost Anal, 15 (6), 633-638, doi: 10.1006/jfca.2002.1052.
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  • O’Keefe, S.J. (2019). The association between dietary fibre deficiency and high-income lifestyle-associated diseases: Burkitt’s hypothesis revisited. Lancet Gastroenterol Hepatol, 4, 984-996, doi: 10.1016/S2468-1253(19)30257-2.
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  • Pandey, P., Grover, K., Dhillon, T.S., Kaur, A., Javed, M. (2021). Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate. Heliyon, 7, e06880, doi: 10.1016/j.heliyon.2021.e06880.
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  • Roberfroid, M. B. (2000a). Concepts and strategy of functional food science: The European perspective. Am J Clin Nutr, 71, S1660–S1664, doi: 10.1093/ajcn/71.6.1660S.
  • Roberfroid, M. B. (2000b). An European consensus of scientific concepts of functionalfoods. Nutrition, 16, 689–691, doi: 10.1016/s0899-9007(00)00329-4.
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  • Sendra, E., Kuri, V., Fernandez-Lopez, J., Sayas-Barbera, E., Navarro, C., Perez Alvarez, J.A. (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Sci Tech, 43 (4), 708-714, doi: 10.1016/j.lwt.2009.12.005.
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  • Topdas, E. F., Çakmakçı, S., Çakıroğlu, K. (2017). The antioxidant activity, vitamin C contents, physical, chemical and sensory properties of ıce cream supplemented with cornelian cherry (Cornus mas L.) Paste. Kafkas Univ Vet Fak Derg, 23 (5), 691-697, doi: 10.9775/kvfd.2016.17298.
  • Viuda-Martos, M., López-Marcos, M. C., Fernández-López, J., Sendra, E., López- Vargas, J. H., Pérez-Álvarez, J. A. (2010). Role of fiber in cardiovascular diseases: A review. Compr Rev Food Sci Food Saf, 9 (2), 240-258, doi: 10.1111/j.1541-4337.2009.00102.x.
  • Wang, J., Suo, G., de Wit, M., Boom, R. M. and Schutyser, M. A. I. (2016). Dietary fibre enrichment from defatted rice bran by dry fractionation. J Food Eng, 186, 50-57, doi: 10.1016/j.foodeng.2016.04.012.
  • Wang, X., Kristo, E. and LaPointe, G. (2019). The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll, 91, 83-91, doi: 10.1016/J.FOODHYD.2019.01.004.
  • Wolfe, K. L., Liu, R. H. (2003). Apple peels as a value-added food ingredient. Journal of Agricultural and Food Chem, 51 (6), 1676–1683, doi: 10.1021/jf025916z.
  • Wolfe, K., Wu, X. and Liu, R. H. (2003). Antioxidant activity of apple peels. J Agric Food Chem, 51 (3), 609-614, doi: 10.1021/jf020782a.
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Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Seçkin Gürpınar 0000-0001-9854-5882

Elif Dağdemir 0000-0002-5610-0188

Elif Feyza Topdas 0000-0003-3778-3654

Proje Numarası Proje No:2012/261
Yayımlanma Tarihi 25 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 2

Kaynak Göster

APA Gürpınar, S., Dağdemir, E., & Topdas, E. F. (2022). FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. Gıda, 47(2), 277-295. https://doi.org/10.15237/gida.GD21152
AMA Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. GIDA. Şubat 2022;47(2):277-295. doi:10.15237/gida.GD21152
Chicago Gürpınar, Seçkin, Elif Dağdemir, ve Elif Feyza Topdas. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda 47, sy. 2 (Şubat 2022): 277-95. https://doi.org/10.15237/gida.GD21152.
EndNote Gürpınar S, Dağdemir E, Topdas EF (01 Şubat 2022) FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. Gıda 47 2 277–295.
IEEE S. Gürpınar, E. Dağdemir, ve E. F. Topdas, “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”, GIDA, c. 47, sy. 2, ss. 277–295, 2022, doi: 10.15237/gida.GD21152.
ISNAD Gürpınar, Seçkin vd. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda 47/2 (Şubat 2022), 277-295. https://doi.org/10.15237/gida.GD21152.
JAMA Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. GIDA. 2022;47:277–295.
MLA Gürpınar, Seçkin vd. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda, c. 47, sy. 2, 2022, ss. 277-95, doi:10.15237/gida.GD21152.
Vancouver Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. GIDA. 2022;47(2):277-95.

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