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Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Yıl 2021, Cilt: 42 Sayı: 2, 299 - 309, 30.06.2021

İdil Karaca Açarı

https://doi.org/10.17776/csj.837862

Öz

There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.

Anahtar Kelimeler

Enstrumental techniques Diet biscuit Structural characterization Thermal analysis Morphologies analysis.

Destekleyen Kurum

Destekleyen kurum bulunmamaktadır.

Proje Numarası

-

Teşekkür

-

Kaynakça

  • [1] Caleja C., Barros L., Antonio A.L., Oliveira M.B.P.P., Ferreira I.C.F.R., A comparative study between natural and synthetic antioxidant: Evaluation of their performance after incorporation into biscuits, Food Chem., 216 (2017) 342-346.
  • [2] Chauhan A., Saxena D.C., Singh, S., Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flow, LWT-Food Sci Technol., 63(2) (2015) 939-945.
  • [3] Psodorov Đ., Ačanski M., Psodorov D., Vujić, Đ., Pastor K., Determination of the content of buckwheat and wheat flours in bread using GC-MS and multivariate analysis, J. Food Nutr. Res., 54(2) (2015) 179-183.
  • [4] Vujıc´ L., Cepo D.V., Sebecıc B., Dragojevic´ I.V., Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits, J. Food Nutr. Res., 53(2) (2014) 152-161.
  • [5] Boobier WJ., Baker JS., Davies B., Development of a healthy biscuit: an alternative approach to biscuit manufacture, Nutr., 5(7) (2006) 1-7.
  • [6] Klunkin W., Savage G., Biscuits: A substitution of wheat flour with purple rice flour, AFSE., 2(3) (2018) 81-97.
  • [7] Nakov G., Stamatovska V., Ivanova N., Damyanova S., Godjevargova T., Komlenic D.K., Physicochemical characteristics of functional biscuits and in vivo determination of glucose in blood after consumption of functional biscuits, J. Hyg. Eng. Des., 22 (2018) 25-32.
  • [8] Kolberg DI., Prestes OD., Adaime M.B., Zanella R. A New Gas Chromatography/Mass Spectrometry (GC-MS) Method for the Multiresidue Analysis of Pesticides in Bread., J. Braz. Chem. Soc., 21(6) (2010) 1065-1070.
  • [9] Cerci A., Cakmak Aksan A., Gümüs D., Pazarbası İ., Determination of the diet product consumption status of adults between, Hacettepe University Faculty of Healt Sciences Journal., 7891 (2015) 103857.
  • [10] Yıldırım Mavis Ç., Ozay Arancıoglu İ., Aldemir N., Assesment of clients’awareness and consumption frequency of diet food products who consulted to nutrition and diet counseling, Haliç University Journal of Health Sciences., 1 (2018) 15-29.
  • [11] Guinè RPF., Barroca M.J., Pereira D., Correia P.M.R., Adsorption isotherms of Maria biscuits from different brands, J. Food Process Eng., 37(3) (2014) 329-337.
  • [12] Diukareva G., Pak A., Gasanova A., Determination of storage conditions for new biscuits using their sorption isotherms, Ukrainian Food Journal., 3(2) (2014) 249-256.
  • [13] Passos M.E.A. dos, Moreira C.F.F., Pacheco M.T.B., Takas I., Lopes, M.L.M, Valente-Mesquita V.L., Proximate and mineral composition of industrialized biscuits, Food Sci. Technol., 33(2) (2013) 323-331.
  • [14] Cayuela-Sánchez Y.A., Palarea-Albaladejo J., Zira T.P., Moriana-Correro E., Compositional method for measuring the nutritional label components of industrial pastries and biscuits based on Vis/NIR spectroscopy, J. Food Compost Anal., 92 (2020) 103572.
  • [15] Kalendar M., Akosman C., Drying behavior of sunflower seeds in infraraed dryer and adaptation analysis to during models, Fırat University Journal of Engineering, 27(1) (2015) 51-56.
  • [16] Adeola A.A., Ohizua E.R., Physical, chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Food Sci. Nutr., 6(3) (2018) 532-540.
  • [17] Ullah F., Ahmad S., Wahap S., Zeb A., Khattak M.K., Khan S., Kang M., Quality evaluation of biscuits supplemented with alfaalfa seed flour, Foods., 5(4) (2016) 68.
  • [18] Kumar A., Krishnamoorthy E., Devi H.M., Uchoi D., Tejpal C.S., Ninan G., Zynudheen A.A., Influence of sea grapes (caulerpa racemosa) supplementation on physical, functional and antioxidant properties of semi-sweet biscuits, J. Appl. Phycol., 30 (2018) 1393-1403.
  • [19] Ag H.O., Okoli, N.A., Physico-chemical, sensory, and microbiological assesments of wheat-based biscuit improved with beniseed and unripe plantain, Food Sci. Nutr., 2(5) (2014) 464-469.
  • [20] Erinc H., Mert B., Tekin A., Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality, J. Food Sci. Technol., 55(10) (2018) 3960-3970.
  • [21] Amin. T., Naik H.R., Hussain S.Z., Mir M.A., Jabeen A., In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis, Int. J. Food Prop., 21(1) (2018) 2632-2645.
  • [22] Costa L.A. Des., Fonsèc A.F., Pereira, F.V., Druzıa J.I., Extraction and characterization of cellulose nanocrystals from corn stover, Cell Chem Technol., 49(2) (2015) 127-133.
  • [23] Majzoobi M., Hansouri H., Mesbahi G.H., Farahnaky A., Golmakani M.T., Effects of sucrose substituation with date syrup and date liquid sugar on the physiochemical properties of dough and biscuits, J. Agric. Sci. Technol., 18 (2018) 643-656.
  • [24] Díaz A., Bomben R., Dini C., Viña S.Z., García M.A., Ponzi M., Comelli N., Jerusalam artichoke tuber flour as a wheat flour substitute for biscuit elaboration, LWT-Food Sci. Technol., 108 (2019) 361-369.
  • [25] Ahmad N., Sahrin N., Talib N., Ghani F.S.A., Characterization of energy content in food waste by using thermogravimetric analyser (TGA) and elemental analyser (CHNS-O), J. Phys. Conf. Ser., 1349 (2019) 1-8.
  • [26] Esselink E.F.J., Aalst H.van., Maliepaar M., Duynhoven, J.P.M. van., Long-term storage effect in frozen dough by spectroscopy and microscopy, Cereal Chem., 80(4) (2003) 396-403.
  • [27] Van Velzen E.J.J., Van Duynhove J.P.M., Pudney P., Weegels P.L., van der Maas J.H., Factor associated with dough stickiness as sensed by attenuated total reflectance ınfrared spectroscopy, Cereal Chem., 80(4) (2003) 378-382.
  • [28] Doner G., Ege A., Evaluation of digestion procedures for the determination of iron and zinc in biscuits by flame atomic absorption spectrometry, Anal. Chim. Acta., 520 (2004) 217-222.
  • [29] Pereira D., Correi P.M.R., Guinè, R.P.F., Analysis of the physical-chemical and sensorial properties of Maria type cookies, Acta Chim. Slov., 6(2) (2013) 269-280.
  • [30] Tavares B.O., Sılva E-P da., Sılva V-S-N.da., Soares Jùnio M.S., Ida E.I.,Damıanı C., Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara, Food Sci. Technol., 36(2) (2016) 296-303.
  • [31] Barbarisi C., De Vito V., Pellicano MP., Boscaino F., Balsamo S., Laurino C., Sorrentino G., Volpe MG., Bread chemical and nutritional characteristics as influenced by food grade sea water, Int. J. Food Prop., 22(1) (2019) 280-289.
  • [32] Gül H., Determination of the effects of corn and wheat brans addition on dough and bread characteristics, Ph.D. Thesis., Department of Food Engineering Institute of Natural and Applied Sciences University of Çukurova, (2007).
  • [33] Ravindran V., Ravindran G., Sivalogan S., Total and phytate phosphorus contents of various foods and foodstuffs of plant origin, Food Chem., 50 (1994) 133-136.
  • [34] Zaky AS., Pensupa N., Andrade-Eiroa Á., Tucker G.A., Du C., A new HPLC method for simultaneously measuring chloride, sugars, organic acids and alcohols in food samples, J. Food Compos. Anal., 56 (2017) 25-33.

Yıl 2021, Cilt: 42 Sayı: 2, 299 - 309, 30.06.2021

İdil Karaca Açarı

https://doi.org/10.17776/csj.837862

Öz

Proje Numarası

-

Kaynakça

  • [1] Caleja C., Barros L., Antonio A.L., Oliveira M.B.P.P., Ferreira I.C.F.R., A comparative study between natural and synthetic antioxidant: Evaluation of their performance after incorporation into biscuits, Food Chem., 216 (2017) 342-346.
  • [2] Chauhan A., Saxena D.C., Singh, S., Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flow, LWT-Food Sci Technol., 63(2) (2015) 939-945.
  • [3] Psodorov Đ., Ačanski M., Psodorov D., Vujić, Đ., Pastor K., Determination of the content of buckwheat and wheat flours in bread using GC-MS and multivariate analysis, J. Food Nutr. Res., 54(2) (2015) 179-183.
  • [4] Vujıc´ L., Cepo D.V., Sebecıc B., Dragojevic´ I.V., Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits, J. Food Nutr. Res., 53(2) (2014) 152-161.
  • [5] Boobier WJ., Baker JS., Davies B., Development of a healthy biscuit: an alternative approach to biscuit manufacture, Nutr., 5(7) (2006) 1-7.
  • [6] Klunkin W., Savage G., Biscuits: A substitution of wheat flour with purple rice flour, AFSE., 2(3) (2018) 81-97.
  • [7] Nakov G., Stamatovska V., Ivanova N., Damyanova S., Godjevargova T., Komlenic D.K., Physicochemical characteristics of functional biscuits and in vivo determination of glucose in blood after consumption of functional biscuits, J. Hyg. Eng. Des., 22 (2018) 25-32.
  • [8] Kolberg DI., Prestes OD., Adaime M.B., Zanella R. A New Gas Chromatography/Mass Spectrometry (GC-MS) Method for the Multiresidue Analysis of Pesticides in Bread., J. Braz. Chem. Soc., 21(6) (2010) 1065-1070.
  • [9] Cerci A., Cakmak Aksan A., Gümüs D., Pazarbası İ., Determination of the diet product consumption status of adults between, Hacettepe University Faculty of Healt Sciences Journal., 7891 (2015) 103857.
  • [10] Yıldırım Mavis Ç., Ozay Arancıoglu İ., Aldemir N., Assesment of clients’awareness and consumption frequency of diet food products who consulted to nutrition and diet counseling, Haliç University Journal of Health Sciences., 1 (2018) 15-29.
  • [11] Guinè RPF., Barroca M.J., Pereira D., Correia P.M.R., Adsorption isotherms of Maria biscuits from different brands, J. Food Process Eng., 37(3) (2014) 329-337.
  • [12] Diukareva G., Pak A., Gasanova A., Determination of storage conditions for new biscuits using their sorption isotherms, Ukrainian Food Journal., 3(2) (2014) 249-256.
  • [13] Passos M.E.A. dos, Moreira C.F.F., Pacheco M.T.B., Takas I., Lopes, M.L.M, Valente-Mesquita V.L., Proximate and mineral composition of industrialized biscuits, Food Sci. Technol., 33(2) (2013) 323-331.
  • [14] Cayuela-Sánchez Y.A., Palarea-Albaladejo J., Zira T.P., Moriana-Correro E., Compositional method for measuring the nutritional label components of industrial pastries and biscuits based on Vis/NIR spectroscopy, J. Food Compost Anal., 92 (2020) 103572.
  • [15] Kalendar M., Akosman C., Drying behavior of sunflower seeds in infraraed dryer and adaptation analysis to during models, Fırat University Journal of Engineering, 27(1) (2015) 51-56.
  • [16] Adeola A.A., Ohizua E.R., Physical, chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Food Sci. Nutr., 6(3) (2018) 532-540.
  • [17] Ullah F., Ahmad S., Wahap S., Zeb A., Khattak M.K., Khan S., Kang M., Quality evaluation of biscuits supplemented with alfaalfa seed flour, Foods., 5(4) (2016) 68.
  • [18] Kumar A., Krishnamoorthy E., Devi H.M., Uchoi D., Tejpal C.S., Ninan G., Zynudheen A.A., Influence of sea grapes (caulerpa racemosa) supplementation on physical, functional and antioxidant properties of semi-sweet biscuits, J. Appl. Phycol., 30 (2018) 1393-1403.
  • [19] Ag H.O., Okoli, N.A., Physico-chemical, sensory, and microbiological assesments of wheat-based biscuit improved with beniseed and unripe plantain, Food Sci. Nutr., 2(5) (2014) 464-469.
  • [20] Erinc H., Mert B., Tekin A., Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality, J. Food Sci. Technol., 55(10) (2018) 3960-3970.
  • [21] Amin. T., Naik H.R., Hussain S.Z., Mir M.A., Jabeen A., In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis, Int. J. Food Prop., 21(1) (2018) 2632-2645.
  • [22] Costa L.A. Des., Fonsèc A.F., Pereira, F.V., Druzıa J.I., Extraction and characterization of cellulose nanocrystals from corn stover, Cell Chem Technol., 49(2) (2015) 127-133.
  • [23] Majzoobi M., Hansouri H., Mesbahi G.H., Farahnaky A., Golmakani M.T., Effects of sucrose substituation with date syrup and date liquid sugar on the physiochemical properties of dough and biscuits, J. Agric. Sci. Technol., 18 (2018) 643-656.
  • [24] Díaz A., Bomben R., Dini C., Viña S.Z., García M.A., Ponzi M., Comelli N., Jerusalam artichoke tuber flour as a wheat flour substitute for biscuit elaboration, LWT-Food Sci. Technol., 108 (2019) 361-369.
  • [25] Ahmad N., Sahrin N., Talib N., Ghani F.S.A., Characterization of energy content in food waste by using thermogravimetric analyser (TGA) and elemental analyser (CHNS-O), J. Phys. Conf. Ser., 1349 (2019) 1-8.
  • [26] Esselink E.F.J., Aalst H.van., Maliepaar M., Duynhoven, J.P.M. van., Long-term storage effect in frozen dough by spectroscopy and microscopy, Cereal Chem., 80(4) (2003) 396-403.
  • [27] Van Velzen E.J.J., Van Duynhove J.P.M., Pudney P., Weegels P.L., van der Maas J.H., Factor associated with dough stickiness as sensed by attenuated total reflectance ınfrared spectroscopy, Cereal Chem., 80(4) (2003) 378-382.
  • [28] Doner G., Ege A., Evaluation of digestion procedures for the determination of iron and zinc in biscuits by flame atomic absorption spectrometry, Anal. Chim. Acta., 520 (2004) 217-222.
  • [29] Pereira D., Correi P.M.R., Guinè, R.P.F., Analysis of the physical-chemical and sensorial properties of Maria type cookies, Acta Chim. Slov., 6(2) (2013) 269-280.
  • [30] Tavares B.O., Sılva E-P da., Sılva V-S-N.da., Soares Jùnio M.S., Ida E.I.,Damıanı C., Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara, Food Sci. Technol., 36(2) (2016) 296-303.
  • [31] Barbarisi C., De Vito V., Pellicano MP., Boscaino F., Balsamo S., Laurino C., Sorrentino G., Volpe MG., Bread chemical and nutritional characteristics as influenced by food grade sea water, Int. J. Food Prop., 22(1) (2019) 280-289.
  • [32] Gül H., Determination of the effects of corn and wheat brans addition on dough and bread characteristics, Ph.D. Thesis., Department of Food Engineering Institute of Natural and Applied Sciences University of Çukurova, (2007).
  • [33] Ravindran V., Ravindran G., Sivalogan S., Total and phytate phosphorus contents of various foods and foodstuffs of plant origin, Food Chem., 50 (1994) 133-136.
  • [34] Zaky AS., Pensupa N., Andrade-Eiroa Á., Tucker G.A., Du C., A new HPLC method for simultaneously measuring chloride, sugars, organic acids and alcohols in food samples, J. Food Compos. Anal., 56 (2017) 25-33.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Natural Sciences
Yazarlar

İdil Karaca Açarı 0000-0001-6783-7030

Proje Numarası -
Yayımlanma Tarihi 30 Haziran 2021
Gönderilme Tarihi 8 Aralık 2020
Kabul Tarihi 2 Mayıs 2021
Yayımlandığı Sayı Yıl 2021Cilt: 42 Sayı: 2

Kaynak Göster

APA Karaca Açarı, İ. (2021). Determination of the chemical structure of diet biscuits with modern enstrumental techniques. Cumhuriyet Science Journal, 42(2), 299-309. https://doi.org/10.17776/csj.837862