Redirecting to http://dergipark.org.tr/_fragment?_hash=t5jDbfHwGmr4GlSomzqlsTAV2zzS8iyXJXV2iIN6UQ8&_path=id%3D1287554%26_format%3Dhtml%26_locale%3Den%26_controller%3DApp%255CController%255CSite%255CArticleController%253A%253AesiArticleStats.
Research Article
BibTex RIS Cite

Year 2023, Volume: 9 Issue: 4, 304 - 312, 08.10.2023

Meryem Akbaş , Yıldız Ünlü Hilal Kılmanoğlu

https://doi.org/10.3153/FH23027

Abstract

References

  • AACC (2000). Approved methods of the The American Association for Clinical Chemistry. 10th Edition, St. Paul, USA.
  • Akbaş, M., Kılmaoğlu, H. (2022). Evaluation of the effects of the use of vegetable and fruit extracts on bread quality properties. Turkish Journal of Agriculture-Food Science and Technology, 10(10), 1838-1844. https://doi.org/10.24925/turjaf.v10i10.1838-1844.5168
  • Aksoylu, Z., Çağındı, Ö., Köse, E. (2012). Bisküvinin fonksiyonel bileşenlerce zenginleştirilmesi. Akademik Gıda, 10(3), 70-78.
  • Akubor, P. I., Ishiwu, C. (2013). Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour. International Journal of Agricultural Policy and Research, 1(4), 87-92.
  • Aljobair, M. O. (2022). Effect of chia seed as egg replacer on quality, nutritional value, and sensory acceptability of sponge cake. Journal of Food Quality, 9673074. https://doi.org/10.1155/2022/9673074
  • Altunakar, B. (2003). Functionally of different batters in deep-fat fried chicken nuggets. MSc., Middle East Technical University (Unpublished), Ankara.
  • Ambigaipalan, P., Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54-60. https://doi.org/10.1016/j.fbio.2015.06.001
  • An, S.H. (2014). Quality characteristics of muffin added with bitter melon (Momordica charantia L.) Powder. Korean Journal of Food and Cookery Science, 30(5), 499-508. https://doi.org/10.9724/kfcs.2014.30.5.499
  • AOAC (1990). Official Methods of Analysis AOAC INTERNATIONAL. Method 979.09, 923.03. 15th Edition, Washington DC, USA.
  • Aydın, E. (2020). Unlu mamullerin kompozit unlar ile zenginleştirilmesi. Akademik Gıda, 18(2), 217-227. https://doi.org/10.24323/akademik-gida.758841
  • Ayoubi, A., Balvardi, M., Akhavan, H.R., Hajimohammadi-Farimani, R. (2022). Fortified cake with pomegranate seed powder as a functional product. Journal of Food Science and Technology, 59(1), 308-316.
  • Baltacıoğlu, C., Uyar, M. (2017). Kabak (Cucubita pepo L.) tozunun kek üretiminde potansiyel kullanımı ve kek kalite parametrelerine etkisi. Akademik Gıda, 15(3), 274-280.
  • Batista, J. E. R., Braga, L. P., Oliveira, R. C. D., Silva, E. P., Damiani, C. (2018). Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob. Food Science and Technology, 38, 250-254. https://doi.org/10.1590/1678-457x.36116
  • Bialek, A., Bialek, M., Jelinska, M., Tokarz, A. (2016). Fatty acid profile of new promising unconventional plant oils for cosmetic use. International journal of cosmetic science, 38(4), 382-388. https://doi.org/10.1111/ics.12301
  • Bin Ramli, S., Alkarkhi, A.F.M., Yong, Y. S., Easa, A.M. (2010). Physicochemical properties of Banana flour as influenced by variety and stage of ripeness: Multivariate Statistical Analysis. Nong Ye Ke Xue Yu Ji Shu, 4(1), 69.
  • Bozdogan, N., Kumcuoglu, S., Tavman, S. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of food science and technology, 56, 683-694. https://doi.org/10.1007/s13197-018-3523-1
  • Bustos, M.C., Perez, G.T., Leon, A.E. (2015). Structure and quality of pasta enriched with functional ingredients. RSC Advaces, 5(39), 30780-30792. https://doi.org/10.1039/C4RA11857J
  • Chang R. Ch., Li Ch. Y., Shiau S.Y. (2015). Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech Journal of Food Sciences, 33(2), 180-185. https://doi.org/10.17221/496/2014-CJFS
  • Çelik, İ., Kuzumoğlu, Y. (2020). Farklı tane unları ve çekirdek tozları kullanılarak Glutensiz Lokma Tatlısı üretimi ve kalite özellikleri. Akademik Gıda, 18(2), 156-163. https://doi.org/10.24323/akademik-gida.758828
  • Çelik, İ., Pozan, K. (2020). Kavun çekirdeği tozunun eriştenin bazı özelliklerine etkisi. Gıda, 45(5), 907-916. https://doi.org/10.15237/gida.GD20038
  • Dabral, H., Sharma, A. (2021). Assessment of nutritional quality of developed products (muffin & vermicelli) by usıng dıfferent types of seeds. Plant Archives, 21(2), 772-776.
  • Fişek, D. (2021). Nohut bileşenlerinin karakterizasyonu. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Edirne, Türkiye.
  • Gadallah, M., Shabib, Z., El-Hazmi, T. (2022). Development of high dietary fibre-enriched cupcake using pomegranate peel powder. International Journal of Food Science, 7. https://doi.org/10.1155/2022/6461949
  • Grasso, S., Liu, S., Methven, L. (2020). Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT-Food Science and Technology, 119, 108893. https://doi.org/10.1016/j.lwt.2019.108893
  • Gül, H., Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4), 622-628. https://doi.org/10.1080/19476337.2017.1327461
  • Hoseney, R.C. (1994). Principles of cereal science and technology (No. Ed. 2). American Association of Cereal Chemists (AACC).
  • Joshi, A.U., Liu, C., Sathe, S.K. (2015). Functional properties of select seed flours. LWT-Food Science and Technology, 60(1), 325-331. https://doi.org/10.1016/j.lwt.2014.08.038
  • Khan, S. A., Saqib, M. N., Alim, M. A. (2016). Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh Agricultural University, 14(2), 219-227. https://doi.org/10.3329/jbau.v14i2.32697
  • Kılmanoğlu, H., Akbaş, M., Kumcuoğlu, S., Tavman, Ş. (2022). The effect of the use of fresh and lyophilized boza on bread quality properties. The Journal of Food, 47(6), 1083-1091. https://doi.org/10.15237/gida.GD22024
  • Kim, J.H., Lee, H.J., Lee, H.S., Lim, E.J., Imm, J.Y. Suh, H.J. (2012). Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology, 47(2), 478–484. https://doi.org/10.1016/j.lwt.2012.02.011
  • Lee, C.C., Hoseney, R.C. (1982). Optimization of the fat-emulsifier system and the gum-egg white-water system for a laboratory-scale single-stage cake mix. Cereal Chemistry, 59(5), 392-395.
  • Lotfy, L.M., Barakat, E.H. (2018). Utilization of pomegranate peels flour to improve sponge cake quality. Journal of Food and Dairy Science, 91-96. https://doi.org/10.21608/jfds.2018.77760
  • Manthey, F. A., Yalla, S.R., Dick, T. J., Badaruddin M. (2004). Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry, 81(2), 232-236. https://doi.org/10.1094/CCHEM.2004.81.2.232
  • Marchetti, L., Califano, A.N., Andres, S.C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. Lwt, 95, 85-91. https://doi.org/10.1016/j.lwt.2018.04.050
  • Mirabella, N., Castellani, V.A., Sala, S., (2013). Current options for the valorization of food manufacturing waste: A review. Jounal of Cleaner Production, 65, 28-41. https://doi.org/10.1016/j.jclepro.2013.10.051
  • Ok, S., (2020). Karpuz ve kavun çekirdeklerinden soğuk pres tekniği ile yağ üretimi ve ürün karakterizasyonu. Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • Polak, A., Coutts, F. K., Murray, P., Marshall, S. (2019). Use of hyperspectral imaging for cake moisture and hardness prediction. IET Image Processing, 13(7),1152-1160. https://doi.org/10.1049/iet-ipr.2018.5106
  • Sissons, M. (2008). Role of durum wheat composition on the quality of pasta and bread. Food, 2(2), 75-90.
  • Su, D., Ding, C., Li, L., Su, D., Zheng, X. (2005). Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. European Food Research and Technology, 220, 540–545. https://doi.org/10.1007/s00217-005-1170-z
  • Sung, W. C., Chiu, E. T., Sun, A., Hsiao, H. I. (2020). Incorporation of chia seed flour into gluten‐free rice layer cake: effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3), 545-555. https://doi.org/10.1111/1750-3841.14841
  • SZidan, N., Suliman, Z.E. (2022). Evaluation of the Physico-Chemical properties of cupcakes fortified with Banana peel flour (Musa acuminata) and Mango seed kernel flour (Mangiferaindica L.). Gorteria Journal, 53(9), 44-49.
  • Tuna Ağirbaş, H.E., Yavuz Düzgün, M., Özçelik, B. (2022). Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality. Journal of Food Measurement and Characterization,16, 1-13. https://doi.org/10.1007/s11694-022-01423-0
  • Zayes, S. F. (1997). Functionality of Proteins in Food, Springer, New York. ISBN: 978-3-642-59116-7

Effect of melon seed powder on the quality characteristics of cupcakes

Year 2023, Volume: 9 Issue: 4, 304 - 312, 08.10.2023

Meryem Akbaş , Yıldız Ünlü Hilal Kılmanoğlu

https://doi.org/10.3153/FH23027

Abstract

Enriching cereal-containing functional foods in the changing food industry is highly attractive. Examining the use of nutrient-rich melon seed powder (MSP), a waste, in bakery products is valuable in sustainability. Within the scope of the study, the use of MSP as an alternative raw material to whole wheat flour (WWF) in cupcake formulation was investigated. Four formulations containing varying proportions of MSP (0%, 10%, 20%, 30%) were evaluated. Depending on the increase of MSP substitution, an increase was observed in the protein, fat and total ash ratios of the cupcakes. The addition of MSP to the product caused browning in the colour of the cupcakes and an increase in hardness values while causing a decrease in their specific volumes. According to the sensory analysis results, while the control cake was the most liked group, it was determined that MSP addition could be used up to 20% in terms of general acceptability and odour in cake production.

Keywords

Functional Food Melon Seed Cupcake Nutritive Value

References

  • AACC (2000). Approved methods of the The American Association for Clinical Chemistry. 10th Edition, St. Paul, USA.
  • Akbaş, M., Kılmaoğlu, H. (2022). Evaluation of the effects of the use of vegetable and fruit extracts on bread quality properties. Turkish Journal of Agriculture-Food Science and Technology, 10(10), 1838-1844. https://doi.org/10.24925/turjaf.v10i10.1838-1844.5168
  • Aksoylu, Z., Çağındı, Ö., Köse, E. (2012). Bisküvinin fonksiyonel bileşenlerce zenginleştirilmesi. Akademik Gıda, 10(3), 70-78.
  • Akubor, P. I., Ishiwu, C. (2013). Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour. International Journal of Agricultural Policy and Research, 1(4), 87-92.
  • Aljobair, M. O. (2022). Effect of chia seed as egg replacer on quality, nutritional value, and sensory acceptability of sponge cake. Journal of Food Quality, 9673074. https://doi.org/10.1155/2022/9673074
  • Altunakar, B. (2003). Functionally of different batters in deep-fat fried chicken nuggets. MSc., Middle East Technical University (Unpublished), Ankara.
  • Ambigaipalan, P., Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54-60. https://doi.org/10.1016/j.fbio.2015.06.001
  • An, S.H. (2014). Quality characteristics of muffin added with bitter melon (Momordica charantia L.) Powder. Korean Journal of Food and Cookery Science, 30(5), 499-508. https://doi.org/10.9724/kfcs.2014.30.5.499
  • AOAC (1990). Official Methods of Analysis AOAC INTERNATIONAL. Method 979.09, 923.03. 15th Edition, Washington DC, USA.
  • Aydın, E. (2020). Unlu mamullerin kompozit unlar ile zenginleştirilmesi. Akademik Gıda, 18(2), 217-227. https://doi.org/10.24323/akademik-gida.758841
  • Ayoubi, A., Balvardi, M., Akhavan, H.R., Hajimohammadi-Farimani, R. (2022). Fortified cake with pomegranate seed powder as a functional product. Journal of Food Science and Technology, 59(1), 308-316.
  • Baltacıoğlu, C., Uyar, M. (2017). Kabak (Cucubita pepo L.) tozunun kek üretiminde potansiyel kullanımı ve kek kalite parametrelerine etkisi. Akademik Gıda, 15(3), 274-280.
  • Batista, J. E. R., Braga, L. P., Oliveira, R. C. D., Silva, E. P., Damiani, C. (2018). Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob. Food Science and Technology, 38, 250-254. https://doi.org/10.1590/1678-457x.36116
  • Bialek, A., Bialek, M., Jelinska, M., Tokarz, A. (2016). Fatty acid profile of new promising unconventional plant oils for cosmetic use. International journal of cosmetic science, 38(4), 382-388. https://doi.org/10.1111/ics.12301
  • Bin Ramli, S., Alkarkhi, A.F.M., Yong, Y. S., Easa, A.M. (2010). Physicochemical properties of Banana flour as influenced by variety and stage of ripeness: Multivariate Statistical Analysis. Nong Ye Ke Xue Yu Ji Shu, 4(1), 69.
  • Bozdogan, N., Kumcuoglu, S., Tavman, S. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of food science and technology, 56, 683-694. https://doi.org/10.1007/s13197-018-3523-1
  • Bustos, M.C., Perez, G.T., Leon, A.E. (2015). Structure and quality of pasta enriched with functional ingredients. RSC Advaces, 5(39), 30780-30792. https://doi.org/10.1039/C4RA11857J
  • Chang R. Ch., Li Ch. Y., Shiau S.Y. (2015). Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech Journal of Food Sciences, 33(2), 180-185. https://doi.org/10.17221/496/2014-CJFS
  • Çelik, İ., Kuzumoğlu, Y. (2020). Farklı tane unları ve çekirdek tozları kullanılarak Glutensiz Lokma Tatlısı üretimi ve kalite özellikleri. Akademik Gıda, 18(2), 156-163. https://doi.org/10.24323/akademik-gida.758828
  • Çelik, İ., Pozan, K. (2020). Kavun çekirdeği tozunun eriştenin bazı özelliklerine etkisi. Gıda, 45(5), 907-916. https://doi.org/10.15237/gida.GD20038
  • Dabral, H., Sharma, A. (2021). Assessment of nutritional quality of developed products (muffin & vermicelli) by usıng dıfferent types of seeds. Plant Archives, 21(2), 772-776.
  • Fişek, D. (2021). Nohut bileşenlerinin karakterizasyonu. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Edirne, Türkiye.
  • Gadallah, M., Shabib, Z., El-Hazmi, T. (2022). Development of high dietary fibre-enriched cupcake using pomegranate peel powder. International Journal of Food Science, 7. https://doi.org/10.1155/2022/6461949
  • Grasso, S., Liu, S., Methven, L. (2020). Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT-Food Science and Technology, 119, 108893. https://doi.org/10.1016/j.lwt.2019.108893
  • Gül, H., Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15(4), 622-628. https://doi.org/10.1080/19476337.2017.1327461
  • Hoseney, R.C. (1994). Principles of cereal science and technology (No. Ed. 2). American Association of Cereal Chemists (AACC).
  • Joshi, A.U., Liu, C., Sathe, S.K. (2015). Functional properties of select seed flours. LWT-Food Science and Technology, 60(1), 325-331. https://doi.org/10.1016/j.lwt.2014.08.038
  • Khan, S. A., Saqib, M. N., Alim, M. A. (2016). Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh Agricultural University, 14(2), 219-227. https://doi.org/10.3329/jbau.v14i2.32697
  • Kılmanoğlu, H., Akbaş, M., Kumcuoğlu, S., Tavman, Ş. (2022). The effect of the use of fresh and lyophilized boza on bread quality properties. The Journal of Food, 47(6), 1083-1091. https://doi.org/10.15237/gida.GD22024
  • Kim, J.H., Lee, H.J., Lee, H.S., Lim, E.J., Imm, J.Y. Suh, H.J. (2012). Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology, 47(2), 478–484. https://doi.org/10.1016/j.lwt.2012.02.011
  • Lee, C.C., Hoseney, R.C. (1982). Optimization of the fat-emulsifier system and the gum-egg white-water system for a laboratory-scale single-stage cake mix. Cereal Chemistry, 59(5), 392-395.
  • Lotfy, L.M., Barakat, E.H. (2018). Utilization of pomegranate peels flour to improve sponge cake quality. Journal of Food and Dairy Science, 91-96. https://doi.org/10.21608/jfds.2018.77760
  • Manthey, F. A., Yalla, S.R., Dick, T. J., Badaruddin M. (2004). Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry, 81(2), 232-236. https://doi.org/10.1094/CCHEM.2004.81.2.232
  • Marchetti, L., Califano, A.N., Andres, S.C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. Lwt, 95, 85-91. https://doi.org/10.1016/j.lwt.2018.04.050
  • Mirabella, N., Castellani, V.A., Sala, S., (2013). Current options for the valorization of food manufacturing waste: A review. Jounal of Cleaner Production, 65, 28-41. https://doi.org/10.1016/j.jclepro.2013.10.051
  • Ok, S., (2020). Karpuz ve kavun çekirdeklerinden soğuk pres tekniği ile yağ üretimi ve ürün karakterizasyonu. Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı.
  • Polak, A., Coutts, F. K., Murray, P., Marshall, S. (2019). Use of hyperspectral imaging for cake moisture and hardness prediction. IET Image Processing, 13(7),1152-1160. https://doi.org/10.1049/iet-ipr.2018.5106
  • Sissons, M. (2008). Role of durum wheat composition on the quality of pasta and bread. Food, 2(2), 75-90.
  • Su, D., Ding, C., Li, L., Su, D., Zheng, X. (2005). Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. European Food Research and Technology, 220, 540–545. https://doi.org/10.1007/s00217-005-1170-z
  • Sung, W. C., Chiu, E. T., Sun, A., Hsiao, H. I. (2020). Incorporation of chia seed flour into gluten‐free rice layer cake: effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3), 545-555. https://doi.org/10.1111/1750-3841.14841
  • SZidan, N., Suliman, Z.E. (2022). Evaluation of the Physico-Chemical properties of cupcakes fortified with Banana peel flour (Musa acuminata) and Mango seed kernel flour (Mangiferaindica L.). Gorteria Journal, 53(9), 44-49.
  • Tuna Ağirbaş, H.E., Yavuz Düzgün, M., Özçelik, B. (2022). Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality. Journal of Food Measurement and Characterization,16, 1-13. https://doi.org/10.1007/s11694-022-01423-0
  • Zayes, S. F. (1997). Functionality of Proteins in Food, Springer, New York. ISBN: 978-3-642-59116-7
There are 43 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Meryem Akbaş 0000-0001-8626-4012

Yıldız Ünlü 0000-0003-4706-7934

Hilal Kılmanoğlu 0000-0003-0561-4653

Early Pub Date August 25, 2023
Publication Date October 8, 2023
Submission Date April 25, 2023
Published in Issue Year 2023 Volume: 9 Issue: 4

Cite

APA Akbaş, M., Ünlü, Y., & Kılmanoğlu, H. (2023). Effect of melon seed powder on the quality characteristics of cupcakes. Food and Health, 9(4), 304-312. https://doi.org/10.3153/FH23027
 Download Cover Image

16339

Journal is licensed under a

CreativeCommons Attribtion-ShareAlike 4.0 International Licence  14627 1331027042
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:

27222

Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).