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.
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 MSc., Middle East Technical University (Unpublished), Ankara.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
Year 2023,
Volume: 9 Issue: 4, 304 - 312, 08.10.2023
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
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
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