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Evaluation of hemp seed flour in functional gluten-free biscuits production

Yıl 2023, Cilt: 7 Sayı: 2, 241 - 253, 08.07.2023

Fatma Hayıt Levent Yazici

Öz

Hemp has a high nutritional value, so it is a functional raw material. It is rich in protein, dietary fiber, mineral substances and essential fatty acids and does not contain gluten. In this study, it is aimed to diversify the celiac diet by using hemp seed flour (HSF). For this purpose, different biscuit samples were produced by adding 25%, 50%, 75% and 100% HSF to the gluten-free flour formulation with the displacement principle. In the biscuits formulation, wheat flour was used for control group 1 and gluten-free flour mixture was used for control group 2. The physical, chemical, sensory and textural properties of the produced samples were evaluated. As a result of the study, it was determined that the nutritional values of dietary fiber, protein, fat, antioxidant and phenolic substances in biscuit samples increased with the addition of HSF. It was determined that the physical properties changed positively, and the sensory property scores decreased especially after the 50% HSF addition rate. It is known that sensory parameters as well as chemical parameters are important quality criteria in food consumption. It has been concluded that biscuits with functional properties with a high consumer appreciation can be produced with the use of HSF for a maximum of 50% for the production of gluten-free biscuits.

Anahtar Kelimeler

Antioxidant functional food glüten-free

Proje Numarası

FHD-2022-923

Kaynakça

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  • Agama-Acevedo, E., Islas-Hernández, J. J., Pacheco-Vargas, G., Osorio-Díaz, P. and Bello-Pérez, L. A. (2012). Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. Food Science and Technology, 46, 177–182. https://doi.org/10.1016/j.lwt.2011.10.010
  • Ahmed, S.Z., Abozed, S.S. and Negm, M.S. (2014). Nutritional value and sensory profile of gluten-free tiger nut enriched biscuit. World Journal of Dairy and Food Sciences, 9(2), 127–134. https://doi.org/10.5829/idosi.wjdfs.2014.9.2.1136
  • Ajila, C. M., Leelavathi, K., and Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326. https://doi.org/10.1016/j.jcs.2007.10.001
  • Ali, A., Wani, T. A., Wani, A. I. and Masoodi, F. A. (2014). Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate. Journal of the Saudi Society of Agricultural Sciences, 15, 75–82. https://doi.org/10.1016/j.jssas.2014.04.002
  • Andre, C. M., Hausman, J. F. and Guerriero, G. (2016). Cannabis sativa: the plant of the thousand and one molecules. Frontiers in Plant Science, 7, 19. https://doi.org/10.3389/fpls.2016.00019
  • Ashoush, I. S. and Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy and Food Sciences, 6(1), 35–42.
  • Aydın, N. (2012). Keçiboynuzu unu ilavesinin bisküvinin bazı kalite kriterlerine etkisi (Tez no. 325781) [Yüksek Lisans Tezi, Pamukkale Üniversitesi]. Yükseköğretim Kurulu Tez Merkezi
  • Becker, F. S., Damiani, C., de Melo, A. A. M., Borges, P. R. S. and de Barros Vilas Boas, E. V. (2014). Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber. Plant Foods for Human Nutrition, 69(4), 344–350. https://doi.org/10.1007/s11130-014-0440-y
  • Brown, W. E. and Braxton, D. (2000). Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits. Food Quality and Preference, 11(4), 259–267. https://doi.org/10.1016/S0950-3293(99)00014-2
  • Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P. and Ferreira, I. C. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food chemistry, 216, 342–346. https://doi.org/10.1016/j.foodchem.2016.08.075
  • Carocho, M., Barreiro, M. F., Morales, P. and Ferreira, I. C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399. https://doi.org/10.1111/1541-4337.12065
  • Chinma, C. E., Ibrahim, P. A., Adedeji, O. E., Ezeocha, V. C., Ohuoba, E. U., Kolo, S. I. Abdulrahman, R., Anumba, N. L. O., Adebo, J.A. and Adebo, O. A. (2022). Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends. Heliyon, 8(10), e10849. https://doi.org/10.1016/j.heliyon.2022.e10849
  • Demirel, H. (2017). Farklı turunçgillerden elde edilen albedoların bisküvi üretiminde kullanım imkanları [Doktora Tezi, Necmettin Erbakan Üniversitesi]. DSpace@Erbakan. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/3602
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  • Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J. (2003). Characterisation of the antioxidant properties of deodourised aqueous extracts from selected lamiaceae herbs. Food Chemistry, 83(2), 255–262. https://doi.org/10.1016/S0308-8146(03)00088-8
  • Elli, L., Ferretti, F., Orlando, S., Vecchi, M., Monguzzi, E., Roncoroni, L. and Schuppan. D. (2019). Management of celiac disease in daily clinical practice. European Journal of Internal Medicine, 61,15–24. https://doi.org/10.1016/j.ejim.2018.11.012
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  • Fustier, P., Castaigne, F., Turgeon, S.L. and Biliaderis, C.G. (2008). Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water- solubles and starch fractions. Journal of Cereal Science, 48(1), 144–158. https://doi.org/10.1016/j.jcs.2007.08.015
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Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun Değerlendirilmesi

Yıl 2023, Cilt: 7 Sayı: 2, 241 - 253, 08.07.2023

Fatma Hayıt Levent Yazici

Öz

Kenevir, besin değerleriyle fonksiyonel hammadde özelliğindedir. Protein, diyet lif, mineral madde ve esansiyel yağ asitlerince zengindir ve glüten içermemektedir. Bu çalışmada, kenevir tohum unu (KTU) kullanılarak çölyak diyetininin çeşitlendirilmesi amaçlanmıştır. Bu amaca yönelik glütensiz un formülasyonuna %25, %50, %75 ve %100 oranlarında KTU yer değiştirme prensibi ile ilave edilerek farklı bisküvi örnekleri üretilmiştir. Kontrol 1, buğday unu ile üretilen bisküviler; kontrol 2, glütensiz un formülasyonu ile üretilen bisküvilerdir. Üretilen örneklerin fiziksel kimyasal, duyusal ve tekstürel özellikleri incelenerek değerlendirilmiştir. Çalışmada yapılan analizler sonucunda, bisküvi örneklerinde besinsel değerlerden diyet lif, protein, yağ, antioksidan ve fenolik maddelerin KTU ilavesi ile arttığı belirlenmiştir. Fiziksel özelliklerden çap, kalınlık ve yayılma oranlarının önemli oranda iyileştiği, duyusal özellik puanlarının özellikle %50 KTU ilave oranından sonra önemli oranda düştüğü tespit edilmiştir. Glütensiz bisküvi üretimi için en fazla %50 oranında KTU kullanımıyla tüketici beğenilirliği yüksek, fonksiyonel özelliklere sahip bisküvi üretilebileceği sonucuna varılmıştır.

Anahtar Kelimeler

Antioksidan fonksiyonel gıda glutensiz

Destekleyen Kurum

Yozgat Bozok Üniversitesi

Proje Numarası

FHD-2022-923

Teşekkür

Bu çalışma FHD-2022-923 nolu Proje ile Yozgat Bozok Üniversitesi Bilimsel Araştırmalar Projesi Birimi tarafından desteklenmiştir

Kaynakça

  • AACC. (2000). Approved methods of the AACC (10th ed.). American Association of Cereal Chemists.
  • AOAC. (1990). Official methods of analysis (15th ed.). The Association of Official Analytical Chemists.
  • AOAC. (2000). Official methods of analysis (17th ed.). The Association of Official Analytical Chemists.
  • Agama-Acevedo, E., Islas-Hernández, J. J., Pacheco-Vargas, G., Osorio-Díaz, P. and Bello-Pérez, L. A. (2012). Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. Food Science and Technology, 46, 177–182. https://doi.org/10.1016/j.lwt.2011.10.010
  • Ahmed, S.Z., Abozed, S.S. and Negm, M.S. (2014). Nutritional value and sensory profile of gluten-free tiger nut enriched biscuit. World Journal of Dairy and Food Sciences, 9(2), 127–134. https://doi.org/10.5829/idosi.wjdfs.2014.9.2.1136
  • Ajila, C. M., Leelavathi, K., and Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326. https://doi.org/10.1016/j.jcs.2007.10.001
  • Ali, A., Wani, T. A., Wani, A. I. and Masoodi, F. A. (2014). Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate. Journal of the Saudi Society of Agricultural Sciences, 15, 75–82. https://doi.org/10.1016/j.jssas.2014.04.002
  • Andre, C. M., Hausman, J. F. and Guerriero, G. (2016). Cannabis sativa: the plant of the thousand and one molecules. Frontiers in Plant Science, 7, 19. https://doi.org/10.3389/fpls.2016.00019
  • Ashoush, I. S. and Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy and Food Sciences, 6(1), 35–42.
  • Aydın, N. (2012). Keçiboynuzu unu ilavesinin bisküvinin bazı kalite kriterlerine etkisi (Tez no. 325781) [Yüksek Lisans Tezi, Pamukkale Üniversitesi]. Yükseköğretim Kurulu Tez Merkezi
  • Becker, F. S., Damiani, C., de Melo, A. A. M., Borges, P. R. S. and de Barros Vilas Boas, E. V. (2014). Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber. Plant Foods for Human Nutrition, 69(4), 344–350. https://doi.org/10.1007/s11130-014-0440-y
  • Brown, W. E. and Braxton, D. (2000). Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits. Food Quality and Preference, 11(4), 259–267. https://doi.org/10.1016/S0950-3293(99)00014-2
  • Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P. and Ferreira, I. C. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food chemistry, 216, 342–346. https://doi.org/10.1016/j.foodchem.2016.08.075
  • Carocho, M., Barreiro, M. F., Morales, P. and Ferreira, I. C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399. https://doi.org/10.1111/1541-4337.12065
  • Chinma, C. E., Ibrahim, P. A., Adedeji, O. E., Ezeocha, V. C., Ohuoba, E. U., Kolo, S. I. Abdulrahman, R., Anumba, N. L. O., Adebo, J.A. and Adebo, O. A. (2022). Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends. Heliyon, 8(10), e10849. https://doi.org/10.1016/j.heliyon.2022.e10849
  • Demirel, H. (2017). Farklı turunçgillerden elde edilen albedoların bisküvi üretiminde kullanım imkanları [Doktora Tezi, Necmettin Erbakan Üniversitesi]. DSpace@Erbakan. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/3602
  • Dilek, N. M., Bilgiçli, N. (2016, 5-7 Ekim). Gölevez ununun bazı kimyasal özelliklerinin belirlenmesi. In Türkiye 12. Gıda Kongresi Bildiri Özetleri Kitabı (s. 482). Sim Matbaacılık. https://gidakongresi2016.gtdkongreleri.com/storage/catalogs/0934089001608019424.pdf
  • Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J. (2003). Characterisation of the antioxidant properties of deodourised aqueous extracts from selected lamiaceae herbs. Food Chemistry, 83(2), 255–262. https://doi.org/10.1016/S0308-8146(03)00088-8
  • Elli, L., Ferretti, F., Orlando, S., Vecchi, M., Monguzzi, E., Roncoroni, L. and Schuppan. D. (2019). Management of celiac disease in daily clinical practice. European Journal of Internal Medicine, 61,15–24. https://doi.org/10.1016/j.ejim.2018.11.012
  • Farzana, T., Hossain, F. B., Abedin, M. J., Afrin, S. and Rahman, S. S. (2022). Nutritional and sensory attributes of biscuits enriched with buckwheat. Journal of Agriculture and Food Research, 10, 100394. https://doi.org/10.1016/j.jafr.2022.100394
  • Fustier, P., Castaigne, F., Turgeon, S.L. and Biliaderis, C.G. (2008). Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water- solubles and starch fractions. Journal of Cereal Science, 48(1), 144–158. https://doi.org/10.1016/j.jcs.2007.08.015
  • Gambuś, H., Litwinek, D., Sabat, R., Wywrocka-Gurgul, A., Szary-Sworst, K. and Baczyński, J. (2020). Skład chemiczny i walory prozdrowotne nasion, oleju i mąki z konopi siewnych (Cannabis sativa L.). In S. Kowalski, G. Zięć and I. Drożdż (Eds.)., Żywność a Oczekiwania Współczesnego Konsumenta (pp.57-66). Wydawnictwo Uniwersytetu Rolniczego w Krakowie.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L. and Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679–687. https://doi.org/10.1016/j.foodchem.2017.07.004
  • Hatipoğlu, S. (2016). Patates unu ve gam ilavesinin glutensiz ekmek kalitesi üzerine etkileri [Yüksek Lisans tezi, Pamukkale Üniversitesi]. GCRIS. https://gcris.pau.edu.tr/handle/11499/1153
  • Hayıt, F. ve Gül, H. (2017). Çölyak ve çölyak hastaları için üretilen ekmeklerin kalite özellikleri. Journal of the Institute of Science and Technology, 7(1),163–169.
  • Hayıt, F. ve Gül, H. (2019). Glutensiz bisküvi unu formülasyonunun yanıt yüzey yöntemi kullanılarak optimizasyonu. Akademik Gıda, 17(2), 185–192.
  • Joung, K. Y., Song, K. Y., Hyeonbin, O., Zhang, Y., Shin, S. Y. and Kim, Y. S. (2017). Quality characteristics and antioxidant activities of cookies containing teff (Eragrostis tef) flour. The Korean Journal of Food And Nutrition, 30(3), 501–509. https://doi.org/10.9799/ksfan.2017.30.3.501
  • Karabulut, A. B., Gündüz, K. Ve Yanardağ, İ.H. (2020). Kenevir (Cannabis sativa L.). Palme Yayınevi.
  • Kenney, E. S., Butler, C., Moore, C., Bhaduri, S., Ghatak, R. and Navder, K. P. (2011). The effect of substituting teff flour in gluten-free sugar cookies and peanut butter cookies. Journal of the American Dietetic Association, 111(9), A63. https://doi.org/10.1016/j.jada.2011.06.230
  • Kissell, L.T., Pomeranz, Y. and Yamazaki, W.T. (1971). Effects of flour lipids on cookie quality. Cereal Chemistry, 48, 655–662
  • Laguna, L., Vallons, K.J., Jurgens, A. and Sanz, T. (2013). Understanding the effect of sugar and sugar replacement in short dough biscuits. Food and Bioprocess Technology, 6(11), 3143–3154. https://doi.org/10.1007/s11947-012-0968-5
  • Lawless, H. T. and Heymann, H. (2010). Sensory evaluation of food: principles and practices (Vol. 2). Springer.
  • Markowska, J., Polak, E., Drabent, A. and Żak, A. (2021). Hemp Cannabis sativa L.-types, properties, uses. Zywnosc Nauka Technologia Jakosc, 127, 90–105. https://doi.org/10.15193/zntj/2021/127/380
  • Mazzeo, T., Brambillasca, F., Pellegrini, N., Valmarana, R., Corti, F., Colombo, C. and Agostoni, C. (2014). Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children. International Journal of Food Sciences and Nutrition, 65(1), 112–116. https://10.3109/09637486.2013.836740.
  • Naik, R. D., Seidner, D. L. and Adams, D. W. (2018). Nutritional consideration in celiac disease and nonceliac gluten sensitivity. Gastroenterology Clinics, 47(1), 139–154. https://10.1016/j.gtc.2017.09.006
  • Pal, R. S., Bhartiya, A., ArunKumar, R., Kant, L., Aditya, J. P. and Bisht, J. K. (2016). Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram. Journal of Food Science and Technology, 53(1), 337–347. https://10.1007/s13197-015-2037-3
  • Reddy, V., Urooj, A. and Kumar, A. (2005). Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry, 90(1-2), 317–321. https://doi.org/10.1016/j.foodchem.2004.05.038
  • Sabbe, S., Verbeke, W., Deliza, R., Matta, V. and Van Damme, P. (2009). Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.). Appetite, 53(1), 84–92. https://10.1016/j.appet.2009.05.014
  • Schober, T. J., O’Brien, C. M., McCarthy, D., Darnedde, A. and Arendt, E. K. (2003). Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. European Food Research and Technology, 216(5), 369–376. https://10.1007/s00217-003-0694-3
  • Singleton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158.
  • Sudha, M.L., Vetrimani, R. and Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365–1370. https://doi.org/10.1016/j.foodchem.2005.12.013
  • Şeker, İ. T., Gökbulut, İ., Öztürk, S., Özbaş, Ö. Ö. ve Köksel, H. (2006, 24-26 Mayıs). Enzime dirençli nişastanın bisküvi üretiminde kullanımı. Türkiye 9. Gıda Kongresi Bildiri Kitabı (s. 157-160) içinde. Gıda Teknolojisi Derneği.
  • Tatar, F. (2017). Ultrasonik nozulun maviyemiş (Vaccinium corymbosum L.) tozu ve mikrokapsülü üretiminde kullanımı [Doktora Tezi, Ondokuz Mayıs Üniversitesi]. DSpace@Ondokuz Mayıs. http://libra.omu.edu.tr/tezler/116630.pdf
  • Teleszko, M., Zając, A. and Rusak, T. (2022). Hemp seeds of the polish ‘Bialobrzeskie’ and ‘Henola’ varieties (Cannabis sativa L. var. sativa) as prospective plant sources for food production. Molecules, 27(4), 1448. https://doi.org/10.3390/molecules27041448
  • Turkut, G.M., Çakmak, H., Kumcuoğlu, S. ve Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174–181. https://doi.org/10.1016/j.jcs.2016.03.005
  • Uysal, H., Bilgiçli, N., Elgün, A., İbanoğlu, Ş., Herken, E. N. ve Demir, M. K. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78(3), 1074–1078. https://doi.org/10.1016/j.jfoodeng.2005.12.019
  • Uysal, L. H. (2005). Farklı kaynaklardan elde edilen besinsel liflerin bisküvi kalitesi üzerine etkilerinin karşılaştırılması [Yüksek Lisans Tezi, Selçuk Üniversitesi]. Selçuk Üniversitesi Dijital Arşiv Sistemi. http://acikerisimarsiv.selcuk.edu.tr:8080/xmlui/handle/123456789/348
  • Wu, Q. and Miano, Y. (2008). Mechanochemical efects of micronization on enzymatic hydrolysis of corn flour. Carbohydrate Polymers, 72(3), 398–402. https://doi.org/10.1016/j.carbpol.2007.09.017
  • Yarpuz, D. (2011). Glutensiz ekmek üzerine araştırmalar [Yüksek Lisans Tezi, Selçuk Üniversitesi]. Selçuk Üniversitesi Dijital Arşiv Sistemi. http://acikerisimarsiv.selcuk.edu.tr:8080/xmlui/handle/123456789/4039?locale-attribute=tr
  • Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M. and Purhagen, J.K. (2020). Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking. Foods, 9(6), 772. https://doi.org/10.3390/foods9060772
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Fatma Hayıt 0000-0003-0097-406X

Levent Yazici 0000-0002-6839-5366

Proje Numarası FHD-2022-923
Yayımlanma Tarihi 8 Temmuz 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Hayıt, F., & Yazici, L. (2023). Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun Değerlendirilmesi. Aydın Gastronomy, 7(2), 241-253.
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