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Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis

Yıl 2022, Cilt 8, Sayı 2, 103 - 110, 01.04.2022
https://doi.org/10.3153/FH22010

Öz

In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred.

Kaynakça

  • Akhtar, S., Rauf, A., Imran, M., Qamar, M. Riaz, M., Mubarak, M. (2017). Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends in Food Science & Technology, 66, 36-47. https://doi.org/10.1016/j.tifs.2017.05.004
  • Altuğ, T., Elmacı, Y. (2005). Duyusal test teknikleri, Sidas Medya, ISBN: 9789944566087.
  • AOAC International (1990). Invert sugar in sugars and syrups. Lane-eynon (Standard No. 923.09-1923)
  • AOAC International (1994). Total, soluble, and insoluble dietary fiber (Standard No. 991.43-1994)
  • AOAC International (1995). Total Kjehldahl Nitrogen Fruits (Standard No. 920.152-1995)
  • AOAC International (1995). Ash of animal feed (Standard No. 942.05-1995)
  • Baltacıoğlu H., Baltacıoğlu C., Tangüler H. (2019). Effect of waste fermented carrot powder addition on quality of biscuits. Turkish Journal of Agriculture-Food Science and Technology, 7(9), 1237-1244. https://doi.org/10.24925/turjaf.v7i9.1237-1244.2759
  • Canett Romero, R., Ledesma Osuna, A.I., Robles Sánchez, R.M., Morales Castro, R., Leon-Martinez, L., Leon-Galvez, R. (2004). Characterization of cookies made with deseeded grape pomace. Archivos Latinoamericanos de Nutrición, 54(1), 93-99.
  • Carson, K.J., Collins, J.L., Penfield, M.P. (1994). Unrefined, dried apple pomace as a potential food ingredient. Journal of Food Science, 59(6), 1213-1215. https://doi.org/10.1111/j.1365-2621.1994.tb14679.x
  • Chau, F., Chen, C.H., Lee, M.H. (2004). Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions, LWT – Food Science and Technology, 37, 155-160. https://doi.org/10.1016/j.lwt.2003.08.001
  • Constenla, D., Ponce, A.G., Lozano, J.E. (2002). Effect of Pomace Drying on Apple Pectin. LWT – Food Science and Technology, 35, 216-221. https://doi.org/10.1006/fstl.2001.0841
  • Food and Agriculture Organization (1986). Manuals of Food Quality Control. 7. Food Analysis: General Techniques. Additives, contaminants and composition. FAO Food and Nutrition Paper Rome. 14/7, 212-213. Retrieved from: http://www.fao.org/3/AM808E/AM808E.pdf
  • Figuerola F., Hurtado M.L., Estevez A.M., Chielle I., Asenjo F. (2005). Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chemistry, 91, 395-401. https://doi.org/10.1016/j.foodchem.2004.04.036
  • Fuleki, T., Francis, F.J. (1968). Quantitative methods for anthocyanins. 2- Determination of total anthocyanin and degradation index for cranberry juice, Journal of Food Science, 33, 78-83. https://doi.org/10.1111/j.1365-2621.1968.tb00888.x
  • Giusti, M.M., Wrolstad, R.E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217-225. https://doi.org/10.1016/S1369-703X(02)00221-8
  • International Standards Organisation (2011). Sensory Analysis-Methodology-Method of Investigating Sensitivity of Taste (Standard No. 3972) Retrieved from: https://www.iso.org/standard/50110.html
  • Kamiloğlu, S., Özkan, G., Işık, H., Horoz, Ö., Van Camp, J., Çapanoğlu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT – Food Science and Technology, 77, 475-481. https://doi.org/10.1016/j.lwt.2016.12.002
  • Keskin, M., Güçlü, G., Şekerli, Y.E., Soysal, Y., Selli, S., Kelebek, H. (2021). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287, 110256. https://doi.org/10.1016/j.scienta.2021.110256
  • Nawirska, A., Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91, 221-225. https://doi.org/10.1016/j.foodchem.2003.10.005
  • Okezie, B.O., Bello, A.B. (1988). Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science, 53(2), 450-454. https://doi.org/10.1111/j.1365-2621.1988.tb07728.x
  • Pagan, J. Ibarza A., Llorcab, M., Pagan, A., Barbosa-Canovasc, G.V. (2001). Extraction and Characterization of Pectin from Stored Peach Pomace, Food Research International, 34, 605-612. https://doi.org/10.1016/S0963-9969(01)00078-3
  • 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. https://doi.org/10.1016/j.heliyon.2021.e06880
  • Robertson, J.A., De Monredon, F.D., Dysseler, P., Guillon, F., Amado, R., Thibault, J.F. (2000). Hydration properties of dietary fibre and resistant starch: A uropean collaborative study. LWT – Food Science and Technology, 33, 72-79. https://doi.org/10.1006/fstl.1999.0595
  • Schieber, A., Stintzig, F.C., Carle, R. (2001). By-products of plant food processing as a source of functional compounds – recent developments, Trends in Food Science & Technology, 12, 401-413. https://doi.org/10.1016/S0924-2244(02)00012-2
  • Stoll, T., Schweiggert, U., Schieber, A., Carle, R. (2003). Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction. Innovative Food Science and Emerging Technologies, 4, 415-423. https://doi.org/10.1016/S1466-8564(03)00060-2
  • Vinson J.A., Dabbagh Y.A., Mamdouh M.S., Jang J. (1995). Plant flavonoids. Especially tea flavonoids are powerful antioxidants using an in vitro oxidation model for heart disease. Journal of Agricultural and Food Chemistry, 43, 2800-2802. https://doi.org/10.1021/jf00059a005

Yıl 2022, Cilt 8, Sayı 2, 103 - 110, 01.04.2022
https://doi.org/10.3153/FH22010

Öz

Kaynakça

  • Akhtar, S., Rauf, A., Imran, M., Qamar, M. Riaz, M., Mubarak, M. (2017). Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review. Trends in Food Science & Technology, 66, 36-47. https://doi.org/10.1016/j.tifs.2017.05.004
  • Altuğ, T., Elmacı, Y. (2005). Duyusal test teknikleri, Sidas Medya, ISBN: 9789944566087.
  • AOAC International (1990). Invert sugar in sugars and syrups. Lane-eynon (Standard No. 923.09-1923)
  • AOAC International (1994). Total, soluble, and insoluble dietary fiber (Standard No. 991.43-1994)
  • AOAC International (1995). Total Kjehldahl Nitrogen Fruits (Standard No. 920.152-1995)
  • AOAC International (1995). Ash of animal feed (Standard No. 942.05-1995)
  • Baltacıoğlu H., Baltacıoğlu C., Tangüler H. (2019). Effect of waste fermented carrot powder addition on quality of biscuits. Turkish Journal of Agriculture-Food Science and Technology, 7(9), 1237-1244. https://doi.org/10.24925/turjaf.v7i9.1237-1244.2759
  • Canett Romero, R., Ledesma Osuna, A.I., Robles Sánchez, R.M., Morales Castro, R., Leon-Martinez, L., Leon-Galvez, R. (2004). Characterization of cookies made with deseeded grape pomace. Archivos Latinoamericanos de Nutrición, 54(1), 93-99.
  • Carson, K.J., Collins, J.L., Penfield, M.P. (1994). Unrefined, dried apple pomace as a potential food ingredient. Journal of Food Science, 59(6), 1213-1215. https://doi.org/10.1111/j.1365-2621.1994.tb14679.x
  • Chau, F., Chen, C.H., Lee, M.H. (2004). Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions, LWT – Food Science and Technology, 37, 155-160. https://doi.org/10.1016/j.lwt.2003.08.001
  • Constenla, D., Ponce, A.G., Lozano, J.E. (2002). Effect of Pomace Drying on Apple Pectin. LWT – Food Science and Technology, 35, 216-221. https://doi.org/10.1006/fstl.2001.0841
  • Food and Agriculture Organization (1986). Manuals of Food Quality Control. 7. Food Analysis: General Techniques. Additives, contaminants and composition. FAO Food and Nutrition Paper Rome. 14/7, 212-213. Retrieved from: http://www.fao.org/3/AM808E/AM808E.pdf
  • Figuerola F., Hurtado M.L., Estevez A.M., Chielle I., Asenjo F. (2005). Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chemistry, 91, 395-401. https://doi.org/10.1016/j.foodchem.2004.04.036
  • Fuleki, T., Francis, F.J. (1968). Quantitative methods for anthocyanins. 2- Determination of total anthocyanin and degradation index for cranberry juice, Journal of Food Science, 33, 78-83. https://doi.org/10.1111/j.1365-2621.1968.tb00888.x
  • Giusti, M.M., Wrolstad, R.E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14, 217-225. https://doi.org/10.1016/S1369-703X(02)00221-8
  • International Standards Organisation (2011). Sensory Analysis-Methodology-Method of Investigating Sensitivity of Taste (Standard No. 3972) Retrieved from: https://www.iso.org/standard/50110.html
  • Kamiloğlu, S., Özkan, G., Işık, H., Horoz, Ö., Van Camp, J., Çapanoğlu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. LWT – Food Science and Technology, 77, 475-481. https://doi.org/10.1016/j.lwt.2016.12.002
  • Keskin, M., Güçlü, G., Şekerli, Y.E., Soysal, Y., Selli, S., Kelebek, H. (2021). Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Scientia Horticulturae, 287, 110256. https://doi.org/10.1016/j.scienta.2021.110256
  • Nawirska, A., Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91, 221-225. https://doi.org/10.1016/j.foodchem.2003.10.005
  • Okezie, B.O., Bello, A.B. (1988). Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science, 53(2), 450-454. https://doi.org/10.1111/j.1365-2621.1988.tb07728.x
  • Pagan, J. Ibarza A., Llorcab, M., Pagan, A., Barbosa-Canovasc, G.V. (2001). Extraction and Characterization of Pectin from Stored Peach Pomace, Food Research International, 34, 605-612. https://doi.org/10.1016/S0963-9969(01)00078-3
  • 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. https://doi.org/10.1016/j.heliyon.2021.e06880
  • Robertson, J.A., De Monredon, F.D., Dysseler, P., Guillon, F., Amado, R., Thibault, J.F. (2000). Hydration properties of dietary fibre and resistant starch: A uropean collaborative study. LWT – Food Science and Technology, 33, 72-79. https://doi.org/10.1006/fstl.1999.0595
  • Schieber, A., Stintzig, F.C., Carle, R. (2001). By-products of plant food processing as a source of functional compounds – recent developments, Trends in Food Science & Technology, 12, 401-413. https://doi.org/10.1016/S0924-2244(02)00012-2
  • Stoll, T., Schweiggert, U., Schieber, A., Carle, R. (2003). Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction. Innovative Food Science and Emerging Technologies, 4, 415-423. https://doi.org/10.1016/S1466-8564(03)00060-2
  • Vinson J.A., Dabbagh Y.A., Mamdouh M.S., Jang J. (1995). Plant flavonoids. Especially tea flavonoids are powerful antioxidants using an in vitro oxidation model for heart disease. Journal of Agricultural and Food Chemistry, 43, 2800-2802. https://doi.org/10.1021/jf00059a005

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Evren GÖLGE (Sorumlu Yazar)
SIVAS CUMHURIYET UNIVERSITY
0000-0002-0195-0070
Türkiye


Gülden OVA
EGE UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
0000-0002-9161-0212
Türkiye


Kemal KEMAHLIOĞLU
EGE UNIVERSITY, EGE VOCATIONAL SCHOOL, DEPARTMENT OF FOOD PROCESSING, FOOD TECHNOLOGY PR.
0000-0002-8125-6563
Türkiye


Mustafa Kemal DEMİRAĞ
EGE UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
0000-0001-9332-7253
Türkiye

Yayımlanma Tarihi 1 Nisan 2022
Başvuru Tarihi 3 Temmuz 2021
Kabul Tarihi 4 Kasım 2021
Yayınlandığı Sayı Yıl 2022, Cilt 8, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { jfhs961920, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {2}, pages = {103 - 110}, doi = {10.3153/FH22010}, title = {Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis}, key = {cite}, author = {Gölge, Evren and Ova, Gülden and Kemahlıoğlu, Kemal and Demirağ, Mustafa Kemal} }
APA Gölge, E. , Ova, G. , Kemahlıoğlu, K. & Demirağ, M. K. (2022). Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis . Food and Health , 8 (2) , 103-110 . DOI: 10.3153/FH22010
MLA Gölge, E. , Ova, G. , Kemahlıoğlu, K. , Demirağ, M. K. "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis" . Food and Health 8 (2022 ): 103-110 <http://jfhs.scientificwebjournals.com/tr/pub/issue/68312/961920>
Chicago Gölge, E. , Ova, G. , Kemahlıoğlu, K. , Demirağ, M. K. "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis". Food and Health 8 (2022 ): 103-110
RIS TY - JOUR T1 - Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis AU - Evren Gölge , Gülden Ova , Kemal Kemahlıoğlu , Mustafa Kemal Demirağ Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22010 DO - 10.3153/FH22010 T2 - Food and Health JF - Journal JO - JOR SP - 103 EP - 110 VL - 8 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH22010 UR - https://doi.org/10.3153/FH22010 Y2 - 2021 ER -
EndNote %0 Food and Health Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis %A Evren Gölge , Gülden Ova , Kemal Kemahlıoğlu , Mustafa Kemal Demirağ %T Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 2 %R doi: 10.3153/FH22010 %U 10.3153/FH22010
ISNAD Gölge, Evren , Ova, Gülden , Kemahlıoğlu, Kemal , Demirağ, Mustafa Kemal . "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis". Food and Health 8 / 2 (Nisan 2022): 103-110 . https://doi.org/10.3153/FH22010
AMA Gölge E. , Ova G. , Kemahlıoğlu K. , Demirağ M. K. Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis. Food Health. 2022; 8(2): 103-110.
Vancouver Gölge E. , Ova G. , Kemahlıoğlu K. , Demirağ M. K. Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis. Food and Health. 2022; 8(2): 103-110.
IEEE E. Gölge , G. Ova , K. Kemahlıoğlu ve M. K. Demirağ , "Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis", Food and Health, c. 8, sayı. 2, ss. 103-110, Nis. 2022, doi:10.3153/FH22010

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