Araştırma Makalesi
BibTex RIS Kaynak Göster

THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION

Yıl 2017, , 67 - 74, 21.03.2017

Mehmet Kılınç M. Kürşad Demir

https://doi.org/10.3153/JFHS17009

Öz

The cookie stands out as a
high sugar content product. Recently, with the discussion of the adverse
effects of sugar on health, a high number of food materials have been used as a
sugar substitute. One of these is honey which was also used as sweeteners in
the past. Honey might be regarded as a good alternative due to its natural
origin, and its high content of vitamins, minerals and antioxidants. In this
study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying
was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of
sugar, so the target was both to minimize the negative effect of sugar on
health and to create a functional food product, enriched by nutrients. In the
cookies produced, some physical, sensory, chemical and nutritional properties
were investigated. With the substitution of honey powder, the diameter of the
cookies and spread ratio decreased, it was found that the thickness values did
not change. In addition, the hardness and a* values have increased and L*
and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic
contents increased with the increasing amount of honey powder but there were not significant changes
in water activity, crude protein, crude fat values of cookie samples.
Thus, energy values were decreased. Consequently, it was found that
substitution of sugar with 100% honey powder is suitable to improve cookies
chemical and nutritional characteristics and up to 60% is suitable to protect
sensory and physical properties. 

Anahtar Kelimeler

Honey powder Nutrition Cookie Substitution Sugar

Kaynakça

  • AACCI (2000). Approved methods of the American Association of Cereal Chemists, AACC International, St. Paul MN, USA.
  • Adhikari, B., Howes, T., Shrestha, A.K. & Bhandari, B.R. (2007). Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chemical Engineering and Processing: Process Intensification, 46, 420-428.
  • Akubor, P.I. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods for Human Nutrition, 58, 1-8.
  • Alvarez-Suarez, J.M., Tulipani, S., Romandini, S., Bertoli, E. & Battino, M. (2010). Contribution of honey in nutrition and human health: A review. Mediterranean Journal of Nutrition and Metabolism, 3, 15-23.
  • Barbosa-Canovas, G.V., Ortega-Rivas, E., Juliano, P. & Yan, H., (2005). Food Powders: Physical Properties, Processing, and Functionality. New York, Kluwer Academic/Plenum Publishers.
  • Bhandari, B., D’Arcy, B. & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41, 65-68.
  • Bhandari, B.R. & Howes, T. (1999). Implication of glass transition for the drying and stability of dried food. Journal of Food Engineering, 40, 71-79.
  • Bogdanov, S. (2011). Honey as nutrient and functional food: A review. Journal Bee Product Science, 1-31.
  • Boonyai, P., Bhandari, B. & Howes, T. (2004). Stickiness measurement techniques for food powders: A review. Powder Technology, 145, 34-46.
  • Bubert, H. & Hagenah, W.D. (1987). Detection and measurement. In P.W.J.M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy, (pp. 536-567). NewYork, Wiley-Interscience Publishers.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6, 420-428.
  • Cui, Z.W., Sun L.J., Chen, W. & Sun, D.W. (2008). Preparation of dry honey by microwave–vacuum drying. Journal of Food Engineering, 84, 582-590.
  • Demir, M.K. (2014). Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies. Quality Assurance and Safety of Crops and Foods, 6, 229-235.
  • Fitzpatrick, J.J., Iqbal, T., Delaney, C., Twomey, T. & Keogh, M.K. (2004). Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Journal of Food Engineering, 64, 435-444
  • Fitzpatrick, J.J., Hodnett, M., Twomey, M., Cerqueira, P.S.M., O'Flynn, J. and Roos, Y.H. (2007). Glass transition and the flowability and caking of powders containing amorphous lactose. Powder Technology, 178, 119-128.
  • Francis, F.J. (1998). Colour analysis. In S.S. Nielsen (Ed.), Food analysis, (pp. 599-612). Maryland, GAithersnurg, USA, An Aspen Publishers.
  • Hebbar, H.U., Nandini, K.E., Lakshmi, M.C. & Subramanian, R. (2003). Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9, 49-53.
  • Hebbar, H.U., Rastogi, N.K. & Subramanian, R. (2008). Properties of dried and intermediate moisture honey products: A review. International Journal of Food Properties, 11, 804-819.
  • Hooda, S. & Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90, 427-435.
  • Hussain, S., Anjum, F.M., Butt, M.S., Khan, M.I. & Asghar, A. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish Journal of Biology, 30, 87-92.
  • Jayasena, D. & Nasar-Abbas, S.M. (2011). Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Quality Assurance and Safety of Crops and Foods, 3, 140-147.
  • Indrani, D., Prabhasankar, P., Rajiv, J. & Venkateswara Rao, G. (2007). Influences of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (Parotta). Food Research International, 40, 1254-1260.
  • Karaağaoğlu, N., Karabudak, E., Yavuz, S., Yüksek, O., Dinçer, D., Tosunbayraktar, G. & Eren, H.F. (2008). Protein, fat, moisture, carbonhyrate and energy values of different type of breads. The Journal of Food, 33, 19-25.
  • Maa, Y.F., Nguyen, P.A.T. & Hsu, S.W. (1998). Spray drying of air-liquid interface sensitive recombinant human growth hormone. Journal of Pharmaceutical Sciences, 87, 152-159.
  • Murugesan, R. & Orsat, V. (2012). Spray drying for the production of nutraceutical ingredients-a review. Food and Bioprocess Technology, 5, 3-14.
  • Rodríguez-Hernández, G.R., González-García, R., Grajales-Lagunes, A., Ruiz-Cabrera, M.A. & Abud-Archila, M. (2005). Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology, 23, 955-973.
  • Samborska, K. & Bieńkowska, B. (2013). Physicochemical properties of spray dried honey preparations. Zeszyty Problemowe Postępów Nauk Rolniczych, 91-105.
  • Samborska, K. & Czelejewska, M. (2014). The influence of thermal treatment and spray drying on the physicochemical properties of Polish honeys. Journal of Food Processing and Preservation, 38, 413-419.
  • Samborska, K., Gajek, P. & Kamińska-Dwórznicka, A. (2015). Spray drying of honey: the effect of drying agents on powder properties. Polish Journal of Food and Nutrition Sciences, 65, 109-118.
  • Sathivel, S., Ram, A.K., Espinoza, L., King, J., Cueto, R. & Solval, K.M. (2013). Application of honey powder in bread and its effect on bread characteristics. Journal of Food Processing and Technology, 4, 1-9.
  • Savitha, Y.S., Indrani, D. & Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies, 39, 605-616.
  • Shi, Q., Fang, Z. & Bhandari, B. (2013). Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material. Drying Technology, 31, 1681-1692.
  • Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16, 144-158.
  • Truong, V., Bhandari, B.R. & Howes, T. (2005). Optimization of co-current spray drying process of sugar-rich foods. Part I-moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71, 55-65.
  • Wang, S. & Langrish, T. (2009). A review of process simulations and the use of additives in spray drying. Food Research International, 42, 13-25.
  • Zareifard, M.R., Niakousari, M., Shokrollahi, Z. & Javadian, S. (2012). A feasibility study on the drying of lime juice: the relationship between the key operating parameters of a small laboratory spray dryer and product quality. Food and Bioprocess Technology, 5, 1896-1906.

Yıl 2017, , 67 - 74, 21.03.2017

Mehmet Kılınç M. Kürşad Demir

https://doi.org/10.3153/JFHS17009

Öz

Kaynakça

  • AACCI (2000). Approved methods of the American Association of Cereal Chemists, AACC International, St. Paul MN, USA.
  • Adhikari, B., Howes, T., Shrestha, A.K. & Bhandari, B.R. (2007). Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chemical Engineering and Processing: Process Intensification, 46, 420-428.
  • Akubor, P.I. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods for Human Nutrition, 58, 1-8.
  • Alvarez-Suarez, J.M., Tulipani, S., Romandini, S., Bertoli, E. & Battino, M. (2010). Contribution of honey in nutrition and human health: A review. Mediterranean Journal of Nutrition and Metabolism, 3, 15-23.
  • Barbosa-Canovas, G.V., Ortega-Rivas, E., Juliano, P. & Yan, H., (2005). Food Powders: Physical Properties, Processing, and Functionality. New York, Kluwer Academic/Plenum Publishers.
  • Bhandari, B., D’Arcy, B. & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41, 65-68.
  • Bhandari, B.R. & Howes, T. (1999). Implication of glass transition for the drying and stability of dried food. Journal of Food Engineering, 40, 71-79.
  • Bogdanov, S. (2011). Honey as nutrient and functional food: A review. Journal Bee Product Science, 1-31.
  • Boonyai, P., Bhandari, B. & Howes, T. (2004). Stickiness measurement techniques for food powders: A review. Powder Technology, 145, 34-46.
  • Bubert, H. & Hagenah, W.D. (1987). Detection and measurement. In P.W.J.M. Boumans (Ed.), Inductively coupled plasma emission spectroscopy, (pp. 536-567). NewYork, Wiley-Interscience Publishers.
  • Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6, 420-428.
  • Cui, Z.W., Sun L.J., Chen, W. & Sun, D.W. (2008). Preparation of dry honey by microwave–vacuum drying. Journal of Food Engineering, 84, 582-590.
  • Demir, M.K. (2014). Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies. Quality Assurance and Safety of Crops and Foods, 6, 229-235.
  • Fitzpatrick, J.J., Iqbal, T., Delaney, C., Twomey, T. & Keogh, M.K. (2004). Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Journal of Food Engineering, 64, 435-444
  • Fitzpatrick, J.J., Hodnett, M., Twomey, M., Cerqueira, P.S.M., O'Flynn, J. and Roos, Y.H. (2007). Glass transition and the flowability and caking of powders containing amorphous lactose. Powder Technology, 178, 119-128.
  • Francis, F.J. (1998). Colour analysis. In S.S. Nielsen (Ed.), Food analysis, (pp. 599-612). Maryland, GAithersnurg, USA, An Aspen Publishers.
  • Hebbar, H.U., Nandini, K.E., Lakshmi, M.C. & Subramanian, R. (2003). Microwave and infrared heat processing of honey and its quality. Food Science and Technology Research, 9, 49-53.
  • Hebbar, H.U., Rastogi, N.K. & Subramanian, R. (2008). Properties of dried and intermediate moisture honey products: A review. International Journal of Food Properties, 11, 804-819.
  • Hooda, S. & Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90, 427-435.
  • Hussain, S., Anjum, F.M., Butt, M.S., Khan, M.I. & Asghar, A. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish Journal of Biology, 30, 87-92.
  • Jayasena, D. & Nasar-Abbas, S.M. (2011). Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Quality Assurance and Safety of Crops and Foods, 3, 140-147.
  • Indrani, D., Prabhasankar, P., Rajiv, J. & Venkateswara Rao, G. (2007). Influences of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (Parotta). Food Research International, 40, 1254-1260.
  • Karaağaoğlu, N., Karabudak, E., Yavuz, S., Yüksek, O., Dinçer, D., Tosunbayraktar, G. & Eren, H.F. (2008). Protein, fat, moisture, carbonhyrate and energy values of different type of breads. The Journal of Food, 33, 19-25.
  • Maa, Y.F., Nguyen, P.A.T. & Hsu, S.W. (1998). Spray drying of air-liquid interface sensitive recombinant human growth hormone. Journal of Pharmaceutical Sciences, 87, 152-159.
  • Murugesan, R. & Orsat, V. (2012). Spray drying for the production of nutraceutical ingredients-a review. Food and Bioprocess Technology, 5, 3-14.
  • Rodríguez-Hernández, G.R., González-García, R., Grajales-Lagunes, A., Ruiz-Cabrera, M.A. & Abud-Archila, M. (2005). Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology, 23, 955-973.
  • Samborska, K. & Bieńkowska, B. (2013). Physicochemical properties of spray dried honey preparations. Zeszyty Problemowe Postępów Nauk Rolniczych, 91-105.
  • Samborska, K. & Czelejewska, M. (2014). The influence of thermal treatment and spray drying on the physicochemical properties of Polish honeys. Journal of Food Processing and Preservation, 38, 413-419.
  • Samborska, K., Gajek, P. & Kamińska-Dwórznicka, A. (2015). Spray drying of honey: the effect of drying agents on powder properties. Polish Journal of Food and Nutrition Sciences, 65, 109-118.
  • Sathivel, S., Ram, A.K., Espinoza, L., King, J., Cueto, R. & Solval, K.M. (2013). Application of honey powder in bread and its effect on bread characteristics. Journal of Food Processing and Technology, 4, 1-9.
  • Savitha, Y.S., Indrani, D. & Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture Studies, 39, 605-616.
  • Shi, Q., Fang, Z. & Bhandari, B. (2013). Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material. Drying Technology, 31, 1681-1692.
  • Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16, 144-158.
  • Truong, V., Bhandari, B.R. & Howes, T. (2005). Optimization of co-current spray drying process of sugar-rich foods. Part I-moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71, 55-65.
  • Wang, S. & Langrish, T. (2009). A review of process simulations and the use of additives in spray drying. Food Research International, 42, 13-25.
  • Zareifard, M.R., Niakousari, M., Shokrollahi, Z. & Javadian, S. (2012). A feasibility study on the drying of lime juice: the relationship between the key operating parameters of a small laboratory spray dryer and product quality. Food and Bioprocess Technology, 5, 1896-1906.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Mehmet Kılınç 0000-0001-6921-5251

M. Kürşad Demir 0000-0002-4706-4170

Yayımlanma Tarihi 21 Mart 2017
Gönderilme Tarihi 1 Ocak 2017
Yayımlandığı Sayı Yıl 2017

Kaynak Göster

APA Kılınç, M., & Demir, M. K. (2017). THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION. Food and Health, 3(2), 67-74. https://doi.org/10.3153/JFHS17009

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

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:


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