Physicochemical and functional properties of cookie enriched with artichoke by-products

Year 2024, Issue: 31, 1 - 11, 13.02.2024

Zeynep Cansev , Merve Sabuncu , Günnur Gülkun , Mine Ateş , Asuman Cansev , Yasemin Şahan

https://doi.org/10.56833/gidaveyem.1368324

Abstract

Objective: Artichoke (Cynara cardunculus var. scolymus L.), a plant species native to the Mediterranean Basin, is an important component of the Mediterranean diet and has rich inulin, dietary fibre, bioactive compounds, and mineral content. The consumed part of the plant is the fleshy flower receptacle (only 15-20% of the total biomass) and the remaining 80-85%, which is called artichoke by-products (leaves, flower stalk and barracked leaves) emerges as domestic, industrial, and agricultural waste. This waste constitutes the majority of the artichoke plant and it has proven health benefits. Therefore, it is important to investigate the possibility of reusing it as a potential resource in the food industry. In the study, it was aimed to use artichoke by-products as a functional component in cookie production and to compare the physicochemical, sensory and functional properties of the products obtained.
Materials and methods: Artichoke flour (EU) was produced using lyophilized of artichoke by-products (flower stem and barracked leaves). EUs were used to replace wheat flour in the cookie formulation at the levels of 0, 1, 5, 10 and 20% (w/w). Total phenolic content (TFM) was analysed using Folin–Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and FRAP methods.
Results and conclusion: While no change was observed in the physical properties (width, diameter, spread rate) of the artichoke flour added cookies, the colour became darker depending on the increase in the additive ratio. Linear increases were determined in the total phenolic contents and antioxidant capacity contents of the cookies according to the additive ratio. According to the sensory analysis results, it was determined that all cookies enriched with EU were acceptable. As a result, it has been shown that artichoke by-products, which are classified as waste, can be used effectively in the production of functional cookies, in line with the needs of consumers who increasingly demand healthier food.

Keywords

Artichoke (Cynara scolymus L.) flour, cookie, antioxidant capacity, functional properties

Enginar yan ürünleri ile zenginleştirilmiş bisküvilerin fizikokimyasal ve fonksiyonel özelliklerinin değerlendirilmesi

Abstract

Amaç: Akdeniz Havzası'na özgü bir bitki türü olan enginar (Cynara cardunculus var. scolymus L.) Akdeniz diyetinin önemli bir bileşeni olup, zengin inülin, diyet lif, biyoaktif bileşik ve mineral madde içeriğine sahiptir. Bitkinin tüketilen kısmı etli çiçek tablası olup (toplam biyokütlenin yalnızca %15-20’si kadarı) enginar yan ürünleri olarak isimlendirilen geri kalan %80-85’lik bölümü (yapraklar, çiçek sapı ve brakte yapraklar) evsel, endüstriyel ve tarımsal atık olarak ortaya çıkmaktadır. Sağlık açısından yararları kanıtlanmış enginar bitkisinin büyük bölümünü oluşturan bu değerli atığın, potansiyel bir kaynak olarak yeniden gıda sanayisinde değerlendirme olanağının araştırılması önem arz etmektedir. Çalışmada enginar yan ürünlerinin fonksiyonel bileşen olarak bisküvi üretimine dâhil edilmesi ve elde edilen ürünlerin fizikokimyasal, duyusal ve fonksiyonel özelliklerinin karşılaştırılması hedeflenmiştir.
Materyal ve yöntem: Bu kapsamda, enginar yan ürünleri (çiçek sapı ve brakte yapraklar) liyofilize edilerek enginar unu (EU) haline getirilmiştir. Elde edilen EU sırasıyla; %0, 1, 5, 10 ve 20 ikame oranlarında buğday unu ile yer değiştirerek bisküvi üretiminde kullanılmıştır. Bisküvilerin toplam fenolik madde miktarı (TFM) Folin-Ciocalteu yöntemine göre, antioksidan kapasiteleri ise CUPRAC ve FRAP yöntemleri kullanılarak belirlenmiştir.
Tartışma ve sonuç: Enginar unu katkılı bisküvilerin fiziksel özelliklerinde (en, çap, yayılım oranı) herhangi bir değişim gözlenmezken, katkı oranının artışına bağlı olarak renk koyulaşmıştır. Bisküvilerin toplam fenolik madde ve antioksidan kapasite içeriklerinde ise katkı oranına göre doğrusal artışlar tespit edilmiştir. Duyusal analiz sonuçlarına göre EU ile zenginleştirilen tüm bisküvilerin kabul edilebilir olduğu belirlenmiştir. Sonuç olarak, daha sağlıklı gıdaları talep eden tüketicilerin ihtiyaçları doğrultusunda, atık olarak nitelendirilen enginar yan ürünlerinin, fonksiyonel bisküvi üretiminde etkin bir şekilde kullanılabileceği belirlenmiştir.

Keywords

Enginar (Cynara scolymus L.) unu;, bisküvi;, antioksidan kapasite;, fonksiyonel özellikler

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