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SİYAH HAVUÇ (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) LİFİ İLE ZENGİNLEŞTİRİLMİŞ EKMEĞİN KALİTE VE ANTİOKSİDAN ÖZELLİKLERİ

Yıl 2020, Cilt: 45 Sayı: 2, 2902 - 298, 15.01.2020
https://doi.org/10.15237/gida.GD19134

Öz

Bu çalışmanın amacı, beş farklı oranda siyah havuç lifi (BCF) (% 0.0, 1.0, 2.5, 5.0 ve 7.5 (m/m)) ile takviye edilmiş ekmeğin kalite ve antioksidan özelliklerini belirlemektir. BCF ilavesinin, ekmeğin özellikleri üzerine etkilerini belirlemek için toplam fenolik içerik (TPC), antioksidan aktivite (AA), renk, fiziksel ve duyusal özellikler incelenmiştir. BCF'nin dâhil olduğu ekmeğin TPC'si ve AA'sı, artan BCF oranı ile paralel olarak artmıştır. %1’den %7.5’a BCF eklenmiş ekmek örneklerinin fiziksel özellikleri, çapları, kalınlıkları ve yayılma oranları, kontrol örneklerinden önemli ölçüde farklı değildir (P>0.05). Duyusal değerlendirmeye göre, %1 ve 2.5 BCF içeren ekmekler, en kabul edilebilir bulunmuştur. Sonuçlar, BCF ile zenginleştirilmiş ekmeğin görsel olarak daha cazip ve sağlıklı beslenmek için fenolik içeriğini arttırmada alternatif bir yol olduğunu göstermiştir.

Kaynakça

  • Ajila, C.M., Leelavathi, K., 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. J Cereal Sci, 48, 319-326.
  • Al-Farsi, M.A., Lee, C.Y. (2008). Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem, 108, 977-985.
  • Arshad, M.U., Anjum, F.M., Zahoor, T. (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem, 102, 123-128.
  • Bartl, P., Albreht. A., Skrt, M., Tremlová, B., Ošťádalová, M., Šmejkal, K., Vovk, I., Ulrih, N.P. (2015). Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. Int J Food Sci Nutr, 66, 514-519.
  • Bay Yılmaz, B., Pekmez, H., Türker, N. (2018). Anthocyanin Enigma. International Conference on Raw Materials to Processed Foods, 11-13 April, Antalya, Turkey, 169 p.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25–30.Fernandes, I., Marques, F., de Freitas, V., Mateus, N. (2013). Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins. Food Chem, 141, 2923–2933.
  • Francis, D., Phelps, S.K. (2003). Fruit and vegetable juice powders add value to cereal products. Cereal Food World, 48, 244-246.
  • Gelinas, P., McKinnon, C. (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. Int J Food Sci Technol, 41, 329–332.
  • Giusti, M.M., Wrolstad, R.E. (2003). cylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng J, 14, 217-25.
  • Gómez, M., Oliete, B., Caballero, P.A., Ronda, F., Blanco, C.A. (2008). Effect of nut paste enrichment on wheat dough rheology and bread volume. Food Sci Technol Int, 14, 57-65.
  • Hayta, M., Özuğur, G., Etgü, H., Şeker, İ.T. (2014). Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread. J Food Process Preserv, 38, 980-986.
  • Jdir, H., Jridi, M., Mabrouk, M., Ayadi, M.A., Nasri, M., Zouari, N., Fakhfakh, N. (2017). The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread. J Food Nutr Res, 5, 197-204.
  • Kammerer, D., Carle, R., Schieber, A.. (2003). Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high‐performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Commun Mass Spectrom,17, 2407-12.
  • Kammerer, D., Carle, R., Schieber, A. (2004). Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. Eur Food Res Technol, 219, 479-86.
  • Kapoor, S., Ranote, P.S., Sharma ,S. (2015). Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti). J Appl Nat Sci, 7, 309-315.
  • Kaur, C., Kapoor, H.C. (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. Int J. Food Sci Technol, 37, 153-161.
  • Kırca, A., Özkan, M., Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem, 97, 598-605.
  • Kim, S.Y., Jeong, S.M., Park, W.P., Nam, K.C., Ahna, D.U., Lee, S.C. (2006). Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chem, 97, 472–479.
  • Ktenioudaki, A., Gallagher, E.. (2012). Recent advances in the development of high-fibre baked products. Trends Food Sci Technol, 28, 4–14.
  • Leenhardt, F., Lyan, B., Rock, E., Boussard, A., Potus, J., Chanliaud, E., Remesy, C. (2006). Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking. J Agric Food Chem, 54, 1710–1715.
  • Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y, Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem,124, 1577–1582.
  • Lu, T.M., Li, C.C., Mau, J.L., Lin, S.D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem,119, 1090–1095.
  • Menga, V., Fares, C., Troccoli, A., Cattivelli, L., Baiano, A. (2010). Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. Int J Food Sci Technol, 45, 7–16.
  • Meral, R., Doğan, İ.S. (2013). Grape seed as a functional food ingredient in bread-making. Int J Food Sci Nutr,64, 372-379.
  • McWatters, K.H., Ouedraogo, J.B., Resurrection, A.V.A., Hung, Y.C., Philips, R.D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int J Food Sci Technol, 38, 403-410.
  • Pekmez, H., Bay Yılmaz, B. Properties of Gaziantep Pita. (2018). International Conference on Raw Materials to Processed Foods, 11-13 April, Antalya, Turkey, 161 p.
  • Song, K.Y., Hyeonbin, O., Zhang, Y., Kim, Y.S. (2016). Quality characteristics and antioxidant properties of sponge cakes containing black carrot (Daucus carota ssp. sativus var. atrorubens Alef) flour. Prog. Nutr, 18, 176-183.
  • Sui, X., Yap, P.Y., Zhou, W. (2015). Anthocyanins during baking: their degradation kinetics and impacts on color and antioxidant capacity of bread. Food Bioprocess Tech, 8, 983-994.
  • Sui, X., Zhang, Y., Zhou, W. (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chem, 196, 910-916.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal, 19, 669-675.
  • Turkmen, N., Sari, F., Velioglu, Y.S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem, 93, 713-718.
  • Turksoy, S., Keskin, S., Ozkaya, B., Ozkaya, H. (2011). Effect of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies. J Food Agric Environ, 9, 57-60.
  • Vergara-Valencia, N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., Bello-Perez, L.A. (2007). Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technol, 40, 722–729.
  • Wiczkowski, W., Topolska, J., Honke, J. (2014). Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period. J Funct Foods, 7, 201–211.

QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER

Yıl 2020, Cilt: 45 Sayı: 2, 2902 - 298, 15.01.2020
https://doi.org/10.15237/gida.GD19134

Öz

The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet.

Kaynakça

  • Ajila, C.M., Leelavathi, K., 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. J Cereal Sci, 48, 319-326.
  • Al-Farsi, M.A., Lee, C.Y. (2008). Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem, 108, 977-985.
  • Arshad, M.U., Anjum, F.M., Zahoor, T. (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem, 102, 123-128.
  • Bartl, P., Albreht. A., Skrt, M., Tremlová, B., Ošťádalová, M., Šmejkal, K., Vovk, I., Ulrih, N.P. (2015). Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. Int J Food Sci Nutr, 66, 514-519.
  • Bay Yılmaz, B., Pekmez, H., Türker, N. (2018). Anthocyanin Enigma. International Conference on Raw Materials to Processed Foods, 11-13 April, Antalya, Turkey, 169 p.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25–30.Fernandes, I., Marques, F., de Freitas, V., Mateus, N. (2013). Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins. Food Chem, 141, 2923–2933.
  • Francis, D., Phelps, S.K. (2003). Fruit and vegetable juice powders add value to cereal products. Cereal Food World, 48, 244-246.
  • Gelinas, P., McKinnon, C. (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. Int J Food Sci Technol, 41, 329–332.
  • Giusti, M.M., Wrolstad, R.E. (2003). cylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng J, 14, 217-25.
  • Gómez, M., Oliete, B., Caballero, P.A., Ronda, F., Blanco, C.A. (2008). Effect of nut paste enrichment on wheat dough rheology and bread volume. Food Sci Technol Int, 14, 57-65.
  • Hayta, M., Özuğur, G., Etgü, H., Şeker, İ.T. (2014). Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread. J Food Process Preserv, 38, 980-986.
  • Jdir, H., Jridi, M., Mabrouk, M., Ayadi, M.A., Nasri, M., Zouari, N., Fakhfakh, N. (2017). The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread. J Food Nutr Res, 5, 197-204.
  • Kammerer, D., Carle, R., Schieber, A.. (2003). Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high‐performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Commun Mass Spectrom,17, 2407-12.
  • Kammerer, D., Carle, R., Schieber, A. (2004). Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. Eur Food Res Technol, 219, 479-86.
  • Kapoor, S., Ranote, P.S., Sharma ,S. (2015). Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti). J Appl Nat Sci, 7, 309-315.
  • Kaur, C., Kapoor, H.C. (2002). Anti-oxidant activity and total phenolic content of some Asian vegetables. Int J. Food Sci Technol, 37, 153-161.
  • Kırca, A., Özkan, M., Cemeroglu, B. (2006). Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem, 97, 598-605.
  • Kim, S.Y., Jeong, S.M., Park, W.P., Nam, K.C., Ahna, D.U., Lee, S.C. (2006). Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extract. Food Chem, 97, 472–479.
  • Ktenioudaki, A., Gallagher, E.. (2012). Recent advances in the development of high-fibre baked products. Trends Food Sci Technol, 28, 4–14.
  • Leenhardt, F., Lyan, B., Rock, E., Boussard, A., Potus, J., Chanliaud, E., Remesy, C. (2006). Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during breadmaking. J Agric Food Chem, 54, 1710–1715.
  • Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y, Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem,124, 1577–1582.
  • Lu, T.M., Li, C.C., Mau, J.L., Lin, S.D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem,119, 1090–1095.
  • Menga, V., Fares, C., Troccoli, A., Cattivelli, L., Baiano, A. (2010). Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. Int J Food Sci Technol, 45, 7–16.
  • Meral, R., Doğan, İ.S. (2013). Grape seed as a functional food ingredient in bread-making. Int J Food Sci Nutr,64, 372-379.
  • McWatters, K.H., Ouedraogo, J.B., Resurrection, A.V.A., Hung, Y.C., Philips, R.D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int J Food Sci Technol, 38, 403-410.
  • Pekmez, H., Bay Yılmaz, B. Properties of Gaziantep Pita. (2018). International Conference on Raw Materials to Processed Foods, 11-13 April, Antalya, Turkey, 161 p.
  • Song, K.Y., Hyeonbin, O., Zhang, Y., Kim, Y.S. (2016). Quality characteristics and antioxidant properties of sponge cakes containing black carrot (Daucus carota ssp. sativus var. atrorubens Alef) flour. Prog. Nutr, 18, 176-183.
  • Sui, X., Yap, P.Y., Zhou, W. (2015). Anthocyanins during baking: their degradation kinetics and impacts on color and antioxidant capacity of bread. Food Bioprocess Tech, 8, 983-994.
  • Sui, X., Zhang, Y., Zhou, W. (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chem, 196, 910-916.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal, 19, 669-675.
  • Turkmen, N., Sari, F., Velioglu, Y.S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem, 93, 713-718.
  • Turksoy, S., Keskin, S., Ozkaya, B., Ozkaya, H. (2011). Effect of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) fiber addition on the composition and quality characteristics of cookies. J Food Agric Environ, 9, 57-60.
  • Vergara-Valencia, N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., Bello-Perez, L.A. (2007). Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technol, 40, 722–729.
  • Wiczkowski, W., Topolska, J., Honke, J. (2014). Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period. J Funct Foods, 7, 201–211.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Hatice Pekmez

Betül Bay Yılmaz Bu kişi benim

Yayımlanma Tarihi 15 Ocak 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 2

Kaynak Göster

APA Pekmez, H., & Bay Yılmaz, B. (2020). QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER. Gıda, 45(2), 2902-298. https://doi.org/10.15237/gida.GD19134
AMA Pekmez H, Bay Yılmaz B. QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER. GIDA. Ocak 2020;45(2):2902-298. doi:10.15237/gida.GD19134
Chicago Pekmez, Hatice, ve Betül Bay Yılmaz. “QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER”. Gıda 45, sy. 2 (Ocak 2020): 2902-298. https://doi.org/10.15237/gida.GD19134.
EndNote Pekmez H, Bay Yılmaz B (01 Ocak 2020) QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER. Gıda 45 2 2902–298.
IEEE H. Pekmez ve B. Bay Yılmaz, “QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER”, GIDA, c. 45, sy. 2, ss. 2902–298, 2020, doi: 10.15237/gida.GD19134.
ISNAD Pekmez, Hatice - Bay Yılmaz, Betül. “QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER”. Gıda 45/2 (Ocak 2020), 2902-298. https://doi.org/10.15237/gida.GD19134.
JAMA Pekmez H, Bay Yılmaz B. QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER. GIDA. 2020;45:2902–298.
MLA Pekmez, Hatice ve Betül Bay Yılmaz. “QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER”. Gıda, c. 45, sy. 2, 2020, ss. 2902-298, doi:10.15237/gida.GD19134.
Vancouver Pekmez H, Bay Yılmaz B. QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER. GIDA. 2020;45(2):2902-298.

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