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BAL ve HİNDİSTAN CEVİZİ (COCOS NUCIFERA L.) YAĞI ile YULAF BAZLI ATIŞTIRMALIK MACUNLARIN GELİŞTIRİLMESİ

Yıl 2023, Cilt: 48 Sayı: 4, 741 - 749, 15.08.2023

Pınar Gümüş Filiz Uçan Türkmen

https://doi.org/10.15237/gida.GD23035

Öz

Hindistan cevizi yağı, tüketici bilinci arttıkça fonksiyonel gıda olarak popüler hale gelmiştir. Atıştırmalıklar, çeşitli sağlık yararları nedeniyle tercih edilmektedir. Bu çalışmanın amacı, bal ve hindistan cevizi yağı kullanımının atıştırmalık macunların antioksidan, fizikokimyasal ve duyusal özellikleri üzerindeki etkisini karşılaştırmaktır. Bal-hindistan cevizi yağı (1:0) içeren atıştırmalık macun Tip A, bal-hindistan cevizi yağı içeren (1:1) atıştırmalık macun Tip B ve bal-hindistan cevizi yağı (0:1) içeren atıştırmalık macun Tip C olarak kodlanmıştır. Bu çalışmada macun örnekleri arasında toplam fenolik madde içeriği açısından önemli bir fark olmadığı görülmüştür (P >0.05). A ve B numuneleri arasındaki fark pH değerleri açısından istatistiksel olarak önemsiz olmasına rağmen (P >0.05), su aktivitesi ve titre edilebilir asitlik açısından macun örnekleri arasında farklılık önemli bulunmuştur (P <0.05). Hindistan cevizi yağı içeren atıştırmalık macunun bal içeren atıştırmalık macuna alternatif olarak kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

Hindistan Cevizi Yağı Cocos Nucifera L Bal Atıştırmalık Macun

Kaynakça

  • Abdel-salam, F. F., Ibrahim, R. M., Ali, M. I. (2022). Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics. American Journal of Food Science and Technology, 10(1), 53-65. DOI:10.12691/ajfst-10-1-8
  • Bchir, B., Jean-François, T., Rabetafika, H. N., Blecker, C. (2018). Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. Food Science and Technology International, 24(3), 198-208. DOI: 10.1177/1082013217742752
  • Carandang, E. V. (2008). Health benefits of virgin coconut oil. Indian Coconut Journal-Cochin, 38(9), 8. Cemeroğlu B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No: 34, Ankara.
  • Dayrit, F. M. (2015). The properties of lauric acid and their significance in coconut oil. Journal of the American Oil Chemists' Society, 92, 1-15. DOI 10.1007/s11746-014-2562-7
  • Dikyokuş, H. (2022). Arı ürünleri ile zenginleştirilmiş karabuğday granola üretiminin yanıt yüzey yöntemiyle optimizasyonu. Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi, Bursa, Türkiye.
  • Ghosh, S., Sarkar, T., Pati, S., Kari, Z. A., Edinur, H. A., Chakraborty, R. (2022). Novel bioactive compounds from marine sources as a tool for functional food development. Frontiers in Marine Science, 9, 76. https://doi.org/10.3389/ fmars.2022.832957
  • González-Calderón, A. K., García-Flores, N. A., Elizondo-Rodríguez, A. S., Zavala-López, M., García-Lara, S., Ponce-García, N., Escalante-Aburto, A. (2021). Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals. Foods, 10(10), 2271.
  • Hısıl, Y. (2004). Enstrümental Gıda Analizleri-Laboratuvar Deneyleri. Ege Üniversitesi, Mühendislik Fakültesi, Ders Kitapları, Bornova, İzmir, Yayın No. 45, 39 pp.
  • Hossain, M. L., Lim, L. Y., Hammer, K., Hettiarachchi, D., Locher, C. (2022). A Review of Commonly Used Methodologies for Assessing the Antibacterial Activity of Honey and Honey Products. Antibiotics, 11(7), 975. https://doi.org/10.3390/antibiotics11070975
  • Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal Agriculture and Food Research; 53(6):1841-56. DOI: 10.1021/jf030723c
  • Ibrahim,S.A., Fidan, H. Aljaloud, S.O. Stankov, S. Ivanov, G. (2021) Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar. Foods, 10, 918. https://doi.org/ 10.3390/foods10050918
  • Joy, E. E., Aswei, B. E., Nicholas, G. M. (2016). Preparation and Evaluation of Granola–a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend. International Journal of Nutrition and Food Science, 5(1), 47.
  • Kappally, S., Shirwaikar, A., Shirwaikar, A. (2015). Coconut oil–a review of potential applications. Hygeia journal for drugs and medicines, 7(2), 34-41. DOI: 10.15254/H.J.D.Med.7.2015.149
  • Karelakis, C., Zevgitis, P., Galanopoulos, K., Mattas, K. (2019). Consumer trends and attitudes to functional foods. Journal of International Food & Agribusiness Marketing, 32(3), 266-294 https://doi.org/10.1080/08974438.2019.1599760
  • Lima, R. D. S., Block, J. M. (2019). Coconut oil: what do we really know about it so far? Food Quality and Safety. https://doi.org/10.1093/fqsafe/fyz004
  • Manguldar, F., Derya, B., Balbinar, S., Çakır, Ş., Icyer, N. C., Cayir, M., ... Şentürk, B. (2022). Vegan and gluten-free granola bar production with pumpkin. European Food Science and Engineering, 3(2), 52-57. https://doi.org/ 10.55147/efse.1166320
  • Marina, A. M., Man, Y. C., Amin, I. (2009). Virgin coconut oil: emerging functional food oil. Trends in Food Science & Technology, 20(10), 481-487 https://doi.org/10.1016/j.tifs.2009.06.003
  • Munir, M., Nadeem, M., Qureshi, T. M., Qayyum, A., Suhaib, M., Zeb, F., Ashokkumar, M. (2018). Addition of oat enhanced the physico-chemical, nutritional and sensory qualities of date fruit based snack bars. Journal of Food and Nutrition Research, 6(4), 271-276. doi: 10.12691/jfnr-6-4-10.
  • Nikhat, S., Fazil, M. (2022). History, phytochemistry, experimental pharmacology and clinical uses of honey: A comprehensive review with special reference to Unani medicine. Journal of Ethnopharmacology, 282, 114614. https://doi.org/10.1016/j.jep.2021.114614
  • Obidoa, O., Joshua, P. E., Eze, N. J. (2010). Phytochemical analysis of Cocos nucifera L. Journal of Pharmacy Research, 3(2), 280-286.
  • Oyaizu, M. (1986). Studies on Product of Browing Reaction Prepared from Glucose amine. Japan of Nutrition, 44, 307-315 https://doi.org/10.5264/ eiyogakuzashi.44.307 Padmashree, A., Sharma, G.K., Srihari, K.A., Bawa, A.S. (2012). Development of shelf stable protein rich composite cereal bar. Journal of Food Science Technology. 49, 335–341.
  • Sánchez‐Moreno, C., Plaza, L., de Ancos, B., Cano, M. P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture, 83(5), 430-439. https://doi.org/10.1002/jsfa.1392
  • Shankar, P., Ahuja, S., Tracchio, A. (2013). Coconut oil: a review. Agro Food Industry Hi-Tech, 24(5), 62-64.
  • Sharm S, Vig P.A. (2013). Evaluation of In vitro Antioxidant Properties of Methanol and Aqueous Extracts of Parkinsoniaaculeata L. Leaves. The Scientific World Journal, 1-7. https://doi.org/10.1155/2013/604865
  • Silva, E. P. D., Siqueira, H. H., Damiani, C., Vilas Boas, E. V. D. B. (2016). Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana). Food Science and Technology, 36, 421-425.
  • Singh, A., Kumari, A., Chauhan, A. K. (2022). Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder. Journal of Food Science and Technology, 59(9), 3511-3521.
  • Stanković M.S. (2011). Total Phenolic Content, Flavonoid Concentration and antioxidant Activity of Marrubium Peregrinum L. Extracts. Kragujevac Journal of Science. 33(2011):63-72.
  • Uçan Türkmen, F., Mercimek Takcı, H. A., Sarıgüllü Önalan, F. E. (2020). Evaluation of Antioxidant Activity of Sour Cherry Stalk Extracts by in Vitro Methods. Karadeniz Fen Bilimleri Dergisi, 10(2), 290-301.
  • Yılmaz O.M. (2011). Determination of The Antioxidant Activity and Phenolic Acid Composition of Main Wheat Varieties Grown in Turkey and Enrichment of Bread with Pomegranate Husk Extract. Ph.D. Dissertation. Ankara University, Turkey, 80p.
  • Zengin, G., Sarikurkcu, C., Aktumsek, A., Ceylan, R. (2014). Sideritis galatica Bornm.: A source of multifunctional agents for the management of oxidative damage, Alzheimer’s’s and diabetes mellitus. Journal of Functional Foods, 11, 538–547. https://doi. org/10.1016/j.jff.2014.08.011

DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL

Yıl 2023, Cilt: 48 Sayı: 4, 741 - 749, 15.08.2023

Pınar Gümüş Filiz Uçan Türkmen

https://doi.org/10.15237/gida.GD23035

Öz

Coconut oil has become popular as functional food as the consumer awareness is increasing. Snacks are preferred due to many health benefits. The aim of this study was to compare the effect of the use of honey and coconut oil on the antioxidant, physicochemical and sensory properties of snack pastes. Snack paste containing honey-coconut oil (1:0) was coded Type A, containing honey-coconut oil (1:1) was coded Type B and containing honey-coconut oil (0:1) was coded Type C. This study was observed that there were no significant differences with respect to total phenolic content among snack pastes (P >0.05). Although the difference between A and B samples was statistically insignificant with respect to pH values (P >0.05), there were significant differences among snack pastes with respect to water activity and titratable acidity (P <0.05). It was concluded that snack paste containing coconut oil can be used as an alternative to snack paste containing honey.

Anahtar Kelimeler

Coconut oil Cocos Nucifera L Honey Snack Paste

Kaynakça

  • Abdel-salam, F. F., Ibrahim, R. M., Ali, M. I. (2022). Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics. American Journal of Food Science and Technology, 10(1), 53-65. DOI:10.12691/ajfst-10-1-8
  • Bchir, B., Jean-François, T., Rabetafika, H. N., Blecker, C. (2018). Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. Food Science and Technology International, 24(3), 198-208. DOI: 10.1177/1082013217742752
  • Carandang, E. V. (2008). Health benefits of virgin coconut oil. Indian Coconut Journal-Cochin, 38(9), 8. Cemeroğlu B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No: 34, Ankara.
  • Dayrit, F. M. (2015). The properties of lauric acid and their significance in coconut oil. Journal of the American Oil Chemists' Society, 92, 1-15. DOI 10.1007/s11746-014-2562-7
  • Dikyokuş, H. (2022). Arı ürünleri ile zenginleştirilmiş karabuğday granola üretiminin yanıt yüzey yöntemiyle optimizasyonu. Yüksek Lisans Tezi, Bursa Uludağ Üniversitesi, Bursa, Türkiye.
  • Ghosh, S., Sarkar, T., Pati, S., Kari, Z. A., Edinur, H. A., Chakraborty, R. (2022). Novel bioactive compounds from marine sources as a tool for functional food development. Frontiers in Marine Science, 9, 76. https://doi.org/10.3389/ fmars.2022.832957
  • González-Calderón, A. K., García-Flores, N. A., Elizondo-Rodríguez, A. S., Zavala-López, M., García-Lara, S., Ponce-García, N., Escalante-Aburto, A. (2021). Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals. Foods, 10(10), 2271.
  • Hısıl, Y. (2004). Enstrümental Gıda Analizleri-Laboratuvar Deneyleri. Ege Üniversitesi, Mühendislik Fakültesi, Ders Kitapları, Bornova, İzmir, Yayın No. 45, 39 pp.
  • Hossain, M. L., Lim, L. Y., Hammer, K., Hettiarachchi, D., Locher, C. (2022). A Review of Commonly Used Methodologies for Assessing the Antibacterial Activity of Honey and Honey Products. Antibiotics, 11(7), 975. https://doi.org/10.3390/antibiotics11070975
  • Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal Agriculture and Food Research; 53(6):1841-56. DOI: 10.1021/jf030723c
  • Ibrahim,S.A., Fidan, H. Aljaloud, S.O. Stankov, S. Ivanov, G. (2021) Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar. Foods, 10, 918. https://doi.org/ 10.3390/foods10050918
  • Joy, E. E., Aswei, B. E., Nicholas, G. M. (2016). Preparation and Evaluation of Granola–a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend. International Journal of Nutrition and Food Science, 5(1), 47.
  • Kappally, S., Shirwaikar, A., Shirwaikar, A. (2015). Coconut oil–a review of potential applications. Hygeia journal for drugs and medicines, 7(2), 34-41. DOI: 10.15254/H.J.D.Med.7.2015.149
  • Karelakis, C., Zevgitis, P., Galanopoulos, K., Mattas, K. (2019). Consumer trends and attitudes to functional foods. Journal of International Food & Agribusiness Marketing, 32(3), 266-294 https://doi.org/10.1080/08974438.2019.1599760
  • Lima, R. D. S., Block, J. M. (2019). Coconut oil: what do we really know about it so far? Food Quality and Safety. https://doi.org/10.1093/fqsafe/fyz004
  • Manguldar, F., Derya, B., Balbinar, S., Çakır, Ş., Icyer, N. C., Cayir, M., ... Şentürk, B. (2022). Vegan and gluten-free granola bar production with pumpkin. European Food Science and Engineering, 3(2), 52-57. https://doi.org/ 10.55147/efse.1166320
  • Marina, A. M., Man, Y. C., Amin, I. (2009). Virgin coconut oil: emerging functional food oil. Trends in Food Science & Technology, 20(10), 481-487 https://doi.org/10.1016/j.tifs.2009.06.003
  • Munir, M., Nadeem, M., Qureshi, T. M., Qayyum, A., Suhaib, M., Zeb, F., Ashokkumar, M. (2018). Addition of oat enhanced the physico-chemical, nutritional and sensory qualities of date fruit based snack bars. Journal of Food and Nutrition Research, 6(4), 271-276. doi: 10.12691/jfnr-6-4-10.
  • Nikhat, S., Fazil, M. (2022). History, phytochemistry, experimental pharmacology and clinical uses of honey: A comprehensive review with special reference to Unani medicine. Journal of Ethnopharmacology, 282, 114614. https://doi.org/10.1016/j.jep.2021.114614
  • Obidoa, O., Joshua, P. E., Eze, N. J. (2010). Phytochemical analysis of Cocos nucifera L. Journal of Pharmacy Research, 3(2), 280-286.
  • Oyaizu, M. (1986). Studies on Product of Browing Reaction Prepared from Glucose amine. Japan of Nutrition, 44, 307-315 https://doi.org/10.5264/ eiyogakuzashi.44.307 Padmashree, A., Sharma, G.K., Srihari, K.A., Bawa, A.S. (2012). Development of shelf stable protein rich composite cereal bar. Journal of Food Science Technology. 49, 335–341.
  • Sánchez‐Moreno, C., Plaza, L., de Ancos, B., Cano, M. P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture, 83(5), 430-439. https://doi.org/10.1002/jsfa.1392
  • Shankar, P., Ahuja, S., Tracchio, A. (2013). Coconut oil: a review. Agro Food Industry Hi-Tech, 24(5), 62-64.
  • Sharm S, Vig P.A. (2013). Evaluation of In vitro Antioxidant Properties of Methanol and Aqueous Extracts of Parkinsoniaaculeata L. Leaves. The Scientific World Journal, 1-7. https://doi.org/10.1155/2013/604865
  • Silva, E. P. D., Siqueira, H. H., Damiani, C., Vilas Boas, E. V. D. B. (2016). Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana). Food Science and Technology, 36, 421-425.
  • Singh, A., Kumari, A., Chauhan, A. K. (2022). Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder. Journal of Food Science and Technology, 59(9), 3511-3521.
  • Stanković M.S. (2011). Total Phenolic Content, Flavonoid Concentration and antioxidant Activity of Marrubium Peregrinum L. Extracts. Kragujevac Journal of Science. 33(2011):63-72.
  • Uçan Türkmen, F., Mercimek Takcı, H. A., Sarıgüllü Önalan, F. E. (2020). Evaluation of Antioxidant Activity of Sour Cherry Stalk Extracts by in Vitro Methods. Karadeniz Fen Bilimleri Dergisi, 10(2), 290-301.
  • Yılmaz O.M. (2011). Determination of The Antioxidant Activity and Phenolic Acid Composition of Main Wheat Varieties Grown in Turkey and Enrichment of Bread with Pomegranate Husk Extract. Ph.D. Dissertation. Ankara University, Turkey, 80p.
  • Zengin, G., Sarikurkcu, C., Aktumsek, A., Ceylan, R. (2014). Sideritis galatica Bornm.: A source of multifunctional agents for the management of oxidative damage, Alzheimer’s’s and diabetes mellitus. Journal of Functional Foods, 11, 538–547. https://doi. org/10.1016/j.jff.2014.08.011
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Pınar Gümüş 0000-0003-4085-9859

Filiz Uçan Türkmen 0000-0002-3653-9433

Yayımlanma Tarihi 15 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 4

Kaynak Göster

APA Gümüş, P., & Uçan Türkmen, F. (2023). DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL. Gıda, 48(4), 741-749. https://doi.org/10.15237/gida.GD23035
AMA Gümüş P, Uçan Türkmen F. DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL. GIDA. Ağustos 2023;48(4):741-749. doi:10.15237/gida.GD23035
Chicago Gümüş, Pınar, ve Filiz Uçan Türkmen. “DEVELOPMENT of OAT-BASED SNACK PASTES With HONEY and COCONUT (COCOS NUCIFERA L.) OIL”. Gıda 48, sy. 4 (Ağustos 2023): 741-49. https://doi.org/10.15237/gida.GD23035.
EndNote Gümüş P, Uçan Türkmen F (01 Ağustos 2023) DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL. Gıda 48 4 741–749.
IEEE P. Gümüş ve F. Uçan Türkmen, “DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL”, GIDA, c. 48, sy. 4, ss. 741–749, 2023, doi: 10.15237/gida.GD23035.
ISNAD Gümüş, Pınar - Uçan Türkmen, Filiz. “DEVELOPMENT of OAT-BASED SNACK PASTES With HONEY and COCONUT (COCOS NUCIFERA L.) OIL”. Gıda 48/4 (Ağustos 2023), 741-749. https://doi.org/10.15237/gida.GD23035.
JAMA Gümüş P, Uçan Türkmen F. DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL. GIDA. 2023;48:741–749.
MLA Gümüş, Pınar ve Filiz Uçan Türkmen. “DEVELOPMENT of OAT-BASED SNACK PASTES With HONEY and COCONUT (COCOS NUCIFERA L.) OIL”. Gıda, c. 48, sy. 4, 2023, ss. 741-9, doi:10.15237/gida.GD23035.
Vancouver Gümüş P, Uçan Türkmen F. DEVELOPMENT of OAT-BASED SNACK PASTES with HONEY and COCONUT (COCOS NUCIFERA L.) OIL. GIDA. 2023;48(4):741-9.
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