Araştırma Makalesi
BibTex RIS Kaynak Göster

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

Yıl 2023, Cilt: 10 Sayı: 4, 545 - 554, 01.12.2023

Yavuz Yüksel Mustafa Kürşat Demir

https://doi.org/10.21448/ijsm.1280767

Öz

In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values.

Anahtar Kelimeler

Bread Flour Palm kernel powder Bread quality Flour quality

Proje Numarası

BAP.2016.0001

Kaynakça

  • AACC (1990). Approved methods of the American association of cereal Chemists (8th ed.). Cereals & Grains Association.
  • AACC (2000). American association of cereal chemists approved methods (10th ed.). Author.
  • Abd Karim, A., Norziah, M.H., & Seow, C.C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9 36. https://doi.org/10.1016/S0308 8146(00)00130-8
  • Aktürk, Z., & Işık, M. (2012). Nutritive values and health aspects of the date fruit (Phoenix dactylifera) Konuralp Medical Journal, 4(3), 62-68.
  • Al-Farsi, M.A., & Lee, C.Y. (2008). Nutritional and functional properties of dates: a review. Critical Reviews in Food Science and Nutrition, 48(10), 877-887. https://doi.org/10.1080/10408390701724264
  • Al-Shahib, W., & Marshall, R.J. (2003)., The fruit of the date palm: its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 54(4), 247-259. https://doi.org/10.1080/09637480120091982
  • Ambigaipalan, P., & Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54 60. https://doi.org/10.1016/j.fbio.2015.06.001
  • Anonymous (1999). Wheat Flour Communiqué, Turkish Food Codex Legislation, No:99/01.
  • Ashraf, M. (2014). Stress-induced changes in wheat grain composition and quality. Critical Reviews in Food Science and Nutrition, 54(12), 1576 1583. https://doi.org/10.1080/10408398.2011.644354
  • Baliga, M.S., Baliga, B.R.V., Kandathil, S.M., Bhat, H.P., & Vayalil, P.K. (2011). A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food Research International, 44(7), 1812-1822. https://doi.org/10.1016/j.foodres.2010.07.004
  • Bauza, E., Dal Farra, C., Berghi, A., Oberto, G., Peyronel, D., & Domloge, N. (2002). Date palm kernel extract exhibits antiaging properties and significantly reduces skin wrinkles. International Journal of Tissue Reactions, 24(4), 131-136.
  • Biel, W., Jaroszewska, A., Stankowski, S., Sobolewska, M., & Kępińska-Pacelik, J. (2021). Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains. European Food Research and Technology, 247(6), 1525-1538. https://doi.org/10.1007/s00217-021-03729-7
  • Bilgiçli, N., İbanoğlu, Ş., & Herken, E.N. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78(1), 86-89. https://doi.org/10.1016/j.jfoodeng.2005.09.009
  • Çıkılı, Y., Deniz, S., & Çakal, B. (2019). Analysis of the effect of Gaps diet on individuals with autism spectrum disorder. Journal of Ahmet Kelesoglu Education Faculty, 1(1), 1-11.
  • Demir M.K, Elgün A, & Bilgiçli N. (2006). The effect of additives and the medium conditions on the performance of bakers' yeast (Saccharomyces cerevisiae) used in bread making with liquid ferment method. The Journal of Food, 31(6), 303-310.
  • Demir, M.K., & Kılınç, M. (2019). Effect of honey powder substitution on cake quality. Necmettin Erbakan University Journal of Science and Engineering, 1(1), 53-58.
  • Diab, K.A.S., & Aboul-Ela, E. (2012). In vivo comparative studies on antigenotoxicity of date palm (Phoenix dactylifera L.) pits extract against DNA damage induced by N-Nitroso-N-methylurea in mice. Toxicology International, 19(3), 279-286. https://doi.org/10.4103/0971-6580.103669
  • Dursun, S. (2006). Utilization of fish meat as protein source in bread enrichment [Master's Thesis]. Pamukkale University.
  • El Nemr, A., Khaled, A., Abdelwahab, O., & El-Sikaily, A. (2008). Treatment of wastewater containing toxic chromium using new activated carbon developed from date palm seed. Journal of Hazardous Materials, 152(1), 263 275. https://doi.org/10.1016/j.jhazmat.2007.06.091
  • Elgün, A., Türker, S., & Bilgiçli, N. (2001). Tahıl ve ürünlerinde analitik kalite kontrolü [Analytical Quality Control in Grain and Products]. Konya Ticaret Borsası [Konya Commodity Exchange]. Publications No: 2, 112.
  • Elgün, A., & Ertugay, Z. (2002). Tahıl İşleme Teknolojisi [Grain Processing Technology]. Atatürk University, Faculty of Agriculture. Publications No: 97.
  • Erdoğan, S.S. (2010). Determination of fenolic components and antioxidan activities of apple pomace powder and research potentiality use of bread making [Doctoral dissertation]. Namık Kemal University.
  • Ertaş, N., Aslan, M., & Yağcılar, E. (2019). The effects of kefir culture and instant yeast use on boza quality and enrichment of boza with carrot powders. Necmettin Erbakan University Journal of Science and Engineering, 1(2), 59-66.
  • Francis, F.J. (Eds.). (1998). Colour Analysis. Chapman & Hall.
  • Gabrial, G.N., El-Nahry, F.I., Awadalla, M.Z., & Girgis, S.M. (1981). Unconventional protein sources: “Date seeds”. Zeitschrift für Ernährungswissenschaft, 20, 263-269.
  • Greenaway, W.T., Neustadt, M.H., & Zeleny, L. (1965). A test for stink bug damage in wheat. Cereal Chemistry, 42(6),577-579.
  • Gül, H. (2007). Determination of the effects of corn and wheat brans addition on dough and bread characteristics [Doctoral dissertation]. Çukurova University.
  • Iqbal, Z., Pasha, I., Abrar, M., Masih, S., & Hanif, M.S. (2015). Physico-chemical, functional and rheological properties of wheat varieties. Journal of Agricultural Research, 53(2), 253-267.
  • İlerigiden, B., Ertaş, N. Türker, S., Aydın, M., & Eyiz, V. (2020). A research on production of simit with sour dough method from whole wheat flour. Necmettin Erbakan University Journal of Science and Engineering, 2(1), 1-11.
  • Karagül, M., & Ercan, R. (1993). Changes in some vitamin and mineral content of the enriched breads during storage and the baking process. Journal of Food, 18(6), 357-363.
  • McKevith, B. (2004). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111-142. https://doi.org/10.1111/j.1467-3010.2004.00418.x
  • Özkaya, H., & Kahveci, B. (1990). Analyses Methods of Cereals and Cereal Products. Ankara: Association of Food Technology.
  • Rossel, R.V., Minasny, B., Roudier, P., & Mcbratney, A.B. (2006). Colour space models for soil science. Geoderma, 133(3 4), 320 337. https://doi.org/10.1016/j.geoderma.2005.07.017
  • Sahin, M., Akcacik, A.G., Aydogan, S., Hamzaoglu, S., & Demir, B. (2019). Evaluation of grain yield, some quality traits and farinograph parameters in bread wheat genotypes grown in irrigated and rainfed. Journal of Global Innovations in Agricultural Sciences, 7(3), 119-123.
  • Sawaya, W.N., Khalil, J.K., & Safi, W.J. (1984). Chemical composition and nutritional quality of date seeds. Journal of Food Science, 49(2), 617 619. https://doi.org/10.1111/j.1365-2621.1984.tb12482.x
  • Traş, Z., & Gökçen, G. (2021). Adaptation of the short version of the food cravings questionnaire-trait to turkish culture: a study of validity and reliability. Journal of Ahmet Keleşoğlu Education Faculty, 3(2), 200-215.
  • Ünüvar, A. (2013). Effects of menengic (Pistacia terebinthus L.) and some bread additives on dough rheological properties and bread quality [Master's Thesis]. Hacettepe University.

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

Yıl 2023, Cilt: 10 Sayı: 4, 545 - 554, 01.12.2023

Yavuz Yüksel Mustafa Kürşat Demir

https://doi.org/10.21448/ijsm.1280767

Öz

In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values.

Anahtar Kelimeler

Bread Flour Palm kernel powder Bread quality Flour quality

Destekleyen Kurum

Balıkesir Üniversitesi Bilimsel Araştırma Projeleri Birimi (SCIENTIFIC RESEARCH PROJECTS UNIT)

Proje Numarası

BAP.2016.0001

Teşekkür

We would like to thank "Balıkesir University", "Tellioğlu Group of Companies" and "Madak Flour Factory" for their help in the project work.

Kaynakça

  • AACC (1990). Approved methods of the American association of cereal Chemists (8th ed.). Cereals & Grains Association.
  • AACC (2000). American association of cereal chemists approved methods (10th ed.). Author.
  • Abd Karim, A., Norziah, M.H., & Seow, C.C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9 36. https://doi.org/10.1016/S0308 8146(00)00130-8
  • Aktürk, Z., & Işık, M. (2012). Nutritive values and health aspects of the date fruit (Phoenix dactylifera) Konuralp Medical Journal, 4(3), 62-68.
  • Al-Farsi, M.A., & Lee, C.Y. (2008). Nutritional and functional properties of dates: a review. Critical Reviews in Food Science and Nutrition, 48(10), 877-887. https://doi.org/10.1080/10408390701724264
  • Al-Shahib, W., & Marshall, R.J. (2003)., The fruit of the date palm: its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 54(4), 247-259. https://doi.org/10.1080/09637480120091982
  • Ambigaipalan, P., & Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54 60. https://doi.org/10.1016/j.fbio.2015.06.001
  • Anonymous (1999). Wheat Flour Communiqué, Turkish Food Codex Legislation, No:99/01.
  • Ashraf, M. (2014). Stress-induced changes in wheat grain composition and quality. Critical Reviews in Food Science and Nutrition, 54(12), 1576 1583. https://doi.org/10.1080/10408398.2011.644354
  • Baliga, M.S., Baliga, B.R.V., Kandathil, S.M., Bhat, H.P., & Vayalil, P.K. (2011). A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food Research International, 44(7), 1812-1822. https://doi.org/10.1016/j.foodres.2010.07.004
  • Bauza, E., Dal Farra, C., Berghi, A., Oberto, G., Peyronel, D., & Domloge, N. (2002). Date palm kernel extract exhibits antiaging properties and significantly reduces skin wrinkles. International Journal of Tissue Reactions, 24(4), 131-136.
  • Biel, W., Jaroszewska, A., Stankowski, S., Sobolewska, M., & Kępińska-Pacelik, J. (2021). Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains. European Food Research and Technology, 247(6), 1525-1538. https://doi.org/10.1007/s00217-021-03729-7
  • Bilgiçli, N., İbanoğlu, Ş., & Herken, E.N. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78(1), 86-89. https://doi.org/10.1016/j.jfoodeng.2005.09.009
  • Çıkılı, Y., Deniz, S., & Çakal, B. (2019). Analysis of the effect of Gaps diet on individuals with autism spectrum disorder. Journal of Ahmet Kelesoglu Education Faculty, 1(1), 1-11.
  • Demir M.K, Elgün A, & Bilgiçli N. (2006). The effect of additives and the medium conditions on the performance of bakers' yeast (Saccharomyces cerevisiae) used in bread making with liquid ferment method. The Journal of Food, 31(6), 303-310.
  • Demir, M.K., & Kılınç, M. (2019). Effect of honey powder substitution on cake quality. Necmettin Erbakan University Journal of Science and Engineering, 1(1), 53-58.
  • Diab, K.A.S., & Aboul-Ela, E. (2012). In vivo comparative studies on antigenotoxicity of date palm (Phoenix dactylifera L.) pits extract against DNA damage induced by N-Nitroso-N-methylurea in mice. Toxicology International, 19(3), 279-286. https://doi.org/10.4103/0971-6580.103669
  • Dursun, S. (2006). Utilization of fish meat as protein source in bread enrichment [Master's Thesis]. Pamukkale University.
  • El Nemr, A., Khaled, A., Abdelwahab, O., & El-Sikaily, A. (2008). Treatment of wastewater containing toxic chromium using new activated carbon developed from date palm seed. Journal of Hazardous Materials, 152(1), 263 275. https://doi.org/10.1016/j.jhazmat.2007.06.091
  • Elgün, A., Türker, S., & Bilgiçli, N. (2001). Tahıl ve ürünlerinde analitik kalite kontrolü [Analytical Quality Control in Grain and Products]. Konya Ticaret Borsası [Konya Commodity Exchange]. Publications No: 2, 112.
  • Elgün, A., & Ertugay, Z. (2002). Tahıl İşleme Teknolojisi [Grain Processing Technology]. Atatürk University, Faculty of Agriculture. Publications No: 97.
  • Erdoğan, S.S. (2010). Determination of fenolic components and antioxidan activities of apple pomace powder and research potentiality use of bread making [Doctoral dissertation]. Namık Kemal University.
  • Ertaş, N., Aslan, M., & Yağcılar, E. (2019). The effects of kefir culture and instant yeast use on boza quality and enrichment of boza with carrot powders. Necmettin Erbakan University Journal of Science and Engineering, 1(2), 59-66.
  • Francis, F.J. (Eds.). (1998). Colour Analysis. Chapman & Hall.
  • Gabrial, G.N., El-Nahry, F.I., Awadalla, M.Z., & Girgis, S.M. (1981). Unconventional protein sources: “Date seeds”. Zeitschrift für Ernährungswissenschaft, 20, 263-269.
  • Greenaway, W.T., Neustadt, M.H., & Zeleny, L. (1965). A test for stink bug damage in wheat. Cereal Chemistry, 42(6),577-579.
  • Gül, H. (2007). Determination of the effects of corn and wheat brans addition on dough and bread characteristics [Doctoral dissertation]. Çukurova University.
  • Iqbal, Z., Pasha, I., Abrar, M., Masih, S., & Hanif, M.S. (2015). Physico-chemical, functional and rheological properties of wheat varieties. Journal of Agricultural Research, 53(2), 253-267.
  • İlerigiden, B., Ertaş, N. Türker, S., Aydın, M., & Eyiz, V. (2020). A research on production of simit with sour dough method from whole wheat flour. Necmettin Erbakan University Journal of Science and Engineering, 2(1), 1-11.
  • Karagül, M., & Ercan, R. (1993). Changes in some vitamin and mineral content of the enriched breads during storage and the baking process. Journal of Food, 18(6), 357-363.
  • McKevith, B. (2004). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111-142. https://doi.org/10.1111/j.1467-3010.2004.00418.x
  • Özkaya, H., & Kahveci, B. (1990). Analyses Methods of Cereals and Cereal Products. Ankara: Association of Food Technology.
  • Rossel, R.V., Minasny, B., Roudier, P., & Mcbratney, A.B. (2006). Colour space models for soil science. Geoderma, 133(3 4), 320 337. https://doi.org/10.1016/j.geoderma.2005.07.017
  • Sahin, M., Akcacik, A.G., Aydogan, S., Hamzaoglu, S., & Demir, B. (2019). Evaluation of grain yield, some quality traits and farinograph parameters in bread wheat genotypes grown in irrigated and rainfed. Journal of Global Innovations in Agricultural Sciences, 7(3), 119-123.
  • Sawaya, W.N., Khalil, J.K., & Safi, W.J. (1984). Chemical composition and nutritional quality of date seeds. Journal of Food Science, 49(2), 617 619. https://doi.org/10.1111/j.1365-2621.1984.tb12482.x
  • Traş, Z., & Gökçen, G. (2021). Adaptation of the short version of the food cravings questionnaire-trait to turkish culture: a study of validity and reliability. Journal of Ahmet Keleşoğlu Education Faculty, 3(2), 200-215.
  • Ünüvar, A. (2013). Effects of menengic (Pistacia terebinthus L.) and some bread additives on dough rheological properties and bread quality [Master's Thesis]. Hacettepe University.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Organik Kimya
Bölüm Makaleler
Yazarlar

Yavuz Yüksel 0000-0001-7960-578X

Mustafa Kürşat Demir 0000-0002-4706-4170

Proje Numarası BAP.2016.0001
Erken Görünüm Tarihi 11 Kasım 2023
Yayımlanma Tarihi 1 Aralık 2023
Gönderilme Tarihi 11 Nisan 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 10 Sayı: 4

Kaynak Göster

APA Yüksel, Y., & Demir, M. K. (2023). Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour. International Journal of Secondary Metabolite, 10(4), 545-554. https://doi.org/10.21448/ijsm.1280767
International Journal of Secondary Metabolite
e-ISSN: 2148-6905