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Evaluation of hemp seed flour in functional gluten-free biscuits production

Year 2023, Volume: 7 Issue: 2, 241 - 253, 08.07.2023

Abstract

Hemp has a high nutritional value, so it is a functional raw material. It is rich in protein, dietary fiber, mineral substances and essential fatty acids and does not contain gluten. In this study, it is aimed to diversify the celiac diet by using hemp seed flour (HSF). For this purpose, different biscuit samples were produced by adding 25%, 50%, 75% and 100% HSF to the gluten-free flour formulation with the displacement principle. In the biscuits formulation, wheat flour was used for control group 1 and gluten-free flour mixture was used for control group 2. The physical, chemical, sensory and textural properties of the produced samples were evaluated. As a result of the study, it was determined that the nutritional values of dietary fiber, protein, fat, antioxidant and phenolic substances in biscuit samples increased with the addition of HSF. It was determined that the physical properties changed positively, and the sensory property scores decreased especially after the 50% HSF addition rate. It is known that sensory parameters as well as chemical parameters are important quality criteria in food consumption. It has been concluded that biscuits with functional properties with a high consumer appreciation can be produced with the use of HSF for a maximum of 50% for the production of gluten-free biscuits.

Project Number

FHD-2022-923

References

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Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun Değerlendirilmesi

Year 2023, Volume: 7 Issue: 2, 241 - 253, 08.07.2023

Abstract

Kenevir, besin değerleriyle fonksiyonel hammadde özelliğindedir. Protein, diyet lif, mineral madde ve esansiyel yağ asitlerince zengindir ve glüten içermemektedir. Bu çalışmada, kenevir tohum unu (KTU) kullanılarak çölyak diyetininin çeşitlendirilmesi amaçlanmıştır. Bu amaca yönelik glütensiz un formülasyonuna %25, %50, %75 ve %100 oranlarında KTU yer değiştirme prensibi ile ilave edilerek farklı bisküvi örnekleri üretilmiştir. Kontrol 1, buğday unu ile üretilen bisküviler; kontrol 2, glütensiz un formülasyonu ile üretilen bisküvilerdir. Üretilen örneklerin fiziksel kimyasal, duyusal ve tekstürel özellikleri incelenerek değerlendirilmiştir. Çalışmada yapılan analizler sonucunda, bisküvi örneklerinde besinsel değerlerden diyet lif, protein, yağ, antioksidan ve fenolik maddelerin KTU ilavesi ile arttığı belirlenmiştir. Fiziksel özelliklerden çap, kalınlık ve yayılma oranlarının önemli oranda iyileştiği, duyusal özellik puanlarının özellikle %50 KTU ilave oranından sonra önemli oranda düştüğü tespit edilmiştir. Glütensiz bisküvi üretimi için en fazla %50 oranında KTU kullanımıyla tüketici beğenilirliği yüksek, fonksiyonel özelliklere sahip bisküvi üretilebileceği sonucuna varılmıştır.

Supporting Institution

Yozgat Bozok Üniversitesi

Project Number

FHD-2022-923

Thanks

Bu çalışma FHD-2022-923 nolu Proje ile Yozgat Bozok Üniversitesi Bilimsel Araştırmalar Projesi Birimi tarafından desteklenmiştir

References

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  • AOAC. (1990). Official methods of analysis (15th ed.). The Association of Official Analytical Chemists.
  • AOAC. (2000). Official methods of analysis (17th ed.). The Association of Official Analytical Chemists.
  • Agama-Acevedo, E., Islas-Hernández, J. J., Pacheco-Vargas, G., Osorio-Díaz, P. and Bello-Pérez, L. A. (2012). Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. Food Science and Technology, 46, 177–182. https://doi.org/10.1016/j.lwt.2011.10.010
  • Ahmed, S.Z., Abozed, S.S. and Negm, M.S. (2014). Nutritional value and sensory profile of gluten-free tiger nut enriched biscuit. World Journal of Dairy and Food Sciences, 9(2), 127–134. https://doi.org/10.5829/idosi.wjdfs.2014.9.2.1136
  • Ajila, C. M., Leelavathi, K., and 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. Journal of Cereal Science, 48(2), 319–326. https://doi.org/10.1016/j.jcs.2007.10.001
  • Ali, A., Wani, T. A., Wani, A. I. and Masoodi, F. A. (2014). Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate. Journal of the Saudi Society of Agricultural Sciences, 15, 75–82. https://doi.org/10.1016/j.jssas.2014.04.002
  • Andre, C. M., Hausman, J. F. and Guerriero, G. (2016). Cannabis sativa: the plant of the thousand and one molecules. Frontiers in Plant Science, 7, 19. https://doi.org/10.3389/fpls.2016.00019
  • Ashoush, I. S. and Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy and Food Sciences, 6(1), 35–42.
  • Aydın, N. (2012). Keçiboynuzu unu ilavesinin bisküvinin bazı kalite kriterlerine etkisi (Tez no. 325781) [Yüksek Lisans Tezi, Pamukkale Üniversitesi]. Yükseköğretim Kurulu Tez Merkezi
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  • Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P. and Ferreira, I. C. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food chemistry, 216, 342–346. https://doi.org/10.1016/j.foodchem.2016.08.075
  • Carocho, M., Barreiro, M. F., Morales, P. and Ferreira, I. C. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399. https://doi.org/10.1111/1541-4337.12065
  • Chinma, C. E., Ibrahim, P. A., Adedeji, O. E., Ezeocha, V. C., Ohuoba, E. U., Kolo, S. I. Abdulrahman, R., Anumba, N. L. O., Adebo, J.A. and Adebo, O. A. (2022). Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends. Heliyon, 8(10), e10849. https://doi.org/10.1016/j.heliyon.2022.e10849
  • Demirel, H. (2017). Farklı turunçgillerden elde edilen albedoların bisküvi üretiminde kullanım imkanları [Doktora Tezi, Necmettin Erbakan Üniversitesi]. DSpace@Erbakan. https://acikerisim.erbakan.edu.tr/xmlui/handle/20.500.12452/3602
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  • Elli, L., Ferretti, F., Orlando, S., Vecchi, M., Monguzzi, E., Roncoroni, L. and Schuppan. D. (2019). Management of celiac disease in daily clinical practice. European Journal of Internal Medicine, 61,15–24. https://doi.org/10.1016/j.ejim.2018.11.012
  • Farzana, T., Hossain, F. B., Abedin, M. J., Afrin, S. and Rahman, S. S. (2022). Nutritional and sensory attributes of biscuits enriched with buckwheat. Journal of Agriculture and Food Research, 10, 100394. https://doi.org/10.1016/j.jafr.2022.100394
  • Fustier, P., Castaigne, F., Turgeon, S.L. and Biliaderis, C.G. (2008). Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water- solubles and starch fractions. Journal of Cereal Science, 48(1), 144–158. https://doi.org/10.1016/j.jcs.2007.08.015
  • Gambuś, H., Litwinek, D., Sabat, R., Wywrocka-Gurgul, A., Szary-Sworst, K. and Baczyński, J. (2020). Skład chemiczny i walory prozdrowotne nasion, oleju i mąki z konopi siewnych (Cannabis sativa L.). In S. Kowalski, G. Zięć and I. Drożdż (Eds.)., Żywność a Oczekiwania Współczesnego Konsumenta (pp.57-66). Wydawnictwo Uniwersytetu Rolniczego w Krakowie.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L. and Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679–687. https://doi.org/10.1016/j.foodchem.2017.07.004
  • Hatipoğlu, S. (2016). Patates unu ve gam ilavesinin glutensiz ekmek kalitesi üzerine etkileri [Yüksek Lisans tezi, Pamukkale Üniversitesi]. GCRIS. https://gcris.pau.edu.tr/handle/11499/1153
  • Hayıt, F. ve Gül, H. (2017). Çölyak ve çölyak hastaları için üretilen ekmeklerin kalite özellikleri. Journal of the Institute of Science and Technology, 7(1),163–169.
  • Hayıt, F. ve Gül, H. (2019). Glutensiz bisküvi unu formülasyonunun yanıt yüzey yöntemi kullanılarak optimizasyonu. Akademik Gıda, 17(2), 185–192.
  • Joung, K. Y., Song, K. Y., Hyeonbin, O., Zhang, Y., Shin, S. Y. and Kim, Y. S. (2017). Quality characteristics and antioxidant activities of cookies containing teff (Eragrostis tef) flour. The Korean Journal of Food And Nutrition, 30(3), 501–509. https://doi.org/10.9799/ksfan.2017.30.3.501
  • Karabulut, A. B., Gündüz, K. Ve Yanardağ, İ.H. (2020). Kenevir (Cannabis sativa L.). Palme Yayınevi.
  • Kenney, E. S., Butler, C., Moore, C., Bhaduri, S., Ghatak, R. and Navder, K. P. (2011). The effect of substituting teff flour in gluten-free sugar cookies and peanut butter cookies. Journal of the American Dietetic Association, 111(9), A63. https://doi.org/10.1016/j.jada.2011.06.230
  • Kissell, L.T., Pomeranz, Y. and Yamazaki, W.T. (1971). Effects of flour lipids on cookie quality. Cereal Chemistry, 48, 655–662
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Fatma Hayıt 0000-0003-0097-406X

Levent Yazici 0000-0002-6839-5366

Project Number FHD-2022-923
Publication Date July 8, 2023
Published in Issue Year 2023 Volume: 7 Issue: 2

Cite

APA Hayıt, F., & Yazici, L. (2023). Fonksiyonel Glutensiz Bisküvi Üretiminde Kenevir Tohum Ununun Değerlendirilmesi. Aydın Gastronomy, 7(2), 241-253.

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