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Year 2019, Volume: 3 Issue: 2, 219 - 224, 23.12.2019

Hülya Gül Şeyma Ulutürk

Abstract

References

  • AACC, 2000. International. Approved Methods of Analysis, 11th Ed. AACC International, St. Paul, MN, U.S.A.
  • Acun, S., Gül, H., 2014. Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, 6 (1), 81-88. DOI: 10.3920/QAS2013.0264.
  • Alshaeri, H.K., Natto, Z.S., Tonstad, S., Haddad, E., Siegl, K.J. (2014). Effect of dried California Mission figs on mineral status and food replacement. Public Health Nutrition, 18(6), 1135–1140. DOI:10.1017/S1368980014001566.
  • Awolu, O.O., Sudha, L.M., Manohar, B. (2018). Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science & Nutrition, 6(8), https://doi.org/10.1002/fsn3.825.
  • Barolo, M.I., Mostacero, N.R., López, S.N. (2014). Ficus carica L. (Moraceae): An ancient source of food and health. Food Chemistry, 164, 119–127. DOI:10.1016/j.foodchem.2014.04.112.
  • EC Regulation No 1924, (2006). Parliament, E. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. E. Parliament (Ed.),
  • FAO. (2019). Food and Agriculture Organization of the United Nations, Statistics.
  • Ficsor, E., Szentmihályi,K., Lemberkovics, E., Blázovics, A., Balázs, A., (2013). Analysis of Ficus Carica L. –volatile components and mineral content. European Chemical Bulletin, 2(3), 126-129.
  • Giami, S.Y., Barber, L.I. (2004). Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations. Journal of the Science of Food and Agriculture, 84:1901–1907. DOI: 10.1002/jsfa.1881.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., 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. DOI:10.1016/j.foodchem.2017.07.004
  • Gül, H., Hayıt, F.,Bıçakcı, S., Acun, S. (2018). Effect of heat stabilized wheat germ on some properties of cookies. Fresenius Environmental Bulletin, 27 (2), 1145-1151.
  • Gül, H., Kart, F.M., Gül, M., Akpınar, M.G. (2017). Bakery products consumption and consumers’ awareness in urban areas of Isparta city, Turkey. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", 17 (2), 137-146.
  • Gül, M., Akpınar, M.G. (2006). An assessment of developments in fruit production in the world and Turkey. Journal of the Faculty of Agriculture, Akdeniz University, 19(1), 15-27.
  • Joseph, B., Raj, S.J. (2011). Pharmacognostic and phytochemical properties of Ficus carica Linn –An overview. International Journal of PharmTech Research 3 (1), 08-12.
  • Kolesnik, A.A., Kakhniashvili, T.A., Zherebin, Y.L., Golubev, V.N., Pilipenko, L.N. (1986). Lipids of the fruit of Ficus carica. Chemistry of Natural Compounds, 22(4), 394–397.
  • Kuchtová, V., Kohajdová,Z., Karovičová, J., Lauková, M. (2018). Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations. Polish Journal of Food and Nutrition Sciences, 68 (4), 309–317. DOI: 10.2478/pjfns-2018-0004.
  • Lawless, H. T., Heymann, H. (2010). Sensory evaluation of food principles and practises, descriptive analysis (2nd edn.). Gaithersburg: Chapman & Hall/Aspen Publishers, Inc.
  • Mawa, S., Husain, K., Janta, I., (2013). Ficus carica L. (Moraceae): phytochemistry, traditional uses and biological activities. Evidence-Based Complementary and Alternative Medicine, Volume 2013,Article ID 974256, 8 pages http://dx.doi.org/10.1155/2013/974256.
  • Miller, R.A., Hoseney, R.C. (1997). Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chemistry. 74(3):330–336.
  • Moura, F.A., Spier, F., Zavareze, E.R., Dias, A.R.G., Elias, M.C. (2010). Cookie elaborated with different fractions of pumpkin seed (Curcubita maxima)/Biscoitos tipo 'cookie' elaborados com diferentes fracoes de semente de abobora (Curcubita maxima)." Alimentos e Nutricao [Brazilian Journal of Food and Nutrition], 21 (4), 579-585.
  • Natukunda, S.,Muyonga, J.H., Mukisa, I.M. (2015). Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice. Food Science & Nutrition, 4(4),494-507. DOI: 10.1002/fsn3.311
  • Nguyen, N.T.T., Le, H.A.V., Pham, D.A., Tran, T.N.Y. (2018). Evaluation of physical, nutritional and sensorial properties cookie supplied with Hibiscus sabdariffa L. seed powder (without shell). International Food Research Journal, 25 (3), 1281–1287.
  • O, H.B., Song, K.Y., Joung, K.Y., Shin S.Y., Kim Y.S. (2019). Effects of chia (Salvia Hispanica L.) seed roasting conditions on quality of cookies. Italian Journal of Food Science, 31(1), 54-66. DOI:https://doi.org/10.14674/IJFS-1198.
  • Rajiv, J., Indrani, D., Prabhasankar, P., Rao, G.V. (2012). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49(5):587–593. DOI 10.1007/s13197-011-0307-2.
  • Soni, N., Mehta, S., Satpathy, G., Gupta, R.K., (2014). Estimation of nutritional, phytochemical, antioxidant and antibacterial activity of dried fig (Ficus carica). Journal of Pharmacognosy and Phytochemistry, 3 (2): 158-165.
  • TUİK, 2019. Turkish Statistical Institute, http://www.turkstat.gov.tr
  • Vallejo, F., Marín, J.G., Barberán, F.A.T. (2012). Phenolic compound content of fresh and dried figs (Ficus carica L.). Food Chemistry, 130, 485–492. https://doi.org/10.1016/j.foodchem.2011.07.032
  • Vinson, J.A., Zubik, L., Bose, P., Samman, N, Proch, J. (2005). Dried fruits: excellent in vitro and in vivo antioxidants. Journal of the American College of Nutrition (J Am Coll Nutr), 24(1), 44-50. DOI:10.1080/07315724.2005.10719442
  • Wani, S.A., Bishnoi, S., Kumar, P. (2016). Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies. Journal of Food Measurement and Characterization, 10(3), 527-532. DOI 10.1007/s11694-016-9331-2
  • Woody, A.L. (2003). Probing and three-point bend methods compared to sensory scales as measurements for cookie texture, Master's Thesis, University of Tennessee, Knoxville, 112p.

Effects of fig seed flour on some quality parameters of cookies

Year 2019, Volume: 3 Issue: 2, 219 - 224, 23.12.2019

Hülya Gül Şeyma Ulutürk

Abstract

In presented study
it was aimed to develop cookies with fig seed flour (FSF) and to determine
their chemical, physical, textural and sensory parameters. FSF was replaced
with wheat flour at 0%, 10% 20% and 30% levels in cookie formulation. FSF usage
was increased protein and ash content of cookies while it was provided with a considerable increment in total dietary fibre content (from 1.93%
to 11.06% at 30% usage level of FSF). Increase at the diameter and spread ratio
of cookies were observed and they were showed lower instrumental hardness by
adding 10, 15 and 30% FSF (4362.3 kg to 3328.7 kg) when compared to control
cookie (6394.8 kg). Usage of FSF was led
to cookies become darker and redder. On the
other hand, their yellowness value
was decreased in proportion to rising FSF
level. The developed cookies were found a
high potential for acceptance and commercialisation.
It is noteworthy that as the level of FSF in cookie formulations increased,
purchasing score was also increased. It was
concluded that the use of FSF in cookie production would be improve
dietary fibre, protein and mineral content, without affecting their
technological quality or sensory acceptance.

Keywords

Cookie dietary fibre fig seed

References

  • AACC, 2000. International. Approved Methods of Analysis, 11th Ed. AACC International, St. Paul, MN, U.S.A.
  • Acun, S., Gül, H., 2014. Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, 6 (1), 81-88. DOI: 10.3920/QAS2013.0264.
  • Alshaeri, H.K., Natto, Z.S., Tonstad, S., Haddad, E., Siegl, K.J. (2014). Effect of dried California Mission figs on mineral status and food replacement. Public Health Nutrition, 18(6), 1135–1140. DOI:10.1017/S1368980014001566.
  • Awolu, O.O., Sudha, L.M., Manohar, B. (2018). Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science & Nutrition, 6(8), https://doi.org/10.1002/fsn3.825.
  • Barolo, M.I., Mostacero, N.R., López, S.N. (2014). Ficus carica L. (Moraceae): An ancient source of food and health. Food Chemistry, 164, 119–127. DOI:10.1016/j.foodchem.2014.04.112.
  • EC Regulation No 1924, (2006). Parliament, E. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. E. Parliament (Ed.),
  • FAO. (2019). Food and Agriculture Organization of the United Nations, Statistics.
  • Ficsor, E., Szentmihályi,K., Lemberkovics, E., Blázovics, A., Balázs, A., (2013). Analysis of Ficus Carica L. –volatile components and mineral content. European Chemical Bulletin, 2(3), 126-129.
  • Giami, S.Y., Barber, L.I. (2004). Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations. Journal of the Science of Food and Agriculture, 84:1901–1907. DOI: 10.1002/jsfa.1881.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., 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. DOI:10.1016/j.foodchem.2017.07.004
  • Gül, H., Hayıt, F.,Bıçakcı, S., Acun, S. (2018). Effect of heat stabilized wheat germ on some properties of cookies. Fresenius Environmental Bulletin, 27 (2), 1145-1151.
  • Gül, H., Kart, F.M., Gül, M., Akpınar, M.G. (2017). Bakery products consumption and consumers’ awareness in urban areas of Isparta city, Turkey. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", 17 (2), 137-146.
  • Gül, M., Akpınar, M.G. (2006). An assessment of developments in fruit production in the world and Turkey. Journal of the Faculty of Agriculture, Akdeniz University, 19(1), 15-27.
  • Joseph, B., Raj, S.J. (2011). Pharmacognostic and phytochemical properties of Ficus carica Linn –An overview. International Journal of PharmTech Research 3 (1), 08-12.
  • Kolesnik, A.A., Kakhniashvili, T.A., Zherebin, Y.L., Golubev, V.N., Pilipenko, L.N. (1986). Lipids of the fruit of Ficus carica. Chemistry of Natural Compounds, 22(4), 394–397.
  • Kuchtová, V., Kohajdová,Z., Karovičová, J., Lauková, M. (2018). Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations. Polish Journal of Food and Nutrition Sciences, 68 (4), 309–317. DOI: 10.2478/pjfns-2018-0004.
  • Lawless, H. T., Heymann, H. (2010). Sensory evaluation of food principles and practises, descriptive analysis (2nd edn.). Gaithersburg: Chapman & Hall/Aspen Publishers, Inc.
  • Mawa, S., Husain, K., Janta, I., (2013). Ficus carica L. (Moraceae): phytochemistry, traditional uses and biological activities. Evidence-Based Complementary and Alternative Medicine, Volume 2013,Article ID 974256, 8 pages http://dx.doi.org/10.1155/2013/974256.
  • Miller, R.A., Hoseney, R.C. (1997). Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chemistry. 74(3):330–336.
  • Moura, F.A., Spier, F., Zavareze, E.R., Dias, A.R.G., Elias, M.C. (2010). Cookie elaborated with different fractions of pumpkin seed (Curcubita maxima)/Biscoitos tipo 'cookie' elaborados com diferentes fracoes de semente de abobora (Curcubita maxima)." Alimentos e Nutricao [Brazilian Journal of Food and Nutrition], 21 (4), 579-585.
  • Natukunda, S.,Muyonga, J.H., Mukisa, I.M. (2015). Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice. Food Science & Nutrition, 4(4),494-507. DOI: 10.1002/fsn3.311
  • Nguyen, N.T.T., Le, H.A.V., Pham, D.A., Tran, T.N.Y. (2018). Evaluation of physical, nutritional and sensorial properties cookie supplied with Hibiscus sabdariffa L. seed powder (without shell). International Food Research Journal, 25 (3), 1281–1287.
  • O, H.B., Song, K.Y., Joung, K.Y., Shin S.Y., Kim Y.S. (2019). Effects of chia (Salvia Hispanica L.) seed roasting conditions on quality of cookies. Italian Journal of Food Science, 31(1), 54-66. DOI:https://doi.org/10.14674/IJFS-1198.
  • Rajiv, J., Indrani, D., Prabhasankar, P., Rao, G.V. (2012). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49(5):587–593. DOI 10.1007/s13197-011-0307-2.
  • Soni, N., Mehta, S., Satpathy, G., Gupta, R.K., (2014). Estimation of nutritional, phytochemical, antioxidant and antibacterial activity of dried fig (Ficus carica). Journal of Pharmacognosy and Phytochemistry, 3 (2): 158-165.
  • TUİK, 2019. Turkish Statistical Institute, http://www.turkstat.gov.tr
  • Vallejo, F., Marín, J.G., Barberán, F.A.T. (2012). Phenolic compound content of fresh and dried figs (Ficus carica L.). Food Chemistry, 130, 485–492. https://doi.org/10.1016/j.foodchem.2011.07.032
  • Vinson, J.A., Zubik, L., Bose, P., Samman, N, Proch, J. (2005). Dried fruits: excellent in vitro and in vivo antioxidants. Journal of the American College of Nutrition (J Am Coll Nutr), 24(1), 44-50. DOI:10.1080/07315724.2005.10719442
  • Wani, S.A., Bishnoi, S., Kumar, P. (2016). Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies. Journal of Food Measurement and Characterization, 10(3), 527-532. DOI 10.1007/s11694-016-9331-2
  • Woody, A.L. (2003). Probing and three-point bend methods compared to sensory scales as measurements for cookie texture, Master's Thesis, University of Tennessee, Knoxville, 112p.
There are 30 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Original Papers
Authors

Hülya Gül 0000-0002-6791-817X

Şeyma Ulutürk This is me 0000-0001-7060-5337

Publication Date December 23, 2019
Submission Date May 24, 2019
Acceptance Date August 28, 2019
Published in Issue Year 2019 Volume: 3 Issue: 2

Cite

APA Gül, H., & Ulutürk, Ş. (2019). Effects of fig seed flour on some quality parameters of cookies. International Journal of Agriculture Forestry and Life Sciences, 3(2), 219-224.
AMA Gül H, Ulutürk Ş. Effects of fig seed flour on some quality parameters of cookies. Int J Agric For Life Sci. December 2019;3(2):219-224.
Chicago Gül, Hülya, and Şeyma Ulutürk. “Effects of Fig Seed Flour on Some Quality Parameters of Cookies”. International Journal of Agriculture Forestry and Life Sciences 3, no. 2 (December 2019): 219-24.
EndNote Gül H, Ulutürk Ş (December 1, 2019) Effects of fig seed flour on some quality parameters of cookies. International Journal of Agriculture Forestry and Life Sciences 3 2 219–224.
IEEE H. Gül and Ş. Ulutürk, “Effects of fig seed flour on some quality parameters of cookies”, Int J Agric For Life Sci, vol. 3, no. 2, pp. 219–224, 2019.
ISNAD Gül, Hülya - Ulutürk, Şeyma. “Effects of Fig Seed Flour on Some Quality Parameters of Cookies”. International Journal of Agriculture Forestry and Life Sciences 3/2 (December 2019), 219-224.
JAMA Gül H, Ulutürk Ş. Effects of fig seed flour on some quality parameters of cookies. Int J Agric For Life Sci. 2019;3:219–224.
MLA Gül, Hülya and Şeyma Ulutürk. “Effects of Fig Seed Flour on Some Quality Parameters of Cookies”. International Journal of Agriculture Forestry and Life Sciences, vol. 3, no. 2, 2019, pp. 219-24.
Vancouver Gül H, Ulutürk Ş. Effects of fig seed flour on some quality parameters of cookies. Int J Agric For Life Sci. 2019;3(2):219-24.
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