Atık Değerlendirmeye Yeni Bir Bakış; Enginar (Cynara scolymus L.) Yapraklarının Fonksiyonel Kraker Üretiminde Kullanımı

Bu çalışmada gerek evsel tüketim esnasında gerekse endüstriyel olarak ortaya çıkan enginar yaprağı atığının kurutulup öğütüldükten sonra elde edilen enginar yaprağı tozunun (

New Look at Waste Utilization; Use of Artichoke (Cynara scolymus L.) Leaves in the Production of Functional Crackers

In this study, it was aimed to utilize artichoke leaf powder (

___

  • AACC. 2000. Approved Methods of American Association of Cereal Chemists. St.Paul, MN.
  • Adzet T, Camarasa J, Laguna JC. 1987. Hepatoprotective activity of polyphenolic compounds from cynara scolymus against ccl 4 toxicity in isolated rat hepatocytes. J Nat Prod, 50 (4): 612–617.
  • Ajila CM, Leelavathi K, Prasada Rao UJS. 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.
  • AOAC. 1990. Official Method Analysis of the Association of Official Analytical Chemists, 17th ed. Washington, DC.
  • AOAC. 1995. Official methods of analysis of Association of Official Analytical Chemists, 16th ed. Washington, DC.
  • Baumgartner B, Özkaya B, Saka I, Özkaya H. 2018. Functional and physical properties of cookies enriched with dephytinized oat bran. J Cereal Sci, 80: 24-30.
  • Bektaş ZK, Saner G. 2013. Türkiye’de enginar üretimi ve pazarlaması. U.Ü. Ziraat Fakültesi Dergisi, 27 (1): 115–128. blends. Cogent Food Agric, 2: 1-20.
  • Ceccarelli N, Curadi M, Picciarelli P, Martelloni L, Sbrana C, Giovannetti M. 2010. Globe artichoke as a functional food.Med J Nutrition Metab, 3 (3): 197–201.
  • Chevallier S, Della Valle G, Colonna P, Broyart B, Trystram, G. 2002. Structural and chemical modifications of short dough during baking. J Cereal Sci, 35: 1–10.
  • Clifford MN. 2000. Chlorogenic acids and other cinnamates - Nature, occurrence, dietary burden, absorption and metabolism. J Sci Food Agric, 80 (7): 1033–1043.
  • Femenia A, Robertson JA, Waldron KW, Selvendran RR. 1998. Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre. J Sci Food Agric, 77 (4): 511–518.
  • Fernández J, Curt MD, Aguado PL. 2006. Industrial applications of Cynara cardunculus L. for energy and other uses. Ind Crops Prod, 24 (3): 222–229.
  • Frutos MJ, Guilabert-Antón L, Tomás-Bellido A, HernándezHerrero JA. 2008. Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Sci Technol Int, 14: 49–55.
  • Frutos MJ, Ruiz-Cano D, Valero-Cases E, Zamora S, PérezLlamas F. 2019. Artichoke (Cynara scolymus L.). In Nonvitamin and Nonmineral Nutritional Supplements. UK. Academic Press. pp: 135-138.
  • Gaines CS, Kassuba A, Finney, PL, Donelson JR. 1992. Instrumental measurement of cookie hardness. II. Application to product quality variables. Cereal Chem, 69: 120-125.
  • Gouveia SC, Castilho PC. 2012. Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke-based dietary supplements. Food Res Int, 48 (2): 712–724.
  • Grammelis P, Malliopoulou A, Basinas P, Danalatos NG. 2008. Cultivation and characterization of Cynara cardunculus for solid biofuels production in the mediterranean region. Int J Mol Sci, 9 (7): 1241–1258.
  • Gupta SMP, Tiwari A. 2014. Development of high fibre biscuits using wheat bran. Int J Eng & Innov Tech, 4: 90-94.
  • Han JJ, Janz JAM, Gerlat M. 2010. Development of gluten-free cracker snacks using pulse flours and fractions. Food Res Int, 43 (2): 627–633.
  • Ho LH, Abdul Latif NWB. 2016. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour
  • Jiménez-Moreno N, Cimminelli MJ, Volpe F, Ansó R, Esparza I,Mármol I. et al. 2019. Phenolic composition of artichoke waste and its antioxidant capacity on differentiated Caco-2 cells. Nutrients, 11 (8): 1723.
  • Khalil MM. 2002. Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate. Nahrung – Food, 46 (6): 389–393.
  • Kraft K. 1997. Artichoke leaf extract — Recent findings reflecting effects on lipid metabolism, liver and gastrointestinal tracts. Phytomedicine, 4 (4): 369–378.
  • Laguna L, Salvador A, Sanz T, Fiszman SM. 2011. Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT- Food Sci Technol, 44:737-746.
  • Larrosa M, Llorach R, Carlos J, Toma FA. 2002. Increase of antioxidant activity of tomato juice upon functionalisation with vegetable byproduct extracts. LWT- Food Sci Technol, 35: 532-542.
  • Llorach R, Espín JC, Tomás-Barberán FA, Ferreres F. 2002. Artichoke (Cynara scolymus L.) Byproducts as a potential source of health-promoting antioxidant phenolics. J Agric Food Chem, 50 (12): 3458–3464.
  • Manohar RS, Rao PH. 1997. Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. J Sci Food Agric, 75: 383–390.
  • Megías MD, Hernández F, Madrid J, Martínez-Teruel A. 2002. Feeding value, in vitro digestibility and in vitro gas production of different by-products for ruminant nutrition. J Sci Food Agric, 82 (5): 567–572.
  • Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Górecka D. 2012. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J Sci Food Agric, 93(2): 389–395.
  • Mileo AM, Di Venere D, Abbruzzese C, Miccadei S. 2015. Long term exposure to polyphenols of artichoke (cynara scolymus L.) Exerts induction of senescence driven growth arrest in the MDA-MB231 human breast cancer cell line. Oxid Med Cell Longev, 2015: 1-11.
  • Miller RA, Hoseney R. 1997. Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chem, 74: 330-336.
  • Ruiz-Cano D, Frutos MJ, Hernández-Herrero JA, Pérez-Llamas F, Zamora S. 2015. Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by-products from artichoke (Cynara scolymus, L.) industrial canning. Int J Food Sci Technol, 50 (11): 2383–2390.
  • S.A.S. 2001. Statistical Analytical Systems, SAS Users Guide:Statistics. SAS Institute Inc.
  • Salekzamani S, Ebrahimi-Mameghani M, Rezazadeh K. 2018. The antioxidant activity of artichoke (Cynara scolymus): A systematic review and meta-analysis of animal studies. Phytotherapy Research, 33 (1): 55–71.
  • Salem MB, Affes H, Ksouda K, Dhouibi R, Sahnoun Z, Hammami S, Zeghal KM. 2015. Pharmacological studies of artichoke leaf extract and their health benefits. Plant Foods Hum Nutr, 70 (4): 441–453.
  • San Jose FJ, Collado-Fernández M, López R. 2018. Sensory evaluation of biscuits enriched with artichoke fiber-rich powders (Cynara scolymus L.). Food Sci Nutr, 6 (1): 160–167.
  • Schütz K, Kammerer D, Carle R, Schieber A. 2004. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MSn. J Agric Food Chem, 52 (13): 4090–4096.
  • Shtanko,OE, Naumenko NV, Paimulina AV, Ashmarina EA. 2018. Opportunities for using a new type of raw material to produce high nutrition value products. Bulletin of the South Ural State University. Series Food and Biotechnology, 6 (2): 36–42.
  • Siracusa L, Ruberto G. 2019. Not Only what is food is good Polyphenols from edible and nonedible vegetable waste.(Watson). In Polyphenols in plants: isolation, purification and extract preparation. 2nd ed. United Kingdom. Academic Press/ Elsevier Inc. pp:3-21.
  • Sudha ML, Vetrimani R, Leelavathi K. 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem, 100: 1365-1370.
  • Uysal H, Bilgiçli N, Elgün A, İbanoğlu Ş, Herken, EN, Demir MK. 2007. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. J Food Eng, 78: 1074–1078.
  • Vijerathna MPG, Wijesekara I, Perera R, Maralanda SMTA, Jayasinghe M, Wickramasinghe I. 2019. Physico-chemical characterization of cookies supplemented with sugarcane bagasse fibres. Vidyodaya Journal of Science, 22 (1): 29-39.
  • Watts BM, Ylimaki GL, Jeffery LE. 1989. Basic sensory methods for food evaluation. Ottawa: The International Development Research Centre.