Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste.
Aktif karbonlar, yüksek gözenek hacimleri (0,5-1,5 cm 3 /g) ve geniş yüzey alanları (500-2000 m 2 /g) ile hem fiziksel hem de kimyasal olarak mükemmel adsorban malzemeler olarak tanımlanmaktadır. Aktif karbonlar ayırma, saflaştırma, uzaklaştırma ve geri kazanım süreçlerinde, tıp, çevre, kimya, enerji, metalurji, tekstil ve gıda gibi alanlarda kullanılmaktadır. Aktif karbonların, karbon içeriği yüksek, inorganik madde içeriği düşük çeşitli biyokütle atıklarından üretilebilmesi ve rejenerasyonla tekrar kullanılabilmesi avantaj sağlamaktadır. Gıda endüstrisinde aktif karbon; içecek endüstrisinde renk, koku ve tat düzenleyici, şeker-şurup endüstrisinde renk ağartıcı, klimakterik meyve ve sebzelerde raf ömrü kontrolü, organik madde adsorplama veya besinsel olmayan toksik madde uzaklaştırma, kızartma yağı ve içme suyu arıtımı gibi uygulamalarda kullanılmaktadır. Aktif karbonların gıda endüstrisindeki güncel uygulamaları ise; aerobik sindirim prosesleri, modifiye atmosfer uygulamaları, saflaştırma, yeni nesil antimikrobiyal ajan üretimi, uçucu organik bileşen uzaklaştırma ve aroma geri kazanımı çalışmalarıdır. Ayrıca, yüksek verimli ayırma ve saflaştırma için elektrokimyasal gıda sensörleri ve elektromanyetik aktif karbonlar üretilmektedir.
Freeze and spray drying techniques were evaluated for propolis encapsulation to suppress the bitter taste of propolis. Effects of coating materials and stabilizers on phenolic compounds, antioxidant activity, and release of phenolic compounds from encapsulated propolis powder during in vitro digestion were remarkable. Among the proteins, sodium caseinate was less effective for encapsulating bioactive compounds while maltodextrin was the most suitable carbohydrate‐based carrier. The propolis powders encapsulated by maltodextrin and whey protein had the highest retention of phenolic compounds and antioxidant activity. Polyglycerol polyricinoleate as stabilizers presented better results on phenolic compounds and antioxidant activity compared to Tween 20. During model in vitro digestion, the release of phenolic compounds was restricted in the oral phase. The higher releases in the stomach and intestinal phases were observed as intended. Spray and freeze‐drying encapsulation resulted in propolis powder presenting similar properties and appropriate as a functional ingredient in the food industry. Novelty impact statement Several methods can be used for the encapsulation of propolis, but the functionality of obtained propolis powder is important and besides that, the bitter taste of propolis can be suppressed by minimizing the release of phenolic compounds in oral digestion. In line with these targets, the functional properties of propolis powder obtained by spray and freeze drying in relation to coating materials and stabilizers were investigated. Spray drying and freeze‐drying processing resulted in propolis powder presenting a functional ingredient in the food industry.
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