No abstract

In this study, shortening content in a wire‐cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P ≤ 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P ≤ 0.01). TDF contents of the cookies increased significantly (P ≤ 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high‐fiber and low‐fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered.

The effects of dried and ground brewer's spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (<212 lm), medium (212-425 lm) and coarse (425-850 lm) particle sizes were used in the production of Frankfurters. The total dietary fibre (TDF) content of the Frankfurters supplemented with BSG of different particle sizes increased significantly (P < 0.05) as the level of addition was increased. The mean TBA (2-thiobarbituric acid), colour and texture values except springiness had significant differences (P < 0.05) among the treatments. The overall acceptability scores for the control and the Frankfurters with BSG were 7.57 and 5.47-7.02 on a nine-point scale, respectively. Cluster analysis was also carried out to divide the measured parameters into clusters according to their similarities and to find out the correlations among them. It can be concluded that BSG can be added to Frankfurters to increase their fibre content without deleteriously affecting their sensory parameters.

Zein has been used successfully for encapsulation of functional foods. Thyme essential oil was encapsulated in zein particles by liquid-liquid dispersion method. Functional properties of thyme essential oil can be enhanced by encapsulation technology. Based on the SEM images, size of the particles was in micron scale. A centrifugation step was applied to separate encapsulated particles during production. This treatment caused some differences in structural and functional properties. The highest encapsulation efficiency value of 97.02 % was achieved at 503 × g for 10 min centrifugation. Interaction time between samples and DPPH radicals was extended by encapsulation. Advantage of encapsulation in terms of antioxidant actions was highlighted by Rancimat test. A fast release rate of thyme essential oil encapsulated in zein was observed in triacylglycerols media. Antimicrobial activity of encapsulated thyme essential oil was lower than that of free form in 24 h incubation. A better encapsulation efficiency rate was obtained compared to reported values. Rancimat test can be effectively used to measure antioxidant activity when essential oils are used as antioxidants in encapsulated form. A fast release rate of thyme essential oil encapsulated in zein was observed in TAGs media.

The aim of this study was to investigate the antioxidative, antimicrobial and aroma characteristics of the most popular herbs, with local, namely Sirmo (Allium schoenoprasum [Liliaceae]), Mendi (Chaerophyllum macropodum [Apiaceae]), Siyabo (Silene vulgaris [Caryophyllaceae]), Yarpuz (Mentha spicata [Lamiaceae]) and Heliz (Prangos ferulacea [Apiaceae]). Among the various solvent extracts, methanolic extract of the Heliz, which had the highest phenolic content showed the highest 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) (ABTS) radical‐scavenging activities. The antimicrobial activity of the plant extracts was also assessed. It was observed that growth of gram‐positive bacteria was inhibited effectively by the extracts. Aroma compounds of the herbs were analyzed by headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry technique. The terpenes were the most representative chemical classes of the volatiles in herbs. Practical Application Traditionally, some herbs are used to enhance aromatic properties of cheeses in eastern region of Turkey. In the present study, some important properties of the most popular herbs used in cheese making were investigated. Methanol proved to be the most efficient solvent for extraction of antioxidants from herbs. The herbs could enhance the total antioxidant potential of cheese. The main outcome would be to exploit these findings at industrial scale to encourage the manufacture of herbal cheese.