Valorization of Capia Pepperseed Flour in Breakfast Sauce Production

Yılmaz, Emin

doi:10.1007/s12649-020-00939-0

Cited by 6 publications

(6 citation statements)

References 20 publications

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“…The methods of Krist et al [ 29 ] and Yılmaz [ 30 ] were followed to determine and quantify the volatile compounds present in the oleogel samples. The analysis was achieved with a Shimadzu GC-2010 Plus gas chromatograph equipped with an MS-QP2010 plus mass spectrometer (Shimadzu Corporation, Kyoto, Japan).…”

Section: Methodsmentioning

confidence: 99%

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Yılmaz

Demirci

2021

Gels

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This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.

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Section: Methodsmentioning

confidence: 99%

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

Yılmaz

Demirci

2021

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“…According to Bostanci et al [ 13 ], pepper seeds (flour) may be used in the development of nutritionally rich and healthy new products such as chocolate spreads. Proteins, dietary fibers and oil in pepper seed flour are found in significant amounts, and the flour can be a valuable ingredient in developing a breakfast sauce formulation prepared with tomato paste and spice mixtures [ 14 ]. The main challenge in using pepper seed flour as a functional ingredient is its inherent bitterness, which can be dominant in taste, depending on its dosage in products [ 14 ].…”

Section: Chemical Composition Of Pepper Seed Flour and Pepper Seed Oilmentioning

confidence: 99%

“…Multiple factors, such as plant variety, cultivation, climate, ripening stage and the harvesting time of seeds [ 21 ], may cause variations in protein and oil yields. Pepper seed contains most of the essential amino acids and can be used as a good protein source for a variety of food applications [ 13 , 14 ]. Firatligil-Durmus and Evranuz [ 11 ] established optimum conditions for extracting red pepper seed protein.…”

Section: Chemical Composition Of Pepper Seed Flour and Pepper Seed Oilmentioning

confidence: 99%

“…Dordevic et al [ 30 ] stated that sensory properties can be significantly affected by the addition of more than 1% of bamboo fiber in fruit jams. The same situation could be in the fortification of the product with pepper seed flour because of its bitterness [ 14 ]. Since this study showed some negative effects of using pepper seed flour as a source of dietary fiber in products, this aspect needs further investigation.…”

Section: Chemical Composition Of Pepper Seed Flour and Pepper Seed Oilmentioning

confidence: 99%

“…The new spreadable pastes were rich in linoleic acid, sterols, tocopherols and dietary fibers in comparison to commercially available similar products. According to Yilmaz [ 14 ], pepper seed flour has a characteristic peppery flavor and a certain level of bitterness due to its composition. However, due to its overall acceptable sensory characteristics, pepper seed flour in the amount of 20% was successfully used in the development of vegetable and spicy sauces.…”

Section: Product Development: Valorization Of Pepper Seedsmentioning

confidence: 99%

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Quality of Pepper Seed By-Products: A Review

Cvetković¹,

Ranilović²,

Jokić

2022

Foods

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Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.

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