No abstract

Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25% (w/w). OFs supplementation increased total dietary fiber (TDF) contents and decreased caloric contents of cookies compared to the control. Spread ratio (SR) values of cookies with OFs increased. Cookies with OFs were found to be larger in diameter than control cookies. Increasing of OMF and OMFP levels in the cookies led to darker appearance of the cookies than the control. In general, hardness tends to increase as the level of OMFs and OMFPs increased in the cookies. According to sensory analysis, overall acceptance of cookies were found the best at control sample. However, panelists liked all cookies with OFs moderately or slightly. Especially, the usage of 5% for OMFs and OMFPs in cookie formulation gave satisfactory results in terms of acceptability. The present study demonstrated that considerable nutritive and functional improvement could be attained by the addition of OFs to cookie formulation.

No abstract

In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.

In this study effects of different processing technologies (drying, canning, and freezing) on morphological properties and chemical composition of wild grown edible mushroom Macrolepiota procera var. procera (Scop.) (M. procera) were investigated. For this purpose before the analyses measured the weight, pileus width, stipe length, and stipe diameter (69.94 g, 118.26, 143.82 cm, and 13.60 mm, respectively) of clean mushrooms. After that moisture, ash, crude protein, fat, carbohydrate and energy values of fresh, dried, canned, and freezed wild edible mushrooms were investigated. Moisture, ash, crude protein, fat, and carbohydrate were 10.79–90.56, 0.37–37.92, 2.05–39.68, 0.70–4.23, 2.35–7.10% of dry weight, respectively. And energy value estimated 39.13–206.62 kcal (165.42–872.87 kJ). Practical Applications Wild edible mushrooms are not only an important nutritional source but also an important livelihood. Mushrooms have high amount of moisture content and fragile structure. Therefore, mushrooms are highly perishable. After harvest mushrooms lose their quality immediately. In view of these mushroom requires some treatment to prevent its deterioration. The aim of this study is to determine the effects of different processing methods (drying, canning, and freezing) on morphological properties (the pileus width, the stipe length, the stipe diameter, weight of the mushroom, and color measurement), chemical contents (moisture, ash, crude protein, fat), carbohydrate and energy values of wild edible mushroom Macrolepiota procera var. procera (Scop.)