Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

Yalçın, Seda

doi:10.21448/ijsm.375105

Cited by 8 publications

(6 citation statements)

References 15 publications

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“…L * value and b * value of biscuits decreased and a * value increased significantly, when fat replacer level increased in biscuits. This result is agreement with the findings reported by Yalcin (2017). According to Yalcin (2017), ground yellow poppy seed used as fat replacer in biscuit formulation caused a decrease in lightness and increase in redness.…”

Section: Resultssupporting

confidence: 94%

“…This result is agreement with the findings reported by Yalcin (2017). According to Yalcin (2017), ground yellow poppy seed used as fat replacer in biscuit formulation caused a decrease in lightness and increase in redness. Lara et al .…”

Section: Resultssupporting

confidence: 94%

“…Mas et al (2020) used defatted chia flour (5%, 10% and 20%) in the formulation of cookies to increase the antioxidant quality and reported that defatted chia flour caused an increase in the antioxidant capacity and the polyphenol content of cookies. Yalcin (2017) reported that addition of ground yellow poppy seed to biscuit formulation as fat replacer caused an increase in total phenolic content which indicates phenolic compound amount. Phenolic compound has antioxidant capacity.…”

Section: Phenolic Compounds Of Biscuitsmentioning

confidence: 99%

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Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

Yalçın

Atık

Atik

2023

Int J of Food Sci Tech

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The objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids (linoleic acid and linolenic acid) and hardness of biscuits were observed. Sensory quality was decreased with the increasing level of chia flour in biscuits. Biscuit containing 25% fat replacer was acceptable in terms of overall acceptance. This sample has 14.12% protein, 17.403% linoleic acid and 9.252% linolenic acid, while control has 10.51% protein, 13.068% linoleic acid and 7.751% linolenic acid. In addition, higher total dietary fibre, minerals and phenolic compounds were obtained. This study suggests that chia flour could be used in biscuit production to reduce fat and increase bioactive components of biscuits.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 94%

Section: Phenolic Compounds Of Biscuitsmentioning

confidence: 99%

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Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

Yalçın

Atık

Atik

2023

Int J of Food Sci Tech

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“…22 mg gallic acid/g sample. The overall results of three parameters showed that healthier biscuits can be obtained by the replacement of animal fat with edible vegetable oil from poppy seeds [86].…”

Section: Application In Bakery Productsmentioning

confidence: 98%

Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

Aleem

Akhtar

Aslam

et al. 2021

FFHD

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The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

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“…Bu çalışmada, yağın yerine 5 farklı oranda sarı haşhaş ezmesi kullanılmıştır. Çalışmada, bisküvideki sarı haşhaş ezmesi oranı arttıkça bisküvinin yayılma oranının arttığı (kalitenin arttığının göstergesi), bisküvi ağırlığının arttığı ve toplam fenolik madde miktarının arttığı belirlenmiştir (Yalcin, 2017). Doğal antioksidanlarca zengin olan haşhaşın, insan sağlığını olumlu yönde etkilemek için fonksiyonel gıda ürünlerinde kullanılabilir olduğu düşünülmektedir.…”

Section: İstatistik Analiziunclassified

Effect of Utilization of Ground Yellow Poppy Seed in Cracker Production on Some Physical Properties and Phenolic Content

Yalçın¹

2018

AKU-J. Sci. Eng.

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Bu çalışmada, sarı haşhaş ezmesi kullanılarak kraker üretilmiş ve haşhaş ezmesinin krakerlerin bazı fiziksel özellikleri ve fenolik madde içerikleri üzerine etkileri incelenmiştir. Sarı haşhaş ezmesi (Afyon), kraker formülasyonuna %10, %20 ve %30 oranlarında ilave edilmiştir. Üretilen krakerlerin ağırlığı, yüksekliği, renk değerleri (L*, a*, b*) ve toplam fenolik madde içeriği incelenmiştir. Kraker ağırlığı ve yüksekliği, sarı haşhaş ezmesi ilave edilen örneklerde kontrol örneğine kıyasla daha az bulunmuştur. Sarı haşhaş ezmesi oranı arttıkça kraker ağırlığı ve yüksekliği azalmıştır. Kraker rengi, sarı haşhaş ezmesi katılan örneklerde daha koyudur. Sarı haşhaş ezmesi oranı arttıkça renkte koyuluk artmıştır. Sarı haşhaş ezmesi oranı arttıkça L* değeri azalmış, a* ve b* değerleri ise artmıştır. Toplam fenolik madde miktarı, sarı haşhaş ezmesi ilave edilen örneklerde kontrol örneğine kıyasla daha fazla belirlenmiştir. Sarı haşhaş ezmesi oranı arttıkça toplam fenolik madde miktarı artmıştır.

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Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer

Cited by 8 publications

References 15 publications

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

Effect of Utilization of Ground Yellow Poppy Seed in Cracker Production on Some Physical Properties and Phenolic Content

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