Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation
Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2021-01, Vol.86 (1), p.55-60 |
|---|---|
| 1. Verfasser: | |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 60 |
|---|---|
| container_issue | 1 |
| container_start_page | 55 |
| container_title | Journal of food science |
| container_volume | 86 |
| creator | Bölek, Sibel |
| description | Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P |
| doi_str_mv | 10.1111/1750-3841.15548 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2468664767</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2468664767</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3728-31fb12e29f851922b798092ec6c88dc299aa6137a246599b291b6233e6312d553</originalsourceid><addsrcrecordid>eNqFkLtPwzAQhy0EgvKY2ZAlFpaAH7Fjj4g3QmIAViwnOSOjNC520qr_PS4FBhZuubP13U-nD6FDSk5prjNaCVJwVdJTKkSpNtDk92cTTQhhrKC0rHbQbkrvZPXmchvtcM60IFRM0OuVc9AMCQeHFzYNgJ1_wwmgxbOwaCHi0OOP0XZ-WGKbsO2x7_swt4OfQx7fIrQe-iGPuPapGf2AXYjTsctE6PfRlrNdgoPvvoderq-eL26Lh8ebu4vzh6LhFVMFp66mDJh2SlDNWF1pRTSDRjZKtQ3T2lpJeWVZKYXWNdO0loxzkJyyVgi-h07WubMYPkZIg5nmY6DrbA9hTCbvKSnLSlYZPf6Dvocx9vm6TFVCCUVKmqmzNdXEkFIEZ2bRT21cGkrMSr1ZiTYr0eZLfd44-s4d6ym0v_yP6wzINbDwHSz_yzP315dP6-RP8kCMFA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2475858041</pqid></control><display><type>article</type><title>Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Bölek, Sibel</creator><creatorcontrib>Bölek, Sibel</creatorcontrib><description>Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression.
Practical Application
The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15548</identifier><identifier>PMID: 33295015</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>antioxidant activity ; Antioxidants ; Antioxidants - analysis ; biscuit ; Biscuits ; Bread - analysis ; Circular economy ; Composition ; Dietary fiber ; Dietary Fiber - analysis ; fiber ; Ficus ; fig seed ; Flavor ; Flavors ; Flour - analysis ; Food Handling ; Food industry ; Food processing industry ; Food waste ; Nutritive Value ; Odor ; Phenolic compounds ; Phenols ; Phenols - analysis ; Powder ; Powders ; Refuse Disposal ; Seeds - chemistry ; Sensation ; sensory ; Sensory evaluation ; Sensory properties ; Taste ; Triticum</subject><ispartof>Journal of food science, 2021-01, Vol.86 (1), p.55-60</ispartof><rights>2020 Institute of Food Technologists</rights><rights>2020 Institute of Food Technologists®.</rights><rights>2021 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3728-31fb12e29f851922b798092ec6c88dc299aa6137a246599b291b6233e6312d553</citedby><cites>FETCH-LOGICAL-c3728-31fb12e29f851922b798092ec6c88dc299aa6137a246599b291b6233e6312d553</cites><orcidid>0000-0003-4967-9416</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15548$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15548$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33295015$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bölek, Sibel</creatorcontrib><title>Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression.
Practical Application
The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>biscuit</subject><subject>Biscuits</subject><subject>Bread - analysis</subject><subject>Circular economy</subject><subject>Composition</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - analysis</subject><subject>fiber</subject><subject>Ficus</subject><subject>fig seed</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Flour - analysis</subject><subject>Food Handling</subject><subject>Food industry</subject><subject>Food processing industry</subject><subject>Food waste</subject><subject>Nutritive Value</subject><subject>Odor</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - analysis</subject><subject>Powder</subject><subject>Powders</subject><subject>Refuse Disposal</subject><subject>Seeds - chemistry</subject><subject>Sensation</subject><subject>sensory</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Taste</subject><subject>Triticum</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkLtPwzAQhy0EgvKY2ZAlFpaAH7Fjj4g3QmIAViwnOSOjNC520qr_PS4FBhZuubP13U-nD6FDSk5prjNaCVJwVdJTKkSpNtDk92cTTQhhrKC0rHbQbkrvZPXmchvtcM60IFRM0OuVc9AMCQeHFzYNgJ1_wwmgxbOwaCHi0OOP0XZ-WGKbsO2x7_swt4OfQx7fIrQe-iGPuPapGf2AXYjTsctE6PfRlrNdgoPvvoderq-eL26Lh8ebu4vzh6LhFVMFp66mDJh2SlDNWF1pRTSDRjZKtQ3T2lpJeWVZKYXWNdO0loxzkJyyVgi-h07WubMYPkZIg5nmY6DrbA9hTCbvKSnLSlYZPf6Dvocx9vm6TFVCCUVKmqmzNdXEkFIEZ2bRT21cGkrMSr1ZiTYr0eZLfd44-s4d6ym0v_yP6wzINbDwHSz_yzP315dP6-RP8kCMFA</recordid><startdate>202101</startdate><enddate>202101</enddate><creator>Bölek, Sibel</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-4967-9416</orcidid></search><sort><creationdate>202101</creationdate><title>Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation</title><author>Bölek, Sibel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3728-31fb12e29f851922b798092ec6c88dc299aa6137a246599b291b6233e6312d553</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>biscuit</topic><topic>Biscuits</topic><topic>Bread - analysis</topic><topic>Circular economy</topic><topic>Composition</topic><topic>Dietary fiber</topic><topic>Dietary Fiber - analysis</topic><topic>fiber</topic><topic>Ficus</topic><topic>fig seed</topic><topic>Flavor</topic><topic>Flavors</topic><topic>Flour - analysis</topic><topic>Food Handling</topic><topic>Food industry</topic><topic>Food processing industry</topic><topic>Food waste</topic><topic>Nutritive Value</topic><topic>Odor</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - analysis</topic><topic>Powder</topic><topic>Powders</topic><topic>Refuse Disposal</topic><topic>Seeds - chemistry</topic><topic>Sensation</topic><topic>sensory</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Taste</topic><topic>Triticum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bölek, Sibel</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bölek, Sibel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2021-01</date><risdate>2021</risdate><volume>86</volume><issue>1</issue><spage>55</spage><epage>60</epage><pages>55-60</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression.
Practical Application
The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33295015</pmid><doi>10.1111/1750-3841.15548</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0003-4967-9416</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2021-01, Vol.86 (1), p.55-60 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2468664767 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | antioxidant activity Antioxidants Antioxidants - analysis biscuit Biscuits Bread - analysis Circular economy Composition Dietary fiber Dietary Fiber - analysis fiber Ficus fig seed Flavor Flavors Flour - analysis Food Handling Food industry Food processing industry Food waste Nutritive Value Odor Phenolic compounds Phenols Phenols - analysis Powder Powders Refuse Disposal Seeds - chemistry Sensation sensory Sensory evaluation Sensory properties Taste Triticum |
| title | Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-21T15%3A59%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20waste%20fig%20seed%20powder%20on%20quality%20as%20an%20innovative%20ingredient%20in%20biscuit%20formulation&rft.jtitle=Journal%20of%20food%20science&rft.au=B%C3%B6lek,%20Sibel&rft.date=2021-01&rft.volume=86&rft.issue=1&rft.spage=55&rft.epage=60&rft.pages=55-60&rft.issn=0022-1147&rft.eissn=1750-3841&rft_id=info:doi/10.1111/1750-3841.15548&rft_dat=%3Cproquest_cross%3E2468664767%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2475858041&rft_id=info:pmid/33295015&rfr_iscdi=true |