Date

2022-2-1

Author

Başkaya Sezer, Duygu

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There is a recent trend to decrease intake of saturated lipid by the consumers. The reduction of fat in dough and interactions of added fat replacer (sour cherry pomace) with wheat flour macromolecules influence biscuit characteristics adversely. The purpose of this study is to increase soluble dietary fiber (SDF) content in powdered sour cherry pomace (PSCP) by using different treatments and to investigate fat replacing properties of PSCP with examining the impact of its dietary fiber fractions on the quality, texture, color and technological properties of reduced-fat biscuits. Modification of dietary fibers was implemented by different combinations of microwave (850 W/60 s), high pressure (300 or 600 MPa/15 min), enzymatic hydrolysis (60ºC/60 min), and conventional heating (60ºC/60 min). The maximum SDF content was between 20.12% and 23.16% in the PSCP treated with microwave, microwave-assisted high pressure, or microwave-assisted high pressure combined with enzymatic hydrolysis. Accordingly, the elevated swelling power (7.11 g/g) was determined in microwave-treated PSCP and the highest solubility index (49.67%) was found in PSCP which was treated with microwave-assisted high pressure combined with enzymatic hydrolysis. Total phenolic content was augmented 98% and antioxidant capacity was enhanced 2.5 times in the PSCP treated with microwave-assisted high pressure (600 MPa/15 min). After modification processes, the treated PSCPs involving maximum SDF were incorporated into the reduced-fat (10% fat) biscuit. Incorporation of SDF (2% w/w) isolated from microwave-assisted high pressure treated PSCP into 10% fat dough ensured similar hardness, adhesiveness, and cohesiveness of 30% fat containing dough. In addition, comparable moisture content, thickness, spread ratio, hardness, and color values were observed in reduced fat (10%) and 30% fat containing biscuits. Incorporation of insoluble dietary fiber (IDF) isolate deteriorated the textural and physical properties of the reduced-fat dough and biscuit more than the PSCP enrichment. The most significant difference was observed between biscuits containing 10% fat with untreated PSCP or its IDF isolate and 30% fat containing biscuit in terms of moisture content, spread ratio, and hardness. The sample enriched with untreated PSCP had 9 and 1.4-fold more hardness scores than the 30% fat containing dough and biscuit (control), respectively. Consequently, SDF was the most convenient fraction for replacing fat compared to PSCP and IDF isolate. Microwave-assisted high pressure (600 MPa/15 min) was the best combination to achieve the dietary fiber with effective properties to be used in the reduced-fat biscuit.

Subject Keywords

sour cherry pomace, dietary fibre, cellulase, antioxidant, microwave, high pressure

URI

https://hdl.handle.net/11511/96225

Collections

Graduate School of Natural and Applied Sciences, Thesis