Production and quality assessment of functional crackers based on fruit seed oils

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dc.authorid0000-0003-0943-1950
dc.authorid0000-0001-8173-023X
dc.authorid0000-0002-6542-3093
dc.authorid0000-0002-8537-5914
dc.authorid0000-0002-4248-001X
dc.contributor.authorBarut Tekgul, Yeliz
dc.contributor.authorKoc Caliskan, Gulsah
dc.contributor.authorAkdogan, Arda
dc.contributor.authorErdogan, Selma Lubabe
dc.contributor.authorRayman Ergun, Ahsen
dc.contributor.authorAltay, Kadriye
dc.contributor.authorPandiselvam, Ravi
dc.date.accessioned2025-02-13T11:56:44Z
dc.date.available2025-02-13T11:56:44Z
dc.date.issued2024
dc.departmentEge Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCrackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.
dc.identifier.citationTekgül Barut, Y., Çalışkan Koç, G., Akdoğan, A., Erdoğan, S. L., Rayman Ergün, A., Altay, K., ... & Pandiselvam, R. (2024). Production and quality assessment of functional crackers based on fruit seed oils. Journal of Food Measurement and Characterization, 1-10.
dc.identifier.doi10.1007/s11694-024-03068-7
dc.identifier.endpage10
dc.identifier.issn2193-4126
dc.identifier.issueDec
dc.identifier.scopus2-s2.0-85212920412
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1007/s11694-024-03068-7
dc.identifier.urihttps://hdl.handle.net/11454/116049
dc.identifier.wosWOS:001383095000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorRayman Ergun, Ahsen
dc.institutionauthorid0000-0003-0943-1950
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectCracker
dc.subjectFruit seed oils
dc.subjectMineral composition
dc.subjectTexture
dc.titleProduction and quality assessment of functional crackers based on fruit seed oils
dc.typeArticle

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