Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada kabak çekirdeği için üretilen kabaktan elde edilen tozdan kek üretimi amaçlanmıştır. Kek üretiminde kabak tozu %15, 30 ve 45 oranlarında buğday unu ile yer değiştirme yöntemiyle kek hamuruna ilave edilmiştir. Kek hamuruna ilave edilen kabak tozu hamurda yüksek oranda viskozite artışına neden olurken, kekte ise pH değerinde azalma gözlenmiştir. Keklerin renk değerleri incelendiğinde ise standart kek formülüne göre, keklere katılan kabak tozu oranı arttırıldığında L* değerlerinde azalma yani daha koyu bir ürün elde edildiği belirlenmiştir. Fakat a* ve b* değerlerinde artma olduğu gözlenmiştir. Tekstür değerlerinde ise kuvvet, sertlik, yapışkanlık, esneklik, çiğnenebilirlik ve elastikiyette azalma gözlenmiştir. Duyusal analiz sonuçlarına göre ise en yüksek puan %30 kabak tozu ilaveli kek olduğu belirlenmiştir. Bütün bu bilgiler sonucunda kabak tozu ilavesinin kek endüstrisi için önem arz ettiği düşünülmektedir ve bundan sonra yapılacak çalışmalara ışık tutması beklenmektedir.
In this study, potential use of pumpkins, which are byproducts of pumpkins grown for their seeds only, was determined in cake production. Pumpkin powder was added into cake dough by means of displacement with wheat flour at rates of 15, 30 and 45%. While an increase in viscosity of cake dough was observed due to the use of pumpkin powder, a decrease in pH value of cake was determined. In terms of color values of cakes, L* values decreased by an increase in the rates of pumpkin powder, meaning that darker product was obtained in comparison to the control cake formula. On the other hand, a* and b* color values increased by an increase in the rates of pumpkin powder. Texture values for fracture force, hardness, adhesiveness, springiness, chewiness and resilience decreased. Results of sensory analysis indicated the highest score was the cake prepared with 30% pumpkin powder. In conclusion, the incorporation of pumpkin powder into cake formulation may be important for the cake industry, and results of this present study may be valuable for future studies.
In this study, potential use of pumpkins, which are byproducts of pumpkins grown for their seeds only, was determined in cake production. Pumpkin powder was added into cake dough by means of displacement with wheat flour at rates of 15, 30 and 45%. While an increase in viscosity of cake dough was observed due to the use of pumpkin powder, a decrease in pH value of cake was determined. In terms of color values of cakes, L* values decreased by an increase in the rates of pumpkin powder, meaning that darker product was obtained in comparison to the control cake formula. On the other hand, a* and b* color values increased by an increase in the rates of pumpkin powder. Texture values for fracture force, hardness, adhesiveness, springiness, chewiness and resilience decreased. Results of sensory analysis indicated the highest score was the cake prepared with 30% pumpkin powder. In conclusion, the incorporation of pumpkin powder into cake formulation may be important for the cake industry, and results of this present study may be valuable for future studies.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Akademik Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
15
Sayı
3
