Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

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dc.contributor.authorEmlek, Betül Oskaybaş
dc.contributor.authorCevik, Kutlu
dc.contributor.authorAlaşalvar, Hamza
dc.contributor.authorErinç, Hakan
dc.contributor.authorYalçın, Hasan
dc.contributor.authorYıldırım, Zeliha
dc.contributor.authorÖzbey, Ayşe
dc.date.accessioned2024-11-07T13:16:17Z
dc.date.available2024-11-07T13:16:17Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractMicroencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the ?* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.
dc.identifier.doi10.21597/jist.724667
dc.identifier.endpage289
dc.identifier.issn2146-0574
dc.identifier.issn2536-4618
dc.identifier.issue1
dc.identifier.startpage281
dc.identifier.trdizinid1143780
dc.identifier.urihttps://doi.org/10.21597/jist.724667
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1143780
dc.identifier.urihttps://hdl.handle.net/11480/12196
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofIğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectGıda Bilimi ve Teknolojisi
dc.subjectViscosity
dc.subjecthazelnut oil
dc.subjecttexture
dc.subjectmicroencapsulation
dc.subjectcake
dc.subjectBatter
dc.titleEffect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake
dc.typeArticle

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