TY  - JOUR
T1  - Development of a functional cake formulation with purple carrot powder dried by different methods
AU  - Olcay, Nezahat
AU  - Aslan, Mine
AU  - Demir, Mustafa Kürşat
AU  - Ertaş, Nilgün
PY  - 2021
DA  - October
DO  - 10.3153/FH21025
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 242
EP  - 250
VL  - 7
IS  - 4
LA  - en
AB  - In this study, it was aimed to enhanced cake formulation with purple carrot powder (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vacuum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%).  The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake samples had lower batter density and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples containing MPC had higher firmness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant activity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.
KW  - Hot-air drying
KW  - Microwave drying
KW  - Vacuum drying
KW  - Purple carrot
KW  - Cake
CR  - Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773
 
AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
CR  - Alibaş, I. (2009). Microwave, vacuum, and air drying characteristics of collard leaves. Drying Technology, 27(11), 1266-1273. https://doi.org/10.1080/07373930903267773
 
AACC, American Association of Cereal Chemists, (1990). Approved methods of the AACC, 11th ed., St. Paul, MN, USA.
CR  - Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
CR  - Arslan, D., Özcan, M.M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504-513. https://doi.org/10.1016/j.fbp.2010.09.009
CR  - Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
CR  - Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. https://doi.org/10.1094/CC-82-0390
CR  - Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
CR  - Chen, X., Li, X., Mao, X., Huang, H., Miao, J., Gao, W. (2016). Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours. Food and Bioproducts Processing, 98, 266-274. https://doi.org/10.1016/j.fbp.2016.01.008
CR  - De Pilli, T., Giuliani, R., Derossi, A., Severini, C. (2014). Development of Maillard reaction in pasta dried by microwaves. Italian Journal of Food Safety, 26(2), 183-189.
CR  - Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
CR  - Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT – Food Science and Technology, 41(5), 789-795. https://doi.org/10.1016/j.lwt.2007.06.007
CR  - Gao, L., Wang, S., Oomah, B.D., Mazza, G. (2002). Wheat quality: antioxidant activity of wheat millstreams. In P. Ng & C.W. Wrigley (Eds.), Wheat quality Elucidation. (p. 219-233). St. Paul, MN, USD: AACC International.
CR  - Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
CR  - Gómez, M., Ruiz, E., Oliete, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology, 44(4), 911-916. https://doi.org/10.1016/j.lwt.2010.11.037
CR  - Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
CR  - Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Vascular Pharmacology, 32(6), 661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
CR  - Hosseini Ghaboos, S.H., Seyedain Ardabili, S.M., Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
CR  - Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
CR  - Işık, N.I.E., Izlin, N. (2014). Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom. Journal of Food and Nutrition Research, 53(2), 105-16.
CR  - Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
CR  - Jangam, S.V. (2011). An overview of recent developments and some R&D challenges related to drying of foods. Drying Technology, 29(12), 1343-1357. https://doi.org/10.1080/07373937.2011.594378
CR  - Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
CR  - Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. (2007). Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10(3), 599-606. https://doi.org/10.1080/10942910601048986
CR  - Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
CR  - Lertittikul, W., Benjakul, S., Tanaka, M. (2007). Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669-677. https://doi.org/10.1016/j.foodchem.2005.09.085
CR  - Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
CR  - Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. https://doi.org/10.1111/ijfs.13104
CR  - Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
CR  - Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT – Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.2004.08.012
CR  - Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
CR  - Pere, C., Rodier, E. (2002). Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 41(5), 427-436. https://doi.org/10.1016/S0255-2701(01)00161-1
CR  - Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
CR  - Rahmati, N.F., Tehrani, M.M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9), 1697-1710. https://doi.org/10.1007/s13197-013-1253-y
CR  - Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
CR  - Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. (2015). Potential of sponge cake making using infrared–hot air dried carrot. Journal of Texture Studies, 47(1), 34-39. https://doi.org/10.1111/jtxs.12165
CR  - Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and  
its quality attributes. 	Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
CR  - Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and  
its quality attributes. 	Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. https://doi.org/10.21608/jfds.2013.72084
CR  - Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
CR  - Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134(2), 1052-1058. https://doi.org/10.1016/j.foodchem.2012.03.013
CR  - Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
CR  - Uribe, E., Vega-Gálvez, A., García, V., Pastén, A., López, J., Goñi, G. (2019). Effect of different drying rates on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp. Journal of Applied Phycology, 31(3), 1967-1979. https://doi.org/10.1007/s10811-018-1686-9
CR  - Yerima, S.M., Saurabh, C., Ibrahim, B., Shahid, K.M., Harshita, J., Nitin, N., Vikas, J. (2019). Hearbal detox extract formulation from seven wonderful natural herbs: garlic, ginger, honey, carrots, aloe vera, dates, & corn. Asian Journal of Pharmaceutical Research and Development, 7(3), 22-30. https://doi.org/10.22270/ajprd.v7i3.485
CR  - Yerima, S.M., Saurabh, C., Ibrahim, B., Shahid, K.M., Harshita, J., Nitin, N., Vikas, J. (2019). Hearbal detox extract formulation from seven wonderful natural herbs: garlic, ginger, honey, carrots, aloe vera, dates, & corn. Asian Journal of Pharmaceutical Research and Development, 7(3), 22-30. https://doi.org/10.22270/ajprd.v7i3.485
CR  - Yılmaz, B.B., Pekmez, H. (2020). Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens alef) fiber. Gıda, 45(2), 290-298. https://doi.org/10.15237/gida.GD19134
CR  - Yılmaz, B.B., Pekmez, H. (2020). Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens alef) fiber. Gıda, 45(2), 290-298. https://doi.org/10.15237/gida.GD19134
CR  - Zadernowski, R., Piłat, B., Czaplicki, S., Ogrodowska, D. (2010). Characteristics of the black carrot (Daucus carota ssp. sativus var. atrorubens Alef.). Polish Journal of Natural Sciences, 25(4), 438-443. https://doi.org/10.2478/v10020-010-0040-8
CR  - Zadernowski, R., Piłat, B., Czaplicki, S., Ogrodowska, D. (2010). Characteristics of the black carrot (Daucus carota ssp. sativus var. atrorubens Alef.). Polish Journal of Natural Sciences, 25(4), 438-443. https://doi.org/10.2478/v10020-010-0040-8
CR  - Zhang, M., Tang, J., Mujumdar, A.S., Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17(10), 524-534. https://doi.org/10.1016/j.tifs.2006.04.011
CR  - Zhang, M., Tang, J., Mujumdar, A.S., Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology, 17(10), 524-534. https://doi.org/10.1016/j.tifs.2006.04.011
UR  - https://doi.org/10.3153/FH21025
L1  - https://dergipark.org.tr/en/download/article-file/1613099
ER  -