Potential Use of Pumpkin (Cucurbita pepo L.) Powder in Cake Production and its Effect on Cake Quality Parameters

Year 2017, Volume: 15 Issue: 3, 274 - 280, 22.10.2017

Cem Baltacıoğlu , Mehmet Uyar

https://doi.org/10.24323/akademik-gida.345267

Cited By: 5

Abstract

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.

Keywords

Pumpkin powder, Cake, Texture, Sensory, Color

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi

Abstract

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.

Keywords

Kabak tozu, Kek, Tekstür, Duyusal, Renk

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