Production and Quality Evaluation of Gluten-Free Muffin Cakes Using Natural Sweeteners as Sugar Substitutes

Year 2024, Volume: 8 Issue: 1, 15 - 30, 18.01.2024

Sultan Acun , Hülya Gül , Şeyma Ulutürk , Hande Elif Çevik , Yasin Yaver

Abstract

In this study, the effects of using natural and healthier sweeteners in the production of gluten-free muffin cakes (GMK) were investigated, aiming to provide suitable options for individuals with celiac disease to include in their daily diets. Instead of sugar, lavender honey, pine honey, grape molasses, and carob molasses were used. Physical properties, chemical properties, textural properties, and sensory characteristics were determined to assess the quality of the produced GMKs. The addition of honey and molasses resulted in lower volume values compared to GMKs with sugar, while the ash content increased with the use of sweeteners (P <0.05). The effect of natural sweeteners on moisture content was found to be statistically significant (P <0.05). During storage, the hardness of GMKs increased while their elasticity decreased. The GMK with grape molasses had the highest hardness value (420.53 g), while the GMKs sweetened with pine honey showed the highest increase in hardness (1855.5 g) during storage. GMKs produced with pine and lavender honey received the closest ratings to those made with sugar, while those made with carob molasses were the least preferred group.

Keywords

Gluten-free, muffin, lavender honey, pine honey, carob molasses, celiac

Project Number

Yok

Şeker İkamesi Olarak Doğal Tatlandırıcılar ile Glutensiz Muffin Kek Üretimi ve Kalite Değerlendirmesi

Abstract

Bu çalışmada; çölyaklı bireylerin günlük diyetlerinde rahatlıkla tüketilebilecekleri, glutensiz muffin kek (GMK) üretiminde, daha doğal ve sağlıklı tatlandırıcıların kullanılmasının, son ürün kalitesi üzerine etkileri araştırılmıştır. Bu amaçla şeker yerine lavanta balı, çam balı, üzüm pekmezi ve keçiboynuzu pekmezi kullanılmıştır. Üretilen GMK’lerde kalitenin tespit edilebilmesi için fiziksel, kimyasal, tekstürel ve duyusal özellikler belirlenmiştir. Bal ve pekmez ilave edilerek üretilen keklerde hacim değeri şeker kullanılan GMK’lerden daha düşükken kül değeri tatlandırıcı kullanımıyla artmıştır (P <0,05). Kullanılan doğal tatlandırıcıların nem değeri üzerine etkisi istatistiksel olarak anlamlı bulunmuştur (P <0,05). GMK’lerin depolama boyunca sertlik değeri artmış esneklik değeri azalmıştır. En yüksek sertlik değerine üzüm pekmezli GMK (420,53 gr) sahip olurken depolama sonunda sertliği en çok artan çam balı ile tatlandırılan GMK’ler (1855,5 gr) olmuştur. Çam ve lavanta balı kullanılarak üretilen GMK’ler şeker ile üretilenlere en yakın puanı alırken keçiboynuzu pekmezi kullanılarak üretilenler en az beğenilen grup olmuştur.

Keywords

Glutensiz, muffin, lavanta balı, çam balı, keçiboynuzu pekmezi

Supporting Institution

Yok

Project Number

Yok

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