KIRINIM PENCERELİ KURUTUCU İLE ÜRETİLMİŞ TOZ YUMURTANIN KEK ÜRETİMİNDE KULLANIMI

Abstract

Bu çalışmanın amacı, kırınım pencereli kurutma ile kurutulmuş yumurta tozlarının kek üretiminde kullanımının araştırılmasıdır. Çalışmada, en düşük hamur yoğunluğunun 1.05 g/mL ile sıvı yumurta akı (SYA) kullanılarak üretilen keklerde elde edildiği ve bunu 1.16 g/mL ile yumurta akı tozu (TYA) kullanılan kek örneklerinin takip ettiği bulunmuştur. En yüksek özgül hacim 2.71 ml/g ile SYA örneklerinde belirlenirken, bunu 2.46 mL/g ile TYA örnekleri izlemiştir. Buna ek olarak, toz yumurta kullanımı pişme kaybını azaltmış, ancak aynı zamanda kabuk parlaklık değerinde bir düşüşe neden olmuştur. Ayrıca, TYA kullanımının kek örneklerinin sertlik değeri üzerinde olumlu bir etkisi olmuş ve 884.01 g değerinden 720.53 g değerine düşmüştür. Son olarak, yumurta tozunun alternatif kullanımı, hem gözenek sayısını hem de toplam gözenek alanını artırarak kek içi görünümü üzerinde olumlu bir etkiye sahip olmuştur. Bu nedenle, kek üretiminde sıvı yumurta yerine kırınım pencere ile üretilmiş toz yumurta kullanımı, sunduğu çeşitli faydalar nedeniyle uygulanabilir olarak değerlendirilebilir.

Keywords

• Kek kalite özellikleri
• toz yumurta
• kırınım pencereli kurutma
• kek

Project Number

1919B012110225

THE USE OF REFRACTANCE WINDOW-DRIED EGG POWDER IN CAKE PRODUCTION

Abstract

The study aimed to evaluate the use of refractance window-dried egg powders in cake production. It was found that liquid egg white (WL) resulted in the lowest batter density of 1.05 g/mL, followed by egg white powder (WP) at 1.16 g/mL. The highest specific volume was determined in WL samples at 2.71 ml/g, followed by WP samples at 2.46 mL/g. In addition, the use of powdered eggs reduced baking loss but also caused a decrease in the crumb lightness value. Furthermore, the usage of WP had a positive effect on the hardness value of cake samples, which decreased from 884.01 g to 720.53 g. Finally, the alternative use of egg powder had a positive effect on crumb appearance, increasing both cell count and total cell area. Therefore, the incorporation of powdered eggs by refractance window drying instead of liquid eggs in cake production can be considered an applicable approach due to the various benefits it offers.

Keywords

• techno-functional properties
• egg powder
• refractance window drying
• cake

Supporting Institution

TÜBİTAK

Project Number

1919B012110225

Thanks

This research was supported financially by the Scientific and Technological Research Council of Turkey (TUBITAK project no: 1919B012110225). The authors also thank to Dr. İsmail Tontul for help in the production of egg powders.

References

1. AACC. (2000). Approved Methods of Analysis. 11th ed. Method 55-50.01, Method 74-10.02, Retrieved from Minnesota, USA.
2. Arslan-Tontul, S., Çetin-Babaoğlu, H., Aslan, M., Tontul, İ. (2022). Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread. J Food Sci, 87(11), 4771-5152.
3. Arslan-Tontul, S., Erbas, M., Gorgulu, A. (2019). The Use of probiotic loaded single and double layered microcapsules in cake production. Probiotics Antimicrob Protein, 11(3), 840-849.
4. Ayadi, M. A., Khemakhem, M., Belgith, H., Attia, H. (2008). Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. J Food Sci, 73(6), E281-E287.
5. Chang, C., Xu, Y., Shi, M., Su, Y., Li, X., Li, J., Yang, Y. (2020). Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance. Food Hydrocolloid, 99, 105333.
6. Chang, C. H., Su, Y. J., Gu, L. P., Li, J. H., Yang, Y. J. (2021). Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance. Food Hydrocolloid, 118, 106569.
7. Chauhan, V. S., Sharma, A. (2003). Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis. Food, 47(2), 102-105.
8. Franke, K., Kießling, M. (2002). Influence of spray drying conditions on functionality of dried whole egg. J Sci Food Agric, 82(15), 1837-1841.

9. Gautron, J., Dombre, C., Nau, F., Feidt, C., Guillier, L. (2022). Review: Production factors affecting the quality of chicken table eggs and egg products in Europe. Animal, 16, 100425.
10. Han, A., Romero, H. M., Nishijima, N., Ichimura, T., Handa, A., Xu, C., Zhang, Y. J. F. H. (2019). Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food Hydrocolloid, 87, 287-296.
11. Lechevalier, V., Nau, F., Jeantet, R. (2013). 19 - Powdered egg. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of Food Powders (pp. 484-512): Woodhead Publishing.
12. Rao, Q., Labuza, T. P. (2012). Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders. Food Chem, 132(1), 373-384.
13. Ratnayake, W. S., Geera, B., Rybak, D. A. (2012). Effects of Egg and Egg Replacers on Yellow Cake Product Quality. J Food Process Preserv,, 36(1), 21-29.
14. Singh, A., Benjakul, S., & Karnjanapratum, S. (2019). Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. Journal of Food Science and Technology, 56(4), 2083-2092.
15. Song, H. P., Kim, B., Choe, J. H., Jung, S., Kim, K. S., Kim, D. H., Jo, C. (2009). Improvement of foaming ability of egg white product by irradiation and its application. Radiat Phys Chem, 78(3), 217-221.
16. Tang, T., Wu, S., Tang, S., Xiao, N., Wu, L., Tu, Y., Xu, M. (2022). Effect of modified egg white powder on the properties of angel cakes. J Food Eng, 326, 111012.
17. Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., Delcour, J. A. (2008). The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chem, 110(4), 909-915.
18. Xu, L., Echeverria-Jaramillo, E., Shin, W.-S. (2022). Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder. LWT Food Sci Technol, 156, 113017.
19. Zarringhalami, S., Ganjloo, A., Nasrabadi, Z. M. (2021). Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. J Food Sci Technol, 58(3), 1124-1131.