ŞEKER VE YAĞ İÇERİĞİNİ AZALTMANIN TOP KEKLERİN FİZİKSEL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Year 2024, , 39 - 51, 14.02.2024

Mehmet Murat Karaoğlu Karaoğlu , Negin Zabihollahi

https://doi.org/10.15237/gida.GD23094

Abstract

Bu çalışmada, şeker ve yağ ikame maddesi (sırasıyla, stevia ve polidekstroz) kullanılarak şeker (%50, %100) ve yağ (%50, %75) içeriğinin azaltılmasının top keklerin fiziksel ve duyusal özellikleri üzerindeki etkisi incelenmiştir. Yağ oranının düşürülmesi kek hamurunun yoğunluğunu arttırırken, sertlik, konsistens, kohesivlik ve viskozite indeksi gibi kıvam değerlerinde azalmaya neden olmuştur. Bununla birlikte, şeker içeriğinin azaltılması, hamur yoğunluğunu azaltarak ve hamur kıvamını önemli derecede artırarak ters yönde bir etkiye sahip olmuştur. Sadece şeker ve sadece yağ miktarının azaltılması kontrole göre daha iyi sonuçlar verirken, hem şeker hem de yağ miktarının birlikte azaltılması keklerin tekstürel özelliklerini olumsuz yönde etkilemiştir. Genel olarak, sadece şeker içeriğinin azaltılması, sadece yağ içeriğinin azaltılmasına göre duyusal beğeniyi azaltmıştır. Tüm duyusal parametreler bakımından incelendiğinde, yağ içeriği %50 azaltılmış kek örneklerinin en çok beğenildiği görülmüştür. Kek üretiminde, özellikle özgül hacim, tekstürel ve duyusal özellikler dikkate alındığında sadece şeker veya sadece yağ içeriklerinin %50 oranında azaltılabileceği sonucuna varılmıştır.

Keywords

Kek, şeker azalımı, yağ azalımı, fiziksel özellikler, duyusal değerlendirme

THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES

Abstract

In this study, the effect of reducing the sugar (50%, 100%) and fat (50%, 75%) content on the physical and sensory properties of cupcakes was investigated by using stevia and polydextrose as sugar and fat replacers, respectively. While reducing the fat content increased the density of the cake batter, it caused a decrease in the consistency values such as firmness, consistency, cohesiveness and viscosity index. Reducing the sugar content had the opposite effect, decreasing the batter density and significantly increasing the batter consistency. Reducing only sugar and only fat content showed better results than control, while reducing both sugar and fat content together negatively affected the textural properties of cakes. In general, reducing only sugar content decreased sensory satisfaction compared to reducing only fat content. The samples with only 50% reduced fat content were most liked in terms of all sensory parameters. It was concluded that only sugar or only fat contents can be reduced by 50% in cake production, especially considering the specific volume, textural and sensory properties.

Keywords

Cake, sugar reduction, fat reduction, physical properties, sensory evaluation

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