UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY

Abstract

The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake volume. Increasing levels of HS gradually increased specific gravity, water activity, and reduced tan, leading to cakes with lower volume, darker (lower L*) color, harder texture. HF addition increased tan (at >5%) and specific gravity, producing cakes with lower volume, but similar color and texture to those of control. HS-HF blend improved cake color and hardness compared to HS added alone. Strong correlations were found between G() slope and cake volume (r=0.9939 for added HS, r=-0.9408 for added HF), the exponent a and cake volume (r=0.9447 for added HS, r=-0.8668 for added HF).

Keywords

• gluten-free cake
• hazelnut skin
• hazelnut flour
• rheological properties
• cake quality

GLUTENSİZ KEKLERDE FINDIK UNU VE FINDIK ZARI KULLANIMI: HAMUR REOLOJİSİNİN KEK KALİTESİ İLE KORELASYONU

Abstract

Pirinç ununun %0, %5, %10, %15 (g/g) oranlarında fındık zarı (FZ), fındık unu (FU) ve FZ-FU karışımı (1:1, g/g) ile değiştirilmesinin glutensiz kek hamurları üzerindeki etkileri reolojik açıdan değerlendirilmiştir. 5% oranında FZ ilavesi ile Power-Law konsistens indeksi artmış, özgül ağırlık azalmış ve en yüksek hacimli kek elde edilmiştir. Artan oranlarda FZ ilavesi hamurun özgül ağırlık ve su aktivitesinde kademeli bir artışa neden olurken, tan değerini azaltmıştır. Böylece daha düşük hacimli, koyu renkli (düşük L*), katı tekstüre sahip kekler elde edilmiştir. FU ilavesi tan (>5%) ve özgül ağırlığı artırarak daha düşük hacimli, fakat renk ve tekstür açısından kontrolle benzer özelliklerde kekler elde edilmesini sağlamıştır. FZ-FU karışımı ise, tek başına FZ ilavesine kıyasla, keklerin renk ve sertlik değerlerini geliştirmiştir. Ayrıca, G() eğimi ile kek hacmi (r=0.9939 FZ ilavesi için, r=-0.9408 FU ilavesi için), katsayı a ile kek hacmi (r=0.9447 FZ ilavesi için, r=-0.8668 FU ilavesi için) arasında kuvvetli korelasyonlar tespit edilmiştir.

Keywords

• glütensiz kek
• fındık zarı
• fındık unu
• reolojik özellikler
• kek kalitesi

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