KAHVE TELVESİ ATIĞI İKAMESİNİN GLUTENSİZ KEKLERİN FİZİKSEL, KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Kahve telvesi atığı (KTA), antioksidan ve diyet lifi içeriği sayesinde gıdaların teknolojik ve besin değerini artırmaktadır. Bu çalışmada, pirinç unu %0, %25, %50, %75 ve %100 oranlarında KTA ile ikame edilerek üretilen glutensiz keklerin fiziksel, kimyasal ve duyusal özellikleri değerlendirilmiştir. KTA ilavesi, glutensiz kekin fenolik ve antioksidan içeriklerini önemli ölçüde artırmış ve %100 KTA içeren glutensiz kek en yüksek fenolik (2.70 mg GAE/g) ve antioksidan (ABTS için 2.54 mg TE/g ve DPPH için 4.17 mg TE/g) değerlerini göstermiştir (P<0.05). KTA ilavesi sertlik ve renk özelliklerini etkilemiş, daha yüksek KTA oranları daha koyu ve daha yumuşak keklerin elde edilmesini sağlamıştır (P<0.05). Ayrıca, KTA ikamesi, glutensiz keklerin pişirme kaybı, simetri, hacim ve tek düzelik indeks değerlerini de etkilemiştir. %25 KTA içeren glutensiz kekin en yüksek özgül hacme (1.68 cm3/g) sahip olduğu görülmüştür (P<0.05). Duyusal analiz, %25 ve %50 KTA içeren glutensiz keklerin en çok tercih edildiğini, daha yüksek KTA içeriğinin ise duyusal puanlarını düşürdüğü göstermiştir (P<0.05).

Keywords

• Alternatif gıda ürünleri
• glütensiz kek
• kahve telvesi atığı (KTA)
• un ikamesi

EFFECT OF SPENT COFFEE GROUND SUBSTITUTION ON PHYSICAL, CHEMICAL, AND SENSORY ATTRIBUTES OF GLUTEN-FREE CAKE

Abstract

Spent coffee grounds (SCG) can increase the technological and nutritional value of foods thanks to its antioxidants and dietary fiber content. In this study, the physical, chemical and sensory properties of gluten-free cakes produced by substituting rice flour with SCG at 0%, 25%, 50%, 75% and 100% were evaluated. SCG addition significantly increased the phenolic and antioxidant contents and the gluten-free cake with 100% SCG exhibited the highest phenolic (2.70 mg GAE/g), and antioxidant (2.54 mg TE/g for ABTS and 4.17 mg TE/g for DPPH) values (P<0.05). SCG addition affected their hardness and color properties, with higher SCG ratios leading to darker and softer cakes (P<0.05). Also, it affected the baking loss, symmetry, volume, and uniformity index values of cakes. The gluten-free cake with 25% SCG had the highest specific volume (1.68 cm3/g) (P<0.05). Sensory analysis showed that gluten-free cakes with 25 and 50% SCG were most preferred, with higher SCG content decreasing sensory scores (P<0.05).

Keywords

• Spent coffee ground (SCG)
• flour substitute
• gluten-free cake
• alternative food products

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