UTILIZATION OF RED BEETROOT PEEL POWDER IN GLUTEN-FREE CAKE PRODUCTION AND PROCESS OPTIMIZATION

Abstract

In this study, gluten-free cake production using sorghum flour and red beetroot peel powder was carried out. The cake formulation and microwave cooking conditions were optimized using response surface methodology to determine the optimum conditions for maximum total phenolic compounds and cake height, and minimum cooking loss and time. Sorghum flour ratio (0%, 10% and 20%), red beetroot peel powder ratio (0%, 2.5% and 5%), and microwave power (140, 210 and 280 W) were selected as independent variables. The optimum conditions were determined as 19.6% for sorghum flour ratio, 3.23% for red beetroot peel powder ratio, and 280 W for microwave power. The predicted and experimental data obtained under the optimum conditions were found to be close to each other. Consequently, red beetroot peel powder increased the total phenolic compounds by 44.2% in gluten-free cake production and enabled the production of a functional new product. Microwave cooking was also successfully applied, providing a significant advantage over conventional cooking times.

Keywords

• Gluten
• microwave
• optimization
• cake

Project Number

1919B012405761

KIRMIZI PANCAR KABUĞU TOZUNUN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI VE SÜRECİN OPTİMİZASYONU

Abstract

Bu çalışmada sorgum unu ve kırmızı pancar kabuğu tozu katkılı glutensiz kek üretimi gerçekleştirilmiştir. Kek formülasyonu ve mikrodalga ile pişirme koşulları yanıt yüzey yöntemiyle optimize edilerek toplam fenolik madde ve kek yüksekliğinin maksimum, pişirme kaybı ve sürenin minimum olduğu optimum koşullar belirlenmiştir. Bağımsız değişken olarak sorgum unu oranı (%0, %10 ve %20), kırmızı pancar kabuğu tozu oranı (%0, %2.5 ve %5) ve mikrodalga gücü (140, 210 ve 280 W) seçilmiş olup optimum koşullarının sorgum oranı için %19.6, kırmızı pancar kabuğu tozu oranı için %3.23 ve mikrodalga gücü için ise 280 W olduğu saptanmıştır. Optimum koşullarda elde edilen tahmini ve deneysel veriler birbiri ile yakın bulunmuştur. Sonuçta kırmızı pancar kabuğu tozu glutensiz kek üretiminde toplam fenolik madde içeriğini %44.2 oranında artırmış ve fonksiyonel yeni bir ürün eldesini mümkün kılmıştır. Mikrodalga pişirme işlemi de başarılı bir şekilde uygulanmış olup geleneksel pişirme sürelerine göre büyük avantaj sağlamıştır.

Keywords

• Gluten
• mikrodalga
• optimizasyon
• kek

Supporting Institution

TÜBITAK Bilim İnsanı Destek Programları Başkanlığı (BIDEB)

Project Number

1919B012405761

Thanks

Bu çalışma, TÜBITAK Bilim İnsanı Destek Programları Başkanlığı (BIDEB) tarafından 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenmiştir (proje no: 1919B012405761).

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