MİKRODALGA ile PİŞİRİLEN PİRİNÇ KEKİNİN FORMÜLASYONU ve İŞLEM KOŞULLARININ OPTİMİZASYONU

Abstract

Bu çalışmanın amacı, pirinç ununa farklı oranlarda keçiboynuzu unu ve ginseng tozu ilave edilerekmikrodalga ile glutensiz ve fonksiyonel kek üretilmesidir. Bu amaçla farklı kek formülasyonları mikrodalgafırında farklı koşullarda (üç farklı güçte (yüksek, orta, düşük) ve üç farklı sürede (2.45dk; 3dk; 3.15dk))pişirilerek fiziksel özellikleri incelenmiştir. Ek olarak ginseng ve keçiboynuzu unu ilavesinin son ürünkalitesi üzerine etkisi incelenmiş ve elde edilen sonuçlar doğrultusunda kek yapımında pirinç unu ilebirlikte keçiboynuzu ununun kullanılabilirliği test edilmiştir. Ayrıca çalışmada mikrodalga ile pişirilenpirinç keklerinin formülasyonunun ve işlem koşullarının optimizasyonu hedeflenmiştir. Bunun içinyanıt yüzey yöntemi (RSM) kullanılmıştır. Optimum nokta mikrodalga gücü için 400 W, pişirme süresiiçin 3.15 dakika, ginseng konsantrasyonu için %1.1869 ve keçiboynuzu unu konsantrasyonu için%35.051 olarak bulunmuştur. Kontrol örnekleri ile optimum koşullarda ve optimum formülasyonlamikrodalgada pişirilen kekler karşılaştırıldığında optimum örneklerin kütle kaybı, yükseklik vegözeneklilik değerlerinin daha yüksek, renk farkı değerlerinin daha düşük olduğu sonucuna varılmıştır

Keywords

• Mikrodalga, ginseng, keçiboynuzu unu, kek, optimizasyon

OPTIMIZATION OF PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE

Abstract

In this study, it was aimed to produce microwave baked functional gluten-free cakes by adding carobflour and ginseng powder to the rice flour in different concentrations. For this purpose, the physicalproperties of different cake formulations which were baked in microwave oven at different microwavepowers (low, middle and high) and during different baking times (2.45 min; 3min; 3.15 min) wereinvestigated. Moreover, the effect of ginseng powder and carob flour addition interms of cake qualitywas also examined and the posibility of combining carob flour with rice flour was evaluated. In thisstudy, it was also aimed to optimize the cake formulation and baking conditions by using ResponseSurface Methodology (RSM). The optimum point was determined as 400 W for microwave power, 3.15min for baking time, 1.1869 % for ginseng concentration and 35.051 % for carob flour concentration.When the quality values of control and optimum point were compared, it can be concluded that theweight loss, height and porosity values of optimum samples were higher, while the color differencevalues were lower

Keywords

• Microwave, ginseng, carob flour, cake, optimization

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