BUĞDAY UNU YERİNE PATATES UNU İKAMESİNİN KAPKEKLERİN FİZİKSEL KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2020, , 390 - 396, 15.01.2020

Kamil Gerçekaslan , Hüseyin Boz

https://doi.org/10.15237/gida.GD20018

Cited By: 1

Abstract

Bu çalışmada, buğday ununa farklı oranlarda (%0, 2.5, 5, 10, 20) patates unu ikamesinin kapkeklerin kalite özellikleri üzerine etkisi araştırılmıştır. Patates unu seviyesindeki artışla birlikte kapkeklerin ağırlık, simetri indeksi, nem ve kül içeriği değerleri artarken; hacim, spesifik hacim, pişme kaybı ve hacim indeksi değerleri önemli seviyede (P<0.01) düşmüştür. Buğday ununun patates unu ile ikamesi, keklerin dokusal özellikleri üzerinde önemli (P<0.05) bir etkiye sahip olmuştur. Genel olarak, patates unu kullanımının keklerin kohesivlik değeri üzerinde olumlu bir etkisi var iken, elastikiyet değeri üzerinde olumsuz bir etkisi olduğu gözlenmiştir. Patates unu seviyesindeki artışın, özellikle depolamanın son gününde sertlik değerinde bir artışa neden olduğu tespit edilmiştir. Bu çalışmanın sonucunda, patates ununun, keklerin fiziksel kalite özellikleri üzerinde herhangi bir olumsuz etkisi olmadan %5'e kadar buğday ununa ikame edilebileceği sonucuna varılmıştır.

Keywords

Kapkek, patates unu, kalite parametreleri, tekstürel özellikler

Supporting Institution

Nevşehir Hacı Bektaş Veli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

NEÜBAP16F23

EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE

Abstract

In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, baking loss and volume index values of the cupcake samples decreased significantly (p<0.01) with the increased potato flour level, while the weight, symmetry index, moisture, and ash content values increased. The replacement of wheat flour with the potato flour had a significant (p<0.05) effect on the textural properties of cupcakes. In general, it was observed that potato flour usage had a positive effect on cohesiveness value while it had a negative effect on the springiness value of cupcakes. It was detected that the increase in the potato flour level caused an increase in hardness value especially on the last day of storage. As a result of this study, it was concluded that potato flour may replace with wheat flour up to %5 without any adverse effects on the physical quality properties of the cupcakes.

Keywords

Cupcake, potato flour, quality parameters, textural properties

Project Number

NEÜBAP16F23

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