THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Year 2018, Volume: 43 Issue: 4, 644 - 654, 15.06.2018

Hacer Levent

https://doi.org/10.15237/gida.GD18032

Cited By: 6

Abstract

The rice flour and corn starch
mixture used in the gluten-free cake formulation was replaced with chia flour
(CF) and quinoa flour (QF) up to 25% CF and 25% QF level. The effects of CF and
QF on the physical, chemical and sensory properties of gluten-free cakes were
investigated. CF and QF replacement increased the ash, protein, fat, total
phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8,
1.3, 3.5 and 2.9 times, respectively, when compared to the control samples.
Statistically significant increases were found in Ca, P, K, Mg, Fe and Zn contents
of cake samples (P <0.05). The cakes containing CF and QF, received higher texture
and taste-odour scores than control. According to the sensory analyses
results it can be concluded that QF and CF can be used in gluten-free cakes up
to 20% and 20% levels, respectively.

Keywords

Chia, quinoa, gluten-free cake, cake quality

CHIA (Salvia hispanica L.) VE KİNOA UNLARININ PİRİNÇ UNU VE NİŞASTA BAZLI KEKLERİN KALİTESİ ÜZERİNE ETKİLERİ

Abstract

Glutensiz kek formülasyonunda
kullanılan pirinç unu ve mısır nişastası karışımı, %25 chia unu (CF)  ve %25 kinoa unu (QF) oranına kadar CF ve QF
ile yer değiştirilmiştir. Glutensiz keklerin fiziksel, kimyasal ve duyusal
özelliklerine CF ve QF'nin etkisi araştırılmıştır. CF ve QF’nin kullanımı,
kontrol örnekleri ile karşılaştırıldığında glutensiz keklerin kül, protein,
yağ, toplam fenolik içeriğini ve antioksidan kapasitesini sırasıyla 1.5, 1.8,
1.3, 3.5 ve 2.9 kat artırmıştır. Kek örneklerinin Ca, P, K, Mg, Fe ve Zn içeriklerinde istatistiksel
olarak önemli artışlar belirlenmiştir (P
<0.05).  CF ve QF içeren kekler,
kontrolden daha yüksek tekstür ve tat-koku puanı almıştır. Duyusal analiz
sonuçlarına göre QF ve CF’nin sırasıyla %20 ve %20 oranına kadar glutensiz
keklerde kullanılabileceği sonuçuna varılmıştır.

Keywords

Chia, kinoa, glutensiz kek, kek kalitesi

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