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SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER

Year 2019, Volume: 44 Issue: 5, 907 - 918, 17.08.2019
https://doi.org/10.15237/gida.GD19047

Abstract

The aim of this study is to
investigate the production of functional cakes with enriched nutritional value
and flavor with the addition of spinach powder (SP) to the formulation as a
replacement for the wheat flour at different ratios. The addition of SP
resulted in a significant decrease in the moisture content (26.63 - 28.96% for
the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880
for the batters and 0.722 - 0.822 for the cakes) values (
P<0.05).  The addition of SP caused a significant
change in the color of the batters and cakes. The vitamin C content of the
batters and cakes increased depending on the amount of SP (
P<0.05).  The highest weight loss (14.83%) and cooking
yield (89.40%) values were observed for the plain cake and cake with 10% SP,
respectively, where this cake had the highest sensorial acceptability by the
panelists.

References

  • 1. AACC (2000). Approved Methods of the American Association of Cereal Chemists. Method 10-91. 10th ed. American Assoc. of Cereal Chemists, St. Paul, Minnesota.
  • 2. AOAC (2000). Official methods of analysis. 17th Ed. Gaithersburg, MD, US A: Association of Official Analytical Chemists.
  • 3. Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., Attia, H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40-47, doi.org/10.1016/j.indcrop.2009.01.003.
  • 4. Çalışkan Koç, G., Dirim, S.N. (2017). Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage. Journal of food science, 82(12), 2873-2884, doi.org/10.1111/1750-3841.13970.
  • 5. Koç, G. Ç., Dirim, S. N. (2018). Spray dried spinach juice: powder properties. Journal of Food Measurement and Characterization, 1-15, doi.org/10.1007/s11694-018-9781-9.
  • 6. Citak, S., Sonmez, S. (2009). Mineral contents of organically and conventionally grown spinach (Spinacea oleracea L.) during two successive seasons. Journal of agricultural and food chemistry, 57(17), 7892-7898, doi: 10.1021/jf900660k.
  • 7. Dadali, G., Demirhan, E., Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying technology, 25(10), 1713-1723, doi.org/10.1080/07373930701590988.
  • 8. Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20-26, doi.org/10.1016/j.ijgfs.2016.12.003.
  • 9. Gómez, M., Oliete, B., Rosell, C. M., Pando, V., Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology, 41(9), 1701-1709, doi.org/10.1016/j.lwt.2007.11.024.
  • 10. Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids, 21(2), 167-173, doi.org/10.1016/j.foodhyd.2006.03.012.
  • 11. Hera, E., Ruiz-París, E., Oliete, B., Gómez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Science and Technology, 49(1), 48-54, doi.org/10.1016/j.lwt.2012.05.009.
  • 12. Hışıl, Y. (2007). The Analysis of Instrumental Food Analysis Laboratory. Izmir: Ege University Engineering Department Academic Press. 41 p.
  • 13. Ilow, R., Regulska-Ilow, B., Szymczak, J. (1995). Assesment of vitamin C losses in conventionally cooked and microwave-processed vegatables. Bromatologia I Chemia Toksykologiczna, 28, 317-322.
  • 14. Kahraman, K., Sakıyan, O., Ozturk, S., Koksel, H., Sumnu, G., Dubat, A. (2008). Utilization of Mixolab® to predict the suitability of flours in terms of cake quality. European Food Research and Technology, 227(2), 565-570, doi.org/10.1007/s00217-007-0757-y.
  • 15. Karaaslan, S. N., Tuncer, I. K. (2008). Development of a drying model for combined microwave–fan-assisted convection drying of spinach. Biosystems Engineering, 100(1), 44-52, doi.org/10.1016/j.biosystemseng.2007.12.012.
  • 16. King, V. A. E., Liu, C. F., Liu, Y. J. (2001). Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration. Food research international, 34(2-3), 167-175, doi.org/10.1016/S0963-9969(00)00148-4.
  • 17. Klein, B. P., Kurilich, A. C. (2000). Processing effects on dietary antioxidants from plant foods. HortScience, 35(4), 580-584.
  • 18. Lebesi, D. M., Tzia, C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and bioprocess technology, 4(5), 710-722, doi.org/10.1007/s11947-009-0181-3.
  • 19. Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., Holčíková, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and analysis, 19(4), 252-276, doi.org/10.1016/j.jfca.2005.04.014.
  • 20. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety, 15(4), 685-704, doi.org/10.1111/1541-4337.12207.
  • 21. Nursal, B., Yücecan, S. (2000). Vitamin C losses in some frozen vegetables due to various cooking methods. Food/Nahrung, 44(6), 451-453, doi.org/10.1002/1521-3803.
  • 22. Ozkan, I. A., Akbudak, B., Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of Food Engineering, 78(2), 577-583, doi.org/10.1016/j.jfoodeng.2005.10.026.
  • 23. Quek, S. Y., Chok, N. K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392, doi.org/10.1016/j.cep.2006.06.020.
  • 24. Rakcejeva, T., Galoburda, R., Cude, L., Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Science, 1, 441-447, doi.org/10.1016/j.profoo.2011.09.068.
  • 25. Seyhun, N., Sumnu, G., & Sahin, S. (2005). Effects of different starch types on retardation of staling of microwave-baked cakes. Food and Bioproducts Processing, 83(1), 1-5, doi: 10.1205/fbp.04041.
  • 26. Song, Z., Jing, C., Yao, L., Zhao, X., Wang, W., Mao, Y., Ma, C. (2016). Microwave drying performance of single-particle coal slime and energy consumption analyses. Fuel Processing Technology, 143, 69-78, doi.org/10.1016/j.fuproc.2015.11.012.
  • 27. Toledo, M. E. A., Ueda, Y., Imahori, Y., Ayaki, M. (2003). L-ascorbic acid metabolism in spinach (Spinacia oleracea L.) during postharvest storage in light and dark. Postharvest biology and technology, 28(1), 47-57, doi.org/10.1016/S0925-5214(02)00121-7.
  • 28. Turabi, E., Sumnu, G., Sahin, S. (2008). Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1(1), 64-73, doi.org/10.1007/s11947-007-0003-4.
  • 29. Watanabe, T., Orikasa, T., Shono, H., Koide, S., Ando, Y., Shiina, T., Tagawa, A. (2016). The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach. Journal of food engineering, 168, 113-118, doi.org/10.1016/j.jfoodeng.2015.07.014.

ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2019, Volume: 44 Issue: 5, 907 - 918, 17.08.2019
https://doi.org/10.15237/gida.GD19047

Abstract

Bu çalışmanın amacı, kek
formülasyonuna ıspanak tozu ilavesi ile zenginleştirilmiş besin değeri ve lezzetiyle
yeni fonksiyonel bir kekin üretilmesidir. Mikrodalga kurutucuda kurutulmuş
ıspanak tozu kek formülasyonuna buğday unuyla yer değiştirme prensibiyle farklı
oranlarda eklenmiştir. Kek formülasyonuna ilave edilen ıspanak tozu miktarı
arttıkça nem içeriği (kek hamurlarında % 26.63- 28.96 ve keklerde %
12.75-22.33) ve su aktivitesi (kek hamurlarında 0.902-0.880 ve keklerde
0.722-0.822) değerlerinde azalma meydana geldiği gözlenmiştir (
P <0.05).
Ispanak tozu ilavesi kek hamuru ve keklerin renk değerlerinde önemli bir
değişime neden olmuştur. Ispanak tozu miktarına bağlı olarak C vitamini
içeriğinde artış meydana geldiği görülmüştür (
P <0.05).  En yüksek ağırlık kaybı (%14.83) ve pişme
verimi (%89.40) sırasıyla sade kek ve %10 ıspanak tozu içeren keklerde
gözlenmiştir. Duyusal değerlendirme sonuçlarına göre, %10 ıspanak tozu içeren
keklerin panelistler tarafından en yüksek kabul edilebilirliğe sahip olduğu
gözlenmiştir.

References

  • 1. AACC (2000). Approved Methods of the American Association of Cereal Chemists. Method 10-91. 10th ed. American Assoc. of Cereal Chemists, St. Paul, Minnesota.
  • 2. AOAC (2000). Official methods of analysis. 17th Ed. Gaithersburg, MD, US A: Association of Official Analytical Chemists.
  • 3. Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., Attia, H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40-47, doi.org/10.1016/j.indcrop.2009.01.003.
  • 4. Çalışkan Koç, G., Dirim, S.N. (2017). Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage. Journal of food science, 82(12), 2873-2884, doi.org/10.1111/1750-3841.13970.
  • 5. Koç, G. Ç., Dirim, S. N. (2018). Spray dried spinach juice: powder properties. Journal of Food Measurement and Characterization, 1-15, doi.org/10.1007/s11694-018-9781-9.
  • 6. Citak, S., Sonmez, S. (2009). Mineral contents of organically and conventionally grown spinach (Spinacea oleracea L.) during two successive seasons. Journal of agricultural and food chemistry, 57(17), 7892-7898, doi: 10.1021/jf900660k.
  • 7. Dadali, G., Demirhan, E., Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying technology, 25(10), 1713-1723, doi.org/10.1080/07373930701590988.
  • 8. Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20-26, doi.org/10.1016/j.ijgfs.2016.12.003.
  • 9. Gómez, M., Oliete, B., Rosell, C. M., Pando, V., Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology, 41(9), 1701-1709, doi.org/10.1016/j.lwt.2007.11.024.
  • 10. Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids, 21(2), 167-173, doi.org/10.1016/j.foodhyd.2006.03.012.
  • 11. Hera, E., Ruiz-París, E., Oliete, B., Gómez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Science and Technology, 49(1), 48-54, doi.org/10.1016/j.lwt.2012.05.009.
  • 12. Hışıl, Y. (2007). The Analysis of Instrumental Food Analysis Laboratory. Izmir: Ege University Engineering Department Academic Press. 41 p.
  • 13. Ilow, R., Regulska-Ilow, B., Szymczak, J. (1995). Assesment of vitamin C losses in conventionally cooked and microwave-processed vegatables. Bromatologia I Chemia Toksykologiczna, 28, 317-322.
  • 14. Kahraman, K., Sakıyan, O., Ozturk, S., Koksel, H., Sumnu, G., Dubat, A. (2008). Utilization of Mixolab® to predict the suitability of flours in terms of cake quality. European Food Research and Technology, 227(2), 565-570, doi.org/10.1007/s00217-007-0757-y.
  • 15. Karaaslan, S. N., Tuncer, I. K. (2008). Development of a drying model for combined microwave–fan-assisted convection drying of spinach. Biosystems Engineering, 100(1), 44-52, doi.org/10.1016/j.biosystemseng.2007.12.012.
  • 16. King, V. A. E., Liu, C. F., Liu, Y. J. (2001). Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration. Food research international, 34(2-3), 167-175, doi.org/10.1016/S0963-9969(00)00148-4.
  • 17. Klein, B. P., Kurilich, A. C. (2000). Processing effects on dietary antioxidants from plant foods. HortScience, 35(4), 580-584.
  • 18. Lebesi, D. M., Tzia, C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and bioprocess technology, 4(5), 710-722, doi.org/10.1007/s11947-009-0181-3.
  • 19. Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., Holčíková, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and analysis, 19(4), 252-276, doi.org/10.1016/j.jfca.2005.04.014.
  • 20. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety, 15(4), 685-704, doi.org/10.1111/1541-4337.12207.
  • 21. Nursal, B., Yücecan, S. (2000). Vitamin C losses in some frozen vegetables due to various cooking methods. Food/Nahrung, 44(6), 451-453, doi.org/10.1002/1521-3803.
  • 22. Ozkan, I. A., Akbudak, B., Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of Food Engineering, 78(2), 577-583, doi.org/10.1016/j.jfoodeng.2005.10.026.
  • 23. Quek, S. Y., Chok, N. K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392, doi.org/10.1016/j.cep.2006.06.020.
  • 24. Rakcejeva, T., Galoburda, R., Cude, L., Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Science, 1, 441-447, doi.org/10.1016/j.profoo.2011.09.068.
  • 25. Seyhun, N., Sumnu, G., & Sahin, S. (2005). Effects of different starch types on retardation of staling of microwave-baked cakes. Food and Bioproducts Processing, 83(1), 1-5, doi: 10.1205/fbp.04041.
  • 26. Song, Z., Jing, C., Yao, L., Zhao, X., Wang, W., Mao, Y., Ma, C. (2016). Microwave drying performance of single-particle coal slime and energy consumption analyses. Fuel Processing Technology, 143, 69-78, doi.org/10.1016/j.fuproc.2015.11.012.
  • 27. Toledo, M. E. A., Ueda, Y., Imahori, Y., Ayaki, M. (2003). L-ascorbic acid metabolism in spinach (Spinacia oleracea L.) during postharvest storage in light and dark. Postharvest biology and technology, 28(1), 47-57, doi.org/10.1016/S0925-5214(02)00121-7.
  • 28. Turabi, E., Sumnu, G., Sahin, S. (2008). Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1(1), 64-73, doi.org/10.1007/s11947-007-0003-4.
  • 29. Watanabe, T., Orikasa, T., Shono, H., Koide, S., Ando, Y., Shiina, T., Tagawa, A. (2016). The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach. Journal of food engineering, 168, 113-118, doi.org/10.1016/j.jfoodeng.2015.07.014.
There are 29 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Gülşah Çalışkan Koç 0000-0002-6542-3093

Tuğçe Erbakan This is me 0000-0003-3563-9130

Elif Arıcı This is me 0000-0002-2840-5128

Safiye Nur Dirim This is me 0000-0002-0533-4275

Publication Date August 17, 2019
Published in Issue Year 2019 Volume: 44 Issue: 5

Cite

APA Çalışkan Koç, G., Erbakan, T., Arıcı, E., Dirim, S. N. (2019). SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. Gıda, 44(5), 907-918. https://doi.org/10.15237/gida.GD19047
AMA Çalışkan Koç G, Erbakan T, Arıcı E, Dirim SN. SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. The Journal of Food. August 2019;44(5):907-918. doi:10.15237/gida.GD19047
Chicago Çalışkan Koç, Gülşah, Tuğçe Erbakan, Elif Arıcı, and Safiye Nur Dirim. “SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER”. Gıda 44, no. 5 (August 2019): 907-18. https://doi.org/10.15237/gida.GD19047.
EndNote Çalışkan Koç G, Erbakan T, Arıcı E, Dirim SN (August 1, 2019) SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. Gıda 44 5 907–918.
IEEE G. Çalışkan Koç, T. Erbakan, E. Arıcı, and S. N. Dirim, “SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER”, The Journal of Food, vol. 44, no. 5, pp. 907–918, 2019, doi: 10.15237/gida.GD19047.
ISNAD Çalışkan Koç, Gülşah et al. “SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER”. Gıda 44/5 (August 2019), 907-918. https://doi.org/10.15237/gida.GD19047.
JAMA Çalışkan Koç G, Erbakan T, Arıcı E, Dirim SN. SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. The Journal of Food. 2019;44:907–918.
MLA Çalışkan Koç, Gülşah et al. “SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER”. Gıda, vol. 44, no. 5, 2019, pp. 907-18, doi:10.15237/gida.GD19047.
Vancouver Çalışkan Koç G, Erbakan T, Arıcı E, Dirim SN. SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. The Journal of Food. 2019;44(5):907-18.

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