ŞEKER VE YAĞ İÇERİĞİNİ AZALTMANIN TOP KEKLERİN FİZİKSEL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Year 2024, Volume: 49 Issue: 1, 39 - 51, 14.02.2024

Mehmet Murat Karaoğlu Karaoğlu , Negin Zabihollahi

https://doi.org/10.15237/gida.GD23094

Abstract

Bu çalışmada, şeker ve yağ ikame maddesi (sırasıyla, stevia ve polidekstroz) kullanılarak şeker (%50, %100) ve yağ (%50, %75) içeriğinin azaltılmasının top keklerin fiziksel ve duyusal özellikleri üzerindeki etkisi incelenmiştir. Yağ oranının düşürülmesi kek hamurunun yoğunluğunu arttırırken, sertlik, konsistens, kohesivlik ve viskozite indeksi gibi kıvam değerlerinde azalmaya neden olmuştur. Bununla birlikte, şeker içeriğinin azaltılması, hamur yoğunluğunu azaltarak ve hamur kıvamını önemli derecede artırarak ters yönde bir etkiye sahip olmuştur. Sadece şeker ve sadece yağ miktarının azaltılması kontrole göre daha iyi sonuçlar verirken, hem şeker hem de yağ miktarının birlikte azaltılması keklerin tekstürel özelliklerini olumsuz yönde etkilemiştir. Genel olarak, sadece şeker içeriğinin azaltılması, sadece yağ içeriğinin azaltılmasına göre duyusal beğeniyi azaltmıştır. Tüm duyusal parametreler bakımından incelendiğinde, yağ içeriği %50 azaltılmış kek örneklerinin en çok beğenildiği görülmüştür. Kek üretiminde, özellikle özgül hacim, tekstürel ve duyusal özellikler dikkate alındığında sadece şeker veya sadece yağ içeriklerinin %50 oranında azaltılabileceği sonucuna varılmıştır.

Keywords

Kek, şeker azalımı, yağ azalımı, fiziksel özellikler, duyusal değerlendirme

THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES

Abstract

In this study, the effect of reducing the sugar (50%, 100%) and fat (50%, 75%) content on the physical and sensory properties of cupcakes was investigated by using stevia and polydextrose as sugar and fat replacers, respectively. While reducing the fat content increased the density of the cake batter, it caused a decrease in the consistency values such as firmness, consistency, cohesiveness and viscosity index. Reducing the sugar content had the opposite effect, decreasing the batter density and significantly increasing the batter consistency. Reducing only sugar and only fat content showed better results than control, while reducing both sugar and fat content together negatively affected the textural properties of cakes. In general, reducing only sugar content decreased sensory satisfaction compared to reducing only fat content. The samples with only 50% reduced fat content were most liked in terms of all sensory parameters. It was concluded that only sugar or only fat contents can be reduced by 50% in cake production, especially considering the specific volume, textural and sensory properties.

Keywords

Cake, sugar reduction, fat reduction, physical properties, sensory evaluation

References

• AACC (2010). Approved Methods of the American Association of Cereal Chemists. Approved Methods of Analysis 11th Edition, Cereals & Grains Association: St. Paul, MN, U.S.A.
• Abdel-Salam, A.M., Ammar, A.S., Galal, W.K. (2009). Evaluation and properties of formulated low calories functional yoghurt cake. Journal of Food, Agriculture and Environment 7(2): 218-221.
• Agrahar-Murugkar, D., Zaidi, A., Dwivedi, S. (2018). Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation. Journal of Food Science and Technology 55: 2621-2630. https://doi.org/ 10.1007/s13197-018-3183-1
• Ang, E.M., Abdullah, N., Muhammad, N., Lizardo, R.C.M. (2017). Effect of formulation with papaya sauce as fat replacer on butter cake texture. Journal of Science Technology 9(4): 56-63. https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/2088
• Azevedo, B.M., Schmidt, F.L. & Bolini, H.M.A. (2015). High-intensity sweeteners in spresso coffee: ideal and equivalent sweetness and time–intensity analysis. International Journal of Food Science & Technology 50: 1374-1381. DOI10.1111/ ijfs.12774
• Barakat, A., Abdulla, G. (2014). Use of sucralose and stevia leaves extract in producing low calorie bakery products. Zagazig Journal of Agriculture Research 41(3):575-586.
• Belorio, M., Sahagún, M., Gómez, M. (2019). Psyllium as a fat replacer in layer cakes: batter characteristics and cake quality. Food Bioprocess Technology 12: 2085-2092. https://doi.org/ 10.1007/s11947-019-02362-3
• Buarnia, P., Goyal, M., Dunkwal, V., Rathore, R. (2017). Development and quality evaluation of stevia based cake and biscuits. Food Science Research Journal 8(1): 64-69. https://doi.org/10.15740/ HAS/FSRJ/8.1/64-69 Chompoorat, P., Kantanet, N., Hernández Estrada, ZJ., Rayas-Duarte, P. (2020). Physical and dynamic oscillatory shear properties of gluten-free red kidney bean batter and cupcakes affected by rice flour addition. Foods 9(5): 616. https://doi.org/10.3390/foods9050616
• Dadkhah, A., Elhami Rad, A.H.E., Azizinezhad, R. (2017). Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake. Banat's Journal of Biotechnology 8(16): 116-126. https://doi.org/10.7904/2068–4738
• Doğan, İ., Akbaş, Ö., Tunçtürk, Y. (2012). Use of exopolysaccharide in fat reduced cake production. Food/Gıda 37(3): 41-148. https://dergipark.org.tr/en/pub/gida/issue/6929/92519
• Dündar, A.N. , Şahin, O.I., Sarıcaoğlu, F.T. (2023). Low-fat cookies with chlorella vulgaris: effects on dough rheology, phsical, textural and sensory properties of cookies. Food/Gıda 48: 526-544.
• Gerçekaslan, K.E., Boz, H. (2018). Effect of addition of carob flour on physical, sensory and textural properties of cocoa cake. Iğdır University Journal of The. Institute Science and Technology 8(1): 95-101. https://doi.org/10.21597/jist.407844
• Giritlioğlu, E. (2017). A Research on the Development of New Biscuit and Cake Formulas Using Quinoa (Chenopodium quinoa Willd.) and Sugar Grass (Stevia rebaudiana Bertoni). Osmaniye Korkutata University, Institute of Natural and Applied Sciences, MSc Thesis, Osmaniye/Turkey, 111 p.
• Hesso, N., Loisel, C., Chevallier, S., Marti, A., Le-Bail, P., Le-Bail, A., Seetharaman, K. (2015). The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture. LWT-Food Science and Technology 53(2): 1171-1178. https://doi.org/10.1016/ j.lwt.2015.04.041
• İnanç, A., Çınar, İ. (2009). Alternative natural sweetener: Stevia. Journal of Food 34(6): 411-415. https://dergipark.org.tr/en/pub/gida/issue/6864/91972
• Karp, S., Wyrwisz, J., Kurek, M., Wierzbicka, A. (2016). Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement. Food Science Biotechnolgy 25(6): 1591-1596. https://doi.org/10.1007/s10068-016-0245-x
• Kim, J.R., Ahn, E.Y., Das, H., Jeong, Y.H., Hong, S.T., Miles, M., Lee, K.J. (2017). Effect of tool geometry and process parameters on mechanical properties of friction stir spot welded dissimilar aluminum alloys. International Journal of Precision Engineering and Manufacturing 18: 445-452. https://doi.org/10.1007/s12541-017-0053-0
• Karaoğlu, M.M., Kotancilar, H.G., Çelik, İ. (2001). Effects of utilization of modified starches on the cake quality. Starch/Staerke 53 (3–4):162-169. https://doi.org/10.1002/1521-379X(200104)53:3/4<162::AID-STAR162>3.0.CO;2–6
• Karaoğlu, M.M., Kotancılar, H.G. (2009). Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. International Journal of Food Science and Technology 44: 93-99. https://doi.org/10.1111/j.1365-2621.2007.01650.x
• Kothalawala S.G., Marasinghe S.P. (2018). review on effects of baking with fat, fat polymorphism and commonly used fat replacers. International Journal of Research. 5(15): 2775-2779. https://edupediapublications.org/journals
• Kulthe, A.A., Pawar, V.D., Kotecha, P.M., Chavan, U.D., Bansode, V.V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technolgy 51(1): 153-157. https://doi.org/10.1007/s13197-011-0465-2
• Mageed, N.K., Al-Abdullah, B.Y. (2020). Manufacturing of low fat and calorie cake and study its qualitative and storing characteristics. Tikrit Journal of Agriculture Scence. 20(2): 57-67.
• Majzoobi, M., Darabzadeh, N., Farahnaky, A. (2012). Effects of percentage and particle size of wheat germ on some properties of batter and cake. Journal of Agriculture. Science and Technology 14: 827-836
• Majzoobi, M., Mohammadi, M., Farahnaky, A. 2020. Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties. Journal of Food Processing and Preservation 44(10):e14733 https://doi.org/10.1111/ jfpp.14733
• Milner, L., Kerry, J. P., O'Sullivan, M. G., Gallagher, E. (2020). Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients. Innovative Food Science Emerging Technology 59, 102235. https://doi.org/10.1016/j.ifset.2019.102235
• Mohammadi-Moghaddam, T., Firoozzare, A., Shamspour, N. (2020). Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity. International Journal of Food Properties 23(1): 1792-1803.https://doi.org/10.1080/10942912.2020.1833031
• Mousavivand, H., Hojati, M., Jooyandeh, H., Barzgar, H., Zaki, H. (2020). Effect of replacement of sugar with grape syrup powder on characteristics of cupcake. Journal of Food Research 30(2): 175-188. Https://Sid.İr/Paper/ 963577/En
• Murugkar, D.A., Zanwar, A.A., Shrivastava, A., 2021. Effect of nano-encapsulation of flaxseed oil on the stability, characterization and ıncorporation on the quality of eggless cake. Applied Food Research 1(2): 100025. https://doi.org/10.1016/j.afres.2021.100025
• Özcan, M.M., Babaoğlu, H.Ç. (2017). The effect of replacing sucrose with stevia (Stevia rebaudiana) leaf powder and extract on some physicochemical properties of cakes. Journal of Agroalimentary Processes and Technology 23(3): 181- 187.
• Psimouli, V., Oreopoulou, V. (2013). The effect of fat replacers on batter and cake properties. Journal of Food Science 78: 1495-1502. https://doi.org/10.1111/1750-3841.12235
• Rahmati, N.F., Tehrani, M.M. (2014). replacement of egg in cake: effect of soy milk on quality and sensory characteristics. Journal of Food Processing and Preservation 39(6): 574-582. https://doi.org/10.1111/jfpp.12263 Rosenthal, A.J., Thompson, P. (2021). What is cohesiveness? A linguistic exploration of the food texture testing literature. Journal of Texture Studies 52(3): 294-302. https://doi.org/10.1111/ jtxs.12586
• Shobeiri, M., Elhami Rad, A. H., Sheikholeslami, Z., Zenozian, M.S., Saeedi Asl, M.R. (2023). The effects of quinoa and okra incorporation on the quality of diet cake. Food Science and Technology International 10820132221140615. https://doi.org/10.1177/10820132221140615
• Sun, B., Qian, X., Cui, G., Ma, S., Wang, X. (2023). Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour. Journal of Cereal Scence. 110: 103648, https://doi.org/10.1016/j.jcs.2023.103648
• Tuna, H.E. (2015). Evaluation of Cherry, Pomegranate, Pumpkin and Apricot Seeds, Which are Food Wastes, in Cake Production. İstanbul Technical University, Institute of Natural and Applied Sciences, MSc Thesis, İstanbul/Turkey, 74 p.
• Yazar, G., Rosell, C.M. (2023). Fat replacers in baked products: their impact on rheological properties and final product quality. Critical Reviews in Food Science and Nutrition 63(25): 7653-7676. https://doi.org/10.1080/ 10408398.2022.2048353
• Zhang, Z., Zhou, H., Bai, Y. (2021). Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes. Journal of Cereal Science 100: 103256. https://doi.org/10.1016/j.jcs.2021.103256