UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY

Year 2024, Volume: 49 Issue: 3, 517 - 535

Gamze Yazar

https://doi.org/10.15237/gida.GD24015

Abstract

The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake volume. Increasing levels of HS gradually increased specific gravity, water activity, and reduced tan, leading to cakes with lower volume, darker (lower L*) color, harder texture. HF addition increased tan (at >5%) and specific gravity, producing cakes with lower volume, but similar color and texture to those of control. HS-HF blend improved cake color and hardness compared to HS added alone. Strong correlations were found between G() slope and cake volume (r=0.9939 for added HS, r=-0.9408 for added HF), the exponent a and cake volume (r=0.9447 for added HS, r=-0.8668 for added HF).

Keywords

gluten-free cake, hazelnut skin, hazelnut flour, rheological properties, cake quality

GLUTENSİZ KEKLERDE FINDIK UNU VE FINDIK ZARI KULLANIMI: HAMUR REOLOJİSİNİN KEK KALİTESİ İLE KORELASYONU

Abstract

Pirinç ununun %0, %5, %10, %15 (g/g) oranlarında fındık zarı (FZ), fındık unu (FU) ve FZ-FU karışımı (1:1, g/g) ile değiştirilmesinin glutensiz kek hamurları üzerindeki etkileri reolojik açıdan değerlendirilmiştir. 5% oranında FZ ilavesi ile Power-Law konsistens indeksi artmış, özgül ağırlık azalmış ve en yüksek hacimli kek elde edilmiştir. Artan oranlarda FZ ilavesi hamurun özgül ağırlık ve su aktivitesinde kademeli bir artışa neden olurken, tan değerini azaltmıştır. Böylece daha düşük hacimli, koyu renkli (düşük L*), katı tekstüre sahip kekler elde edilmiştir. FU ilavesi tan (>5%) ve özgül ağırlığı artırarak daha düşük hacimli, fakat renk ve tekstür açısından kontrolle benzer özelliklerde kekler elde edilmesini sağlamıştır. FZ-FU karışımı ise, tek başına FZ ilavesine kıyasla, keklerin renk ve sertlik değerlerini geliştirmiştir. Ayrıca, G() eğimi ile kek hacmi (r=0.9939 FZ ilavesi için, r=-0.9408 FU ilavesi için), katsayı a ile kek hacmi (r=0.9447 FZ ilavesi için, r=-0.8668 FU ilavesi için) arasında kuvvetli korelasyonlar tespit edilmiştir.

Keywords

glütensiz kek, fındık zarı, fındık unu, reolojik özellikler, kek kalitesi

References

• AACC (2010). Approved Methods of Analysis. 11th Edition, AACC International, St. Paul, the USA. Amagliani, L., O'Regan, J., Kelly, A.L., O'Mahony, J.A. (2017). The composition, extraction, functionality and applications of rice proteins: A review. Trends in Food Science & Technology, 64: 1-12.
• Anıl, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80: 61-67, doi: 10.1016/ j.jfoodeng.2006.05.003.
• AOAC (2000). Official Methods for Analysis. 17th Edition, Association of Official Analytical Chemists, Gaithersburg, MD, the USA.
• Atwater, W.O., Woods C.D. (1896). Bulletin 28, U.S. Department of Agriculture, the Chemical Composition of American Food Materials. Government Printing Office, Washington, the USA, pp. 1-47.
• Aydoğdu, A., Sumnu, G., Şahin, S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal of Food Science and Technology, 55: 667-677, doi: 10.1007/s13197-017-2976-y.
• Bozdoğan, N., Kumcuoğlu, S., Tavman, Ş. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of food science and technology, 56: 683-694, doi: 10.1007/s13197-018-3523-1.
• Christaki, M., Verboven, P., Van Dyck, T., Nicolai, B., Goos, P., Claes, J. (2017). The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time. Journal of Cereal Science, 77: 219-227.
• Cloke, J.D., Davis, E.A., Gordon, J. (1984). Volume measurements calculated by several methods using cross-sectional tracings of cake. Cereal Chemistry, 61(4): 375-377.
• Contini, M., Baccelloni, S., Massantini, R., Anelli, G. (2008). Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry, 110: 659-669, doi: 10.1016/ j.foodchem.2008.02.060.
• Çıkrıkçı, S., Demirkesen, İ., Mert, B. (2016). Production of hazelnut skin fibres and utilisation in a model bakery product. Quality Assurance and Safety of Crops and Foods, 8(2): 195-206, doi: 10.3920/QAS2015.0587.
• Del Rio, D., Calani, L., Dall’ Asta, M., Brighenti, F. (2011). Polyphenolic composition of hazelnut skin. Journal of Agricultural and Food Chemistry, 59: 9935-9941, doi: 10.1021/jf202449z.
• Dervişoğlu, M. (2006). Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream. International Journal of Food Science and Technology, 41: 657-661, doi: 10.1111/j.1365-2621.2005.01127.x.
• Doğan, S.F., Şahin, S., Sumnu, G. (2005). Effect of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71: 127-132, doi: 10.1016/j.jfoodeng.2004.10.028.
• Doğruer, İ., Başer, F., Güleç, Ş., Tokatlı, F., Özen, B. (2023). Formulation of gluten-free cookies utilizing chickpea, carob, and hazelnut flours through mixture design. Foods, 12: 3689, doi: 10.3390/foods12193689.
• Durmuş, Y., Anıl, M., Şimşek, Ş. (2021). Effects of hazelnut skin, cross-linked starch and oxidized starch on wheat flour and dough quality. Journal of Food Processing and Preservation, 45(2): e14919, doi: 10.1111/jfpp.14919.
• Duvarci, O.C., Yazar, G., Dogan, H., Kokini, J.L. (2019). Linear and nonlinear rheological properties of foods. In: Handbook of Food Engineering, Heldman, D.R., Lund, D.B., Sabliov, C., (chief eds.), 3rd edition, CRC Press, the USA, pp. 1-152.
• FAO (2022). Food and Agriculture Data. Retrieved from: https://www.fao.org/faostat/ en/#data/QCL. Accessed January 13, 2024.
• Föste, M., Verheyen, C., Jekle, M., Becker, T. (2020). Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality improving strategies. Food Chemistry, 306: 125451, doi: 10.1016/j.foodchem.2019.125451.
• Gasparre, N., Rosell, C.M. (2023). Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods. Cereal Chemistry, 100: 243-255, doi: 10.1002/cche.10624.
• Gazza, L., Nocente, F. (2022). Special Issue: Innovative pasta with high nutritional and health potential. Foods, 11: 2448, doi: 10.3390/foods11162448.
• Georgopoulos, T., Larsson, H., Eliasson, A.-C. (2004). A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation. Food Hydrocolloids, 18: 143-151, doi: 10.1016/S0268-005X(03)00059-6.
• Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A., Apesteguía, A. (2003). Effects of dietary fibre on dough rheology and bread quality. European Food Research Technology, 216: 51-56, doi: 10.1007/s00217-002-0632-9.
• Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT- Food Science and Technology, 43: 33-38, doi: 10.1016/j.lwt.2009.06.026.
• Gularte, M.A., de la Hera, E., Gómez, M., Rosell, C.M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT- Food Science and Technology, 48: 209-214, doi: 10.1016/j.lwt.2012.03.015.
• Gül, H., Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CYTA - Journal of Food, 15(4): 622-628.
• Hyun, K., Kim, S.H., Ahn, K.H., Lee, S.J. (2002). Large amplitude oscillatory shear as a way to classify the complex fluids. Journal of Non-Newtonian Fluid Mechanics, 107(1-3): 51-65, doi: 10.1016/S0377-0257(02)00141-6.
• Kırbaş, Z., Kumcuoğlu, S., Tavman, Ş. (2019). Effects of apple, orange and carrot pomace powders on glutenfree batter rheology and cake properties. Journal of Food Science and Technology, 56: 914-926, doi: 10.1007/s13197-018-03554-z.
• Lee, S., Inglett, G.E., Carriete, C. (2004). Effect of nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Chemistry, 81: 637-642, doi: 10.1094/CCHEM.2004.81.5.637.
• Matos, M.E., Sanz, T., Rosell, C.M. (2014). Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35: 150-158, doi: 10.1016/j.foodhyd.2013.05.007.
• Montella, R., Coïsson, J.D., Travaglia, F., Locatelli, M., Malfa, P., Martelli, A., Arlorio, M. (2013). Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631. Journal of Functional Foods, 5(1): 306-315, doi: 10.1016/j.jff.2012.11.001.
• Özyiğit, E., Eren, İ., Kumcuoğlu, S., Tavman, Ş. (2020). Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment. Journal of Food Engineering, 275: 109867, doi: 10.1016/ j.jfoodeng.2019.109867.
• Pelvan, E., Olgun, E.Ö., Karadağ, A., Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244: 102-108, doi: 10.1016/ j.foodchem.2017.10.011.
• Prakash, M., Ravi, R., Susheelamma, N.S. (2001). Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213: 113-121, doi: 10.1007/s002170100320.
• Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., Pando, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 102: 272-277, doi: 10.1016/ j.jfoodeng.2010.09.001.
• Ronda, F., Pérez-Quirce, S., Angioloni, A., Collar, C. (2013). Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: a fundamental and empirical rheological approach. Food Hydrocolloids, 32: 252-262, doi: 10.1016/j.foodhyd.2013.01.014.
• Ronda, F., Pérez-Quirce, S., Lazaridou, A., Biliaderis, C. (2015). Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread quality: a physico-chemical and nutritional perspective. Food Hydrocolloids, 48: 198-207, doi: 10.1016/j.foodhyd.2015.02.031.
• Ronda, F., Pérez-Quirce, S., Villanueva, M. (2017). Rheological properties of gluten-free bread doughs: relationship with bread quality. In: Advances in Food Rheology and Its Applications, Ahmed, J., Ptaszek, P., Basu, S., (eds.), Woodhead Publishing, the UK, pp. 297-334.
• Sudha, M.L., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104: 686-692, doi: 10.1016/ j.foodchem.2006.12.016.
• Şahin, S. (2008). Cake batter rheology. In: Food Engineering Aspects of Baking Sweet Goods, Sumnu, S.G., Şahin, S. (chief eds.), CRC Press, Boca Raton, FL, the USA, pp. 99-119.
• Şakıyan, O., Sumnu, G., Şahin, S., Bayram, G. (2004). Influence of fat content and emulsifier type on the rheological properties of cake batter. European Food Research and Technology, 219: 635-638, doi: 10.1007/s00217-004-1020-4.
• Tuna, A., Cappa, C., Tokatlı, F., Alamprese, C. (2023). White bean and hazelnuts flours: Application in gluten-free bread. LWT - Food Science and Technology, 184: 114995, doi: 10.1016/j.lwt.2023.114995.
• Tunçil, Y.E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin. Food Chemistry, 316: 126338, doi: 10.1016/j.foodchem.2020.126338.
• Turabi, E., Sumnu, G., Şahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22: 305-312, doi: 10.1016/j.foodhyd.2006.11.016.
• Xu, J., Zhang, Y., Wang, W., Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology, 103: 200-213, doi: 10.1016/j.tifs.2020.07.017.
• Yazar, G., Duvarcı, O., Tavman, Ş., Kokini, J.L. (2017). Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties. Journal of Cereal Science, 74: 28-36, doi: 10.1016/j.jcs.2017.01.008.
• Yazar, G., Demirkesen, I. (2023). Linear and non-linear rheological properties of gluten-free dough systems probed by fundamental methods. Food Engineering Reviews, 15: 56-85, doi: 10.1007/s12393-022-09321-3.