Glutensiz Kekte Diyet Lifi Zenginleştirilmesi: Hurma ve Zeytin Çekirdeği Unu Kullanımı

Abstract

Bu çalışma, çölyak hastaları için geliştirilen hurma çekirdeği tozu ve zeytin çekirdeği tozu ile zenginleştirilmiş glutensiz keklerin besinsel ve duyusal özelliklerini değerlendirmeyi amaçlamıştır. Araştırmada üç farklı kek formülasyonu hazırlanmış; kontrol grubunda yalnızca glutensiz un kullanılırken, diğer iki formülasyonda unun yarısı hurma veya zeytin çekirdeği tozu ile ikame edilmiştir. Lif miktarı ve antioksidan bileşikler analiz edilmiştir. Duyusal değerlendirme, 15 panelist ile tek körleme yöntemi kullanılarak yürütülmüş; hacim, doku, çiğnenebilirlik, yumuşaklık, gözenek yapısı, aroma, koku, tat, renk ve genel beğeni durumu değerlendirilmiştir. Hurma çekirdeği tozu içeren kekin (%17,79) ve zeytin çekirdeği tozu içeren kekin (%16,27) lif içeriğinin kontrol kekine (%5,47) kıyasla belirgin şekilde yüksek olduğu bulunmuştur. Tüm örneklerde sentetik antioksidan bileşikler (oktil gallat, dodesil gallat, BHA) tespit edilmemiştir. Duyusal analiz sonucunda, glutensiz kontrol keki; doku, çiğnenebilirlik, yumuşaklık, hacim ve genel beğeni açısından istatistiksel olarak en yüksek puanları almıştır (p<0,05). Hurma çekirdeği tozu eklenen kek bu parametrelerde orta düzeyde kabul görürken, zeytin çekirdeği tozu eklenen kek en düşük puanları almıştır. Örnekler arasında gözenek yapısı, renk, koku ve lezzet açısından anlamlı fark saptanmamıştır (p>0,05). Bulgular, çekirdek tozlarının lif miktarını artırdığını, ancak yüksek ikame oranlarının bazı duyusal özellikleri olumsuz etkileyebileceğini göstermektedir. Sonuç olarak, hurma çekirdeği tozu glutensiz ürünlerde lif içeriğini artırmak için umut verici bir bileşendir; zeytin çekirdeği tozu ise fenolik açıdan değerli olmakla birlikte duyusal özelliklerde daha fazla optimizasyon gerektirmektedir. Gelecek çalışmalarda ikame düzeylerinin sistematik olarak test edilmesi, öğütme boyutunun etkisinin değerlendirilmesi ve çekirdek tozlarındaki fenolik bileşiklerin biyoyararlanımına ilişkin klinik kanıtların üretilmesi önerilmektedir.

Keywords

• gluten
• hurma çekirdeği
• zeytin çekirdeği
• diyet lifi
• antioksidan

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Project Number

1919B012442467

Ethical Statement

Sağlık Bilimleri Fakültesi Girişimsel Olmayan Klinik Araştırmalar Etik Kurulu’ndan etik onay alınmıştır ​​(26.12.2024/169).

Enhancing Dietary Fiber in Gluten-Free Cakes: The Potential of Date and Olive Seed Powders

Abstract

This study aimed to evaluate the nutritional and sensory properties of gluten-free cakes enriched with date seed powder and olive seed powder, developed for individuals with celiac disease. Three different cake formulations were prepared; the control group contained only gluten-free flour, and the other two formulations had half of the flour replaced with seed powders. Dietary fiber and antioxidant compounds were analyzed. Sensory evaluation was conducted with 15 panelists using a single-blind design, and the following attributes were assessed: volume, texture, chewiness, softness, pore structure, aroma, odor, taste, color, and overall acceptability. The cake containing date seed powder (17.79%) and the cake containing olive seed powder (16.27%) had markedly higher fiber content compared with the control cake (5.47%). Synthetic antioxidant compounds (octyl gallate, dodecyl gallate, BHA) were not detected. The gluten-free control cake received the highest scores for texture, chewiness, softness, volume, and overall acceptability (p<0.05). The cake with date seed powder showed moderate acceptance for these parameters, whereas the cake with olive seed powder received the lowest scores. No significant differences were found among the samples in terms of pore structure, color, odor, and flavor (p>0.05). The findings indicate that seed powders increase fiber content, although high substitution levels may adversely affect certain sensory characteristics. In conclusion, date seed powder is a promising ingredient for increasing fiber content in gluten-free products, whereas olive seed powder, although rich in phenols, requires further optimization regarding its sensory properties. Future studies are recommended to systematically test substitution levels, evaluate the effect of particle size, and produce clinical evidence on the bioavailability of phenolic compounds in seed powders.

Keywords

• gluten
• date seed
• olive seed
• dietary fiber
• antioxidant

Supporting Institution

Scientific and Technological Research Council of Turkey

Project Number

1919B012442467

Ethical Statement

Ethical approval was obtained from the Non-Interventional Clinical Research Ethics Committee of the Faculty of Health Sciences (26.12.2024/169).

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