Buğday ve Yer Fıstığı Unu Karışımlarından Yapılan Kekin Fizikokimyasal ve Duyusal Özellikleri

Year 2025, Volume: 39 Issue: 3, 631 - 637, 27.12.2025

Olumuyiwa Babarinsa , Oladotun Oguntoyinbo Tolulope Ojo

Abstract

Nijerya'nın göz ardı edilen mahsullerinden biri olan yer bademi (tiger nut), önemli besinsel lif içeriğine ve fırıncılıkta faydalı olmasını sağlayan diğer doğal özelliklere sahiptir. Bu çalışmanın amacı, ülkede yer bademi kullanımını artırmaktır. Bu doğrultuda, yer bademi unu (TF) buğday unu (WF) yerine şu oranlarda kullanılmıştır: %100:0, %90:10, %80:20, %70:30 ve %60:40. Bu oranlar kullanılarak TF'nin yakın bileşim içeriği ile kimyasal ve fiziksel özellikleri değerlendirilmiştir. Ayrıca, bu farklı un karışımlarıyla üretilen keklerin duyusal ve fiziksel kaliteleri, yanı sıra fizikokimyasal özellikleri incelenmiştir. Ham lif oranı %0.51 ile %0.58 arasında değişirken, protein değerleri %9.64 ile %17.73 arasında bulunmuştur. Duyusal değerlendirme, %10 oranında yer bademi unu ile üretilen kekin, tamamen buğday unu ile yapılan kekle karşılaştırılabilir olduğunu göstermiştir.

Keywords

Diyet Lifi , Kek , Buğday , Yer Bademi , Yakın Bileşim

Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends

Abstract

Tiger nuts, one of Nigeria's neglected crops, have significant nutritional fibre content and other natural properties that make them useful in baking. Increasing the country's usage of tiger nuts was, thus, the aim of this study. Various proportions of tiger nuts flour were substituted for wheat flour in the following ratios: 100:0, 90:10, 80:20, 70:30, and 60:40. This was done to evaluate the proximate content of tiger nut Flour, as well as its chemical and physical characteristics. Additionally, the sensory and physical qualities of the cake produced using these different flour mixtures were analyzed, alongside the cake's physicochemical properties. The percentage of crude fibre was between 0.51 and 0.58%, and the range of protein values was 9.64 to 17.73%. Sensory evaluation shows that the cake with 10% substituted tiger nuts compares well to the cake made entirely of wheat.

Keywords

Dietary fiber , Cake , Wheat , Tiger nut , Proximate

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